Mini desserts are always a hit when you serve then to your guests. Who doesn’t love an adorable, bite-sized dessert to end of a tasty meal? These Mini Strawberry Cheesecakes are quick to prepare and re also perfect for making in advance.
The buttery, crunchy base provides texture, while the smooth, silky filling has just the right amount of sweetness. And while there’s a place and time for steamy puddings, these Mini Strawberry Cheesecakes are perfect for the warmer months. Planning to have a few guests over for a summery buffet? Then you will love this recipe!
You want a cheesecake to be silky smooth and spotless. Sometimes, cracks do appear, but this is likely because the cheesecake wasn’t cooled correctly. When the cheesecake sinks in the middle, then you know something went wrong! Often times sinking can be attributed to incorrect temperature, improper mixing technique, or even cooking the cheesecakes too long or too short.
Over overmixing as this will create excess air in the batter. The cake will then rise quickly during the baking process, but also deflate pretty quickly, causing it to sink in the middle. Beat only until the mixture is smooth. Temperature is also important. All cheesecake ingredients should be at room temperature, not too cold or too hot.
These cheesecakes are perfect for making in advance. Simply make them without adding a topping. The topping can then be added right before serving. You can also make your topping (if using) separately, and store it in the fridge until you’re ready to serve the Mini Strawberry Cheesecakes.
To bake Mini Strawberry Cheesecakes, you need a regular 12-mold muffin pan. You can also look in a kitchen supply store for mini cheesecake tins. These are usually a type of springform tin, which makes it easier to remove. To remove the cheesecakes from a muffin pan, you can use a butter knife to slide them out of the molds. Using a water bath when baking the cheesecakes will help prevent sinking.
If you’re short on time, you can make a crust out of cookie crumbs (or use graham crackers).
It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.
Don’t overbeat the ingredients, unless you want a lumpy, dense cheesecake.
You can keep the Mini Strawberry Cheesecakes (without the topping) in the refrigerator for up to 4 days, making sure to store them in an airtight container.
They also freeze well. Store them in a container for up to 3 months. To serve them, thaw in the refrigerator and add the topping just before serving.
Using a food processor, crush the cookies until a fine crumb. Add the melted butter and mix well.
Cover muffin tin with paper molds.
Divide the cookie crumb evenly into 12 molds.
Using low speed in your mixer, whip cream cheese. Add sugar. Then add the eggs one by one, mixing after each additional.
Add the vanilla extract, lemon juice, flour and mix again. Finally add the sour cream and mix.
Using an ice cream spoon, evenly divide the cheesecake filling in the muffin pan. Shake the mold gently to make the upper surface smooth.
Bake in a preheated oven at 325ºF (160ºC) for 15 minutes. Remove from oven and allow to cool to room temperature in the mold. Put the mold in the fridge overnight.
Serve with fresh strawberries or strawberry jam.