Description
Creamy mini strawberry cheesecakes blend rich Philadelphia cream cheese with sweet summer berries in perfect handheld dessert bites. These delightful treats offer a gorgeous balance of tangy cheesecake and fresh strawberry sweetness you’ll absolutely adore.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (45 grams) unsalted butter, melted
- 3 tablespoons (36 grams) granulated sugar
Topping Ingredients:
- 1 cup (150 grams) fresh strawberries, chopped
- 2 tablespoons (30 milliliters) strawberry jam
Instructions
- Craft a sturdy foundation by combining graham cracker crumbs, sugar, and melted butter, pressing the mixture firmly into muffin liners. Toast the crust at 325F for 5-6 minutes until lightly golden, then allow to cool completely.
- Whip cream cheese until silky and smooth, gradually incorporating sugar, vanilla extract, and sour cream. Gently fold in eggs one at a time, ensuring each is thoroughly integrated without overmixing.
- Distribute the creamy cheesecake batter evenly across the prepared crusts, maintaining consistent volume in each liner. Bake at 325F for 17-20 minutes until centers are just set and edges appear slightly firm.
- Remove cheesecakes from oven and let rest at room temperature for one hour, allowing gradual cooling and preventing potential cracking. Transfer to refrigerator and chill for 3-4 hours to achieve optimal texture.
- Create a vibrant strawberry sauce by simmering fresh strawberries with sugar and lemon juice over medium heat. Cook for 5-8 minutes, stirring periodically, until the mixture thickens and develops a glossy, rich consistency.
- Once thoroughly chilled, adorn each mini cheesecake with a generous spoonful of the luxurious strawberry sauce, ensuring complete coverage and maximum flavor impact before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy filling.
- Use a light touch when mixing eggs to avoid incorporating too much air, which can cause cracking during baking.
- For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond flour.
- Prevent over-mixing the cheesecake batter to maintain a silky texture and avoid potential cracks on the surface.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 83 kcal
- Sugar: 2.6 g
- Sodium: 35 mg
- Fat: 4.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 0.4 g
- Protein: 0.8 g
- Cholesterol: 9 mg