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Irresistible Mini Strawberry Cheesecakes: A Beginner’s Guide to Making Perfect Dessert Bites

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If you’re craving a sweet, satisfying dessert that’s as delicious as it is easy to make, these Mini Strawberry Cheesecakes are the perfect choice. With a buttery shortbread cookie crust, a creamy, tangy cheesecake filling, and a vibrant homemade strawberry sauce on top, these individual servings will quickly become a favorite in your kitchen. Whether you’re a beginner looking to try your hand at cheesecakes or just want to create something impressive without the fuss, this recipe delivers the perfect balance of flavor and texture. It’s simple, straightforward, and guarantees an impressive result that everyone will love!

Ingredients

Scale

Cheesecake Crust

  • 1 cup finely crushed shortbread cookies: Shortbread cookies provide a buttery, crumbly base. You can substitute graham crackers or digestive biscuits for a different flavor profile. For those who prefer a chocolate crust, consider using Oreo cookies or another chocolate cookie variety. The key to a good crust is finding something with a good balance of sweetness and a bit of crunch.
  • 1 tablespoon granulated sugar: Enhances the sweetness of the crust. If you’re using a sweeter cookie, you might want to reduce the sugar slightly.
  • 3 tablespoons unsalted butter, melted: Binds the crust together. Unsalted butter is ideal because it lets you control the overall saltiness of the dish. If you prefer a slightly richer crust, you can substitute the butter with margarine or coconut oil.

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened: Use full-fat cream cheese for the best texture. Reduced-fat versions can be used but may alter the consistency. Be sure to let the cream cheese soften to room temperature before mixing; this ensures it blends smoothly and evenly into the batter.
  • 5 tablespoons sour cream: Adds a subtle tang to balance the richness. Sour cream also gives the filling a nice creaminess. If you prefer a tangier flavor, you could increase the amount of sour cream or use Greek yogurt as a substitute.
  • 2/3 cup granulated sugar: Sweetens the cheesecake filling. If you want to reduce the sweetness, you can use less sugar or opt for an alternative sweetener such as honey, agave syrup, or stevia.
  • 1/2 teaspoon pure vanilla extract: Provides a warm, aromatic undertone. Always use pure vanilla extract for the best flavor—artificial vanilla extract can be a bit harsh and lack the depth of flavor.
  • 1 tablespoon + 1 teaspoon fresh lemon juice: Brightens the flavor. Fresh lemon juice is preferred here as it adds a fresh, zesty note to the cheesecake filling. The acidity of the lemon juice balances the richness of the cream cheese and complements the strawberry sauce.
  • 2 large eggs, room temperature: Helps bind the filling and creates a smooth texture. Be sure to add the eggs one at a time, allowing each one to incorporate fully into the mixture before adding the next. This will prevent the eggs from scrambling and will help ensure a creamy, lump-free filling.

Strawberry Sauce

  • 2 cups whole strawberries (fresh or frozen): Frozen strawberries work well if fresh ones are out of season. Fresh strawberries give a slightly brighter flavor, but frozen strawberries are convenient and work just as well.
  • 2 tablespoons granulated sugar: Balances the tartness of the strawberries. You can adjust the sugar amount depending on how sweet your strawberries are, or you can try honey or maple syrup for a more natural sweetener.
  • 1 tablespoon fresh lemon juice: Enhances the strawberry flavor. Just like the lemon juice in the cheesecake filling, this adds a refreshing brightness to the sauce.
  • A dash of kosher salt: Rounds out the sweetness. This small addition of salt enhances the natural flavors of the strawberries, giving the sauce a more complex taste.

Instructions

1. Prepare the Crust

    1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

    1. In a medium-sized bowl, combine the crushed shortbread cookies and granulated sugar. Pour the melted butter over the mixture and stir until evenly moistened.

    1. Divide the mixture evenly among the muffin cups, using about 1 tablespoon per cup. Press the crumbs firmly into the bottom to form a compact crust. You can use a spoon, your fingers, or a crust tamper to ensure the crust is even and well-packed.

    1. Bake the crusts for 5–7 minutes, or until they’re lightly browned around the edges. The crust should look dry and slightly crisp. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (160°C).

2. Make the Cheesecake Filling

    1. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. This step is crucial for a lump-free filling.

    1. Add the sour cream and granulated sugar, beating until well combined. You should have a smooth, fluffy batter at this point.

    1. Stir in the vanilla extract and lemon juice. Taste the batter and adjust the flavor if needed. If you prefer a more tangy flavor, add a little more lemon juice.

    1. Add the eggs one at a time, beating after each addition until just incorporated. Avoid overmixing to prevent air bubbles from forming, which can result in cracks during baking.

    1. Use a rubber spatula to scrape down the sides of the bowl and the bottom to ensure everything is well combined. Give a final quick stir by hand to make sure the batter is uniform.

    1. Divide the batter evenly among the muffin cups, filling each about 3/4 full. These mini cheesecakes will rise slightly but should not overflow.

3. Bake the Cheesecakes

    1. Bake the cheesecakes at 325°F (160°C) for 18–20 minutes. The centers should be slightly jiggly but not wet. They will firm up as they cool.

    1. Turn off the oven and prop the door open slightly. Allow the cheesecakes to cool in the oven for 30 minutes. This helps prevent cracking by allowing the temperature to decrease gradually.

    1. After 30 minutes, remove the cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, place them in the fridge to chill for at least 5 hours, or preferably overnight.

4. Prepare the Strawberry Sauce

    1. In a small saucepan, combine the strawberries, sugar, lemon juice, and salt.

    1. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 20–25 minutes, stirring occasionally.

    1. Use a spoon to break down any large strawberry pieces. The sauce should thicken and take on a deep red color.

    1. Pour the sauce into a container and let it cool completely. Store the sauce in the fridge, where it will thicken further as it chills.

5. Assemble and Serve

    1. Carefully remove the chilled mini cheesecakes from their paper liners.

    1. Top each cheesecake with a spoonful of strawberry sauce, ensuring the sauce fills the slight indentation in the center.

    1. Serve immediately or store in the fridge until ready to enjoy.

Notes

  • Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free batter.
  • Crust Alternatives: Experiment with different crusts, such as graham crackers, vanilla wafers, or chocolate cookies, to suit your preferences.
  • Prevent Overbaking: Keep a close eye on the cheesecakes during baking. Overbaking can cause cracks in the surface.
  • Adjust Sweetness: If you prefer a less sweet dessert, reduce the sugar in the filling slightly.
  • Make-Ahead Convenience: Both the cheesecakes and the strawberry sauce can be prepared a day in advance, making this recipe ideal for entertaining.

Find it online: https://susanrecipes.com/irresistible-mini-strawberry-cheesecakes-a-beginners-guide-to-making-perfect-dessert-bites/