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How to Make Mini Strawberry Cheesecakes - A Step-by-Step Guide

There's something about mini desserts that just make them so irresistible. Maybe it's the cuteness factor, or the fact that you can have a few and not feel guilty. Whatever the reason, mini desserts are always a hit at any gathering. And if you're looking for a show-stopping mini dessert to impress your friends and family, look no further than these Mini Strawberry Cheesecakes.

These adorable little cheesecakes are topped with a sweet and tangy strawberry compote, making them the perf...

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Ingredients

  • 1 ½ tablespoons unsalted butter, melted
  • ½ cup graham cracker crumbs
  • 1 ½ tablespoons white sugar
  • 1 (8 ounce) package brick-style cream cheese, softened
  • 2 ½ tablespoons sour cream, at room temperature
  • 2 ½ tablespoons white sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • Strawberry Sauce:
  • 8 ounces fresh strawberries, stemmed and sliced, divided
  • 2 ½ tablespoons white sugar
  • 1 teaspoon lemon juice

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 3 hrs 15 mins
  • Total Time: 4 hrs
  • Servings: 6
  • Yield: 6 mini cheesecakes

  • Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
  • Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
  • Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
  • Bake in the preheated oven until golden, 5 to 6 minutes.
  • While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
  • Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
  • Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
  • Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
  • Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
  • Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
  • When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.

    • Nutrition

    276 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 82mg
    • Sodium: 169mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 5g
    • Vitamin C: 22mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 134mg

    Categories

    Baking recipes
    Dessert recipes
    Cheesecake recipes
    Strawberry recipes
    Mini recipes