Description
Easy to make mini strawberry cheesecake! Creamy filling, buttery crust, and tangy strawberry sauce. Perfect no-bake dessert.
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
1. Line a 12-cup standard muffin tin with paper liners. Set it aside.
2. In a small bowl, mix the graham cracker crumbs and 1/3 cup of sugar. Pour in the melted butter and stir until it feels like wet sand.
3. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each liner. Pop the tin in the freezer for about 10 minutes to set the crust.
4. While the crust chills, make the filling. In a large bowl, use an electric mixer to beat the softened cream cheese and 1/2 cup of sugar until smooth.
5. Beat in the sour cream and vanilla extract until just combined.
6. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts.
7. Spoon the filling evenly over the chilled crusts, smoothing the tops with the back of a spoon.
8. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until the cheesecakes are firm.
9. For the topping, combine the sliced strawberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, gently mashing some of the strawberries. Let it cool completely.
10. When you’re ready to serve, gently lift the mini cheesecakes from the liners and top with a spoonful of the cooled strawberry sauce.
Notes
The chill time is crucial, so please don’t rush it!
Feel free to use other berries like raspberries or blueberries for the topping.
A food processor makes quick work of turning graham crackers into fine crumbs.
Use room temperature cream cheese and sour cream to ensure a smooth, lump-free filling.
Don’t overmix the filling once you add the whipped cream, or it can lose its light texture.
Press the crust down firmly to prevent it from crumbling when you serve them.
Let the strawberry sauce cool completely before topping the cheesecakes so it doesn’t melt the filling.
Add a tiny pinch of salt to the graham cracker crust. It enhances the buttery flavor.
A teaspoon of lemon zest folded into the cheesecake filling adds brightness.
For an extra-smooth sauce, strain the cooked strawberry mixture through a fine-mesh sieve.