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.
Recipe - UPTOWN MINNEAPOLIS
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
- 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.
- 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.
- Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
- 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.
- Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
- 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.
- 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.
- 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.
- When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
- Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
- 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
Shop Ingredients
Makes 9 servings
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.69$0.96/oz
Essential Everyday Graham Cracker Crumbs, 13.5 Ounce
$3.57$0.26/oz
Our Family Light Brown Sugar, 2 Pound
$3.47$1.74/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$8.19$4.10/oz
Morton Coarse Kosher Salt, 3 Pound
$6.19$2.06/lb
Philadelphia Original Cream Cheese Twin Pack, 2 Each
$6.99$3.50 each
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.49$1.55/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$8.19$4.10/oz
Morton Coarse Kosher Salt, 3 Pound
$6.19$2.06/lb
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
$16.39$0.91 each
Pam Original Cooking Spray, 6 Ounce
$4.99$0.83/oz
Driscoll's Strawberries, 16 Ounce
Huge Deal
$3.99 was $6.19$0.25/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.49$1.55/lb
Directions
- 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.
- 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.
- Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
- 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.
- Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
- 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.
- 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.
- 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.
- When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
- Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
- 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.