Mini Strawberry Cheesecakes | Life, Love and Sugar

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These mini strawberry cheesecakes have graham cracker crusts and a thick, creamy vanilla cheesecake filling topped with a candy strawberry sauce made with actual fruit! The proper dessert for strawberry followers to kick off summer season!

Why You’ll Love These Miniature Strawberry Cheesecakes

Should you love strawberries and cheesecake as a lot as I do, these mini strawberry cheesecakes will certainly change into a favourite! Right here’s what makes these mini strawberry cheesecakes so 100% price your consideration.

• The very best filling. The traditional vanilla filling for these mini cheesecakes is so easy and creamy and has nice taste. It’s the identical base as my vanilla mini cheesecakes. It truly is the right cheesecake filling.
• Large strawberry taste. The strawberry topping on these cheesecakes is to die for. Chunks of recent strawberries swim in a thick, easy strawberry sauce constituted of actual fruit.
• Fast and straightforward. When in comparison with my full-sized strawberry cheesecake, these mini cheesecakes are a stroll within the park. No water tub wanted and the entire baking and cooling course of solely takes 40 minutes. Manner simpler than 2 hours for the full-sized model.
• Single-serve. Searching for the right sharable dessert? These mini cheesecakes are it. Deliver a platter (or two) stuffed with them and watch as they disappear, every completely portioned in its personal little wrapper. No slicing and serving essential.

Recipe Substances and Substitutions

Collect your substances and tie in your apron. Right here’s what you’ll want to show this strawberry mini cheesecake recipe right into a dreamy actuality. Don’t overlook to scroll to the recipe card under for actual measurements.

Crust

• Graham cracker crumbs – Vanilla wafer cookie crumbs may even do the trick.
• Sugar – I used granulated sugar however brown sugar could be enjoyable if you’re in search of a barely richer crust.
• Unsalted butter – Salted butter can be advantageous. Use what you will have readily available.

Filling

• Cream cheese – Permit the cream cheese to melt to room temperature earlier than starting. In any other case, you’ll end up with a lumpy filling. Additionally you should definitely use brick-style full fats cream cheese. Different variations will lead to a thinner filling.
• Sugar
• All-purpose flour – A 1:1 gluten-free flour may even work. Cornstarch (in half the quantity) is one other gluten free various.
• Bitter cream – The bitter cream breaks up the richness of the cream cheese, lightening the dessert.
• Vanilla extract
• Eggs – You need to begin with room-temperature eggs. If the eggs are too chilly, they won’t combine simply into the batter, which may result in over-mixing. Over-mixing can provide you cracked cheesecakes.

Strawberry Topping

• Strawberries – I used recent strawberries however you might use frozen. Simply thaw them and pat them dry first. Additionally understand that thawed fruit tends to be softer and extra mushy, so that they gained’t be as every to chop.
• Sugar
• Cornstarch – The cornstarch works to thicken the topping.
• Vanilla extract
• Quartered strawberries – Recent is finest however you need to use frozen strawberries. Once more, simply thaw them completely and pat them dry first. And have in mind the feel distinction.

How To Make Mini Strawberry Cheesecakes

Able to learn to make the very best mini cheesecakes ever? Right here’s a fast have a look at the right way to do it. Be sure you scroll to the recipe card under for extra thorough directions.

To make the cheesecakes

• Prep. Preheat the oven to 325°F and add cupcake liners to a cupcake pan.
• Make the crust. Mix the graham cracker crumbs, sugar, and melted butter and press 2 tablespoons of the combination into the underside of every cupcake liner. Bake for five minutes.
• Scale back the oven temperature. Flip the oven to 300°F.

• Make the filling. Combine the cream cheese, sugar, and flour collectively on low pace. Combine within the bitter cream and vanilla adopted by the eggs, one by one.

• Bake. Fill every cupcake liner with cheesecake filling and bake for quarter-hour.
• Cool steadily. Flip the oven off and depart the door closed for 10 minutes. Crack the oven door and permit cheesecakes to chill for 15-20 minutes within the oven.
• Chill. Chill within the fridge for 3-4 hours.

For the strawberry topping

• Puree. Puree the chopped strawberries in a meals processor and pressure if desired.
• Thicken. Whisk collectively the sugar and cornstarch in a big saucepan and stir within the strawberry puree. Deliver the combination to a boil over medium warmth, stirring continually. Boil for 1 minute.

• Put all of it collectively. Take away from warmth and stir in vanilla, quartered strawberries, and salt.
• Cool. Permit the topping to chill within the fridge for 2-3 hours.
• Embellish the cheesecakes. Take away the cooled cheesecakes from the pan and prime with the cooled strawberry topping.

Ideas for Success

I did all the trial and error for you. All it’s a must to do is comply with these easy ideas and tips and also you’ll end up with good mini strawberry cheesecakes.

