Mini Strawberry Cheesecakes

For the Strawberry Topping:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract (optional)

Kitchen Equipment Needed

• Muffin tin or cupcake pan
• Muffin liners
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan (for the strawberry topping)
• Spoon or spatula for mixing
• Measuring cups and spoons
• Cheesecake server or spatula for serving

How to Make Mini Strawberry Cheesecakes

Making Mini Strawberry Cheesecakes is simpler than you might think. Follow these easy steps for a decadent, crowd-pleasing treat.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
3. Add the melted butter to the mixture and stir until it’s evenly coated. The mixture should resemble wet sand.
4. Line a muffin tin with cupcake liners, and spoon about 1-2 tablespoons of the crust mixture into each cup.
5. Press the crust down firmly using the back of a spoon or your fingers to create an even layer.
6. Bake the crusts for about 5-7 minutes, or until they’re lightly golden brown. Remove them from the oven and set aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
2. Add the sugar and beat again until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
5. Spoon the cheesecake filling onto the cooled crusts, filling each cup almost to the top.
6. Smooth the tops of the cheesecakes with a spatula or the back of a spoon to create an even layer.

Step 3: Bake the Mini Cheesecakes

1. Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the tops are set and the edges are lightly golden. The centers may still jiggle slightly, but they will firm up as they cool.
2. Remove the cheesecakes from the oven and allow them to cool at room temperature for about 10 minutes.
3. Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 3 hours, or overnight for the best results.

Step 4: Make the Strawberry Topping

1. While the cheesecakes are chilling, prepare the strawberry topping. In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and vanilla extract (if using).
2. Cook the mixture over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and the syrup thickens slightly.
3. Remove the pan from the heat and let the topping cool completely.

Step 5: Assemble and Serve

1. Once the cheesecakes have chilled and the strawberry topping has cooled, spoon the strawberry mixture on top of each cheesecake.
2. Serve immediately, or keep the cheesecakes chilled until you’re ready to enjoy them.

Tips for the Best Mini Strawberry Cheesecakes

• Softened Cream Cheese: Be sure to soften the cream cheese before mixing it, as this will help prevent lumps and ensure a smooth, creamy filling.
• Chill Before Serving: Allow the mini cheesecakes to chill in the refrigerator for at least 3 hours to help them set properly. For the best texture, chill them overnight.
• Strawberry Topping Variations: If you want to switch things up, you can make the topping with other berries like blueberries, raspberries, or blackberries. You can even mix a combination of berries for a colorful and flavorful topping.
• Mini Cheesecake Pans: If you have a mini cheesecake pan with removable bottoms, use it to make it easier to remove the cheesecakes once they’re set.
• Make Ahead: These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days. Just add the strawberry topping before serving to keep them fresh.