Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes have a homemade graham cracker crust, creamy cheesecake filling, and strawberry sauce. Simple summer or spring dessert!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 325°F. Make 12-count muffins with cupcake liners.Mix full-sheet graham crackers into fine crumbs. Mix crumbs, melted butter, and sugar in a bowl.

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Press the mixture into each of the muffin pan's 12 cavities to create an even layer. Bake at 325°F for 5-6 minutes until lightly browned, then cool. Keep oven at 325°F.

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A stand mixer with the paddle attachment or a large bowl with a hand mixer can smooth cream cheese. Stir in sour cream, sugar, and vanilla extract, scraping bowl sides. Slowly mix each egg.

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Divide the cheesecake filling evenly between the muffin pan's 12 cavities and bake. To set the cheesecake tops, bake at 325°F for 17–20 minutes.

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Remove from oven and cool at room temperature for 1 hour. Remove mini cheesecakes from muffin pan, place in airtight container, and refrigerate 3–4 hours or overnight.

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In a medium saucepan, combine strawberries, sugar, and lemon juice. Over medium heat, stir the saucepan occasionally until the strawberries release their juices and the mixture boils.

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Turn the heat down to low-medium and cook the strawberries, stirring occasionally, until the mixture thickens, 15-20 minutes.

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Pour the thickened mixture into a glass container, cool, cover, and refrigerate. Top each cheesecake with 1 tablespoon strawberry sauce after chilling. Serve and enjoy!

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Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes have a homemade graham cracker crust, creamy cheesecake filling, and strawberry sauce. Simple summer or spring dessert!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 325°F. Make 12-count muffins with cupcake liners.Mix full-sheet graham crackers into fine crumbs. Mix crumbs, melted butter, and sugar in a bowl.

Press the mixture into each of the muffin pan's 12 cavities to create an even layer. Bake at 325°F for 5-6 minutes until lightly browned, then cool. Keep oven at 325°F.

A stand mixer with the paddle attachment or a large bowl with a hand mixer can smooth cream cheese. Stir in sour cream, sugar, and vanilla extract, scraping bowl sides. Slowly mix each egg.

Divide the cheesecake filling evenly between the muffin pan's 12 cavities and bake. To set the cheesecake tops, bake at 325°F for 17–20 minutes.

Remove from oven and cool at room temperature for 1 hour. Remove mini cheesecakes from muffin pan, place in airtight container, and refrigerate 3–4 hours or overnight.

In a medium saucepan, combine strawberries, sugar, and lemon juice. Over medium heat, stir the saucepan occasionally until the strawberries release their juices and the mixture boils.

Turn the heat down to low-medium and cook the strawberries, stirring occasionally, until the mixture thickens, 15-20 minutes.

Pour the thickened mixture into a glass container, cool, cover, and refrigerate. Top each cheesecake with 1 tablespoon strawberry sauce after chilling. Serve and enjoy!

also see

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Lemon Blueberry Cupcakes With Lemon Cream Cheese Frosting