Why Make This Recipe

Mini Strawberry Cheesecakes are a charming treat that combines the creamy goodness of cheesecake with the sweet flavor of fresh strawberries. Perfect for Valentine’s Day, this easy dessert not only looks delightful but also delights the palate. They are individually portioned, making them perfect for sharing with loved ones. Plus, they can be prepared ahead of time, allowing you to enjoy more time with your special someone.

How to Make Mini Strawberry Cheesecakes

Ingredients:

1 cup graham cracker crumbs (about 8 full sheets)
1/4 cup granulated sugar (for crust)
4 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1/2 cup granulated sugar (for filling)
1/3 cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh strawberries, diced
1 tablespoon lemon juice
2 tablespoons powdered sugar

Directions:

Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners or grease it well.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Divide this mixture evenly among the muffin cups and press down firmly.
Bake the crusts for 5 minutes. Remove them from the oven and let cool.
In a large bowl, beat the cream cheese until smooth. Add in 1/2 cup sugar, sour cream, eggs, vanilla, and salt. Beat until creamy and lump-free.
Divide the cheesecake batter evenly among the muffin cups, filling almost to the top. Tap the tin gently to release any air bubbles.
In a small saucepan, combine the diced strawberries, powdered sugar, and lemon juice. Cook over medium heat, stirring, until the strawberries break down and the sauce thickens (about 5-7 minutes). Mash gently and let it cool slightly.
Spoon 1-2 teaspoons of the strawberry sauce onto each cheesecake. Use a toothpick or skewer to swirl gently.
Bake at 325°F for 18-22 minutes, until the centers are set but still slightly jiggly.
Cool the cheesecakes in the tin for 30 minutes, then chill in the fridge for at least 1 hour (overnight is best).
Remove the liners and serve, topping with extra strawberry sauce and fresh berries if desired.

How to Serve Mini Strawberry Cheesecakes

Serve these delightful mini cheesecakes chilled for the best flavor. You can add extra strawberry sauce and fresh strawberries on top for a beautiful presentation. They are perfect for a romantic dinner or as a sweet treat for any gathering.

How to Store Mini Strawberry Cheesecakes

These mini cheesecakes can be stored in the fridge for up to 5 days. Keep them in an airtight container to keep them fresh. If you want to store them longer, you can freeze them for up to 2 months. Just ensure they are well-wrapped and protected from freezer burn.

Tips to Make Mini Strawberry Cheesecakes

Make sure your cream cheese is at room temperature for easier mixing.
Be careful not to overmix the batter, as this can create cracks in the cheesecakes.
Let the cheesecakes cool completely before chilling in the fridge for the best texture.
Use fresh strawberries for the best flavor, but frozen strawberries can work in a pinch—just thaw and drain them before using.

Variation

You can customize this recipe by mixing in different fruits like blueberries or raspberries in place of strawberries. You can also add a chocolate drizzle on top for a rich twist!

FAQs

1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese will work in this recipe. It may slightly alter the texture, but it will still taste delicious.

2. How can I tell when the cheesecakes are done baking?
The cheesecakes are done when the centers are set but still slightly jiggle. They will firm up more as they cool.

3. Can I leave out the sour cream?
You can substitute the sour cream with Greek yogurt for a similar flavor and texture.