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.