Mini Strawberry Cheesecakes

This is a recipe from a favorite dessert blogger Live Well Bake Often. I had an old mini cheesecake recipe that used a cookie wafer as a crust and canned fruit topping. I wanted to try something a little more challenging (and delicious) for a recent girls night.

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The recipe below is exact to the original. My experience making these was a little different. I started by making the strawberry sauce the day ahead.

It’s very easy to make this sauce with 3 simple ingredients. Fortunately, fresh strawberries are available year round for us. Frozen can be subsituted.

The sauce was made in our Hestan 3 qt. NanoBond® Saucepan. Everything cooks so beautifully in our still new Hestan pans, which give off such even heat.

Cook the strawberries slowly until their juices start to release. Then turn the heat down and simmer until they thicken. I then used a fork to break up some of the remaining pieces for a smoother sauce. This simple recipe is so easy and delicious, it could be used in many different dishes.

Next, make the crust. Use graham cracker crumbs for a time saving step. No graham crackers to crush!

Once the graham cracker mixture is ready, place into the muffin tins. Use the paper cups for easier handling.

Press the graham cracker mixture firmly into the cups. Use a jar or cup the size of the tin to pack the crust in. (I used an unopened olive jar)

Make the Cheesecake Filling

Blend the ingredients with a hand mixer, then using a measuring cup, carefully pour into the muffin tins.

Place in the preheated oven. Bake until the tops are just set, trying to avoid overcooking where the tops will crack.

Let them rest until cool before placing in the refrigerator.

The cheesecakes can sit overnight in the refrigerator. Cover them. Place the cooled strawberry sauce on top, just before serving. On this night, I was taking these to a small gathering so I added the sauce once I arrived. They were a hit with the ladies!

Yield: 12 mini cheesecakes

Author: Danielle at Live Well Bake Often

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Mini Strawberry Cheesecakes

Great individual cheesecakes with the most delicious strawberry sauce topping.

Prep time: 25 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 55 M

Ingredients

FOR THE CRUST

• 1 cup (120 grams) graham cracker crumbs , about 8 full-sheet graham crackers
• 3 tablespoons (40 grams) granulated sugar
• 3 tablespoons (45 grams) butter , melted

FOR THE CHEESECAKE FILLING

• 16 ounces brick-style cream cheese , softened to room temperature
• 1/3 cup (75 grams) sour cream , room temperature
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs , room temperature

FOR THE STRAWBERRY SAUCE TOPPING

• 1 pint fresh strawberries , stems removed and sliced (or 2 1/4 cups frozen sliced strawberries)
• ⅓ cup (65 grams) granulated sugar
• 2 teaspoons fresh lemon juice

Instructions

FOR THE STRAWBERRY SAUCE

1. In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until well combined.
2. Place the saucepan over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil (about 5-8 minute for fresh berries and 8-10 minutes for frozen).
3. Then, slightly reduce the heat to low-medium heat and allow the strawberries to continue cooking, stirring occasionally, until the mixture has thickened (about 15-20 minutes).
4. Once the mixture has thickened, remove from the heat and pour in a glass container and allow to cool completely, then cover tightly and refrigerate.

FOR THE CRUST

1. Preheat oven to 325°F. Line each cavity of a 12-count muffin pan with cupcake liners and set aside.
2. If using full-sheets of graham crackers, add to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined.
3. Evenly distribute the mixture between all 12 cavities in the muffin pan, making sure to press each one down firmly into one even layer.
4. Bake at 325°F for 5-6 minutes until lightly browned, remove from the oven, and set aside to cool.
5. Keep oven temperature at 325°F.

FOR THE CHEESECAKES

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until just combined.
2. Evenly distribute the cheesecake filling between all 12 cavities of the muffin pan and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temperature for 1 hour. Carefully remove the mini cheesecakes from the muffin pan, store in an airtight container, and chill for at least 3-4 hours or overnight in the refrigerator.
4. Once the cheesecakes are chilled, top each cheesecake with 1 tablespoon of strawberry sauce. Serve and enjoy!