Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
3 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/3 cup granulated sugar
06 -
2 eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/3 cup sour cream, room temperature
→ Strawberry Sauce
09 -
16 ounces fresh strawberries, stems removed and sliced
10 -
1/3 cup granulated sugar
11 -
2 teaspoons fresh lemon juice
# Instructions:
01 -
Mix graham cracker crumbs with butter and sugar. Press into lined muffin cups. Bake at 325°F for 5-6 minutes until lightly browned.
02 -
Beat cream cheese until smooth. Mix in sugar, vanilla, and sour cream. Add eggs one at a time on low speed until combined.
03 -
Divide filling among muffin cups. Bake at 325°F for 17-20 minutes until set. Cool 1 hour at room temperature, then chill 3-4 hours.
04 -
Combine strawberries, sugar, and lemon juice in saucepan. Cook over medium heat 5-8 minutes, then reduce heat and cook 15-20 minutes until thickened.
05 -
Top each chilled cheesecake with a tablespoon of cooled strawberry sauce before serving.
# Notes:
01 -
Use room temperature ingredients for smooth filling
02 -
Press crust firmly to prevent crumbling
03 -
Cook sauce until thick and jammy