There’s something magical about desserts that are small enough to hold in your hand. Mini Strawberry Cheesecake Cups are one of those treats that make every bite feel special. From the buttery graham cracker crust to the creamy cheesecake layer and the fresh strawberry topping, these mini desserts are as beautiful as they are delicious.
Imagine serving these at your next gathering—your guests will be raving about how adorable and tasty they are. But here’s the secret: they’re surprisingly simple to make! Let’s dive into the recipe, tips, and everything you need to know to create your own batch of these crowd-pleasers.
Why You’ll Fall in Love with Mini Strawberry Cheesecake Cups
Whether you’re a cheesecake connoisseur or a newbie to baking, you’ll love this recipe because:
- Perfect Portions: These single-serving cheesecakes are great for parties, picnics, or even just portion control.
- Incredible Flavor: A balance of tangy, creamy, and fruity flavors makes every bite irresistible.
- No Mess, No Stress: No need for a springform pan or water bath—just a muffin tin and cupcake liners.
- Customizable: Add your own spin with different toppings or crust variations.
Ingredients You’ll Need
Here’s a detailed breakdown of the ingredients for each layer:
Graham Cracker Crust
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | ¾ cup (about 10-12 sheets) |
| Granulated sugar | 3 tablespoons |
| Unsalted butter | ¼ cup, melted |
Cheesecake Layer
| Ingredient | Amount |
|---|---|
| Full-fat cream cheese | 12 ounces (softened) |
| Granulated sugar | ½ cup |
| Cornstarch | 1 tablespoon |
| Large egg | 1 |
| Sour cream | ¼ cup |
| Vanilla paste/extract | 1 teaspoon |
Strawberry Sauce
| Ingredient | Amount |
|---|---|
| Strawberries | 300 grams (about 10 large strawberries) |
| Granulated sugar | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Water | 1 tablespoon |
| Finely diced strawberries (for topping) | 4 large strawberries |
Whipped Cream Cheese Frosting
| Ingredient | Amount |
|---|---|
| Cream cheese | 2 ounces (cold) |
| Powdered sugar | ¼ cup |
| Heavy whipping cream | ½ cup (cold) |
| Vanilla paste/extract | 1 teaspoon |
Step-by-Step Instructions
1. Prep Your Oven and Muffin Tin
- Preheat your oven to 325℉ (163℃).
- Line a standard muffin tin with cupcake liners for easy removal and minimal cleanup.
2. Make the Graham Cracker Crust
- Pulse graham crackers in a food processor until fine crumbs are formed.
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Add about 1 heaping tablespoon of the crust mixture to each muffin well.
- Use the bottom of a drinking glass or a spoon to firmly press the crumbs into an even layer.
- Bake the crusts for 5 minutes, then remove and allow them to cool completely.
3. Prepare the Cheesecake Layer
- In a small bowl, combine granulated sugar and cornstarch.
- In the bowl of a stand mixer, beat the softened cream cheese with the sugar-cornstarch mixture on low speed until smooth. Scrape down the sides of the bowl.
- Lightly whisk the egg, then slowly drizzle it into the cream cheese mixture while the mixer is on low speed. Mix until just combined.
- Add sour cream and vanilla, and gently fold the mixture with a rubber spatula. Avoid overmixing.
- Use a cookie scoop or spoon to divide the cheesecake batter evenly over the cooled crusts. Smooth the tops with the back of a spoon.
- Bake for 15-18 minutes, or until the cheesecakes are lightly puffed with a slight jiggle in the center.
- Cool on a wire rack for 1 hour, then refrigerate for 2-3 hours to set completely.
4. Make the Strawberry Sauce
- Hull and quarter the strawberries, then add them to a medium saucepan with the sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down.
- Blend the mixture in a blender or food processor until smooth. Return to the saucepan.
- Mix cornstarch and water in a small bowl, then add to the saucepan. Cook for 30 seconds, stirring constantly, until the sauce thickens slightly.
- Transfer to a bowl and allow to cool completely before using.
5. Whip Up the Cream Cheese Frosting
- In a stand mixer with the whisk attachment, combine cream cheese, powdered sugar, and vanilla on low speed. Gradually increase to high until the mixture is smooth. Scrape down the sides.
- With the mixer on low, slowly drizzle in the heavy cream. Once incorporated, increase speed to high and whip until stiff peaks form.
6. Assemble Your Mini Cheesecake Cups
- Carefully remove the mini cheesecakes from the muffin tin. An offset spatula works well for this.
- Add 1 tablespoon of the cooled strawberry sauce on top of each cheesecake, spreading it to the edges.
- Nestle finely diced strawberries into the sauce for added texture and freshness.
- Pipe the whipped cream cheese frosting onto each cheesecake using a piping bag fitted with a star tip.
- Garnish with a mint leaf or halved strawberry, if desired.
Pro Tips for Success
- Room Temperature Ingredients: Bring cream cheese, sour cream, and eggs to room temperature for a smooth batter.
- Don’t Overmix: Overmixing the cheesecake batter can introduce air bubbles and cause cracking.
- Chill Time is Crucial: Let the cheesecakes cool and set fully in the fridge for the best texture and flavor.
- Make Ahead: Prepare the components a day in advance and assemble before serving.
Nutritional Information (Per Mini Cheesecake Cup)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 4g |
| Fat | 17g |
| Carbohydrates | 21g |
| Sugar | 16g |
Note: Nutritional values may vary depending on portion sizes and ingredient brands.
Variations to Try
- Chocolate Lovers: Add a layer of melted chocolate on top of the graham cracker crust before adding the cheesecake batter.
- Citrus Twist: Replace the strawberry sauce with a tangy lemon or orange curd.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Berry Medley: Swap strawberries for a mix of raspberries, blueberries, or blackberries.
Frequently Asked Questions (FAQs)
1. Can I freeze Mini Strawberry Cheesecake Cups?
Yes! After cooling and setting, wrap each cheesecake tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
2. Can I use low-fat cream cheese?
While you can use low-fat cream cheese, full-fat cream cheese gives the best creamy texture and rich flavor.
3. How long do they last in the fridge?
These mini cheesecakes will stay fresh in the fridge for up to 4-5 days when stored in an airtight container.
4. Can I make these without a stand mixer?
Absolutely! A hand mixer works just as well—just be sure to mix on low speed to avoid overmixing.
5. What can I use instead of graham crackers?
You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even Oreos for a unique twist.
6. Can I skip the whipped cream cheese frosting?
Yes, the frosting is optional, but it adds an extra layer of indulgence. You can also replace it with whipped cream if you prefer.
Final Thoughts: Make Your Day Sweeter with Mini Strawberry Cheesecake Cups
Mini Strawberry Cheesecake Cups are the perfect blend of elegance, flavor, and fun. Whether you’re making them for a party, a romantic dessert, or just to treat yourself, they’re guaranteed to impress. These little bites of happiness are easy to make, endlessly customizable, and a joy to eat.
What are you waiting for? Grab your ingredients and start baking these delectable treats today. Your taste buds (and your loved ones) will thank you!