Mini Strawberry Cheesecakes
Indulge in these Mini Strawberry Cheesecakes, perfect for any occasion! These delightful, bite-sized treats feature a rich and creamy cheesecake filling atop a buttery graham cracker crust, all topped with a luscious strawberry sauce. Ideal for parties or a sweet indulgence at home, these mini cheesecakes are sure to impress your guests!
Ingredients:
For the Crust:
6 whole graham cracker rectangles about 1 cup crumbs 不
3 tablespoons unsalted butter, melted 杻
For the Cheesecake Batter:
2 x 8-ounce packages cream cheese, room temperature 燎
1/2 cup granulated sugar
1/2 cup heavy whipping cream 拏
2 tablespoons cornstarch
1 large egg, room temperature 讀
2 teaspoons fresh lemon juice
For the Strawberry Sauce Topping:
2 cups fresh strawberries, stems removed and sliced
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/4 cup water
1 tablespoon cornstarch
Instructions:
1 Prepare the Strawberry Sauce:
In a medium saucepan, combine the sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the strawberries soften. In a small bowl, mix cornstarch with water and pour into the saucepan. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and press the sauce through a mesh strainer to remove the pulp. Set aside to cool to room temperature.
2 Prepare the Crust:
Preheat the oven to 350F 175C. Line a cupcake pan with baking liners. In a food processor, pulse the graham crackers into fine crumbs. Mix the crumbs with melted butter until well combined. Press 2 teaspoons of the crumb mixture into each cupcake liner. Bake for 5 minutes, then let cool on a wire rack. Reduce the oven temperature to 300F 150C.
3 Make the Cheesecake Batter:
In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy whipping cream and beat again until well combined. Gradually mix in the cornstarch, egg, and lemon juice until the batter is smooth and creamy.
4 Assemble the Cheesecakes:
Using a medium cookie scoop or a spoon, divide the cheesecake batter evenly between the prepared crusts. Fill each liner almost to the top, leaving a 1/4-inch space. Bake at 300F for 20-25 minutes, until the centers are set and the tops are slightly dull. Turn off the oven, crack the door, and let the cheesecakes rest for 30 minutes to prevent cracking.
5 Cool and Chill:
After resting in the oven, transfer the cheesecakes to a wire rack and cool at room temperature for 1 hour. Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
6 Top with Strawberry Sauce:
Spoon about 2 tablespoons of strawberry sauce over each cheesecake. Serve chilled and enjoy!
Cooking Tips:
Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature for a smoother batter.
Prevent Cracking: Allow the cheesecakes to rest in the oven with the door cracked open to avoid sudden temperature changes that can cause cracking.
Straining the Sauce: Straining the strawberry sauce ensures a smooth, seedless topping for your cheesecakes.
Enjoy these delicious Mini Strawberry Cheesecakes, perfect for satisfying your sweet tooth or impressing guests at your next gathering!