Mini Strawberry Cheesecakes are delightful, bite-sized treats perfect for any occasion. Combining a crunchy shortbread crust with creamy cheesecake filling and a fresh strawberry topping, these mini cheesecakes are not only delicious but also visually appealing. They offer the classic flavor of strawberry cheesecake in a convenient, individual-sized portion.
Ingredients:
For the Crust:
- 1 cup finely crushed shortbread cookies
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, room temperature
- 5 tablespoons sour cream
- ⅔ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 2 large eggs, room temperature
For the Strawberry Topping:
- 2 cups whole strawberries, stems removed (can use fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- A dash of kosher salt
Preparation:
Preparing the Crust:
Step 1:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2:
Mix the crushed shortbread cookies with sugar and melted butter until well combined. Press the mixture evenly into the bottom of each liner, forming the crust.
Step 3:
Bake the crusts for 5-7 minutes until set, then allow to cool while preparing the filling.
Making the Cheesecake Filling:
Step 4:
Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until smooth.
Step 5:
Add the sour cream, sugar, vanilla extract, and lemon juice to the cream cheese, mixing until well combined.
Step 6:
Add the eggs one at a time, mixing just enough to incorporate, being careful not to overmix.
Step 7:
Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
Baking the Cheesecakes:
Step 8:
Bake for 18-20 minutes, or until the centers of the cheesecakes are just set.
Step 9:
Turn off the oven, open the door slightly, and let the cheesecakes cool inside the oven for 30 minutes to prevent cracking.
Step 10:
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours to set completely.
Preparing the Strawberry Topping:
Step 11:
Combine the strawberries, sugar, lemon juice, and a dash of kosher salt in a saucepan over medium heat.
Step 12:
Simmer the mixture until the strawberries are soft and the sauce has thickened, about 20-25 minutes. Let the topping cool completely.
Serving the Cheesecakes:
Step 13:
Top each chilled cheesecake with a spoonful of the strawberry topping before serving.
COOKING Note:
Ensure the cheesecakes are fully cooled before adding the strawberry topping to prevent the cheesecakes from becoming too soft.
Serving Suggestions:
Mini Strawberry Cheesecakes are perfect for parties, picnics, or as an elegant dessert after a meal. Serve them chilled for the best texture and flavor.
Tips:
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before starting to ensure a smooth batter.
- Avoid overmixing the batter after adding the eggs to prevent incorporating too much air, which can cause the cheesecakes to rise and fall.
Prep Time:
- 30 minutes
Cooking Time:
- 25 minutes (approx.)
Total Time:
- 5 hours 55 minutes (including cooling and chilling time)
Nutritional Information:
- Calories: Approximately 300-350 per cheesecake
- Protein: About 5g per cheesecake
- Sodium: Around 200mg per cheesecake
Mini Strawberry Cheesecakes are the perfect combination of creamy, fruity, and sweet, making them a delightful treat for any dessert lover. These individual cheesecakes are not only pleasing to the eye but also packed with the classic flavors of strawberry cheesecake, sure to satisfy any sweet tooth.
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