• Room temperature cream cheese. Permit the cream cheese to melt at room temperature earlier than starting. In any other case, your filling will end up lumpy. You possibly can reduce it into cubes or slices to assist it soften extra rapidly.
• Combine slowly and never an excessive amount of. When making the filling, hold the mixer at low pace and blend simply till every thing is mixed. Should you combine at too excessive a pace (or for too lengthy), you’ll introduce extra air into the batter. This may trigger the cheesecakes to crack as they bake.
• Scrape the bowl. As you combine substances into the cheesecake batter, scrape down the perimeters of the bowl with a rubber spatula sometimes. You need to be sure that all the substances make it into the batter so that you don’t get lumps.
• Cool steadily. Don’t simply take the cheesecakes out of the oven proper. Permit them to chill within the closed oven (after turning it off) for a bit. Then crack the oven door and depart them inside for a bit longer. This gradual cooling course of will assist hold the cheesecakes from cracking. They may even proceed to cook dinner and agency up as they cool.
• Don’t overcook the strawberry topping. Deliver the strawberry topping to a boil slowly over medium warmth. As soon as it’s there, you solely need to let it boil for 1 minute. Cooking the topping too sizzling or for too lengthy can break down the cornstarch and have the other impact and your sauce will find yourself too skinny.

How To Retailer Mini Cheesecakes

Prepare the cheesecakes in a single layer in an hermetic container and retailer them within the fridge for as much as 5 days. You may as well freeze them for as much as 3 months.

What Measurement Pan for Mini Cheesecakes?

I’m requested about pan dimension for mini cheesecakes fairly typically. They’re known as “mini” as a result of they aren’t a full-sized 9-inch cheesecake. However they aren’t made in a mini muffin pan, they’re made in a common sized muffin pan.

Extra Straightforward Cheesecake Recipes

Searching for extra cheesecake inspiration? You’ve come to the correct place. Listed below are only a few recipes that I’m loving with proper now.

Print

Recipe

Mini Strawberry Cheesecakes

• 
  Creator: Life Love and Sugar
• 
  Prep Time: 1 hour
• 
  Chill Time: 3 hours
• 
  Cook dinner Time: 40 minutes
• 
  Complete Time: 4 hours 40 minutes
• 
  Yield: 12-14 Mini Cheesecakes
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

These Mini Strawberry Cheesecakes recipe is creamy, scrumptious and stuffed with recent strawberries! The proper mini dessert to have a good time strawberry season!

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Substances

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) bitter cream
• 1 1/2 tsp vanilla extract
• 2 massive eggs, room temperature

Strawberry Topping

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

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Directions

Make the Crusts

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Spray liners with non-stick spray, if desired.
2. Mix the graham cracker crumbs, sugar and melted butter. Divide the combination between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for five minutes then take away from oven. Put aside.

Make the Filling

1. To make the filling, scale back oven to 300°F (148°C). In a big bowl, combine the cream cheese, sugar, and flour till mixed (Use low pace to maintain much less air from moving into the batter, which may trigger cracks). Scrape down the perimeters of the bowl.
2. Add the bitter cream and vanilla extract. Beat on low pace till properly mixed.
3. Add the eggs one by one, beating slowly and scraping the perimeters of the bowl after every addition.
4. Divide the filling between the cheesecake cups till the cups are principally full.
5. Bake the cheesecakes for quarter-hour, then flip off the oven and depart the door closed for an additional 10 minutes.
6. Crack the oven door and permit cheesecakes to chill for 15-20 minutes, then put within the fridge to complete cooling, 3-4 hours.

Make the Strawberry Sauce

1. Add the chopped strawberries to a meals processor and puree. You must have about 3/4 cup of puree. Pressure the puree to take away the seeds, if desired.
2. Mix the sugar and cornstarch in a big saucepan. Whisk them collectively till no lumps of cornstarch stay, then stir within the strawberry puree.
3. Cook dinner over medium warmth, stirring continually till combination thickens and are available to a boil, about 5 minutes. Permit to boil for one minute, then take away from warmth. Stir in vanilla extract, quartered strawberries and salt. Set within the fridge to chill utterly, about 2-3 hours.
4. When the cheesecakes and sauce are each utterly cool, take away the cheesecakes from the pan and prime with the sauce, then serve.
5. Refrigerate leftovers in an air-tight container. Greatest if eaten with 4-5 days.

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Vitamin

• Serving Measurement: 1 Mini Cheesecake
• Energy: 202
• Sugar: 17 g
• Sodium: 155.1 mg
• Fats: 11.2 g
• Carbohydrates: 21.8 g
• Protein: 4.3 g
• Ldl cholesterol: 53.2 mg