Mini Strawberry Cheesecakes
These Mini Strawberry Cheesecakes are super easy, and delicious. The perfect dessert to make ahead of your next gathering or party!
Servings: 18 Mini-Cheesecakes
Calories: 221kcal
Equipment
- Blender/Immersion Blender Optional
- 2 Cupcake Pans
- Cupcake Liners
- Medium Sauce Pan
- Parchment Paper
Ingredients
Graham Cracker Crusts
- 1 Cup Graham Cracker Crumbs Finely Ground
- ¼ Cup Light Brown Sugar Packed
- ½ Tablespoons Unsalted Butter Melted
- ⅛ Teaspoon Fine Sea Salt
Cheesecake Filling
- 16 oz. Full Fat Cream Cheese Two 8 oz. Packages - At Room Temperature
- ½ Cup Sour Cream At Room Temperature
- ¾ Cup Granulated Sugar
- 2 Large Eggs Beaten, At Room Temperature
- 1 Egg Yolk Beaten, At Room Temperature
- 1 ½ teaspoon Vanilla Extract
- ¼ teaspoon Fine Sea Salt
Strawberry Compote
- 1 ½ Cups Strawberries Quartered
- ⅓ Cup Sugar
- Juice From 1 Lemon About 2-3 Tbsp
- Pinch Kosher Salt
Streusel Topping
- 3 Tablespoons Light Brown Sugar
- ¼ Cup All Purpose Flour
- 2 Tablespoons Unsalted Butter
- 1 Pinch Fine Sea Salt
Instructions
Graham Cracker Crust
- Using an immersion blender or a zip top bag and rolling pin, crush graham crackers until a fine powder forms.
- Combine crushed graham crackers, melted butter, light brown sugar, and fine sea salt in a medium sized bowl.
- Line 18 cupcakes (on two pans) with paper cups and place a tablespoon of the crust mixture into each cup. Compress the crust with the bottom of a glass cup or a measuring cup. Set aside.
Mini Cheesecake Filling
- Preheat oven to 350℉.
- In the bowl of a stand mixer, add the room temperature cream cheese, sour cream and sugar. Beat on low speed until combined and smooth.
- In a separate bowl, beat eggs, egg yolk, vanilla extract and fine sea salt.
- Add the egg mixture to the stand mixer bowl, and stir on low speed until completely incorporated and smooth. Take care not to overmix the filling.
- Portion ¼ cup of filling into the prepared muffin tins. Bake for 15-minutes. The internal temperature of the cheesecakes should read 150℉ on an instant read thermometer.
- Remove from oven and allow to cool to room temperature, about 1 hour. Cover and refrigerate until completely chilled, approximately 3-hours.
Strawberry Compote
- While cheesecakes are cooking or cooling, add the strawberries, sugar, lemon juice, and kosher salt to a medium sauce pan. Heat over medium-high heat until boiling. Reduce heat to medium-low and simmer for 25 to 30-minutes until thick and jam-like.
- Remove from heat and allow to cool completely.
Streusel Topping
- Preheat Oven to 350°F. (If not already pre-heated from baking cheesecakes)
- While cheesecakes are cooking or cooling, In a medium bowl, mix sugar, flour, butter and salt with a fork or your fingers until incorporated and varying sized clumps form.
- Spread evenly over a parchment paper lined baking sheet and bake for 8-minutes, stirring half way through.
- Remove and allow to cool completely. Break any larger sized pieces into smaller ones if they are too big.
Mini Strawberry Cheesecake Assembly
- Remove cheesecakes from the fridge and uncover.
- Place a teaspoon of Strawberry Compote over the chilled cheesecakes.
- Garnish with a small sprinkle of Streusel Topping.
Nutrition
Calories: 221kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 172mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
