Mini Strawberry Cheesecakes with Strawberry Sauce Recipe
Delight in these Mini Strawberry Cheesecakes featuring a buttery graham cracker crust and a creamy, strawberry-infused filling. Topped with a luscious homemade strawberry sauce, these individual-sized treats are perfect for gatherings or a sweet indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (about 8 full-sheets)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
Filling
- ¾ cup freeze dried strawberries
- ¾ cup granulated sugar
- 16 ounces cream cheese (softened)
- ½ cup sour cream (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 large eggs (room temperature, lightly beaten)
Topping
- ½ cup granulated sugar
- 16 ounces strawberries (stemmed and chopped)
- 2 teaspoons fresh lemon juice
Instructions
- Make the crust: Preheat your oven to 325°F and place the rack on the lower third position. Line a 12-cup muffin pan with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners, about 1.5 tablespoons each, pressing firmly to create an even layer. Bake for 5 minutes, then set aside to cool.
- Prepare the filling: Lower the oven temperature to 300°F. In a food processor or blender, grind freeze-dried strawberries and ¾ cup sugar into a fine powder. In a stand mixer or bowl with a hand mixer, beat softened cream cheese and strawberry sugar mixture until smooth and creamy, about 3 minutes. Add sour cream and vanilla extract and mix on low until smooth. Gently fold in the beaten eggs with a spatula until just combined.
- Bake the cheesecakes: Pour the batter evenly into the muffin liners, filling almost to the top. Bake for 15-20 minutes until the tops puff up and edges are set but centers remain slightly jiggly when shaken. If underdone, bake an additional 5-10 minutes. Cool in the pan for 1 hour, then refrigerate uncovered or in an airtight container for at least 4 hours or overnight.
- Make the strawberry topping: In a small saucepan, combine ½ cup sugar, chopped strawberries, and lemon juice. Cook over medium heat until bubbling, about 5-8 minutes. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool to room temperature, then refrigerate until ready to use.
- Serve: Just before serving, spoon about 1 tablespoon of the strawberry sauce over each mini cheesecake for a fresh and flavorful finish.
Notes
- Use room temperature ingredients for a smoother filling consistency.
- Freeze-dried strawberries provide a concentrated strawberry flavor without excess moisture.
- Be careful not to overbake; the centers should be slightly jiggly to maintain a creamy texture.
- Make the strawberry topping ahead of time to allow flavors to blend.
- Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
Keywords: mini strawberry cheesecakes, strawberry cheesecake recipe, individual cheesecakes, berry desserts, homemade cheesecake
