Description

Mini Strawberry Cheesecakes are the perfect bite-sized treat for any occasion. These creamy, rich cheesecakes sit atop a buttery graham cracker crust and are topped with a luscious strawberry sauce. Whether you’re hosting a party or looking for a delightful dessert to enjoy at home, these mini cheesecakes offer indulgent flavors in a manageable portion. The recipe is easy to follow, yet elegant enough to impress your guests.

Ingredients

Scale

For the crust:

6 whole graham cracker rectangles (about 1 cup crumbs)
3 tablespoons unsalted butter, melted

For the cheesecake batter:

2 x 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup heavy whipping cream
2 tablespoons cornstarch
1 large egg, room temperature
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

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Instructions

Prepare the Strawberry Sauce:
In a medium saucepan, combine 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, press the sauce through a mesh strainer to remove the pulp, and set aside to cool to room temperature.
Prepare the Crust:
Preheat the oven to 350°F (175°C). Line a cupcake pan with baking liners. In a food processor, pulse 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 300°F (150°C).
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.
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 300°F 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.
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.
Top with Strawberry Sauce:
Spoon about 2 tablespoons of strawberry sauce over each cheesecake. Serve chilled and enjoy!

Prep Time: 30mins
Cook Time: 30mins