Mini Strawberry Cheesecakes
These Mini Strawberry Cheesecakes are creamy, delicious and full of fresh strawberries! They are the perfect way to enjoy all the delicious strawberries right now!
Strawberries have always been one of my favorite fruits. I have been known to sit and eat entire containers of them. Lately the strawberries have been so good that the hubs and I just go through them like water. He takes them to work and everything.
Of course I always feel like people must think I’m such a weirdo when I pick them out at the grocery store. Maybe you do this too? To pick them out, I smell them. Since the carton has holes on the bottom that are closest to the berries, I literally put them as close to my nose as possible and take a big whiff. The sweeter they smell, the better. If I don’t smell much strawberry-ness, they aren’t worth buying. Am I the only one? How do you pick your strawberries?
The better your strawberries, the better the flavor of these cheesecakes, naturally. The pops of strawberry in every bite are so darn good!
I started with a crust made with vanilla wafer cookies. It has a little sugar added to it and some butter. It’s one of my very favorite crusts. It’s just a bit sweeter than a graham cracker crust. You could certainly swap them out for graham crackers, if that’s what you have on hand, but if you’ve never tried it I would suggest you do. SO good!
The filling is a thick, creamy vanilla cheesecake with fresh chopped strawberries in the bottom. It’s pretty straightforward and a perfect base for these little cups of heaven. They don’t rise too much when baking, so be sure to fill the cups pretty much all the way for a full mini cheesecake.
For the topping, there’s a swirl of whipped cream and more chopped strawberries. The strawberries are mixed with a bit of sugar and water and allowed to sit for half an hour or so. The sugar basically pulls out some of the moisture of the berries and it creates a bit of a strawberry syrup that is SO good when drizzled over the cheesecakes. The longer the berries sit, the softer they get.
These mini strawberry cheesecakes are to die for! The hubs couldn’t wait to get his hands on them! As soon as I finished photographing them, he took the plate with four on it and grabbed the fork. He got through three of them before he started to feel a little sick. He says it was totally worth it though. 😉
Mini Strawberry 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
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
- 6–8 strawberries, chopped
- 3/4 cup (110g) chopped strawberries
- 2 tbsp sugar
- 1 tsp water
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
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.
4. Reduce oven to 300°F (148°C).
5. 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.
6. Add the sour cream and vanilla extract. Beat on low speed until well combined.
7. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
8. Add about a tablespoon of chopped strawberries to each cheesecake crust so there’s an even layer at the bottom of each.
9. Add the filling to each cheesecake cup until cups are mostly full.
10. Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 12. When cheesecakes are cooled, remove them from the pan.
13. Combine the strawberries, sugar and water in a small bowl and stir to coat the strawberries. Set them in the fridge for 30 minutes to an hour. The strawberries will get nice and juicy.
14. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl, then whip on high speed until stiff peaks form.
15. Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
16. Finish off the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.
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