Directions to follow
Preheat your oven to 325°F (165°C) and line a muffin pan with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir everything together until well blended.
Spoon about 1½ tablespoons of the graham cracker mixture into each cupcake liner and press firmly to form the crust.
Bake the crusts for about 5 minutes and let them cool.
Meanwhile, in a large bowl, beat the softened cream cheese until smooth. Gradually add ½ cup granulated sugar and mix until combined.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Add vanilla extract, sour cream (or heavy cream), and a pinch of salt. Mix until you achieve a creamy consistency.
Pour the cheesecake batter over the cooled crusts, filling each liner about ¾ full.
Bake for 18-22 minutes until the centers are set but still slightly jiggly.
Turn off the oven and let the cheesecakes rest inside for 10 minutes. Remove them and allow them to cool completely before refrigerating for at least 3 hours.
In a saucepan, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices.
Stir in a cornstarch slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water. Simmer until the mixture thickens, then let it cool completely.
Once your mini cheesecakes are chilled, spoon the strawberry sauce over each one and garnish with fresh strawberry slices or mint leaves if desired. Serve chilled.
How to serve Mini Strawberry Cheesecakes
These mini strawberry cheesecakes shine when creatively plated. Consider serving them on a tiered cake stand for a charming display or alongside a scoop of vanilla ice cream for an extra indulgent treat. Garnish with fresh mint for a pop of color, or drizzle a little chocolate sauce for added decadence. Pair them with a light dessert wine or a refreshing iced tea to complement their sweetness.
Keeping leftovers fresh
To keep your mini strawberry cheesecakes fresh, store any leftovers in an airtight container in the refrigerator. They’ll typically last for 3-5 days. If you want to save them for a longer period, you can freeze the cheesecakes without the strawberry topping for up to 2 months. Just remember to cover them tightly to prevent freezer burn and thaw them in the fridge before serving.
Pro chef tips
To enhance your baking experience, here are a few pro chef tips. Make sure your cream cheese is at room temperature to prevent lumps in your batter. You can also experiment with different fruits for the topping—a mix of berries like blueberries and raspberries can be fantastic! For a pop of flavor, consider adding a splash of almond extract to the filling.
Creative twists
If you’re feeling adventurous, why not try some creative variations? Substitute the fresh strawberries with other fruits like peaches, raspberries, or even a flavored jam that complements the cheesecake. For a chocolate twist, add cocoa powder to the cheesecake batter or stir in mini chocolate chips. You can even layer flavors by using flavored extracts like lemon or almond alongside the vanilla.
Common questions
What can I use instead of graham crackers for the crust?
You can substitute graham crackers with crushed digestive biscuits, shortbread cookies, or even gluten-free options like almond flour or crushed gluten-free cookies.
Can I make these cheesecakes in advance?
Absolutely! They’re perfect for prepping ahead of time. You can bake them the day before your event, store them in the fridge, and add the strawberry topping just before serving.
Are mini cheesecakes suitable for freezing?
Yes, they freeze well! Just remember to pack them without toppings. After thawing, add your fresh sauce for the best flavor.
These delightful mini strawberry cheesecakes are not only easy to make but also incredibly satisfying, making them a perfect addition to your dessert repertoire!
