{"id":"cb9a1b6c-550d-4e5e-be6d-a14dd1e33aaf","url":"https://recipestripper.com/recipes/cb9a1b6c-550d-4e5e-be6d-a14dd1e33aaf","source_url":"https://stateofdinner.com/miniature-strawberry-cheesecakes/","title":"Miniature Strawberry Cheesecakes","description":"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.","servings":12,"servings_text":"12","prep_time":"PT20M","cook_time":"PT20M","total_time":"PT340M","image_url":"https://stateofdinner.com/wp-content/uploads/2024/02/miniature-strawberry-cheesecake.jpg","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20240226001531id_/https://stateofdinner.com/miniature-strawberry-cheesecakes/","original_url":"https://stateofdinner.com/miniature-strawberry-cheesecakes/","captured_at":"2024-02-26T00:15:31.000Z"},"ingredients":[{"text":"9  full sheets of graham crackers ((about 1 cup))","item":"full sheets of graham crackers ((about 1 cup))","quantity":9},{"text":"1/4 cup granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup"},{"text":"4 tablespoons salted butter melted","item":"salted butter melted","quantity":4,"unit":"tbsp"},{"text":"2  packages cream cheese","item":"cream cheese","quantity":2,"unit":"package"},{"text":"1/2 cup granulated sugar","item":"granulated sugar","quantity":0.5,"unit":"cup"},{"text":"1/4 cup sour cream (60 grams)","item":"sour cream","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"2 teaspoons vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"1 teaspoon lemon juice","item":"lemon juice","quantity":1,"unit":"tsp"},{"text":"2  eggs","item":"eggs","quantity":2},{"text":"1 pint fresh or frozen strawberries (sliced)","item":"fresh or frozen strawberries","quantity":1,"unit":"pint","preparation":"sliced"},{"text":"1/4 cup granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup"},{"text":"1 teaspoon lemon juice","item":"lemon juice","quantity":1,"unit":"tsp"},{"text":"1/2 teaspoon vanilla extract","item":"vanilla extract","quantity":0.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"Preheat the oven to 350°F (177°C).","section":"Graham Cracker Crust"},{"number":2,"text":"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.","section":"Graham Cracker Crust"},{"number":3,"text":"In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.","section":"Graham Cracker Crust"},{"number":4,"text":"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.","section":"Graham Cracker Crust"},{"number":5,"text":"Bake for 5 minutes. Remove from the oven and allow to cool while you make the filling.","section":"Graham Cracker Crust"},{"number":6,"text":"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.","section":"Cheesecake Filling"},{"number":7,"text":"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.","section":"Cheesecake Filling"},{"number":8,"text":"Scrape the  bowl and add the eggs, one at a time, mixing on low speed after each addition. Do not overbeat.","section":"Cheesecake Filling"},{"number":9,"text":"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.","section":"Cheesecake Filling"},{"number":10,"text":"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.","section":"Cheesecake Filling"},{"number":11,"text":"Remove from the oven and cool for 1-2 hours at room temperature, then refrigerate for at least 4 hours, until ready to serve.","section":"Cheesecake Filling"},{"number":12,"text":"Combine strawberries, sugar, lemon juice, and vanilla extract in a medium saucepan.","section":"Strawberry Sauce"},{"number":13,"text":"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.","section":"Strawberry Sauce"},{"number":14,"text":"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.","section":"Strawberry Sauce"}],"date_published":"2026-10-30T09:15:30.368919+00:00","date_modified":"2026-10-30T09:15:30.368919+00:00"}