These miniature baked cheesecakes are the perfect bite-sized indulgence, featuring a creamy, rich cheesecake filling atop a buttery graham cracker crust. Topped with fresh, juicy strawberries and a dusting of powdered sugar, they are both visually stunning and irresistibly delicious. Whether you’re hosting a party or simply craving a sweet treat, these cheesecakes are sure to impress!
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
- Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to form a crust.
- Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until the filling is smooth and creamy.
- Bake the cheesecakes:
- Spoon the cheesecake filling over the crusts in the muffin cups, filling each cup about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.
- Remove from the oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the strawberry topping:
- In a small bowl, combine the diced strawberries and granulated sugar.
- Let sit for 10 minutes to allow the strawberries to release their juices.
- Assemble and serve:
- Once the cheesecakes are completely cooled, remove them from the paper liners and place them on a serving platter.
- Spoon the strawberry topping over each cheesecake.
- Dust with powdered sugar just before serving.
Tips for the Perfect Mini Cheesecakes:
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Avoid Overmixing: Overmixing the batter can introduce too much air, leading to cracks in the cheesecake.
- Chilling Time: For the best texture, refrigerate the cheesecakes for at least 2 hours before serving.
- Topping Variations: Try swapping strawberries for raspberries, blueberries, or a drizzle of chocolate for a different twist!
Conclusion:
These miniature baked cheesecakes are a delightful treat that combines creamy richness with the freshness of strawberries. Perfect for gatherings or a personal indulgence, they are easy to make and even easier to enjoy!
Would you like more variations, such as chocolate or caramel toppings? 😊🍰