Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup of crushed graham crackers
02 -
3 tablespoons melted butter (unsalted)
03 -
3 tablespoons white sugar
→ Cheesecake Filling
04 -
16 ounces of softened cream cheese
05 -
1/3 cup granulated white sugar
06 -
2 eggs, at room temperature
07 -
1 teaspoon of vanilla extract
08 -
1/3 cup of sour cream (also room temp)
→ Strawberry Sauce
09 -
16 ounces of fresh strawberries, sliced after removing stems
10 -
1/3 cup sugar
11 -
2 teaspoons of freshly squeezed lemon juice
# Instructions:
01 -
Start by lining a muffin tin with paper liners. Combine the crushed crackers, sugar, and melted butter in a bowl. Press this into the liners firmly. Preheat your oven to 325°F, then bake the crust for 5-6 minutes.
02 -
Whip the cream cheese until it’s silky smooth. Blend in the sugar, vanilla, and sour cream. Add the eggs, one at a time, but keep the mixer on a low setting while doing so.
03 -
Pour the filling evenly over the crusts. Bake everything at 325°F for about 17-20 minutes until the centers are set. Let them cool for 60 minutes, then pop them in the fridge for 3-4 hours to chill.
04 -
Cook the strawberries along with the sugar and lemon juice on medium heat. Stir frequently until it thickens up nicely, which should take 5-8 minutes. Allow it to cool completely.
05 -
Once chilled, spread a spoonful of the strawberry topping over each cheesecake. Serve and enjoy!
# Notes:
01 -
If your ingredients are room temp, your filling will mix up smooth and creamy.
02 -
Really press that crust down or it might fall apart later.
03 -
Cook the sauce until it gets nice and thick, like a jam—not watery.