Best Mini Strawberry Cheesecakes Recipes

MINI STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
• Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
• Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
• Bake in the preheated oven until golden, 5 to 6 minutes.
• While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
• Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
• Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
• Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
• Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
• When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.

MINI CHOCOLATE-STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
• Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
• Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.

STRAWBERRY SHORTCAKE-CRUNCH MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
• Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
• Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate cheesecakes 2 hrs.
• Top with COOL WHIP and reserved crumb mixture just before serving.

STRAWBERRY 'LEMONADE' MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 12 paper-lined muffin cups.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Refrigerate 2 hours.
• Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.

MINI STRAWBERRY CHEESECAKES

Steps:

• Beat Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in COOL WHIP.
• Place 1 wafer in each of 24 paper-lined muffin cups; cover with pudding mixture.
• Freeze 1 hour. Top with berries just before serving.