Looking for a sweet and elegant dessert that’s perfect for any occasion? Today, I’m thrilled to share with you my recipe for Mini Strawberry Cheesecakes, a delightful treat that combines the creaminess of cheesecake with the vibrant flavor of fresh strawberries. These bite-sized desserts are not only adorable but also surprisingly easy to make, making them a great choice for quick family dinners or special gatherings. Plus, they’re a fantastic way to enjoy easy pasta recipes—wait, no, scratch that! These cheesecakes are all about the strawberries and cream. Let’s dive in and learn how to make these mini masterpieces!
Why You’ll Love This Recipe
- Perfectly portioned: Each mini cheesecake is just the right size for a satisfying dessert without overindulging.
- Easy to customize: The strawberry topping can be made ahead of time, and you can even use frozen strawberries if fresh ones aren’t in season.
- Impressive presentation: These individual cheesecakes are sure to impress your guests with their elegant appearance and delicious flavor.
- Make-ahead friendly: Prepare the cheesecakes and topping ahead of time, making them a great option for busy weeknight dinner ideas or special occasions.
Ingredients
Here’s what you’ll need to make these Mini Strawberry Cheesecakes:
- 1 cup finely crushed shortbread cookies
- 1 tablespoon of granulated sugar
- 3 tablespoons of unsalted butter (melted)
- 2- 8 oz packages of cream cheese (at room temperature)
- 5 tablespoons of sour cream
- 2/3 cup of granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 1 tablespoon + 1 teaspoon of fresh lemon juice
- 2 large eggs (room temperature)
- 2 cups of whole strawberries (stems removed, fresh or frozen)
- 2 tablespoons of granulated sugar
- 1 tablespoon of fresh squeezed lemon juice
- a dash of kosher salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple steps:
- Preheat and Prep: Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside—no need to grease the muffin pan.
- Make the Crust: In a medium bowl, combine the crushed shortbread cookies and sugar. Mix a little to combine. Pour in the melted butter and stir until the mixture is evenly moistened. Divide the crumbs between the 12 muffin cups, pressing them down firmly to form a compact crust. Bake for 5-7 minutes until lightly browned around the edges. Reduce the oven temperature to 325°F and set the crusts aside.
- Prepare the Cheesecake Filling: In a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the sour cream and mix well. Incorporate the sugar, then scrape down the bowl to ensure everything is well combined. Stir in the vanilla and lemon juice, giving it a quick taste to adjust the flavor if needed. Add the eggs one at a time, mixing each in completely before adding the next. Divide the batter evenly among the muffin cups, filling each about ¼ cup. Bake for 18-20 minutes until puffed and slightly jiggly in the center. Cool in the oven with the door cracked open for 30 minutes, then let them cool completely before chilling in the fridge for at least 5 hours.
- Make the Strawberry Topping: In a small saucepan, combine the strawberries, sugar, lemon juice, and a dash of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally. The mixture will thicken into a syrupy sauce. Let it cool completely before refrigerating.
- Assemble and Serve: Once the cheesecakes are chilled, top each with a spoonful of the strawberry sauce and serve. For a more elegant presentation, consider adding fresh strawberry slices or a sprinkle of powdered sugar on top.
Pro Tips for Making the Recipe
Here are some tips to ensure your Mini Strawberry Cheesecakes turn out perfectly:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth batter.
- Don’t Overbake: The cheesecakes should be slightly jiggly in the center when done. Overbaking can make them dry and cracked.
- Let Them Cool: Resist the temptation to skip the cooling step. Cooling the cheesecakes in the oven helps prevent cracking and ensures a smooth texture.
- Strawberry Sauce Ahead: The strawberry topping can be made ahead of time and stored in the fridge for up to 5 days. It’s also delicious on ice cream or pancakes!
How to Serve
These Mini Strawberry Cheesecakes are versatile and can be served in various ways:
- As Is: The classic way—just the cheesecake and strawberry sauce.
- Fresh Fruit Garnish: Top with a fresh strawberry slice or a sprinkle of blueberries for a pop of color.
- Whipped Cream: Add a dollop of whipped cream for extra indulgence.
- Shortbread Cookie Crust Variation: For a different twist, try using a different type of cookie for the crust, like chocolate sandwich cookies for a chocolate-strawberry combination.
Make Ahead and Storage
One of the best things about this recipe is how well it holds up when made ahead:
- Make Ahead: The cheesecakes can be made up to 2 days in advance. Store them in an airtight container in the fridge until ready to serve.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. The strawberry sauce can also be stored in the fridge for up to 5 days.
- Freezing: While the cheesecakes can be frozen, the texture may change slightly. For the best results, freeze without the strawberry sauce and thaw in the fridge overnight.
There you have it—a simple yet impressive dessert that’s perfect for any occasion. Whether you’re planning a quick family dinner or a special celebration, these Mini Strawberry Cheesecakes are sure to be a hit. And if you’re looking for more cheesecake inspiration, be sure to check out my How to Make the Best Mini Cheesecake Recipe and How to Make the Best Strawberry Swirl Cheesecake Recipe for more delicious ideas. Happy baking!
Mini Strawberry Cheesecakes
Indulge in these bite-sized strawberry cheesecakes with a buttery shortbread crust and a sweet strawberry topping.
Ingredients
Crust
- 1 cup finely crushed shortbread cookies for crust
- 1 tablespoon granulated sugar for crust
- 3 tablespoons unsalted butter melted
Filling
- 2 packages cream cheese 8 oz each, room temperature
- 5 tablespoons sour cream
- 2/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 2 large eggs eggs room temperature
Topping
- 2 cups whole strawberries fresh or frozen, stems removed
- 2 tablespoons granulated sugar for topping
- 1 tablespoon fresh lemon juice for topping
- a dash kosher salt
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Prepare the crust by mixing crushed cookies and sugar, then stir in melted butter. Press mixture into muffin cups and bake for 5-7 minutes. Reduce oven to 325°F.
- Beat cream cheese until smooth. Add sour cream, sugar, vanilla, and lemon juice. Beat in eggs one at a time. Divide batter among muffin cups, filling each about 1/4 cup. Bake for 18-20 minutes until puffed and slightly jiggly.
- Let cheesecakes cool in the oven with door ajar for 30 minutes, then chill in the fridge for at least 5 hours.
- For the topping, combine strawberries, sugar, lemon juice, and salt in a saucepan. Simmer until thickened, about 20-25 minutes. Cool and refrigerate until ready to serve.
- Top each cheesecake with strawberry sauce and serve chilled.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter. The centers will sink slightly, creating space for the strawberry topping.
