Mini Strawberry Cheesecake Delight (Printable Version)
# What You’ll Need:
→ For the crust
01 -
3 tablespoons granulated sugar
02 -
1 cup graham cracker crumbs
03 -
3 tablespoons unsalted butter, melted
→ For the cheesecake filling
04 -
⅓ cup granulated sugar
05 -
2 eggs, at room temperature
06 -
16 ounces cream cheese, softened
07 -
1 teaspoon vanilla extract
08 -
⅓ cup sour cream, at room temperature
→ For the strawberry sauce topping
09 -
⅓ cup granulated sugar
10 -
16 ounces fresh strawberries, stems removed and sliced
11 -
2 teaspoons fresh lemon juice
# Steps to Follow:
01 -
Line a muffin pan with cupcake liners. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Evenly distribute the mixture into the lined cups, pressing it firmly to the bottom. Preheat the oven to 325°F and bake for 5–6 minutes until lightly browned. Remove and set aside.
02 -
In a large bowl, beat the softened cream cheese with a hand-held mixer until smooth. Add vanilla extract, granulated sugar, and sour cream, mixing until fully combined. Gradually add eggs one at a time on low speed, mixing until incorporated. Divide the filling evenly among the 12 baked crusts. Return to the oven and bake at 325°F for 17–20 minutes until the tops are set. Let cool at room temperature for 1 hour, then refrigerate for 3–4 hours before serving.
03 -
Combine strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring, for 8–10 minutes if using frozen strawberries or 5–8 minutes for fresh strawberries. Reduce heat and cook for an additional 15–20 minutes, stirring occasionally, until thickened. Let cool completely, then refrigerate in a covered container.
04 -
Top each chilled cheesecake with a tablespoon of strawberry sauce before serving.
# Additional Notes:
01 -
Press the graham cracker crust firmly into the liners to prevent crumbling.
02 -
Use room-temperature ingredients for a smooth cheesecake filling.
03 -
Cook the strawberry sauce until it becomes thick and jam-like.