MINI STRAWBERRY CHEESECAKES

Mini Strawberry Cheesecakes image

These are both delicious and adorable! There's something about individual-sized desserts. They're perfect for a get-together. Just serve the cheesecakes on a platter with a bowl of the sauce next to it. This recipe is scaled to 6, but can easily be doubled to make a dozen. Top with whipped cream if you'd like!

Provided by Rebekah Rose Hills

Time 4h

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ tablespoons unsalted butter, melted
½ cup graham cracker crumbs
1 ½ tablespoons white sugar
1 (8 ounce) package brick-style cream cheese, softened
2 ½ tablespoons sour cream, at room temperature
2 ½ tablespoons white sugar
½ teaspoon pure vanilla extract
1 large egg
Strawberry Sauce:
8 ounces fresh strawberries, stemmed and sliced, divided
2 ½ tablespoons white sugar
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 23.2 g, Cholesterol 82.3 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 11.2 g, Sodium 168.5 mg, Sugar 17.7 g