If you’re in search of a delightful dessert that perfectly balances creaminess and freshness, you’ve stumbled upon the right recipe! These Mini Strawberry Cheesecakes are not only adorable but also bursting with flavor. They make for an irresistible treat perfect for gatherings, picnics, or simply indulging on a cozy night in. The combination of a buttery graham cracker crust, rich cream cheese filling, and fresh strawberries on top creates a symphony of taste that is sure to impress.
Why I Love This Recipe
There’s something incredibly satisfying about mini desserts. They are portion-controlled, which means you can enjoy a little sweetness without overdoing it. Plus, who can resist a cute little cheesecake? This Mini Strawberry Cheesecakes Recipe brings together the classic flavors of cheesecake with the vibrant taste of fresh strawberries. The best part? They are straightforward to make and require no baking, allowing you to whip them up with ease. Each bite is a heavenly blend of creamy and fruity that leaves you wanting more!
Ingredient Rundown
To create these mini delights, you will need the following ingredients:
- 1 ½ cups graham cracker crumbs – From 12 whole crackers, providing a sweet and crunchy base.
- 6 Tbsp unsalted butter, melted – This binds the crust together and adds richness.
- 16 oz cream cheese – From two 8 oz packages, softened to ensure a smooth filling.
- 3 large eggs – At room temperature, they help create a light and airy texture.
- 14 oz sweetened condensed milk – Adds sweetness and creaminess.
- 1 cup heavy whipping cream – Chilled, for a luscious, airy topping.
- ½ tsp vanilla extract – For a hint of aromatic flavor.
- 1 Tbsp granulated sugar – To sweeten the whipped cream topping.
- 12 strawberries – Halved, to crown each cheesecake with fresh flavor.
Equipment & Tools
Before you dive into your baking adventure, gather the following tools:
- Muffin tin – To shape your mini cheesecakes.
- Parchment paper – For easy removal of the cheesecakes.
- Mixing bowls – To combine your ingredients.
- Hand mixer or stand mixer – For a smooth and creamy filling.
- Rubber spatula – To scrape down the sides of the bowl and ensure everything is well mixed.
- Whisk – For whipping the heavy cream.
Mini Strawberry Cheesecakes Recipe Made Stepwise
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated. Press this mixture firmly into the bottom of each muffin cup to form a solid crust.
Step 2: Bake the Crust
Place the muffin tin in the preheated oven and bake for about 8-10 minutes or until the crust is golden brown. Remove the tin from the oven and let it cool while you prepare the filling.
Step 3: Make the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until creamy. Add the sweetened condensed milk and mix until fully incorporated. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for added flavor.
Step 4: Fill the Crusts
Once the crusts have cooled, carefully pour the cream cheese mixture over the crusts, filling each cup about three-quarters full. This allows space for the cheesecakes to rise slightly.
Step 5: Bake the Cheesecakes
Place the filled muffin tin back in the oven and bake for 15-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let the cheesecakes cool to room temperature before chilling them in the refrigerator for at least 4 hours, or overnight for best results.
Step 6: Whip the Cream
Before serving, whip the heavy whipping cream with granulated sugar until soft peaks form. This will add a light and fluffy topping to your cheesecakes.
Step 7: Assemble and Serve
To serve, remove the mini cheesecakes from the muffin tin, top each one with a generous dollop of whipped cream, and finish with a halved strawberry on top. Enjoy your delicious mini strawberry cheesecakes!
Variations for Dietary Needs
If you have specific dietary needs, consider these variations:
- Gluten-free – Use gluten-free graham crackers for the crust.
- Dairy-free – Substitute cream cheese with a vegan cream cheese alternative and use coconut cream for the topping.
- Lower sugar – Use a sugar substitute in place of granulated sugar and sweetened condensed milk.
- Fruit swaps – Try other fruits like blueberries or raspberries for a different flavor profile.
Chef’s Rationale
Creating these Mini Strawberry Cheesecakes is not just about following a recipe; it’s about understanding the balance of flavors and textures. The graham cracker crust offers a satisfying crunch that contrasts beautifully with the creamy filling. Each ingredient serves a purpose, from the richness of the cream cheese to the sweetness of the strawberries. The whipping cream topping is the perfect finishing touch, adding lightness and elevating the entire dessert. This recipe encourages creativity, as you can easily adapt it to suit your taste preferences.
Shelf Life & Storage
To keep your mini cheesecakes fresh and delicious, consider the following:
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze the cheesecakes (without the whipped cream topping) for up to 2 months. Just thaw in the refrigerator before serving.
Mini Strawberry Cheesecakes Recipe FAQs
Can I use different fruits for topping?
Absolutely! You can substitute strawberries with other berries like blueberries, raspberries, or even peaches for a delicious variation.
What can I do if my crust crumbles?
If your crust crumbles, make sure you are using enough melted butter to bind the crumbs together. Press the mixture firmly into the muffin tin to create a solid base.
Can I make these cheesecakes ahead of time?
Yes! These cheesecakes can be made a day in advance. Just be sure to store them in the refrigerator until you’re ready to serve.
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter and ensure the oven temperature is not too high. Allow the cheesecakes to cool slowly in the oven with the door slightly ajar after baking.
Keep Cooking
If you enjoyed this Mini Strawberry Cheesecakes Recipe, you might want to try these delicious recipes as well:
Let’s Eat
These Mini Strawberry Cheesecakes are not only a feast for the eyes but also for the palate. Whether you’re hosting a party or simply treating yourself, these little delights are sure to be a hit. Get ready to savor every bite of this creamy, fruity, and utterly delightful dessert. Enjoy!
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Mini Strawberry Cheesecakes Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well coated. Press this mixture into the bottom of each muffin cup.
- Step 2: Bake the Crust - Bake for about 8-10 minutes or until golden brown. Let cool.
- Step 3: Make the Filling - Beat the cream cheese until creamy. Add sweetened condensed milk, mixing well. Add eggs one at a time. Stir in vanilla extract.
- Step 4: Fill the Crusts - Pour the cream cheese mixture over the crusts, filling each about three-quarters full.
- Step 5: Bake the Cheesecakes - Bake for 15-20 minutes until set but slightly jiggly. Cool to room temperature, then chill for at least 4 hours.
- Step 6: Whip the Cream - Whip the heavy cream with granulated sugar until soft peaks form.
- Step 7: Assemble and Serve - Remove cheesecakes from the muffin tin, top with whipped cream and a halved strawberry.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze without topping for up to 2 months.
- Use gluten-free graham crackers for a gluten-free version.
