Strawberry Cheesecake

Mini Strawberry Cheesecakes with Graham Cracker Crust

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For the crust:


For the filing: 


For the sauce: 


  1. To make the sauce, in a small bowl combine the cornstarch and water. 
  2. Add the cornstarch mixture, strawberries, lemon juice and sugar to a saucepan. 
  3. Simmer over medium heat, stirring constantly, until the sauce is thickened to your liking.
  4. Remove from the heat and allow to cool completely. 
  5. Preheat oven to 350ºF.
  6. In a bowl combine the graham cracker crumbs, sugar and melted butter. 
  7. Line 12 cavities of a muffin pan with paper or silicon cups. 
  8. Divide the graham cracker mixture between cups and press firmly. 
  9. To make the filling, add the cream cheese and sugar to a bowl and mix to combine. 
  10. Add the eggs, sour cream and vanilla extract and mix to combine. 
  11. Equally divide cheesecake filling among the muffin cups. 
  12. Bake in preheated oven for 18-20 minutes or until or until set with a very slight jiggle in the center.
  13. Remove form the oven and allow to cool completely. 
  14. Refrigerate for minimum 2 hours. 
  15. Top with strawberry sauce and serve. 

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