Description
These Mini Strawberry Cheesecakes are a delightful treat featuring a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a fresh homemade strawberry sauce topping. Perfectly portioned in cupcake liners, these individual cheesecakes offer a rich texture with a sweet and tangy strawberry finish, ideal for parties or a special dessert.
Ingredients
Scale
Crust
- 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) unsalted butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Strawberry Sauce
- 1/2 lb strawberries, chopped
- 3/4 cup (155g) sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 cup quartered strawberries
- Pinch of salt
Instructions
- Make the Crusts: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick spray if you like. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Divide this mixture evenly among the cupcake liners, about 2 tablespoons per cup, and press it firmly into the bottom to form the crust.
- Bake the Crusts: Bake the crusts for 5 minutes in the preheated oven, then remove and set them aside to cool slightly.
- Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, use a low speed mixer to blend the cream cheese, sugar, and flour until smooth, scraping down the sides as needed to avoid air incorporation which can cause cracking.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating slowly and scraping the bowl between additions to ensure a smooth batter.
- Fill the Cups: Spoon the filling into the crust-lined cupcake liners, filling them nearly to the top.
- Bake the Cheesecakes: Place the tray back in the oven and bake for 15 minutes. Then turn the oven off but keep the door closed and leave the cheesecakes to set for 10 more minutes.
- Cool the Cheesecakes: Crack the oven door open slightly and let the cheesecakes cool for 15 to 20 minutes before transferring them to the refrigerator. Chill for at least 3-4 hours until fully set.
- Make Strawberry Sauce: Puree the chopped strawberries in a food processor until smooth, yielding about 3/4 cup. Strain to remove seeds if desired. Combine sugar and cornstarch in a saucepan, whisk until lump-free, then stir in the strawberry puree.
- Cook the Sauce: Cook over medium heat, stirring constantly, until the sauce thickens and boils, roughly 5 minutes. Let it boil for one more minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate the sauce for 2-3 hours to cool and thicken.
- Assemble and Serve: Once the cheesecakes and sauce are fully chilled, remove cheesecakes from the pan, top with the strawberry sauce, and serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4-5 days for best freshness.
Notes
- Room temperature cream cheese and eggs ensure a smooth, lump-free cheesecake batter.
- Using low mixer speed helps prevent cracks by reducing air in the batter.
- Allowing the cheesecakes to cool gradually in the oven prevents cracking.
- Straining the strawberry puree removes seeds for a smoother sauce texture.
- Refrigerate sauce and cheesecakes thoroughly to develop flavors and proper texture.
- For a gluten-free option, substitute gluten-free graham cracker crumbs or vanilla wafers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecake, strawberry cheesecake, individual cheesecakes, dessert, strawberry sauce, graham cracker crust
