Mini Strawberry Cheesecakes
Strawberry cheesecake is a delightful dessert that combines a creamy, tangy filling with the sweet, vibrant flavour of fresh strawberries. The smooth, rich cream cheese base sits atop a buttery graham cracker crust, providing a perfect contrast of textures. A topping of fresh or macerated strawberries adds a burst of natural sweetness and a pop of colour, making the cheesecake both visually appealing and delicious. Whether baked or no-bake, strawberry cheesecake is a classic treat that's perfect for celebrations or a simple indulgence.
Ingredients
Graham Cracker Base
- 2/3 c. Graham cracker crumbs
- 1/4 c. unsalted butter 60g
- 2 tsp. sugar granulated
Strawberry Cream Filling
- 8 oz. cream cheese softened (227g)
- 1 c. heavy cream whipped
- 1 tsp. vanilla
- 1 tbsp. sugar granulated
- 4 oz. strawberries hulled and pulsed
Topping
- 4 oz. strawberries washed and hulled
Instructions
Graham Cracker Base
- Preheat the oven to 350℉/175℃/Gas Mark 4.
- In a small bowl, pour your Graham cracker crumbs and 2 tsp. of sugar. Melt the butter and pour it over top of the crumbs. Mix together until it forms the appearance of wet sand.
- Take the crumb mix and place it into the base of each of the individual cheesecake molds. Place the molds onto a baking sheet and place into the oven and bake for 15 minutes. Remove from the oven and let cool completely before putting the strawberry cream cheese filling in. You can put them in the refrigerator to help them cool quicker.
Strawberry Cream Cheese Filling
- Pour the heavy cream into a medium bowl and beat with your handheld mixer until stiff peaks are formed approximately 5 minutes.
- Add your softened cream cheese, vanilla, and 1 tbsp. of granulated sugar. Beat on medium speed for 2 minutes until the sugar and cream cheese are mixed together with the whipped cream.
- Take the 4 oz. of hulled and washed strawberries and pulse them with your hand mixer. Pour the pulsed strawberries into the cream cheese filling and beat again until the mixture is a lovely pink colour. Keep in the fridge until needed.
Putting it all together
- Remove your individual, mini, Graham cracker crusts from the refrigerator making sure that they are completely cool.
- Spoon the strawberry cream cheese filling into the crusts and smooth it out evenly across the crust.
- Take your washed, hulled, and dried strawberries and place them on the top of the cheesecakes.
- Place the mini strawberry cheesecakes into the freezer for at least an hour before serving.
Notes
Nutritional Information Servings 4
Calories 606 Carbs 82g Protein 5g Fat 25g
Nutritional Information is automatically calculated and should only be used as a guide.