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Mini Strawberry Cheesecakes Recipe

    Ingredients:

    For the Crust:

    • 1 cup graham cracker crumbs
    • 2 tablespoons melted butter
    • 1 tablespoon granulated sugar

    For the Cheesecake Filling:

    • 2 packages (16 ounces) cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup sour cream

    For the Strawberry Topping:

    • 1 cup fresh strawberries, hulled and sliced
    • 2 tablespoons strawberry jam
    • 1 tablespoon water
    • Additional fresh strawberries for garnish (optional)

    Instructions:

    Preheat the Oven:

    Preheat your oven to 325°F (163°C).

    Line a muffin tin with paper cupcake liners.

    Prepare the Crust:

    In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar.

    Place a spoonful of the mixture into each cupcake liner.

    Press down with the back of a spoon to create a firm crust.

    Make the Cheesecake Filling:

    In a large mixing bowl, beat the cream cheese until smooth.

    Add sugar and beat until well combined.

    Add eggs one at a time, beating well after each addition.

    Mix in vanilla extract and sour cream until the batter is creamy and smooth.

    Fill the Cupcake Liners:

    Spoon the cheesecake batter into the cupcake liners, filling each about two-thirds full.

    Bake:

    Bake in the preheated oven for 15-20 minutes or until the cheesecakes are set and the edges are lightly golden.

    Cool:

    Allow the mini cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.

    Prepare the Strawberry Topping:

    In a small saucepan, combine sliced strawberries, strawberry jam, and water.

    Cook over medium heat, stirring occasionally, until the strawberries are soft and the mixture thickens slightly.

    Allow the strawberry topping to cool.

    Top the Cheesecakes:

    Once the mini cheesecakes are completely cooled, spoon a small amount of the strawberry topping over each cheesecake.

    Chill:

    Refrigerate the mini strawberry cheesecakes for at least 2 hours or until they are well-chilled.

    Serve:

    Before serving, garnish with additional fresh strawberries if desired.

    Enjoy your delightful Mini Strawberry Cheesecakes!

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