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Mini Strawberry Cheesecakes With Strawberry Filling

mini strawberry cheesecake with strawberry sauce.
Author: Farwin Simaak
Topped with a strawberry sauce, sliced strawberries and a strawberry filling inside, these Mini Strawberry Cheesecakes are fresh and flavorful in every bite!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cheesecake

Equipment

  • Stand Mixer/Hand Beater

Ingredients
 

Crust

  • 1 cup graham cracker crumbs about 8 sheets crushed
  • 2 tbsp sugar
  • 3 tbsp melted butter

Cheesecake Filling

  • 12 oz cream cheese 1.5 blocks
  • ⅓ cup sour cream
  • 2 eggs medium
  • 2 tsp vanilla extract
  • ½ cup granulated sugar

Strawberry Sauce

  • 2 cup strawberries sliced
  • 2 tbsp sugar
  • 6 strawberries cut in half to garnish optional

Instructions
 

Make the Strawberry Filling/Sauce

  • Add the strawberries and sugar to a saucepan and cook over medium-high heat until most of the water has evaporated and the strawberries are soft.
  • Mash the strawberries with the back of a spoon or a fork and set aside to cool.

Make the Crust

  • Preheat the oven to 350°F. Prepare a 12-muffin tin with muffin liners.
  • In a mixing bowl, mix crumbs, melted butter, sugar, and cinnamon until it's crumbly.
  • Place about 1.5 tablespoons of the crumb mixture in each muffin liner and press down into the pan until it’s even and firm.

Make the Cheesecake

  • Into a large mixing bowl add room temperature cream cheese, sour cream and sugar and beat with an electric mixer (or a stand mixer). Add beaten eggs and vanilla extract and beat till just combined and the mixture is smooth and creamy. Don’t over beat.
  • Pour the filling equally onto the crust in 12 muffin liners. Add a teaspoon of strawberry sauce into the middle of each cheesecake. Swirl the strawberry sauce gently into the cheesecake mixture with a fork.
  • Bake in the oven at 350˚F for about 15-17 minutes. When done, the edges will be set and the middle jiggly. Remove from the oven and let it cool completely.
  • Cover and let it chill in the fridge for a couple of hours. Top the cheesecakes with the remaining strawberry sauce and halved strawberries before serving.

Notes

Store: Cool completely and store in an airtight container in the fridge for a week.
Freeze: Wrap each individual cheesecake in a plastic wrap and place it in a freezer bag. Freeze for 3 months.
Defrost: Defrost the frozen cheesecake in the fridge overnight. Do not refreeze.

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Nutrition

Serving: 1 cheesecake | Calories: 234 kcal | Total Carbs: 21 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 9 g | Sodium: 170 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 550 IU | Vitamin C: 14 mg | Calcium: 48 mg | Iron: 1 mg | Net Carbs: 21 g
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Course Dessert
Cuisine American