Mini Strawberry Cheesecakes Recipe

So, I recently dived into the world of mini desserts, and let me tell you, these strawberry swirl mini cheesecakes are my kind of indulgence – each bite is like a tiny hug from the universe!

My personal favorite is creating these bite-sized mini strawberry cheesecakes. They have a buttery graham cracker crust topped with a creamy blend of softened cream cheese and a hint of vanilla, and they have strawberry preserves on top.

Mini Strawberry Cheesecakes Recipe Ingredients

• Graham cracker crumbs: Provide carbohydrates and create a crunchy base.
• Cream cheese: Adds creaminess and richness; contains protein and fat.
• Granulated sugar: Sweetens the cheesecake; provides carbohydrates.
• Unsalted butter: Adds flavor and richness; contains fat.
• Sour cream: Enhances tanginess; contains fat and a bit of protein.
• Strawberry preserves: Introduces a fruity sweetness; contains carbohydrates.
• Fresh strawberries: Offer natural sweetness, vitamins, and fiber.

Mini Strawberry Cheesecakes Recipe Ingredient Quantities

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup strawberry preserves
• Fresh strawberries, for garnish

How to Make this Mini Strawberry Cheesecakes Recipe

1. Set your oven to 325°F (163°C) to warm, and take a 12-cup muffin tin. Use paper liners to line the inside of the tin, leaving no part of the tin unlined.

2. In a basin, combine the graham cracker crumbs with 2 tablespoons of sugar and melted butter until you achieve the capability of being able to form a sand castle.

3. Distribute the mixture evenly among the muffin cups, pressing it down firmly to form the crust.

4. In a large bowl, mix the softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy.

5. Include the vanilla extract, and in its presence, beat in the eggs such that each is fully incorporated before the next makes its entrance.

6. Combine the sour cream with batter. Stir until the batter is smooth.

7. Spoon 2 tablespoons of cheesecake batter into each muffin cup set over the crust.

8. Put roughly 1 tsp of strawberry preserves atop each cup’s batter, and swirl gently with a toothpick to create a marbled effect.

9. In the preheated oven, bake for 18-20 minutes or until the centers are nearly set. The cheesecakes should jiggle just a little.

10. Let cool to room temperature, then refrigerate for a minimum of 2 hours. Top each cheesecake with a fresh strawberry just before serving.

Mini Strawberry Cheesecakes Recipe Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Paper liners
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula
9. Hand mixer or stand mixer
10. Toothpick

FAQ

• Can I use a different type of crust instead of graham crackers?Indeed, you can use other cookie crumbs to make the crust and not be limited to just graham cracker crumbs. Think of the flavor combinations: vanilla wafers, digestive biscuits, or any other kind of cookie that can be finely ground, and suddenly your cheesecake crust is more than just a vehicle for the star of the show.
• What can I use instead of sour cream in this recipe?If you need to replace sour cream, use plain Greek yogurt in the same amount. This will preserve the ultra-creamy texture we all love in cheesecake.
• How do I know when the cheesecakes are done baking?When the mini cheesecakes are finished, the edges will be set and the centers will have a slight jiggle. They will continue to set as they cool.
• Can I make these cheesecakes gluten-free?Using gluten-free graham crackers or cookies for the crust means this recipe is gluten-free.
• How should I store these mini cheesecakes?Keep in a sealed container in the fridge for as long as 5 days. For anything longer than that, store in the freezer for up to 2 months.
• Is it possible to use fresh strawberries in the filling?Excess moisture that might affect the texture can come from fresh strawberries, but you can chop them finely and mix them into the batter or use them as a garnish.
• Do I need to use a water bath for baking these cheesecakes?A mini cheesecake does not require a water bath, but putting a pan of water on the lower rack of the oven can prevent cracking by supplying the oven with extra humidity.

Mini Strawberry Cheesecakes Recipe Substitutions and Variations

To make graham cracker crumbs: crush digestive biscuits or use vanilla wafers to make the crumbs.
For unsalted butter: replace with an equal amount of margarine or coconut oil.
For cream cheese: use Neufchâtel cheese or a vegan alternative to cream cheese.
For granulated sugar: replace with coconut sugar or a sugar substitute, like erythritol.
For strawberry preserves, substitute raspberry preserves or apricot preserves.

Pro Tips

1. Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free batter and ensures even baking.