Mini Strawberry Cheesecake Cups

Introduction

Mini Strawberry Cheesecake Cups are a delightful dessert that combines a creamy cheesecake filling with the sweet and tangy flavor of fresh strawberries. These individual-sized treats are perfect for parties, picnics, or whenever you’re craving a bite-sized indulgence. With a buttery graham cracker crust and a luscious strawberry topping, these cheesecake cups are as beautiful as they are delicious.

I first made these for a family gathering, and they were an instant favorite. The combination of the smooth cheesecake and the fresh, vibrant strawberries was a huge hit, and they looked so pretty on the dessert table. What’s great about these cheesecake cups is how easy they are to customize. You can swap the strawberries for other fruits, like blueberries or raspberries, depending on the season or your preferences.

The best part is that they’re incredibly simple to make, and the individual servings make them perfect for sharing. Whether you’re hosting a party or just want a sweet treat for yourself, these Mini Strawberry Cheesecake Cups are sure to be a crowd-pleaser!

Perfect for:

• Birthday parties
• Bridal and baby showers
• Holiday dessert tables
• Quick, make-ahead treats
• Strawberry lovers

Why You’ll Love This Mini Strawberry Cheesecake Cups

Here’s why these Mini Strawberry Cheesecake Cups are a must-try:

• Perfectly Portioned: Each cup is just the right size for a single serving, making it great for gatherings.
• No Water Bath Needed: Unlike traditional cheesecakes, these mini versions are easier to make and don’t require a water bath.
• Fresh Strawberry Flavor: A homemade strawberry topping adds natural sweetness and vibrant color.
• Creamy and Crunchy: The silky-smooth cheesecake filling is perfectly complemented by the crisp graham cracker crust.
• Versatile Presentation: Serve them in cupcake liners, glass jars, or ramekins for a stunning presentation.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes (includes chilling time)
• Preparation Time: 20 minutes
• Cooking Time: 15-18 minutes
• Servings: 12 cups
• Calories per serving: Approximately 250 calories
• Key Nutrients: Protein: 3g, Carbs: 20g, Fat: 16g

Ingredients

Here’s what you’ll need to make these Mini Strawberry Cheesecake Cups:

• For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon sour cream
• For the Strawberry Topping:
  • 1 cup fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Ingredient Highlights

• Cream Cheese: Provides the rich and creamy base for the cheesecake filling.
• Fresh Strawberries: Adds a burst of natural sweetness and vibrant color to the topping.
• Graham Cracker Crumbs: The buttery, crunchy crust balances the smooth filling.
• Sour Cream: Enhances the tanginess of the cheesecake for a well-rounded flavor.

Step-by-Step Instructions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the Crust: Divide the mixture evenly among the cupcake liners, pressing firmly into the bottom to create a compact layer.

Make the Cheesecake Filling:

4. Beat the Cream Cheese: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
5. Add Egg and Vanilla: Mix in the egg, vanilla extract, and sour cream until well combined, being careful not to overmix.
6. Fill the Cups: Spoon the cheesecake mixture over the crusts, filling each cup about ¾ full.

Bake and Cool:

7. Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
8. Cool and Chill: Let the cheesecake cups cool in the pan for 10 minutes, then transfer them to the fridge to chill for at least 1 hour.

Make the Strawberry Topping:

9. Cook the Topping: In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture thickens (5-7 minutes). If desired, stir in cornstarch dissolved in a teaspoon of water for a thicker topping.
10. Cool: Allow the topping to cool completely before spooning it over the chilled cheesecake cups.

How to Serve Mini Strawberry Cheesecake Cups

Mini Strawberry Cheesecake Cups are a versatile dessert that can be served in several ways:

• With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
• Elegant Display: Serve in glass jars or ramekins for a sophisticated look.
• For Special Occasions: Garnish with a fresh mint leaf or a whole strawberry for an eye-catching presentation.
• On a Dessert Platter: Arrange alongside cookies, brownies, or mini tarts for a beautiful dessert spread.

