A couple of weeks ago, I posted about some Mini Chocolate Peanut Butter Cheesecakes, these creamy, silky little cheesecake cups topped with chocolate ganache and peanut butter drizzle. They were quite the decadent little number. But little did you know, that on the very same day that I made those little cheesecakes, I also made another type of mini: The Mini Strawberry Cheesecake. I don’t often make two types of cheesecake for one occasion, but once the idea of essentially making myself a mini cheesecake sampler entered my mind that day, it was almost too much for me to handle. In fact, three different varieties of cheesecake would really have been ideal for the cheesecake sampler I envisioned, but I knew I was already getting ahead of myself. I had to try to rein it in a little. Two types of cheesecake it was.
So, just as I was whipping up a simple ganache and melting some drizzly PB for one half of my mini cheesecakes, at the same time I was mashing up strawberries into a puree for the classic strawberry cheesecake topping that would go on the other half of them. I’m not the best multitasker by any means, but I guess when it came to the promise of two desserts in one day, I really stepped up my game. When fueled by the allure of killing two birds with one cheesecake recipe, my multitasking abilities surpassed all bounds.
So here is the recipe for the mini strawberry cheesecakes (I included a recipe for a full batch to make 12 minis even though I only made 6 at the time). The same creamy classic cheesecake base as my other recipe, with the same delicious graham cracker crust, but this time topped with homemade strawberry sauce and of course, a fresh strawberry for garnish. The perfect dessert for any time you are craving a little taste of some classic, New York-style cheesecake.
Mini Strawberry Cheesecakes
Ingredients
For the Crust
- 3/4 cup graham cracker crumbs about 6 graham crackers, crushed
- 2 tbsp sugar
- 1/4 cup butter melted
For the Cheesecake
- 16 oz 2 8 oz bars cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
For the Strawberry Topping:
- 1 pint fresh strawberries
- 1/3 cup water
- 2 tbsp granulated sugar
- 1 1/2 tbsp corn starch
Instructions
-
Preheat the oven to 325 F and prepare a 12-cup muffin tin by spraying the cups with cooking spray. Set aside.
-
In a small bowl, mix the graham cracker crumbs, sugar and melted butter. Divide the crumb mixture evenly into the 12 cups and press down with the back of a spoon or the bottom of a small glass.
-
To make the cheesecake batter, beat the cream cheese, sugar and vanilla for about 3 minutes on medium speed using an electric mixture. Add the eggs, one at a time, mixing on low speed after each addition. Do not over mix.
-
Pour on top of the graham cracker cups, dividing the batter evenly. Bake for about 25 minutes, until the cake is firm (with a slight jiggle) and golden brown on the edges.
-
While the cheesecake is baking, make the strawberry sauce. Mash enough strawberries to make about 1/3 of a cup of puree. Heat in a small sauce pan, along with 1/2 cup of water, and bring to a boil. Once the mixture is boiling, turn to low and simmer for about 2 minutes. Remove from the heat, and push the mixture through a strainer and collect about 1/2 a cup of liquid puree. Discard the rest of the strawberry chunks from the mixture. Return the liquid puree to the saucepan, along with the corn starch and sugar, and boil until the mixture thickens. Remove from the stove, wait several minutes until it has cooled.
-
Pour the strawberry sauce over the mini cheesecakes once they are done in the oven. Top each cheesecake with a strawberry. Let the cheesecakes cool for at least 2 hours in the fridge before serving. Enjoy!
Perfectly perfect as always!!!!😘
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