Description
These Mini Strawberry Cheesecakes are creamy, smooth, and topped with a fresh homemade strawberry sauce. Perfectly portioned in cupcake liners, they make a delightful dessert for any occasion.
Ingredients
- 1 cup (134g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) unsalted butter, melted
- 16 oz (452g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups (225g) chopped strawberries
- 2 tbsp (30ml) water
- 1/4 cup (52g) sugar (for sauce)
- 1 tsp cornstarch
Instructions
- Preheat oven to 325°F (163°C) and prepare a cupcake pan with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter for the crust. Divide the mixture between the liners and press down firmly. Bake for 5 minutes, then set aside.
- In a large bowl, beat the cream cheese, sugar, and flour until smooth.
- Add the sour cream and vanilla extract and mix until well combined.
- Add the eggs one at a time, mixing slowly to avoid incorporating too much air.
- Divide the filling evenly between the liners and bake for 15–18 minutes until set.
- Turn off the oven, crack the door open, and let the cheesecakes cool for 10 minutes before removing from the oven to cool to room temperature.
- Refrigerate the cheesecakes for 3–4 hours until fully chilled.
- To make the sauce, combine strawberries, water, sugar, and cornstarch in a saucepan over medium heat.
- Cook while stirring occasionally until the mixture thickens and the strawberries soften. Let cool completely before topping cheesecakes.
- Spoon the cooled strawberry sauce over the mini cheesecakes before serving.
Notes
- Make sure all ingredients are at room temperature to ensure a smooth batter.
- Don’t overmix the batter after adding eggs to avoid cracking.
- Cheesecakes can be made a day ahead and stored in the fridge.
- Top with fresh strawberries or whipped cream for extra flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
