Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes Recipe

If you’re looking for a delightful dessert that combines the rich creaminess of cheesecake with the freshness of strawberries, then these Mini Strawberry Cheesecakes are perfect for you! They’re easy to make, delicious, and the perfect size for a small treat or a party dessert.

Why Make This Recipe

These Mini Strawberry Cheesecakes are not just tasty; they’re also fun to customize! They look impressive, but they require minimal effort to prepare. Plus, they are great for sharing with friends and family. With their individual servings, everyone can enjoy their own mini cheesecake topped with fresh strawberries. It’s a dessert that pleases both the eye and the palate!

How to Make Mini Strawberry Cheesecakes

Ingredients:

• 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
• 6 Tbsp unsalted butter (melted)
• 16 oz Cream Cheese (from two 8 oz packages, softened)
• 3 large eggs (room temperature)
• 14 oz sweetened condensed milk (room temperature)
• 1 cup heavy whipping cream (chilled)
• 1/2 tsp vanilla extract
• 1 Tbsp granulated sugar
• 12 strawberries (halved)

Directions:

1. Preheat the oven to 350˚F.
2. In a small bowl, mix 1 1/2 cups of graham cracker crumbs with 6 Tbsp of melted butter. Stir to moisten the crumbs.
3. Line a standard 24-count muffin tin with paper liners. Divide the crumb mixture among the 24 liners, about 1 Tbsp each. Press the crumbs firmly into the base with your fingers or a small spoon.
4. To make the filling, combine 16 oz of softened cream cheese and 3 large eggs in a stand mixer fitted with a whisk. Beat on high speed for 5 minutes until smooth, scraping down the bowl a few times.
5. Add the sweetened condensed milk and mix on low speed for about 2 minutes until fully blended, scrapping down the bowl as needed.
6. Evenly divide the cheesecake filling among the cupcake liners, filling each about 3/4 full. For easy portioning, use a leveled ice cream scoop.
7. Bake in the preheated oven at 350˚F for 13-15 minutes or until the cheesecakes are set but still have a slight jiggle in the center. A little cracking is normal, but avoid deep cracks, which indicate over-baking.
8. Remove from the oven and let them cool to room temperature in the pans, then refrigerate until chilled.
9. Top with chilled strawberry sauce (recipe here) and make the whipped cream by beating together 1 cup of heavy cream with 1/2 tsp of vanilla and 1 Tbsp of sugar for about 2 minutes until fluffy.
10. Pipe swirls of whipped cream on top of each cheesecake using a large open star tip, and place a halved strawberry on top.

How to Serve Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes are best served chilled. Present them on a beautiful platter or individual dessert plates. The bright red strawberries on top add a lovely touch and enhance the festive look of the dessert.

How to Store Mini Strawberry Cheesecakes

Store the cheesecakes in the refrigerator in an airtight container. They will stay fresh for about 3-4 days. Make sure not to add the whipped cream or strawberry topping until you’re ready to serve for the best texture and flavor.

Tips to Make Mini Strawberry Cheesecakes

• Make sure your cream cheese is softened to room temperature for smoother mixing.
• For a fun twist, you can use other berries like blueberries or raspberries instead of strawberries.
• If you want a more intense strawberry flavor, consider adding a few drops of strawberry extract to your filling.

Variation

You can turn these mini cheesecakes into a chocolate version by mixing in melted chocolate into the filling. Just substitute a portion of the cream cheese with chocolate and swirl it on top for a chocolate-strawberry treat!

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may slightly change the texture of the cheesecake.

2. How can I make the crust without graham crackers?
You can use crushed cookies (like Oreos) or even ground nuts for a gluten-free option.

3. Can I freeze Mini Strawberry Cheesecakes?
Yes, you can freeze them without the toppings. Wrap each one tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Mini Strawberry Cheesecakes

Delicious and delightful individual cheesecakes topped with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
• 6 Tbsp 6 Tbsp unsalted butter (melted)

For the filling

• 16 oz 16 oz Cream Cheese (from two 8 oz packages, softened)
• 3 3 large eggs (room temperature)
• 14 oz 14 oz sweetened condensed milk (room temperature)
• 1 cup 1 cup heavy whipping cream (chilled)
• 0.5 tsp 1/2 tsp vanilla extract
• 1 Tbsp 1 Tbsp granulated sugar

For the topping

• 12 12 strawberries (halved)

Method

 

Preparation

1. Preheat the oven to 350˚F.
2. In a small bowl, mix 1 1/2 cups of graham cracker crumbs with 6 Tbsp of melted butter. Stir to moisten the crumbs.
3. Line a standard 24-count muffin tin with paper liners.
4. Divide the crumb mixture among the 24 liners, about 1 Tbsp each, and press the crumbs firmly into the base.

Filling

1. In a stand mixer fitted with a whisk, combine 16 oz of softened cream cheese and 3 large eggs. Beat on high speed for 5 minutes until smooth.
2. Add the sweetened condensed milk and mix on low speed for about 2 minutes until fully blended.
3. Evenly divide the cheesecake filling among the cupcake liners, filling each about 3/4 full.

Baking and Cooling

1. Bake in the preheated oven at 350˚F for 13-15 minutes, until the cheesecakes are set but still have a slight jiggle in the center.
2. Remove from the oven and let them cool to room temperature in the pans, then refrigerate until chilled.

Topping

1. Make the whipped cream by beating together 1 cup of heavy cream with 1/2 tsp of vanilla and 1 Tbsp of sugar for about 2 minutes until fluffy.
2. Pipe swirls of whipped cream on top of each cheesecake and place a halved strawberry on top.

Notes

Store the cheesecakes in the refrigerator in an airtight container for about 3-4 days. Add the whipped cream or strawberry topping just before serving for the best texture and flavor.