These Mini Strawberry Cheesecake Bites are the perfect crowd-pleaser for any gathering. You can effortlessly whip up these delightful mini dessert recipes, offering a burst of sweet, creamy, and fruity flavor in every bite.
Key Ingredients & Substitutions:
- Cream Cheese: Use full-fat cream cheese for the best texture.
- Strawberries: Fresh strawberries are ideal; frozen thawed strawberries can also work.
- Graham Cracker Crumbs: You can substitute with digestive biscuit crumbs or finely crushed vanilla wafers.
- Sugar: Granulated sugar is used; you can adjust the amount to your sweetness preference.
- Lemon Juice: Freshly squeezed is best; bottled lemon juice works in a pinch.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 12 mini cheesecakes
- Calories per serving: Approximately 220 calories
- Tools Needed: Muffin tin, paper liners, mixing bowls, electric mixer, small saucepan.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Line a 12-cup muffin tin with paper liners. This will make it easy to remove your mini dessert recipes after baking. Preheat your oven to 325°F (160°C).
2. Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of the mixture firmly into the bottom of each lined muffin cup.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth. Beat in the egg, vanilla extract, and 1 tablespoon lemon juice until just combined. Be careful not to overmix.
4. Fill and Bake Your Cheesecakes
Divide the cheesecake filling evenly among the crusts in the muffin tin, filling each about two-thirds full. Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
5. Cool Your Mini Cheesecakes
Remove the muffin tin from the oven and let the mini cheesecakes cool completely in the tin on a wire rack. Once cool, transfer them to the refrigerator to chill for at least 2 hours. This step is crucial for perfect mini dessert recipes.
6. Make the Strawberry Topping
In a small saucepan, combine the diced strawberries, 1 tablespoon sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes, until the strawberries soften and release their juices, creating a light syrup.
7. Top and Serve
Once the mini cheesecakes are thoroughly chilled, remove them from their liners. Spoon a generous amount of the cooled strawberry topping over each mini cheesecake. Serve immediately and enjoy your delightful mini dessert recipes!
Variation Ideas:
- Lemon Zest: Add 1 teaspoon of lemon zest to the cheesecake filling for a brighter flavor.
- Different Fruit: Substitute strawberries with blueberries, raspberries, or cherries for the topping.
- Chocolate Drizzle: Drizzle melted chocolate over the finished mini cheesecakes for an extra treat.
Storage Instructions:
Store leftover Mini Strawberry Cheesecake Bites in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them without the strawberry topping for up to 1 month. Thaw in the refrigerator before serving, then add fresh topping.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries for the topping?
A: Yes, you can use frozen, thawed strawberries. Drain any excess liquid before cooking them for the topping.
Q: How do I know when the cheesecakes are fully baked?
A: The edges of the cheesecake will appear set, and the center will have a slight jiggle when gently nudged. They will firm up completely as they cool and chill.
Q: Can I make these ahead of time?
A: Absolutely! You can bake and chill the mini cheesecakes up to 2 days in advance. Add the strawberry topping just before serving.
Q: Why did my cheesecakes crack?
A: Cracks can occur from overmixing the batter or from a too-rapid change in temperature. Ensure you don’t overmix and allow them to cool gradually.
Q: Do I have to use paper liners?
A: While not strictly mandatory, paper liners make it much easier to remove these delicate mini dessert recipes from the muffin tin without them sticking.
Q: Can I use a different type of cookie for the crust?
A: Yes, finely crushed vanilla wafers, oreos (without cream filling), or even shortbread cookies make excellent alternatives for the crust.