Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
3 tablespoons granulated sugar
02 -
3 tablespoons unsalted butter, melted
03 -
1 cup graham cracker crumbs
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/3 cup sour cream, room temperature
06 -
2 eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/3 cup granulated sugar
→ Strawberry Sauce
09 -
16 ounces fresh strawberries, stems removed and sliced
10 -
2 teaspoons fresh lemon juice
11 -
1/3 cup granulated sugar
# Instructions:
01 -
Line up your muffin pan with paper liners. Combine melted butter, graham crumbs, and sugar in a bowl. Push the mix down into the liners and bake at 325°F for 5-6 minutes.
02 -
Whip your cream cheese until creamy. Add sour cream, granulated sugar, and vanilla. Lastly, add eggs one at a time, but keep the mixer on low.
03 -
Scoop the filling over the crusts evenly. Bake for 17-20 minutes at 325°F until they’re set. Cool them down for an hour and then chill in the fridge for 3-4 hours.
04 -
In a saucepan over medium heat, cook the strawberries, sugar, and lemon juice. Stir until slightly thickened, about 5-8 minutes. Let it cool all the way down.
05 -
Add a nice spoonful of strawberry topping onto each cheesecake just before serving.
# Notes:
01 -
Let ingredients warm up to room temperature for a smoother mix.
02 -
Pack the crust down well so it holds together.
03 -
Cook the sauce long enough to make it thick, not watery.