Mini Strawberry Cheesecakes
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Mini Strawberry Cheesecakes
These Mini Strawberry Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy cheesecake filling and strawberry sauce. Perfect for an easy spring or summer dessert!
given that those mini cheesecakes need to sit back inside the fridge overnight, they’re an ideal deal with to make in advance of time. you can also prep the strawberry sauce (or your favorite topping) in advance and refrigerate it until you’re prepared to serve them.
INGREDIENTS
For the crust:
- 1 cup (120 grams) graham cracker crumbs, about 8 full-sheet graham crackers
- 3 tablespoons (40 grams) granulated sugar
- 3 tablespoons (45 grams) butter, melted
For the cheesecake filling:
- 16 ounces cream cheese softened to room temperature
- 1/3 cup (75 grams) sour cream, room temperature
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
For the strawberry sauce topping:
- 1 pint fresh strawberries stems removed and sliced (or 2 and 1/4 cups frozen sliced strawberries)
- ⅓ cup (65 grams) granulated sugar
- 2 teaspoons fresh lemon juice
DIRECTIONS
To make the crust:
- Preheat oven to 325°F. Line each cavity of a 12-count number muffin pan with cupcake liners and set apart.
- If using complete-sheets of graham crackers, add to a blender or meals processor and procedure until you have got high-quality crumbs. Scoop the crumbs right into a blending bowl, upload the melted butter and sugar, and mix until the whole thing is properly mixed. calmly distribute the combination between all 12 cavities within the muffin pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5-6 mins until lightly browned, cast off from the oven, and set aside to cool.
- maintain oven temperature at 325°F.
To make the cheesecake:
- in the bowl of a stand mixer outfitted with the paddle attachment, or in a large mixing bowl the use of a mixer, beat the cream cheese till smooth. add the bitter cream, granulated sugar, and vanilla extract and continue blending until properly blended, stopping to scrape down the edges of the bowl as needed. add the eggs separately and blend on low velocity till simply combined.
- evenly distribute the cheesecake filling among all 12 cavities of the muffin pan and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
- dispose of from the oven and allow to cool at room temperature for 1 hour. cautiously remove the mini cheesecakes from the muffin pan, save in an airtight container, and sit back for as a minimum 3-four hours or overnight inside the fridge.
To make the strawberry sauce:
- In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until properly combined.
- area the saucepan over medium heat, stirring once in a while, till the strawberries launch their juices and the mixture starts to boil (about 5-8 minute for sparkling berries and 8-10 minutes for frozen). Then, barely reduce the warmth to low-medium warmness and allow the strawberries to preserve cooking, stirring now and again, until the aggregate has thickened (approximately 15-20 minutes). if you decide on your sauce a touch thinner, lightly mash a number of the strawberries as they are cooking or you may puree a part of the combination in a blender as soon as it's cooled.
- once the mixture has thickened, eliminate from the warmth and pour in a pitcher container and permit to chill completely, then cowl tightly and refrigerate.
- as soon as the cheesecakes are chilled, top every cheesecake with 1 tablespoon of strawberry sauce. Serve and experience!
