Mini Strawberry Cheesecakes

These mini strawberry cheesecakes are the perfect dessert for any occasion, offering a delicious combination of creamy cheesecake filling, a crunchy graham cracker crust, and a fresh strawberry topping. Made with simple ingredients like cream cheese, eggs, and sweetened condensed milk, these cheesecakes are easy to make and bake in muffin tins for convenient, individual portions. Ideal for parties, gatherings, or as a special snack, this mini cheesecake recipe can be topped with whipped cream and fresh strawberries for an added burst of flavor. Perfect for those looking for a simple, yet elegant homemade dessert.

Ingredients:

For the Cheesecake:

• 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese (2 packages, softened)
• 3 large eggs (room temperature)
• 14 oz sweetened condensed milk (room temperature)

For the Toppings:

• 1 cup heavy whipping cream (chilled)
• 1/2 tsp vanilla extract
• 1 tbsp granulated sugar
• 12 strawberries, halved

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 24-count standard muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well moistened.
3. Divide the graham cracker mixture evenly among the 24 muffin liners (about 1 tbsp each). Press the crumbs firmly into the base of each liner using your fingers or a small spoon.
4. To make the cheesecake filling, beat the softened cream cheese and eggs in the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed for about 5 minutes or until smooth, scraping down the bowl a couple of times to ensure even mixing.
5. Add the sweetened condensed milk and mix on low speed for 2 minutes until fully combined.
6. Spoon or scoop the filling evenly into the muffin liners, filling each about 3/4 full. Use an ice cream scoop for easy and consistent portioning.
7. Bake in the preheated oven for 13-15 minutes, or until the cheesecakes are set with a slight jiggle in the center. A small crack on top is normal, but avoid deep cracking as this indicates overbaking.
8. Allow the cheesecakes to cool to room temperature in the muffin tin, then refrigerate for at least 2 hours or until fully chilled.
9. To decorate, beat the heavy whipping cream, vanilla extract, and sugar on high speed for 2 minutes until fluffy and stiff peaks form.
10. Pipe swirls of whipped cream onto the center of each cheesecake using a large open star tip.
11. Top each cheesecake with a halved strawberry. Serve chilled.

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Why You’ll Love This Recipe

These mini strawberry cheesecakes offer the perfect balance of creamy richness and a light, tangy flavor. The graham cracker crust provides a buttery crunch that complements the smooth cheesecake filling. Topped with freshly whipped cream and juicy strawberries, each bite is a delightful treat for any occasion. Whether you’re making them for a party, a special gathering, or just a sweet snack, these individual cheesecakes are sure to impress.

Tips

• Room Temperature Ingredients: Make sure your cream cheese and sweetened condensed milk are at room temperature before mixing to prevent lumps and ensure a smooth filling.
• Don’t Overmix: Overmixing the cheesecake filling can lead to cracks. Mix just until smooth and well incorporated.
• Chill Before Serving: Allow the cheesecakes to cool to room temperature first, then chill them for the best texture and flavor.

Variations and Substitutions

• Fruit Toppings: While this recipe uses strawberries, you can top your mini cheesecakes with other fruits such as blueberries, raspberries, or even a fruit compote.
• Gluten-Free Option: Substitute the graham cracker crumbs with gluten-free graham cracker crumbs or use crushed gluten-free cookies.
• Dairy-Free: To make this recipe dairy-free, substitute the cream cheese with a dairy-free alternative (like cashew cream cheese) and use coconut whipped cream for the topping.

FAQs

• Can I make these mini cheesecakes ahead of time? Yes, these cheesecakes can be made up to 2 days in advance. Just store them in an airtight container in the fridge until you’re ready to serve.
• How do I store leftover mini cheesecakes? Store any leftover cheesecakes in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to remove the topping before freezing.
• Can I use frozen strawberries? Yes, you can use frozen strawberries for the topping. Just make sure they’re fully thawed and drained of excess moisture before placing them on the cheesecakes.

Serving

Serve these mini strawberry cheesecakes as an elegant dessert for dinner parties, birthdays, or holidays. They’re perfect for portion-controlled servings and can be easily customized with different toppings.

Suggestions

• Add a Drizzle: For extra flavor, drizzle a bit of strawberry syrup or chocolate ganache over the top before serving.
• Pair with Beverages: These mini cheesecakes pair wonderfully with a light glass of sparkling wine, iced tea, or a rich cup of coffee.