Strawberry Mini Cheesecakes that Melt in Your Mouth

These Strawberry Mini Cheesecakes are bite-sized desserts combining creamy indulgence and vibrant strawberry flavors.

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Prep Time 40

Cook Time 30

Chilling Time 4

Total Time 5 10

Servings: 18 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups Graham Cracker Crumbs Substitute with crushed cookies for variety.
¼ cups Granulated Sugar Consider using brown sugar for a deeper flavor.
½ cups Butter Melted; coconut oil can be a dairy-free alternative.

For the Cheesecake Filling

16 oz Cream Cheese Room temperature for a smooth texture.
⅔ cups Granulated Sugar Substitute with powdered sugar for smoother incorporation.
3 large Eggs For a vegan option, use flaxseed meal or a commercial egg replacer.
½ cups Sour Cream Can be substituted with full-fat Greek yogurt.
1 tablespoon Fresh Lemon Juice Fresh is recommended for the best flavor.
1 teaspoon Vanilla Extract Vanilla bean paste can be a great alternative.

For the Topping

2 cups Fresh Strawberries If fresh are unavailable, frozen strawberries can be used.
½ cups Granulated Sugar Adjust based on the sweetness of the strawberries.
1 tablespoon Lemon Juice Consider adding a pinch of salt for added depth.

Equipment

Muffin Pan
Mixing bowls
Electric Mixer
Saucepan

Method

Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin pan with cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake for 5 minutes.
In a saucepan, simmer sliced strawberries, sugar, and lemon juice for 20-23 minutes until thickened.
Mix cream cheese and sugar until smooth, add eggs one by one, then mix in sour cream, lemon juice, zest, and vanilla.
Pour filling over crusts and bake for 15-20 minutes until slightly wobbly. Cool for 30 minutes.
Chill in the refrigerator for at least 4 hours or overnight.
Top each cheesecake with the cooled strawberry sauce before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 90mgSugar: 12gVitamin A: 500IUVitamin C: 7mgCalcium: 60mgIron: 0.4mg

Notes

For the best texture, ensure cream cheese is at room temperature and do not overbake the mini cheesecakes.

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