Description
These Mini Strawberry Cheesecakes are a delightful treat featuring a buttery graham cracker crust, a creamy cream cheese filling, and a luscious homemade strawberry topping. Perfectly portioned for a party or dessert, they combine rich textures and fresh fruit flavors in every bite.
Ingredients
Scale
Crust
- 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) unsalted butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Strawberry Topping
- 1/2 lb strawberries, chopped
- 3/4 cup (155g) sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 cup quartered strawberries
Instructions
- Make the Crusts: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray the liners with non-stick spray if desired. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the cupcake liners, pressing about 2 tablespoons into the bottom of each to form the crust. Bake for 5 minutes, then remove from the oven and set aside.
- Make the Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour on low speed until combined, scraping down the sides to ensure even mixing and to minimize air incorporation. Add sour cream and vanilla extract, then beat again on low speed until well combined. Add eggs one at a time, beating slowly and scraping sides after each addition. Divide the filling evenly among the cupcake liners, filling mostly full. Bake for 15 minutes, then turn off the oven and leave the door closed for an additional 10 minutes to gently finish baking. Crack oven door open and let cheesecakes cool for 15 to 20 minutes before refrigerating for 3 to 4 hours to set.
- Make the Strawberry Sauce: Place chopped strawberries in a food processor and puree until smooth, approximately 3/4 cup of puree. Strain if desired to remove seeds. In a large saucepan, whisk together sugar and cornstarch until no lumps remain. Stir in the strawberry puree and cook over medium heat, stirring constantly until the mixture thickens and boils, about 5 minutes. Boil for one minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate sauce until completely cooled, about 2 to 3 hours.
- Assemble and Serve: Once cheesecakes and strawberry sauce are fully chilled, carefully remove cheesecakes from the pan. Spoon the chilled strawberry sauce over each mini cheesecake and serve immediately. Store leftovers in an airtight container in the refrigerator and consume within 4 to 5 days for best quality.
Notes
- For a larger dessert, try my full 9-inch Strawberry Cheesecake recipe.
- To prevent cracked cheesecake filling, beat on low speed and avoid overmixing.
- Using room temperature cream cheese and eggs helps to achieve a smooth filling.
- Straining the strawberry puree is optional but helps create a smoother topping without seeds.
- Refrigerate cheesecakes fully before adding topping to ensure proper set and clean slices.
