Who can say no to mini strawberry cheesecakes with an irresistible graham cracker crust? That’s not all though–you’ll also be making a decadent homemade strawberry sauce to go along with your mini cheesecakes as well.
For more heavenly handheld cheesecake desserts, also try these no-bake raspberry cheesecake bars, these blueberry cheesecake bars and these blueberry cheesecake tacos (they are to-die-for!).
How to Make Homemade Strawberry Sauce
The very first thing that I like to get out of the way when making this recipe is the homemade strawberry sauce; simply follow these instructions:
- Prepare the cornstarch mixture. Add the cornstarch and water to a bowl and mix to combine.
- Combine the ingredients. Add the cornstarch mixture, diced fresh strawberries, lemon juice, and sugar to a saucepan.
- Simmer. Simmer the ingredients over medium heat, stirring constantly, until the sauce has thickened to your liking.
- Cool. Remove the sauce from the heat and allow it to cool completely.
(Love pineapple? Try these: Mini Pineapple Upside Down Cheesecakes)
How to Make Mini Strawberry Cheesecakes with a Graham Cracker Crust
After preparing the strawberry sauce, you can then turn your attention to making the mini strawberry cheesecakes:
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the graham cracker crust. Add the graham cracker crumbs, sugar, and melted butter to a bowl and mix to combine.
- Prepare the muffin pan. Line 12 cavities of a muffin pan with either paper or silicone cups.
- Divide the graham cracker mixture. Divide the graham cracker mixture between the muffin cups and press firmly.
- Prepare the cheesecake filling. Add the softened cream cheese and sugar to a bowl and mix to combine. Next, add the eggs, sour cream, and pure vanilla extract and mix to combine.
- Add the cheesecake filling. Equally divide the cheesecake filling among the muffin cups.
- Bake. Bake the mini cheesecakes in the preheated oven for 18 to 20 minutes or until they’re set with a very slight jiggle in the center.
- Cool. Remove the mini cheesecakes from the oven and allow them to cool completely.
- Refrigerate. Once cool, place the mini cheesecakes in the fridge for a minimum of 2 hours.
- Serve. Top with the homemade strawberry sauce and serve.
(Also try: Cheesecake Stuffed Chocolate Covered Strawberries)
Strawberry Recipes
Cheesecake Stuffed Chocolate Covered Strawberries
Can I Make This Recipe with Other Fruits?
These mini cheesecakes are actually quite easy to modify if you want to use other fruits beside strawberries. Here are a few of my favorite fruit alternatives to use when making mini cheesecakes:
- Blackberries
- Blueberries
- Raspberries
- Pears
- Apricots
P.S. If you’re looking for a cheesecake recipes that is more out there, but incredibly delicious, make sure to try this cherry hibiscus cheesecake: https://nurturedhomes.com/hibiscus-cherry-cheesecake
Mini Strawberry Cheesecakes
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the filing:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
For the sauce:
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- To make the sauce, in a small bowl combine the cornstarch and water.
- Add the cornstarch mixture, strawberries, lemon juice and sugar to a saucepan.
- Simmer over medium heat, stirring constantly, until the sauce is thickened to your liking.
- Remove from the heat and allow to cool completely.
- Preheat oven to 350ºF.
- In a bowl combine the graham cracker crumbs, sugar and melted butter.
- Line 12 cavities of a muffin pan with paper or silicon cups.
- Divide the graham cracker mixture between cups and press firmly.
- To make the filling, add the cream cheese and sugar to a bowl and mix to combine.
- Add the eggs, sour cream and vanilla extract and mix to combine.
- Equally divide cheesecake filling among the muffin cups.
- Bake in preheated oven for 18-20 minutes or until or until set with a very slight jiggle in the center.
- Remove form the oven and allow to cool completely.
- Refrigerate for minimum 2 hours.
- Top with strawberry sauce and serve.
Notes
- Soften Your Cream Cheese: Make sure that you’re using cream cheese that is actually softened; if it’s too firm when you make the recipe, your batter will not turn out smooth. I usually just microwave my cream cheese on low for 20 to 30 seconds.
- Don’t Overcook: It’s normal for mini cheesecakes to appear slightly undercooked when done (watch for a slight jiggle in the center); there’s no need to worry as they’ll naturally firm up afterwards as they cool.
- Swap Out the Graham Crackers: Don’t be afraid to swap out the graham cracker crumbs for your favorite cookie crumbs (Oreos are another fantastic choice) if you want to switch things up a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good