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Mini Strawberry CheesecakesMini Strawberry Cheesecakes

Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes make an elegant dessert for a spring picnic, or a sweet family treat wherever you eat it. And they have one final magic trick up their sleeve: After cutting out the mini cheesecakes with a cookie cutter, you can enjoy the leftover pieces as a snack or whirl them in the blender with ice cream, milk and leftover strawberries to make the world’s most enviable milkshake.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Mini Strawberry Cheesecakes
Mini Strawberry Cheesecakes
Prep Time15 Minutes
Servings9
Cook Time45 Minutes
Ingredients
FOR THE CRUST: 4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 ½ cups graham cracker crumbs
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
Kosher salt, to taste
FOR THE CHEESECAKE: 16 ounces cream cheese, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
Kosher salt
3 eggs, room temperature
Cooking spray
FOR THE TOPPING: ½ pound strawberries, hulled and quartered
3 tablespoons granulated sugar
Directions
  1. Heat oven to 350 F. Grease a 9×9 baking pan with butter, line the pan with parchment paper, leaving 1 to 2 inches hanging over two of the sides, and grease the parchment.
  2. To make the crust: In a medium bowl, fold together the graham cracker crumbs, brown sugar, melted butter, vanilla and a pinch of salt. Transfer the mixture to the parchment-lined baking pan and, using the back of a spoon, press it into an even layer across the bottom of the pan.
  3. Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
  4. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar, vanilla and a pinch of salt on medium speed until light and fluffy, about 2 minutes.
  5. Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
  6. Transfer the filling to the baking pan and spread it evenly over the crust. Cover with foil and cut a 3-inch line through the foil to create a vent, making sure the foil does not touch the filling.
  7. Bake for 30 to 35 minutes, or until the edges are set and the cheesecake jiggles slightly in the center. Cool completely on a wire rack, about 1 hour.
  8. To make the topping: In a medium bowl, toss the strawberries with the sugar until well coated. Cover and let sit at room temperature to macerate for 30 minutes, stirring occasionally.
  9. When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
  10. Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
  11. Top each cheesecake with 2 tablespoons of the strawberry mixture and serve immediately. The cheesecake and topping can be stored separately in the refrigerator for up to 1 week.
15 minutes
Prep Time
45 minutes
Cook Time
9
Servings

Directions

  1. Heat oven to 350 F. Grease a 9×9 baking pan with butter, line the pan with parchment paper, leaving 1 to 2 inches hanging over two of the sides, and grease the parchment.
  2. To make the crust: In a medium bowl, fold together the graham cracker crumbs, brown sugar, melted butter, vanilla and a pinch of salt. Transfer the mixture to the parchment-lined baking pan and, using the back of a spoon, press it into an even layer across the bottom of the pan.
  3. Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
  4. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar, vanilla and a pinch of salt on medium speed until light and fluffy, about 2 minutes.
  5. Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
  6. Transfer the filling to the baking pan and spread it evenly over the crust. Cover with foil and cut a 3-inch line through the foil to create a vent, making sure the foil does not touch the filling.
  7. Bake for 30 to 35 minutes, or until the edges are set and the cheesecake jiggles slightly in the center. Cool completely on a wire rack, about 1 hour.
  8. To make the topping: In a medium bowl, toss the strawberries with the sugar until well coated. Cover and let sit at room temperature to macerate for 30 minutes, stirring occasionally.
  9. When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
  10. Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
  11. Top each cheesecake with 2 tablespoons of the strawberry mixture and serve immediately. The cheesecake and topping can be stored separately in the refrigerator for up to 1 week.