Strawberry Mini Cheesecakes – a perfect way to make a bite-sized version of your favorite cheesecake, a must make for Memorial Day, Father’s Day, or any spring or summer cookout.
A perfect strawberry bite-sized dessert!
How to make Strawberry Mini Cheesecakes
These strawberry mini cheesecakes have three main components:
- the homemade graham cracker crust,
- the cheesecake filling
- the homemade strawberry sauce on top.
Here’s what you’ll need to make these strawberry mini cheesecakes
- Graham cracker crumbs
- Granulated sugar
- Butter
- Cream cheese
- Sour cream
- Vanilla extract
- Eggs: Make sure your eggs are at room temperature before adding them to the filling.
- Fresh strawberries: You can use frozen sliced strawberries as well if it’s not the strawberry season.
- Lemon juice
Excellent homemade strawberry topping!
There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. Adding a few spoons of this glossy fresh strawberry topping will make any dessert feel fancier.
How to Make Easy Strawberry Sauce:
- In a medium saucepan, combine sliced strawberries, 1/3 cup sugar, and 1 Tbsp fresh lemon juice.
- Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required.
- Reduce heat and simmer for 20-23 minutes or until sauce is thickened, stirring occasionally.
- Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
- Once the cheesecakes are chilled, top each cheesecake with 1 tablespoon of strawberry sauce. Serve and enjoy!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Strawberry Mini Cheesecakes
Strawberry Mini Cheesecakes – a perfect way to make a bite-sized version of your favorite cheesecake, a must make for Memorial Day, Father’s Day, or any spring or summer cookout.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
- 2 1/2 Tbsp granulated sugar
- 6 Tbsp butter melted
Cheesecake
- 2 8 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 teaspoon vanilla or vanilla bean paste
Homemade Strawberry Sauce
- 1 pint fresh strawberries stems removed and sliced (or 2 1/4 cups frozen sliced strawberries)
- ⅓ cup granulated sugar
- 1 Tbsp lemon juice from 1/2 Lemon
Instructions
- Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, melted butter and sugar together.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
- Prepare easy Strawberry Sauce. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice.
- Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally.
- Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
- In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream. Stir in lemon juice, lemon zest, and vanilla until blended.
- Once well combined, pour on top of your mini graham cracker crusts. Bake at 350 F for 15-20 minutes, until the center is still a bit wobbly. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
- Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Spoon a 1-2 tsp strawberry sauce curd to each cheesecake. Serve and enjoy!
