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Mini Strawberry Cheesecake

Mini Strawberry Cheesecakes Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 1 tsp cornstarch
  • 2 cups chopped fresh strawberries
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice

Method
 

  1. Heat oven to 350°F. Mix crumbs, melted butter, and 2 tbsp sugar. Press into 12 lined muffin cups and bake 5 minutes. Reduce oven to 325°F.
  2. Beat cream cheese and ½ cup sugar until smooth. Add sour cream, vanilla, then eggs one at a time, mixing just until blended.
  3. Fill crusts with batter. Bake 18 to 20 minutes until edges are set and centers jiggle slightly. Cool in turned-off oven 10 minutes, then on a rack. Chill at least 2 hours.
  4. Cook strawberries, 3 tbsp sugar, and lemon juice over medium heat 3 minutes. Stir in cornstarch mixed with 1 tsp water and cook 2 more minutes until thick. Cool completely.
  5. Remove liners, spoon sauce over each chilled cheesecake, and serve.

Notes

The cheesecakes need at least 2 hours of chilling to set properly, so plan that into your timeline. The sauce can be made a day ahead and stored in the fridge, just give it a quick stir before using.