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Strawberry Cheesecake Minis

Strawberry Cheesecake Minis

Susan
Perfect for gatherings or as an everyday treat, these mini cheesecakes are easy to serve and even easier to enjoy. Their light, airy texture pairs perfectly with the sweet strawberry glaze, creating a dessert that’s sure to impress!
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Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 4 tablespoons unsalted butter melted

For the Filling:

  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Strawberry Glaze:

  • 1 cup strawberries pureed
  • 1/4 cup white sugar
  • 1 teaspoon cornstarch

For Garnish:

  • Crumbled cookies
  • Whole and halved strawberries

Instructions
 

  • Prepare the Crust:In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the base of mini cheesecake pans. Refrigerate for 30 minutes to set.
  • Make the Filling:In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, then gently fold in the sour cream.
  • Fill the Pans and Bake:Pour the filling over the prepared crust in the mini cheesecake pans. Preheat your oven to 325°F (163°C) and bake for 22-25 minutes. Remove from the oven and let the cheesecakes cool to room temperature.
  • Make the Strawberry Glaze:In a small saucepan, combine the strawberry puree, sugar, and cornstarch. Cook over medium heat, stirring, until the mixture thickens. Allow the glaze to cool slightly.
  • Assemble:Spoon the strawberry glaze over each cooled cheesecake. Garnish with whole or halved strawberries and crumbled cookies.
  • Chill and Serve:Refrigerate the mini cheesecakes for at least 3 hours before serving to allow them to set fully.