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Mini Strawberry Cheesecakes

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These Mini Strawberry Cheesecakes are the perfect dessert for any occasion, with a creamy, rich cheesecake filling atop a buttery graham cracker crust, and topped with a sweet homemade strawberry sauce. The combination of tangy cream cheese, fresh strawberries, and a hint of lemon creates a perfectly balanced treat. They’re individual-sized, making them perfect for sharing at parties, gatherings, or a cozy night in.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream, room temperature

For the Strawberry Sauce:

  • 16 ounces fresh strawberries, stems removed and sliced
  • 1/3 cup granulated sugar
  • 2 teaspoons fresh lemon juice

Instructions

  • Prepare the Crust:
    Line a muffin pan with paper liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of each muffin liner to form a crust. Bake at 325°F (163°C) for 5-6 minutes, then set aside to cool.

  • Make the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese until smooth. Mix in the sugar, vanilla extract, and sour cream. Add the eggs one at a time on low speed, making sure to mix well after each addition.

  • Assemble and Bake:
    Divide the cheesecake filling evenly among the cooled crusts. Bake at 325°F (163°C) for 17-20 minutes, or until the cheesecakes are set and no longer jiggly in the center. Allow them to cool for 1 hour at room temperature, then refrigerate for 3-4 hours to fully chill and set.

  • Make the Strawberry Sauce:
    In a small saucepan, combine the fresh sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-8 minutes until the mixture thickens into a sauce. Let it cool completely.

  • Top with Strawberry Sauce:
    Once the cheesecakes have chilled, top each mini cheesecake with about 1 tablespoon of the strawberry sauce before serving.

Notes

  • Storage: These mini cheesecakes can be stored in the fridge for up to 5 days. Make sure they are covered tightly to prevent them from absorbing any odors.
  • Make Ahead: You can make the crust and filling a day ahead. Store the cheesecake portions in the fridge and add the strawberry sauce just before serving.
  • Customizations: For extra flavor, you can add a splash of vanilla extract or a pinch of cinnamon to the crust. You can also use frozen strawberries for the sauce if fresh ones are unavailable.

Nutrition

Find it online: https://easyfoodflash.com/mini-strawberry-cheesecakes/