Introduction
Indulge in the creamy delight of mini cheesecakes topped with fresh strawberry sauce. This simple yet delectable recipe is perfect for gatherings or to satisfy your sweet tooth. With a buttery graham cracker crust and a luscious cream cheese filling, these mini cheesecakes are sure to impress!
Detailed Ingredients with measures
For the crust:
– 1 ½ cups graham crackers, crushed
– ¼ cup sugar
– ½ cup butter, melted
For the filling:
– 16 oz cream cheese, softened
– ½ cup sugar
– 1 cup heavy whipping cream
– Juice from 1 lemon
For the strawberry sauce:
– 2 cups fresh strawberries, chopped
– ¼ cup sugar
– 1 tablespoon lemon juice
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 12 mini cheesecakes
Detailed Directions and Instructions
Prepare the crust:
– Place graham crackers in a food processor and pulse until finely crushed.
– Add melted butter and sugar to the crushed graham crackers; pulse until the mixture resembles wet sand.
– Line a muffin pan with paper liners and lightly spray them with non-stick spray.
– Spoon about 2 tablespoons of the graham cracker mixture into each liner and press down to form a firm crust.
– Chill the crusts in the refrigerator for 15 minutes.
Prepare the cheesecake filling:
– In a large bowl, combine softened cream cheese, sugar, lemon juice, and heavy whipping cream.
– Beat the mixture with an electric mixer for 4 to 5 minutes until smooth and creamy.
– Evenly distribute the cream cheese filling among the prepared crusts in the muffin pan.
Prepare the strawberry sauce:
– In a blender or food processor, combine chopped strawberries, sugar, and lemon juice.
– Blend until the mixture is completely pureed and smooth.
– Spoon about 1 tablespoon of the strawberry puree over each cheesecake.
– Optionally, use a toothpick to swirl the strawberry sauce into the cheesecake filling for a marbled effect.
Chill and serve:
– Refrigerate the mini cheesecakes for at least 2 hours, or until set.
– Once set, remove from the muffin pan, peel off the liners, and serve chilled.
Notes
Crust variations:
– You can substitute graham crackers with crushed cookies like Oreos for a different flavor.
Filling texture:
– Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.
Strawberry sauce alternatives:
– You can use frozen strawberries; just ensure they are thawed and drained before blending.
Storage instructions:
– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Cook techniques
Crust Preparation
To prepare the crust, finely crush graham crackers using a food processor. Combine them with melted butter and sugar until the mixture resembles wet sand. This creates a base that is both crunchy and flavorful for the mini cheesecakes.
Chilling the Crust
Chill the prepared crusts in the refrigerator for 15 minutes. This helps the crust firm up, making it easier to hold the cheesecake filling.
Mixing the Filling
When making the cheesecake filling, ensure the cream cheese is softened for ease of mixing. Use an electric mixer to beat the ingredients together until smooth and creamy, which helps incorporate air and achieve a light texture.
Preparing the Strawberry Sauce
Blend fresh strawberries, sugar, and lemon juice until smooth to create the strawberry sauce. This adds a fresh and tangy flavor to the cheesecakes and can be swirled for a marbled effect.
Chilling the Cheesecakes
Refrigerate the mini cheesecakes for at least 2 hours to allow them to set properly. This step is crucial for achieving the right texture and ensuring they hold their shape when served.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other types of cookies like digestive biscuits or Oreo cookies for a different flavor.
How long do these mini cheesecakes last in the refrigerator?
The mini cheesecakes can be stored in the refrigerator for up to 3 days, provided they are kept in an airtight container.
Can I make the strawberry sauce ahead of time?
Absolutely! The strawberry sauce can be prepared a day in advance. Just store it in the refrigerator until you’re ready to use it.
Is it possible to make these mini cheesecakes gluten-free?
Yes, you can use gluten-free graham crackers or another gluten-free cookie to make the crust.
What can I substitute for heavy whipping cream in the filling?
You can use a non-dairy whipped topping or a thicker yogurt, although this may alter the texture and flavor slightly.
Conclusion
Indulging in these mini cheesecakes is a delightful experience, perfect for any occasion or as a sweet treat to enjoy by yourself. The combination of the rich creaminess from the filling paired with the fresh strawberry sauce creates a refreshing dessert that is both satisfying and light. Each bite offers a harmonious blend of flavors that will leave your taste buds wanting more.
More recipes suggestions and combination
Chocolate Ganache Topping
For a richer flavor, add a dark chocolate ganache topping instead of or alongside the strawberry sauce. Melt chocolate with heavy cream and let it cool before pouring it over the chilled cheesecakes.
Mixed Berry Sauce
Try using a combination of fresh berries, such as raspberries and blueberries, blended together with sugar and lemon juice to create a mixed berry sauce as an alternative to strawberry.
Pineapple Coconut Variation
Incorporate crushed pineapple and shredded coconut into the cream cheese filling. Top with a tropical pineapple sauce for a unique twist on mini cheesecakes.
Chocolate Cheesecake Filling
Substitute part of the cream cheese with melted chocolate to create a chocolate cheesecake filling. This can be topped with chocolate sauce or fresh raspberries.
Peanut Butter Swirl
Add creamy peanut butter into the cheesecake filling for a nutty flavor. Swirl extra peanut butter on top before chilling for a decadent treat.
Caramel Drizzle
Drizzle caramel sauce over the chilling mini cheesecakes for a sweet and salty combination that pairs wonderfully with the tangy filling.
