Mini Strawberry Cheesecakes
These Mini Strawberry Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy cheesecake filling and strawberry sauce. Perfect for an easy spring or summer dessert!
Servings 12 mini cheesecakes
For the crust:
- 1 cup (120 grams) graham cracker crumbs , about 8 full-sheet graham crackers
- 3 tablespoons (40 grams) granulated sugar
- 3 tablespoons (45 grams) butter , melted
For the cheesecake filling:
- 16 ounces brick-style cream cheese , softened to room temperature
- 1/3 cup (75 grams) sour cream , room temperature
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temperature
For the strawberry sauce topping:
- 1 pint fresh strawberries , stems removed and sliced (or 2 1/4 cups frozen sliced strawberries)
- ⅓ cup (65 grams) granulated sugar
- 2 teaspoons fresh lemon juice
To make the crust:
Preheat oven to 325°F. Line each cavity of a 12-count muffin pan with cupcake liners and set aside.
If using full-sheets of graham crackers, add to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined.
Evenly distribute the mixture between all 12 cavities in the muffin pan, making sure to press each one down firmly into one even layer.
Bake at 325°F for 5-6 minutes until lightly browned, remove from the oven, and set aside to cool.
Keep oven temperature at 325°F.
To make the cheesecake:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until just combined.
Evenly distribute the cheesecake filling between all 12 cavities of the muffin pan and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool at room temperature for 1 hour. Carefully remove the mini cheesecakes from the muffin pan, store in an airtight container, and chill for at least 3-4 hours or overnight in the refrigerator.
To make the strawberry sauce:
In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until well combined.
Place the saucepan over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil (about 5-8 minute for fresh berries and 8-10 minutes for frozen).
Then, slightly reduce the heat to low-medium heat and allow the strawberries to continue cooking, stirring occasionally, until the mixture has thickened (about 15-20 minutes).
Once the mixture has thickened, remove from the heat and pour in a glass container and allow to cool completely, then cover tightly and refrigerate.
Once the cheesecakes are chilled, top each cheesecake with 1 tablespoon of strawberry sauce. Serve and enjoy!
For the sauce: If you prefer your sauce a little thinner, gently mash some of the strawberries as they're cooking or you can puree part of the mixture in a blender once it's cooled.
To store: Store mini cheesecakes in an airtight container in the refrigerator for 3-4 days.
Freezing instructions: Mini cheesecakes will freeze well for up to 3 months. Store in a freezer bag or container, thaw overnight in the refrigerator. Add the strawberry sauce topping once the cheesecakes have thawed.