Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
3 tablespoons unsalted butter, melted
02 -
3 tablespoons granulated sugar
03 -
1 cup graham cracker crumbs
→ Cheesecake Filling
04 -
2 eggs, room temperature
05 -
16 ounces cream cheese, softened
06 -
1/3 cup granulated sugar
07 -
1/3 cup sour cream, room temperature
08 -
1 teaspoon vanilla extract
→ Strawberry Sauce
09 -
1/3 cup granulated sugar
10 -
16 ounces fresh strawberries, stems removed and sliced
11 -
2 teaspoons fresh lemon juice
# Instructions:
01 -
Pop some cupcake liners in a muffin tray. Stir the crackers, sugar, and butter together. Firmly press into each liner. Put in the oven at 325°F for about 5 minutes.
02 -
Beat the cream cheese until it’s nice and creamy. Slowly mix in sugar, sour cream, and vanilla. Toss in the eggs one by one, keeping it on the lowest speed.
03 -
Pour the filling over the crusts in each cup. Bake at 325°F for around 18 minutes until the centers set. Let them cool for an hour, then chill for 3-4 hours.
04 -
Heat up the strawberries, sugar, and lemon juice on medium. Let it thicken up in 5-8 minutes, then leave it to cool completely.
05 -
Spread a spoonful of strawberry sauce on top of each chilled cheesecake right before serving.
# Notes:
01 -
Make sure all the filling ingredients are at room temperature so it’s smooth.
02 -
Press the crust down tightly, or it’ll fall apart.
03 -
Cook the sauce until it has a thick, jam-like texture.