Additional Tips for Mini Strawberry Cheesecake Cups

• Use Fresh Strawberries: Fresh strawberries give the best flavor and texture. If you use frozen ones, make sure to thaw and drain them well to avoid excess moisture.
• Make Ahead: These cheesecake cups can be made a day in advance and stored in the fridge. This allows the flavors to develop and the cups to set properly.
• Add a Zesty Twist: For an extra flavor layer, add a teaspoon of lemon or lime zest to the cheesecake filling to give it a bright, fresh flavor.
• Try Different Crusts: While graham crackers are traditional, you can use other types of cookies like digestive biscuits, shortbread, or even chocolate cookies for a different twist.
• Avoid Overmixing: When mixing the cheesecake filling, avoid overbeating to prevent it from becoming too runny. Just mix until smooth and well combined.
• Use a Muffin Tin: A standard muffin tin works perfectly for these mini cheesecake cups. You can also line it with cupcake liners to make removal easier.
• Chill the Crust: After pressing the crust into the muffin tin, place it in the fridge for 10-15 minutes before adding the cheesecake filling. This helps it firm up.
• Decorate with Whipped Cream: Add a dollop of freshly whipped cream on top of each cheesecake cup for an elegant finish.
• Add a Layer of Jam: Before topping with fresh strawberries, add a layer of strawberry jam or preserves to enhance the strawberry flavor and add extra sweetness.
• Portion Control: These mini cheesecakes are great for portion control, but make sure each layer is even for the perfect balance of crust, filling, and topping.

Recipe Variations for Mini Strawberry Cheesecake Cups

• Chocolate Strawberry Cheesecake Cups: Add a layer of melted chocolate over the crust before the cheesecake filling.
• Berry Medley Cheesecake Cups: Use a mix of strawberries, blueberries, and raspberries for a colorful topping.
• No-Bake Version: Skip baking and chill the cheesecake filling in the fridge until set.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Strawberry Swirl Cheesecake Cups: Blend strawberry puree into the filling and swirl it before baking.
• Nutty Crust: Add finely chopped pecans or almonds to the crust mixture for extra crunch.
• Lemon Strawberry Cups: Add a teaspoon of lemon zest to the cheesecake filling for a citrusy twist.

Freezing and Storage for Mini Strawberry Cheesecake Cups

• Freezing: Freeze the cheesecake cups (without the topping) in an airtight container for up to 3 months. Add the topping after thawing.
• Storage: Store in an airtight container in the fridge for up to 4 days.

Special Equipment for Mini Strawberry Cheesecake Cups

• Mini Muffin Tin or Cupcake Pan – For shaping the individual cheesecake cups.
• Food Processor or Blender – To crush the graham crackers for the crust and mix the cheesecake filling.
• Electric Hand Mixer or Stand Mixer – To beat the cream cheese and other filling ingredients smoothly.
• Measuring Cups and Spoons – For accurate ingredient measurements.
• Whisk – Useful for mixing and combining ingredients in the filling.
• Rubber Spatula – For scraping down the sides of bowls and mixing ingredients evenly.
• Mini Cheesecake Liners – These help with easy removal and serving of the mini cheesecakes.
• Piping Bag or Ziploc Bag (with tip) – For precise topping of whipped cream or other garnishes.
• Small Bowl – For preparing the crust mixture or any garnishes.
• Cooling Rack – To cool the mini cheesecakes before serving or storing them in the fridge.

Frequently Asked Questions for Mini Strawberry Cheesecake Cups

1. Can I use frozen strawberries?
   Yes, frozen strawberries work well for the topping. Thaw and drain them before cooking.
2. Can I make these ahead of time?
   Absolutely! These cheesecake cups can be made 1-2 days in advance and stored in the fridge.
3. Can I use a different crust?
   Yes, you can use crushed Oreos, digestive biscuits, or even a shortbread crust.
4. What if I don’t have a muffin tin?
   Use small ramekins or glass jars as an alternative.
5. How do I know when they’re done baking?
   The edges should be set, but the centers should still have a slight jiggle.

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Conclusion

Mini Strawberry Cheesecake Cups are the perfect dessert for any occasion. With their creamy filling, fresh strawberry topping, and buttery crust, they’re as easy to make as they are to enjoy. Whether you’re hosting a gathering or treating yourself, these cheesecake cups are guaranteed to impress.

This recipe is simple yet delicious, making it ideal for everything from casual get-togethers to festive celebrations. These mini cheesecakes are not only a treat for your taste buds but also a visually appealing addition to any dessert spread.

I’d love to see how your Mini Strawberry Cheesecake Cups turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!