Description
These easy mini strawberry cheesecakes feature a crunchy graham cracker crust, a creamy, tangy cheesecake filling, and a fresh strawberry topping infused with a hint of limoncello. Perfectly portioned and delightfully rich, they’re ideal for parties or a special dessert treat.
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), de-stemmed and quartered
- 18 grams granulated sugar (1 1/2 Tablespoons)
- 8 milliliters limoncello (or orange juice, 1/2 Tablespoon)
Instructions
- Prepare 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. Pulse the graham cracker sheets in a food processor until you get semi-fine crumbs, approximately 1 1/2 cups (148 grams). Add sugar and melted butter, pulsing until the crumbs are finely ground and form a thick dough. Evenly divide about 2 tablespoons of the mixture into each mini cheesecake cup or 1 1/2 tablespoons per cupcake liner. Press down firmly to form an even crust. Bake for 5-6 minutes until light golden-brown and toasty. Allow crusts to cool completely.
- Prepare Cheesecake Filling: Fill an oven-safe pan with a few inches of water for a water bath and set aside. In a large mixing bowl, beat softened butter and sugar until sandy using a hand or stand mixer. Add softened cream cheese and beat until light and fluffy, scraping the bowl as needed. Mix in sour cream, lemon zest, and vanilla bean paste. Add eggs and beat just until combined. Using a #20 cookie scoop, distribute about 3 tablespoons of filling per crust (or 2 tablespoons per cupcake liner). Smooth the tops evenly with a butter knife.
- Bake Cheesecakes: Place the mini cheesecake pan on the middle rack of the oven and the pan with water on the rack below to create steam and prevent cracking. Bake at 325°F (163°C) for 15-18 minutes, until the edges are set but the centers remain slightly wobbly, not liquid.
- Cool and Chill: Turn off the oven and crack the door open. Let the cheesecakes cool inside for 30-60 minutes to set gently. Then cover and refrigerate for 3-4 hours until fully set.
- Make the Strawberry Topping: Toss quartered strawberries with sugar and limoncello or orange juice until the sugar dissolves. Spoon the topping over the chilled cheesecakes just before serving. Enjoy your fresh, creamy mini strawberry cheesecakes!
Notes
- If using a standard cupcake pan, line with paper liners for easy removal or lightly grease well.
- The water bath helps prevent cracking and promotes even baking for the cheesecake filling.
- For best texture, allow cream cheese and eggs to come to room temperature before mixing.
- Use fresh, ripe strawberries for the best flavor in the topping.
- Mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
