Adorable, individual-sized cheesecakes topped with a fresh, sweet strawberry sauce.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12servings
Equipment
Mixing Bowl
Muffin Tin
Saucepan
Ingredients
Crust
1cupGraham cracker crumbs
3tablespoonsGranulated sugar
3tablespoonsUnsalted butter, melted
Cheesecake Filling
16ouncesCream cheese, softened
1/3cupGranulated sugar
2largeEggs, at room temperature
1teaspoonVanilla extract
1/3cupSour cream, at room temperature
Strawberry Sauce
16ouncesFresh strawberries, stems removed and sliced
1/3cupGranulated sugar
2teaspoonsFresh 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.