The combination of creamy cheesecake filling and a buttery graham cracker crust topped with fresh, sweet strawberry sauce makes these Mini Strawberry Cheesecakes an irresistible treat. They are perfect for any occasion, from casual get-togethers to festive celebrations.
These mini desserts are not only delightful to eat but also beautiful to serve. The vibrant red strawberries atop the smooth, white cheesecake create a visually appealing contrast that will impress your guests. Plus, the individual portions make them easy to serve and enjoy without the need for slicing. Enjoy these Mini Strawberry Cheesecakes as a sweet ending to any meal!
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
For the Strawberry Topping:
1 cup fresh strawberries, chopped
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water
Directions:
Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until well combined.
Divide the crust mixture evenly among the cupcake liners, pressing it firmly into the bottom. Bake for 5 minutes, then remove from the oven and set aside.
In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add vanilla extract and beat until combined.
Add eggs, one at a time, beating after each addition. Add sour cream and mix until smooth.
Divide the cheesecake filling evenly among the prepared crusts. Bake for 18-20 minutes, or until the centers are set.
Remove from oven and let cool to room temperature. Then refrigerate for at least 2 hours.
In a small saucepan, combine chopped strawberries, 2 tablespoons sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
Allow the strawberry topping to cool completely, then spoon over the chilled cheesecakes.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + chilling time
Kcal: 210 kcal | Servings: 12 mini cheesecakes