Mini Strawberry Cheesecake
Adorable, individual-sized cheesecakes topped with a fresh, sweet strawberry sauce.
Servings: 12 servings
Equipment
- Mixing Bowl
- Muffin Tin
- Saucepan
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
Cheesecake Filling
- 16 ounces Cream cheese, softened
- 1/3 cup Granulated sugar
- 2 large Eggs, at room temperature
- 1 teaspoon Vanilla extract
- 1/3 cup Sour cream, at room temperature
Strawberry Sauce
- 16 ounces Fresh strawberries, stems removed and sliced
- 1/3 cup Granulated sugar
- 2 teaspoons Fresh lemon juice
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture into mini cheesecake pans or a lined muffin tin. Bake for 8–10 minutes, then let cool.
- Step 2: Using a hand mixer, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Beat in eggs one at a time, then add vanilla and sour cream. Mix until the batter is creamy and fully combined.
- Step 3: Spoon the cheesecake filling evenly over the crusts. Smooth the tops if needed. Bake for 20–25 minutes, or until the centers are set and edges are slightly golden. Let cool at room temperature, then chill for at least 2 hours.
- Step 4: While the cheesecakes chill, combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries are soft and syrupy. Remove from heat and let cool.
- Step 5: Once chilled, remove cheesecakes from their pans. Spoon strawberry sauce on top of each one before serving.
Notes
These mini cheesecakes are best served chilled, but if you prefer a softer bite, leave them at room temperature for 10 minutes before eating.