Mini Cheesecakes
These heart-healthy mini cheesecakes combine creamy texture with vibrant strawberry flavors, making them a guilt-free treat perfect for families and meal prep.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Adds a buttery, crunchy crust.
- 4 tablespoons Salted butter, melted Binds the crust and enhances flavor.
For the filling
- 16 ounces Full fat cream cheese The heart of cheesecake, giving it that creamy texture.
- 1 cup Granulated sugar Perfect balance of sweetness.
- 1 large Egg Helps set the filling for a creamy consistency.
- 1 cup Full fat sour cream Adds tanginess and creaminess.
- 1/2 cup Heavy whipping cream Enhances smoothness in the cheesecake.
- 2 tablespoons Cornstarch Stabilizes and thickens the filling.
- 1 teaspoon Vanilla extract Provides aromatic depth and sweetness.
For the strawberry sauce
- 1 cup Fresh strawberries, hulled and diced Beautiful garnish and fruity flavor.
- 2 tablespoons Granulated sugar Balances the tartness of strawberries.
- 1 tablespoon Lemon juice Brightens the strawberry sauce.
- 2 tablespoons Water Helps cook the strawberries into a sauce.
- 1 teaspoon Vanilla extract Adds a hint of sweetness to the topping.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Prepare a muffin tin with cupcake liners for easy removal later.
- In a mixing bowl, combine graham cracker crumbs with melted butter and mix until well incorporated.
- Press the crumb mixture firmly into the bottoms of the prepared muffin liners, forming a crust.
Cooking/Assembly
- In a large bowl, beat the cream cheese until creamy and smooth.
- Add sugar and continue to beat until combined, scraping down the sides of the bowl as needed.
- Incorporate the egg, followed by sour cream, heavy cream, cornstarch, and vanilla extract.
- Mix until creamy and uniformly blended.
- Pour the cheesecake batter over the prepared crusts in the muffin tin, filling each one about ¾ full.
- Bake for 22-25 minutes, until the edges are set but the centers are slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes.
Serving
- While your cheesecakes cool, prepare the strawberry sauce by combining strawberries, sugar, lemon juice, water, and vanilla extract in a saucepan over medium heat.
- Cook for 5-7 minutes until the strawberries start to break down, stirring occasionally.
- Remove from heat and let it cool slightly before drizzling over the cooled cheesecakes.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
- Garnish with additional strawberries before enjoying your mini treats!
Notes
Use room temperature cream cheese for smoother batter. Store leftovers in airtight containers in the fridge for up to 4 days. Freezing is possible; wrap each cheesecake individually in plastic wrap and store in a freezer-safe bag.