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Clean recipe · stateofdinner.com

Miniature Strawberry Cheesecakes

These miniature strawberry cheesecakes are so simple to make! The rich, smooth cream cheese filling is paired with a fresh strawberry sauce and buttery graham cracker crust for a cute little handheld dessert.

Original recipe: stateofdinner.com

Archived copy captured 2024-02-26

Yield:
12 servings
Prep:
20 min
Cook:
20 min
Total:
340 min
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Miniature Strawberry Cheesecakes

Ingredients

  1. 9 full sheets of graham crackers ((about 1 cup))
  2. 1/4 cup granulated sugar
  3. 4 tablespoons salted butter melted
  4. 2 packages cream cheese
  5. 1/2 cup granulated sugar
  6. 1/4 cup sour cream (60 grams)
  7. 2 teaspoons vanilla extract
  8. 1 teaspoon lemon juice
  9. 2 eggs
  10. 1 pint fresh or frozen strawberries (sliced)
  11. 1/4 cup granulated sugar
  12. 1 teaspoon lemon juice
  13. 1/2 teaspoon vanilla extract

Instructions

  1. Graham Cracker Crust

    Preheat the oven to 350°F (177°C).
  2. Pulse the graham crackers in a food processor until they are fine crumbs. Or place them in a large resealable bag and crush them with a rolling pin.
  3. In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.
  4. Place about 2 tablespoons of graham cracker crumbs in each cup of a miniature cheesecake pan or muffin tin lined with paper liners. Press firmly with the back of a spoon to pack the crumb mixture.
  5. Bake for 5 minutes. Remove from the oven and allow to cool while you make the filling.

  6. Cheesecake Filling

    Place the cream cheese and granulated sugar in a large mixing bowl. Using an electric stand or hand mixer, start on low speed and gradually increase to medium-high speed for about 2 minutes, until the mixture is completely smooth.
  7. Scrape the bottom and sides of the bowl, then add the sour cream, vanilla extract and lemon juice. Mix on low speed for about a minute, until the ingredients are fully incorporated.
  8. Scrape the bowl and add the eggs, one at a time, mixing on low speed after each addition. Do not overbeat.
  9. Fill each cup with batter, filling almost to the rim. If you have time, let the batter rest for 15 minutes before baking. This isn't critical, but will help them bake more uniformly.
  10. For a mini cheesecake pan or mini muffin tin, bake for 10-12 minutes.For a regular muffin pan, bake for 18-20 minutes.The outside of each cheesecake should set with the middle still a little jiggly.
  11. Remove from the oven and cool for 1-2 hours at room temperature, then refrigerate for at least 4 hours, until ready to serve.

  12. Strawberry Sauce

    Combine strawberries, sugar, lemon juice, and vanilla extract in a medium saucepan.
  13. Cover and cook on medium-low heat for 15-20 minutes, stirring frequently. Watch carefully to make sure the sauce doesn't boil over. Turn it down to low heat if needed.
  14. Once the berries have released their juices and the sauce has started to thicken, remove from heat and cool completely. The sauce will continue to thicken as it cools.