Mini Strawberry Cheesecakes
Description
These delicious mini, cupcake-sized cheesecakes topped with a sweet homemade strawberry sauce are perfect for any type of get-together.
Ingredients
•
1 1/2 tablespoons unsalted butter, melted
•
1/2 cup graham cracker crumbs
•
1 1/2 tablespoons white sugar
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1 (8 ounce) package brick-style cream cheese, softened
•
2 1/2 tablespoons sour cream, at room temperature
•
2 1/2 tablespoons white sugar
•
1/2 teaspoon pure vanilla extract
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1 large egg
•
Strawberry Sauce:
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8 ounces fresh strawberries, stemmed and sliced, divided
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2 1/2 tablespoons white sugar
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1 teaspoon lemon juice
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
2
Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
3
Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
4
Bake in the preheated oven until golden, 5 to 6 minutes.
5
While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
6
Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
7
Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
8
Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
9
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
10
Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
11
When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.