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Mini Strawberry Cheesecakes with Fresh Strawberry Sauce Recipe

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★★★★★

4.6 from 68 reviews

These Mini Strawberry Cheesecakes are a delightful, individual-sized dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry sauce topping. Perfect for parties or a sweet treat, they offer the classic flavors of cheesecake in a convenient mini format.

Ingredients

Scale

Crust

  • 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) unsalted butter, melted

Filling

  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (16g) all-purpose flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, room temperature

Strawberry Sauce

  • 1/2 lb strawberries, chopped
  • 3/4 cup (155g) sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 cup quartered strawberries
  • Pinch of salt

Instructions

  1. Make the Crusts: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners. Optionally, spray liners with non-stick spray. Combine graham cracker crumbs, sugar, and melted butter until evenly mixed, then divide about 2 tablespoons of this mixture into each liner, pressing firmly to form a crust base. Bake for 5 minutes, then remove from the oven and set aside.
  2. Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed just until combined to minimize air incorporation, which prevents cracks. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract on low speed until fully incorporated, forming a smooth batter.
  4. Incorporate Eggs: Add eggs one at a time, beating slowly and scraping the bowl’s sides after each addition, ensuring a smooth mixture without overbeating.
  5. Fill the Cups and Bake: Divide the cheesecake filling evenly among the crust-lined cups, filling most of the way to the top. Bake for 15 minutes, then turn off the oven but keep the door closed for an additional 10 minutes to finish cooking gently.
  6. Cool the Cheesecakes: Crack the oven door open slightly and let the cheesecakes cool inside for 15-20 minutes to prevent cracking from abrupt temperature changes. Then transfer to the refrigerator to chill thoroughly for 3-4 hours.
  7. Make the Strawberry Sauce: Puree the chopped strawberries in a food processor until smooth, yielding about 3/4 cup. Strain to remove seeds if desired. In a large saucepan, whisk sugar and cornstarch until lump-free, then stir in the strawberry puree.
  8. Cook the Sauce: Over medium heat, cook the strawberry mixture with constant stirring until thickened and boiling, about 5 minutes. Let boil for 1 minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate until cooled completely, approximately 2-3 hours.
  9. Assemble and Serve: Once both the cheesecakes and strawberry sauce are fully chilled, carefully remove the mini cheesecakes from their liners and top each with a generous spoonful of strawberry sauce. Serve immediately.
  10. Storage: Keep leftover mini cheesecakes in an airtight container in the refrigerator. For best taste and texture, consume within 4-5 days.

Notes

  • Use room temperature cream cheese and eggs for a smoother filling and to prevent lumps.
  • Press the crust mixture firmly to prevent it from crumbling when serving.
  • Low-speed mixing reduces air bubbles to help avoid cracks in the cheesecake surface.
  • Cooling the cheesecakes gradually inside the oven and then in the fridge helps prevent cracks and ensures a smooth texture.
  • Straining the strawberry puree is optional but helps make the sauce silky and seed-free.
  • Ensure the strawberry sauce is fully cooled before topping the cheesecakes to avoid melting or sogginess.
  • These mini cheesecakes can be made a day ahead for convenience.

Keywords: mini cheesecake, strawberry cheesecake, individual cheesecakes, dessert, strawberry sauce, graham cracker crust

Find it online: https://flavorsbymaya.com/mini-strawberry-cheesecakes-with-fresh-strawberry-sauce-recipe/