Mini Strawberry Champagne Cheesecakes
These Mini Strawberry Champagne Cheesecakes are full of champagne and strawberry flavor and perfect for New Year’s Eve!
I sure hope you are ready for Christmas – it’s almost here! If you still need a dessert for Christmas, there are plenty of options around here. I should be getting my grocery shopping done today and then I’ll officially be prepared! This NEVER happens, so naturally I’m super pumped to feel so on top of things. All this confidence could very well disappear by Friday though. 🙂
Whether prepared or not, at some point you’ll be moving on to New Year’s Eve and lucky for you I’ve got you covered for dessert! We aren’t big New Years people – sort of an over-rated holiday in my opinion – but I’m never opposed to celebrating an occasion with dessert – or champagne. Hello champagne and strawberries!
These mini cheesecakes really are delicious. And there’s no lack of champagne flavor here. I love the thick and creamy cheesecake with the buttery and sweet crust, the pop of fruit in the center and the strawberry champagne whipped cream. What better way to eat dessert than with a spike to it!
The cheesecakes start with a crust made with vanilla wafer cookies. You could substitute graham crackers, but sometimes I really love the cookie crust. It adds some extra sweetness and with the champagne and strawberries, it was the perfectcompliment!
The filling begins with a champagne reduction that’s further thickened with a little cornstarch. Because champagne can be somewhat of a lighter flavor when baked into something, I’ve reduced it so that you have twice the amount of champagne flavor in half the amount of liquid. It works great and gives the cheesecakes just enough champagne flavor. It’s not overpowering, but definitely there. In the bottom of each cheesecake, there’s some chopped strawberries as well. I love the pop of fruit!
For the whipped cream, I again reduced the champagne with cornstarch, but then also added some strawberry puree (made by pureeing the strawberries in a food processor). To get rid of the seeds in the puree, it’s best to strain the puree before adding it to the champagne. This reduction uses more cornstarch than the cheesecakes so that it’s even thicker and works well in the whipped cream. Once thickened, reduced and cooled, it’ll then be added to the whipped cream. I make a stabilized whipped cream by adding just enough powdered sugar. For more on how to make homemade stabilized whipped cream, check out my post on that here.
The final cheesecakes are delicious! The sweet cookie crust perfectly compliments the champagne cheesecake with a burst of fruit, and is topped with a strawberry champagne whipped cream that you’ll want to eat all on its own! They are fun, festive and perfect for New Year’s Eve!
Mini Strawberry Champagne Cheesecakes
- Yield: 12-14 Mini Cheesecakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
- 1 cup (240ml) champagne
- 1 tsp cornstarch
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/4 cup (58g) sour cream
- 1/2 tsp vanilla extract
- 2 eggs
- 6–8 strawberries, chopped
STRAWBERRY CHAMPAGNE WHIPPED CREAM
- 1 cup (240ml) champagne
- 2 tsp cornstarch
- 2 tbsp (30ml) strained strawberry puree
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 4–5 drops red food color
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND WHIPPED CREAM
1. Reduce oven to 300°F (148°C).
2. To reduce and thicken the champagne, add the champagne and cornstarch to a medium sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
3. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
Add the champagne reduction and mix until combined.
5. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
6. Add about a tablespoon of chopped strawberries to each cheesecake crust so there’s an even layer at the bottom of each.
7. Add the filling to each cheesecake cup until cups are mostly full.
8. Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When cheesecakes are cooled, remove them from the pan.
10. When the cheesecakes are cool, make the whipped cream. Add the cornstarch to the champagne and whisk together, then stir in the strawberry puree.
11. Add the champagne mixture to a medium sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
12. Add the heavy whipping cream, powdered sugar, champagne mixture and red food coloring to a large mixer bowl, then whip on high speed until stiff peaks form.
13. Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
14. Add some sprinkles to the top, if desired, then refrigerate until ready to serve.
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