If you have a sweet tooth and love desserts that feel both fancy and approachable, this Miniature Baked Cheesecakes with Strawberries Recipe is going to be your new best friend. These delightful little cheesecakes shine with a buttery, crumbly crust topped by a rich, creamy filling and finished with fresh strawberries that add a burst of color and natural sweetness. Perfectly portioned, they’re ideal for sharing at gatherings or treating yourself whenever you want a bite of pure joy.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role, from the buttery crust to the tangy, creamy filling and the fresh strawberries that crown these mini treats with brightness and texture.
- Butter cookie crumbs (1 ½ cups): Provides a rich and buttery base with a delightful crunch for the crust.
- Melted butter (4 tbsp): Binds the cookie crumbs together and adds a luscious flavor to the crust.
- Cream cheese, softened (8 oz): The star of the filling, delivering a creamy and luscious texture.
- Granulated sugar (⅓ cup): Sweetens the filling, balancing the tanginess of the cream cheese.
- Large egg (1): Helps set the filling, lending structure and silkiness.
- Heavy whipping cream (⅓ cup): Adds richness and smoothness to the cheesecake filling.
- Lemon juice (1 tbsp): Introduces a gentle zest that brightens flavors and cuts through richness.
- Whipped cream (as needed): For topping, adding a light and airy finish.
- Chopped strawberries (as needed): Provides freshness and a vibrant pop of color and flavor.
How to Make Miniature Baked Cheesecakes with Strawberries Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit. This ensures a perfectly even bake where each miniature cheesecake will set to creamy perfection without cracking or drying out.
Step 2: Prepare the Crust
Mix the crushed butter cookie crumbs with the melted butter until you get a texture akin to wet sand. This simple combination forms the base that’s both crunchy and flavorful, setting the stage for the luscious filling.
Step 3: Assemble Crusts
Line your muffin tin with cupcake liners and evenly distribute the crust mixture, pressing it firmly into the bottom of each cup. This step is crucial as it helps the crust stay compact during baking and makes for easier handling later.
Step 4: Mix the Filling
Beat together the softened cream cheese and sugar until silky smooth. Then add the lemon juice, egg, and heavy whipping cream. Mixing them until fully combined results in a filling that is creamy, tangy, and rich — absolutely irresistible.
Step 5: Fill Muffin Tins
Spoon the cream cheese filling over each crust evenly. Filling each cup generously ensures every bite offers that delightful balance of creamy filling and buttery crust.
Step 6: Bake
Pop the muffin tin into your preheated oven and bake for about 20 minutes. You’ll know they’re done when the centers are just set and the edges have a subtle puffiness — don’t overbake, you want them silky, not dry.
Step 7: Cool and Chill
Once baked, allow the cheesecakes to cool in the tin at room temperature before moving them to the refrigerator for at least one hour. This chilling step is essential to let the flavors settle and the filling to become firm yet creamy.
Step 8: Add Toppings and Serve
Just before serving, adorn each cheesecake with a generous dollop of whipped cream and sprinkle with chopped strawberries. These fresh toppings not only elevate the dish visually but add a luscious contrast to the rich filling.
How to Serve Miniature Baked Cheesecakes with Strawberries Recipe
Garnishes
Whipped cream and fresh strawberries are the classic duo that complement the texture and flavor of these mini cheesecakes beautifully. For a twist, you can add a drizzle of honey or a few mint leaves for an extra pop of freshness and elegance.
Side Dishes
Serve these petite delights alongside a cup of freshly brewed coffee or a glass of sparkling rosé for a perfect balance of flavors. Light fruit salads or a bowl of mixed berries also provide a refreshing side to accompany the richness.
Creative Ways to Present
Try placing the mini cheesecakes on a rustic wooden platter or pretty cake stand for an inviting look. You can also serve them in delicate cupcake liners with colorful ribbons tied around each for gifting. Layering the strawberries on top in different patterns can add a creative personal touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
These mini cheesecakes keep well in an airtight container in the refrigerator for up to 3 days. Make sure they are covered well to prevent any odors from affecting the delicate flavors.
Freezing
If you want to make them ahead well in advance, these cheesecakes freeze beautifully. Wrap each in plastic wrap and place them in a freezer-safe container. They can be frozen for up to one month without losing their texture or flavor.
Reheating
When ready to enjoy frozen cheesecakes, thaw them overnight in the refrigerator. They are best served chilled, so avoid heating; simply bring them to room temperature for 15 minutes if you prefer less cold.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! Butter cookie crumbs work beautifully, but graham crackers, digestive biscuits, or even gingersnaps can be fantastic alternatives that add different flavor notes to the crust.
Is it necessary to use heavy whipping cream?
Yes, heavy whipping cream gives the filling its rich, smooth texture. Using lighter creams or milk may alter the consistency, making it less creamy and dense.
How do I prevent cracks on the cheesecake surface?
To avoid cracks, do not overbeat the batter and avoid overbaking. Baking until the centers are just set and the edges are slightly puffed will give you that perfect creamy look without cracking.
Can I make these cheesecakes vegan or dairy-free?
With some ingredient substitutions like vegan cream cheese, dairy-free butter, and plant-based cream, you can make a dairy-free version. Keep in mind the texture and flavor might vary slightly.
What is the best way to remove the cheesecakes from the liners?
Gently peel back the cupcake liners before serving or serve them right in the liners for fuss-free enjoyment. Cooling the cheesecakes fully before removing helps maintain their shape perfectly.
Final Thoughts
These Miniature Baked Cheesecakes with Strawberries Recipe are a celebration of textures and flavors in perfectly sized portions that feel special yet simple to make. Whether you’re baking for a crowd or craving a sophisticated dessert at home, these small wonders are sure to become a cherished favorite. Give them a try and savor every luscious bite!
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Miniature Baked Cheesecakes with Strawberries Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Miniature Baked Cheesecakes are delightful single-serving desserts featuring a buttery cookie crust and a creamy, smooth filling with a hint of lemon. Perfectly portioned and topped with whipped cream and fresh strawberries, they make an elegant and easy-to-make sweet treat for any occasion.
Ingredients
Crust
- 1 ½ cups crushed butter cookie crumbs
- 4 tbsp melted butter
Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ⅓ cup heavy whipping cream
- 1 tbsp lemon juice
Topping
- Whipped cream (as needed)
- Chopped strawberries (as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure the cheesecakes bake evenly and thoroughly.
- Prepare the Crust: In a mixing bowl, combine the crushed butter cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Assemble Crusts: Line 8 muffin tin sections with cupcake liners. Divide the cookie crumb mixture evenly among the liners and press down firmly to create compact crusts at the base of each.
- Mix the Filling: In another mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Then add in the lemon juice, egg, and heavy whipping cream. Mix until all ingredients are fully combined and the mixture is silky.
- Fill Muffin Tins: Spoon the cream cheese filling over each prepared crust in the muffin tin, dividing the mixture evenly between the 8 sections.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the centers are just set and the edges look slightly puffed.
- Cool and Chill: Remove from the oven and let the cheesecakes cool in the muffin tin. Once at room temperature, transfer to the refrigerator and chill for at least 1 hour to set the filling completely.
- Add Toppings and Serve: Just before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkling of chopped strawberries. Enjoy your delicious treat!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Press the crust firmly to avoid it crumbling when baked.
- Chilling the cheesecakes overnight will enhance flavor and firmness.
- Use fresh strawberries for the best topping flavor and texture.
- Can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
