Mini Strawberry Cheesecakes

3 from 11 votes

Mini Strawberry Cheesecakes

With a buttery graham cracker crust, creamy cheesecake filling and strawberry sauce swirl, these Mini Strawberry Cheesecakes are the perfect Spring or Summer dessert. So easy to make and great for entertaining.

Prep Time20

Cook Time45

Setting time3

Total Time1 5

Course: 10 + Favorite Pizza Recipes, Dessert

Cuisine: American

Keyword: mini cheesecakes, mini strawberry cheesecakes

Servings:

Author: Carrian Cheney

Equipment

Ingredients

FOR THE STRAWBERRY SAUCE

3 Cups Strawberries quartered, frozen or fresh, 13oz
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
¼ Cup White Granulated Sugar

FOR THE BASE

1 ½ Cup Graham Cracker Crumbs
3 Tablespoons Brown Sugar
4 ½ Tablespoons Unsalted Butter melted

FOR THE FILLING

16 oz Cream Cheese softened, 1lb, 2 bricks
½ Cup White Granulated Sugar
2 Large Eggs room temp
2 teaspoons Vanilla Extract
½ Cup Sour Cream room temp
1 teaspoon Lemon Zest
6 Fresh Strawberries cut in half

US Customary - Metric

Instructions

FOR THE STRAWBERRY SAUCE

Place the strawberries, lemon juice, zest and sugar into a heavy based saucepan over low heat.
3 Cups Strawberries, 1 Tablespoon Lemon Juice, 1 teaspoon Lemon Zest, ¼ Cup White Granulated Sugar
Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly. Set aside to cool slightly.

FOR THE BASE

Preheat the oven to 325℉. Line a standard 12 hole muffin tin with cupcake wrappers. Set aside.
Mix together the crumbs, brown sugar and melted butter, the divide evenly between the wrappers.
1 ½ Cup Graham Cracker Crumbs, 3 Tablespoons Brown Sugar, 4 ½ Tablespoons Unsalted Butter
Bake for 8 minutes while you make the filling.

FOR THE FILLING

Using a stand mixer with paddle attachment or a handheld beater and a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time and beat until just combined. Scraped down the sides of the bowl as necessary.
16 oz Cream Cheese, ½ Cup White Granulated Sugar, 2 Large Eggs
Add the vanilla, sour cream and lemon zest and stir thoroughly with a spatula.
2 teaspoons Vanilla Extract, ½ Cup Sour Cream, 1 teaspoon Lemon Zest
Divide the cheesecake mixture over the bases in the muffin tin.
Swirl 1 ½ teaspoons of strawberry sauce through the top of each one. Reserve the rest of the sauce for topping later.
Bake for a further 25-30 minutes until set no longer wobbly in the centre.
Let them cool in the tin for ½ an hour before placing in the fridge to set for 2-3 hours or overnight.
Top with extra sauce and fresh strawberries to serve.
6 Fresh Strawberries

Notes

Cheesecake will keep for up to 5 days in the refrigerator. Wrap tightly to store.

Nutrition