Strawberry Mini Cheesecakes
Strawberry mini cheesecakes baked in a muffin tin with a graham cracker crust and finished with a fresh strawberry topping. These individual cheesecakes are smooth, creamy, easy to portion, and made without a water bath.
Servings 12
Calories 295kcal
Equipment
- 12-Count Muffin Tin Makes individual sized cheesecakes.
- food processor Breaks the graham crackers down into fine, even crumbs.
- Stand Mixer or hand mixer. For smooth, lump-free cheesecake filling.
- Saucepan (small). Cooks the strawberry topping.
Ingredients
Graham Cracker Crust:
- 12 full-sheet (180 g) graham crackers
- ¼ cup (57 g) unsalted butter melted
- ½ tsp (3 g) kosher salt
- ½ tsp (1.5 g) ground cinnamon
- ¼ cup (50 g) granulated sugar
Cheesecake Filling:
- 8 oz (227 g) full-fat cream cheese softened
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) heavy whipping cream
- ¼ cup (60 g) full-fat sour cream
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
Strawberry Topping:
- 2 cups (300 g) hulled and chopped fresh strawberries
- ¼ cup (50 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Prepare a 12-cup muffin tin.
- To make the graham cracker crust, add the graham crackers, melted butter, salt, cinnamon, and granulated sugar to a food processor. Process on high for 1 to 2 minutes until the mixture is evenly combined and resembles moist crumbs. Divide the mixture evenly among the muffin cups and press firmly into the bottom of each cup, creating a crust about ¼ to ½ inch (6 to 12 mm) thick.12 full-sheet (180 g) graham crackers, ¼ cup (57 g) unsalted butter, ½ tsp (3 g) kosher salt, ½ tsp (1.5 g) ground cinnamon, ¼ cup (50 g) granulated sugar
- To make the cheesecake filling, add the cream cheese, granulated sugar, heavy whipping cream, sour cream, eggs, and vanilla extract to the bowl of a stand mixer. Mix on low speed until the ingredients are fully combined, then increase to high speed and beat for 3 to 5 minutes until smooth and free of lumps. Divide the filling evenly over the prepared crusts, filling each cup nearly to the top. Gently shake the pan to level the filling.8 oz (227 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, ¼ cup (60 ml) heavy whipping cream, ¼ cup (60 g) full-fat sour cream, 2 large eggs, 1 tsp (5 ml) vanilla extract
- Bake for 25 minutes, or until the cheesecakes are set and no longer liquid in the center. Remove from the oven and allow to cool, then refrigerate until fully chilled.
- To make the strawberry topping, add the chopped strawberries, granulated sugar, and vanilla extract to a small saucepan. Cook over medium heat until the mixture comes to a gentle simmer. Continue simmering for 6 to 8 minutes, stirring occasionally, until the strawberries soften and release their juices. Remove from the heat and lightly mash some of the strawberries with a fork. Set aside to cool completely.2 cups (300 g) hulled and chopped fresh strawberries, ¼ cup (50 g) granulated sugar, 1 tsp (5 ml) vanilla extract
- Once the mini cheesecakes and strawberry topping are fully cooled, remove the cheesecakes from the muffin tin and spoon the strawberry topping over each one before serving.
Notes
- Nutrition values reflect standard full-fat dairy. Strawberry topping was included at an average portion per cheesecake.
- Cheesecakes are fully set when the centers are no longer liquid and do not jiggle when the pan is tapped.
- Chill completely before removing from the muffin tin for the cleanest release.
- The strawberry topping thickens naturally as it cools; avoid reducing it too far on the stove.
- For freezing, freeze the cheesecakes without the topping and add fresh topping after thawing.
Nutrition
Serving: 110g | Calories: 295kcal | Carbohydrates: 27g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 190mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 420IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg