Description
These Easy Mini Strawberry Cheesecakes feature a buttery graham cracker crust topped with a creamy, smooth filling and fresh strawberry topping. Perfectly portioned in a mini cheesecake pan or cupcake liners, they’re a delightful dessert for any occasion with a refreshing burst of limoncello-infused strawberries.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted and cooled (6 tablespoons)
Cheesecake Filling
- 28 grams unsalted butter, softened (2 tablespoons)
- 132 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 2 large eggs, room temperature
Strawberry Topping
- 227 grams fresh strawberries (1/2 pound)
- 18 grams granulated sugar (1 1/2 tablespoons)
- 8 milliliters limoncello or orange juice (1/2 tablespoon)
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Lightly grease a mini cheesecake pan or line a standard cupcake pan with paper liners. Place the graham cracker sheets into a food processor and pulse until you have semi-fine crumbs, approximately 1 1/2 cups (148 grams). Add sugar and melted butter, pulsing until the mixture forms a thick dough.
- Form and Bake Crusts: Divide the graham cracker mixture evenly into the cups, about 2 tablespoons per mini cheesecake cup or 1 1/2 tablespoons if using cupcake liners. Press the mixture firmly and evenly into the bottom. Bake for 5-6 minutes until lightly golden and toasty. Allow crusts to cool completely.
- Prepare the Cheesecake Filling: Fill an oven-safe pan with a few inches of water to create a water bath and set aside. In a large bowl, beat softened butter and sugar with a mixer until sandy in texture. Add cream cheese and beat until light and fluffy, scraping the bowl sides occasionally.
- Mix Filling Ingredients: Incorporate sour cream, lemon zest, and vanilla bean paste into the mixture. Add eggs one at a time, beating just until combined. Use a #20 cookie scoop to portion about 3 tablespoons filling into each crust, smoothing the tops evenly.
- Bake Cheesecakes in Water Bath: Place the mini cheesecake pan on the middle oven rack and the pan of water on the rack below. Bake at 325°F (163°C) for 15-18 minutes, until edges are set and centers remain slightly wobbly but not liquid.
- Cool and Chill Cheesecakes: Turn off the oven, crack the door open, and let cheesecakes cool inside for 30-60 minutes to prevent cracking. Then cover and refrigerate for 3-4 hours or until fully set.
- Prepare the Strawberry Topping: Remove stems and quarter the strawberries. Toss with sugar and limoncello until sugar dissolves completely.
- Serve: Spoon the strawberry mixture over the chilled mini cheesecakes just before serving for a fresh, fruity finish. Enjoy!
Notes
- You can use a standard cupcake pan with paper liners instead of a mini cheesecake pan; liners make removal easier.
- Using a water bath during baking helps prevent cracking and ensures a smooth texture.
- Room temperature ingredients blend better and create a creamier filling.
- Limoncello can be substituted with orange juice for a non-alcoholic version.
- Press crust firmly to create a compact base that holds together well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
