Mini Strawberry Cheesecakes
Mini Strawberry Cheesecakes are an easy dessert to make in a muffin pan! This is a simple mini fruit cheesecake recipe with a 2 ingredient graham cracker crust, a creamy and smooth plain cheesecake filling and homemade strawberry topping!
Servings: 12 mini cheesecakes
Ingredients
Crust
- 1 ½ cups (170g) graham cracker crumbs
- 2 Tbsp (29g) unsalted butter, melted
Cheesecake
- 16 oz (452g) cream cheese, softened to room temperature
- ½ cup (99g) sugar
- 1 tsp vanilla extract
- 2 large eggs
Strawberry Sauce
- 1 cup (167g) chopped strawberries equal to about half 1 lb carton
- 12 whole strawberries tops cut off
- ⅓ cup (66g) sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon
Instructions
Crust
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 muffin liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter with a spatula until it resembles coarse sand.1 1/2 cups (170g) graham cracker crumbs, 2 Tbsp (29g) unsalted butter, melted
- Put 1-2 tbsp of crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
Cheesecake
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1-2 minutes.16 oz (452g) cream cheese, softened to room temperature
- Beat in the sugar and vanilla extract until smooth.1/2 cup (99g) sugar, 1 tsp vanilla extract
- Beat in the eggs.2 large eggs
- Place a little more than 2 Tbsp of cheesecake batter in each muffin cup.
- Bake for 16-18 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Strawberry sauce
- In a small-medium sized pot over medium heat, combine the diced strawberries, whole strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.1 cup (167g) chopped strawberries, 12 whole strawberries, 1/3 cup (66g) sugar, 1 tsp vanilla extract, Squeeze of fresh lemon
- Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.
- Cook until the sauce thickens, about 7 additional minutes.
- Transfer the sauce to a container and store in the fridge to cool. Serve when ready.
- NOTE: If you’d prefer to top each cheesecake with a fresh whole strawberry, instead of one that has been cooked with the sauce, you can do that too! Just don’t include the whole strawberries when making the sauce, only chopped ones.
Assemble the cheesecake
- Place a whole strawberry from the sauce on each cheesecake, top with a spoonful of sauce. Serve.
Notes
If you’d prefer to top each cheesecake with a fresh whole strawberry, instead of one that has been cooked with the sauce, you can do that too! Just don’t include the whole strawberries when making the sauce, only chopped ones.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 203mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 612IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg