Strawberry and Cream Mini Cheesecakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These absolutely genius treats are a crowd favorite. They are very well enjoyed at any gathering and serve as party table decor and are absolutely loved by children too. Give it a try! :)

Keyword: easy dessert, homemade strawberry sauce, mini cheesecakes, Strawberry and Cream Mini Cheesecakes
Servings: 24
Author: Valya of Valya's Taste of Home
Ingredients
  • Chunky Strawberry Sauce Ingredients
  • 1 lb. (454 g) – organic strawberries
  • 3 tbsp. – organic sugar
  • 1 tsp. – fresh lemon juice
  • Cheesecake Crust Ingredients
  • 16 - graham crackers
  • 2 oz (57 g) – melted unsalted butter
  • Cheesecake Batter Ingredients
  • 32 oz (907 g) – softened cream cheese
  • 1 cup (200 g) – organic sugar
  • 2 tsp. – pure vanilla extract
  • 4 large – eggs (room temperature)
  • Cream Ingredients
  • 1 cup (237 ml) – Heavy Whipping Cream
  • 2 tbsp. – organic sugar
Instructions
  1. Chunky Strawberry Sauce Instructions
  2. Rinse strawberries, cut each one into 4 pieces and place them into a small saucepan. Add sugar (combined with starch, optional), lemon juice and place the saucepan onto the stove top and bring it to a boil stirring constantly.
  3. As soon as the sauce comes to a boil remove from the stove and let cool completely before topping the cheesecakes.
  4. Cheesecake Batter Instructions
  5. Using a food processor, pulse graham crackers into fine crumbs. Then add melted butter and pulse once more for 30 seconds or until well combined.
  6. Preheat oven to 350 F (180 C). Line 24 count muffin pan with paper liners and divide crumbs (about one tablespoon full per liner) evenly between 24 liners. Press the crumbs firmly into each paper liner using the opposite side of the measuring spoon. Set aside until ready for use.
  7. In the bowl of Kitchen Aid standing mixer combine softened cream cheese, sugar, salt and beat on high for a couple of minutes. Scrape the cream cheese down of the sides of the bowl for smooth texture results in between mixing.
  8. Next, reduce the mixing speed to low/med and add pure vanilla extract and one egg at the time (the total of 4 large eggs). Scrape down the mixture of the mixer bowl in between mixing to ensure everything gets well combined.
  9. Finally, using 1/4 cup ice cream scoop divide batter in between 24 cupcake liner evenly all the way to the top of the paper liner. Bake in preheated oven for 18 to 20 minutes. Slight cracking is totally normal.
  10. Carefully (prevent shaking) remove baked cheesecakes from the oven and let them cool in baking pan to warm. Then remove baked cheesecakes from baking pan and cool completely before topping them with cream.
  11. Cream Instructions
  12. Combine heavy whipping cream and sugar in a small bowl and beat on high until just thickens.
  13. Decorating the Cheesecakes
  14. Pipe cream on top of each cheesecake. Top each cheesecake with chunky strawberry sauce and sprinkle with crushed pistachios.
  15. Keep the cheesecakes in the container with a lid refrigerated for 3 days.
Recipe Notes

To speed up the cooling process you may place the cheesecakes in the fridge. Also, you can serve these cheesecakes in the liners. However, if you prefer to remove them, place cheesecakes in the freezer for 20 to 30 minutes. Remove liners before topping with cream and sauce.