Description
Creamy mini strawberry cheesecakes bring delightful European dessert charm to home kitchens with irresistible individual portions. Silky cream cheese nestled on graham cracker bases promises sweet satisfaction for dessert enthusiasts craving a perfectly balanced treat.
Ingredients
Scale
Main Ingredients:
- 2 8 ounces (226 grams) packages of cream cheese, at room temperature
- 2 large eggs, room temperature
- 2 cups of whole strawberries, stems removed (fresh or frozen)
Crust Ingredients:
- 1 cup finely crushed shortbread cookies
- 3 tablespoons of unsalted butter, melted
- 1 tablespoon of granulated sugar
Filling and Topping Ingredients:
- 2/3 cup of granulated sugar
- 5 tablespoons of sour cream
- 1/2 teaspoon of pure vanilla extract
- 1 tablespoon + 1 teaspoon of fresh lemon juice
- 2 tablespoons of granulated sugar
- 1 tablespoon of fresh squeezed lemon juice
- 1 dash of kosher salt
Instructions
- Prepare the oven at 350°F and arrange paper liners in a muffin pan. Pulverize cookies with sugar, then incorporate melted butter until crumbs become cohesive. Distribute the mixture evenly across muffin cups, pressing firmly to create a solid foundation. Bake for 5-7 minutes until edges turn golden.
- Lower oven temperature to 325°F. Whip cream cheese until silky smooth. Blend in sour cream, then gradually fold in sugar. Incorporate vanilla extract and lemon juice, ensuring uniform consistency. Carefully integrate eggs one at a time, mixing minimally to prevent potential surface fractures.
- Carefully allocate cheesecake batter among prepared crusts, filling each approximately ¼ cup. Position in preheated oven and bake for 18-20 minutes. Watch for subtle puffing and gentle center movement, indicating perfect doneness.
- After baking, deactivate oven and slightly open door. Allow cheesecakes to rest for 30 minutes, then transfer to refrigerator. Chill for minimum 5 hours, preferably overnight, to achieve optimal texture and flavor development.
- Construct strawberry sauce by combining fruit, sugar, lemon juice, and salt in a saucepan. Bring to boil, then reduce to gentle simmer. Cook for 20-25 minutes, stirring periodically until sauce thickens and reaches desired consistency. Refrigerate until serving time.
- Remove chilled cheesecakes from refrigerator, carefully peel away paper liners. Artfully drizzle strawberry sauce across each miniature dessert. Serve immediately and savor the delicate, creamy indulgence.
Notes
- Prevent cracking by avoiding overmixing eggs and using room temperature ingredients for a smooth, creamy texture.
- Create a foolproof crust by pressing cookie crumbs firmly and evenly to ensure a stable base that won’t crumble.
- Customize the recipe for dietary needs by substituting gluten-free cookies, using low-fat cream cheese, or making a vegan version with coconut cream and plant-based alternatives.
- Enhance flavor complexity by experimenting with different cookie bases like graham crackers, chocolate wafers, or adding a hint of almond extract to the cheesecake batter.
- Prep Time: 6 hours 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg