If you’re looking for a delightful dessert that’s charming, creamy, and bursting with fresh flavors, this Miniature Baked Cheesecakes with Strawberry Topping Recipe is an absolute must-try. These little cheesecakes are perfectly portioned, featuring a buttery cookie crust that holds a luscious, smooth cream cheese filling, all crowned with bright, juicy strawberries and fluffy whipped cream. They’re elegant enough for any special occasion yet simple enough to whip up for a casual treat. Once you taste these, they’ll quickly become one of your go-to recipes for impressing friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in bringing that classic cheesecake texture and flavor to life, while the strawberry topping adds a fresh, vibrant finish. The simplicity of these ingredients makes the baking process fun and accessible for any skill level.
- 1 ½ cups crushed butter cookie crumbs: Provides a rich, buttery base that crisps up beautifully to contrast the creamy filling.
- 4 tbsp melted butter: Binds the cookie crumbs together, adding extra depth and flavor to the crust.
- 8 oz cream cheese, softened: The star ingredient that gives cheesecake its signature creamy texture.
- â…“ cup granulated sugar: Sweetens the filling perfectly without overpowering the delicate cream cheese taste.
- 1 large egg: Helps set the filling so it’s firm yet silky smooth.
- â…“ cup heavy whipping cream: Adds richness and helps create that velvety mouthfeel.
- 1 tbsp lemon juice: Brightens the flavor, balancing the sweetness with a hint of tanginess.
- Whipped cream (as needed): Adds a light and airy topping for the perfect finishing touch.
- Chopped strawberries (as needed): Brings color, freshness, and a juicy burst that complements the creamy cheesecake.
How to Make Miniature Baked Cheesecakes with Strawberry Topping Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit. This ensures the cheesecakes will bake evenly and develop a perfect texture, where the edges are slightly puffed and the centers just set.
Step 2: Prepare the Crust
In a mixing bowl, combine the crushed butter cookie crumbs with the melted butter. Stir thoroughly until the crumbs resemble wet sand—this is exactly what you want. The crumbs need to be evenly coated to form a solid crust that’s buttery and satisfying.
Step 3: Form the Crusts
Line 8 muffin sections with cupcake liners to avoid sticking and for easy removal. Divide the cookie crumb mixture evenly among the liners, then press firmly into the bottoms. This pressing step is key to getting a compact base that holds together after baking.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat the softened cream cheese with granulated sugar until you achieve a smooth and creamy texture. Add the lemon juice, egg, and heavy whipping cream, then mix again until everything is fully incorporated and silky. This creamy filling is what makes this Miniature Baked Cheesecakes with Strawberry Topping Recipe so irresistible.
Step 5: Assemble the Cheesecakes
Spoon the rich cream cheese filling evenly over the prepared crusts in the muffin tin. Make sure each cup gets a generous amount so you get a perfect balance of crust and filling in every bite.
Step 6: Bake to Perfection
Slide the muffin tin into the oven and bake for about 20 minutes. You’re looking for centers that are just set and edges that look slightly puffed. This gentle baking ensures a silky texture inside with a delicate firmness that holds up when sliced.
Step 7: Cool and Chill
Once baked, remove the cheesecakes from the oven and let them cool in the muffin tin. When they reach room temperature, transfer to the refrigerator and chill for at least one hour. This chilling step is crucial for the filling to fully set, intensifying those dreamy, creamy flavors.
Step 8: Add Strawberry Topping and Serve
Just before serving, top each miniature cheesecake with a dollop of whipped cream and a sprinkle of freshly chopped strawberries. The strawberries offer a juicy burst of sweetness and a gorgeous pop of color that makes each bite more inviting.
How to Serve Miniature Baked Cheesecakes with Strawberry Topping Recipe
Garnishes
Besides the classic whipped cream and strawberries, you can sprinkle toasted almond slivers or a light dusting of powdered sugar for an extra touch of elegance. Fresh mint leaves also make a lovely garnish, adding a subtle herbal note and beautiful contrast.
Side Dishes
These mini cheesecakes pair beautifully with a cup of aromatic coffee or a light dessert wine. For an added burst of freshness, serve alongside a mixed berry salad or slices of juicy citrus fruits, which help balance the richness of the cheesecake.
Creative Ways to Present
Consider serving these cheesecakes in clear mini jars or small glass cups for a visually stunning presentation. You could also layer chopped strawberries and whipped cream between cheesecake bites on a dessert platter for a fun deconstructed experience that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Miniature Baked Cheesecakes with Strawberry Topping Recipe keep well in an airtight container in the refrigerator for up to four days. Make sure to add any whipped cream or strawberries fresh before serving to maintain their best texture and taste.
Freezing
You can freeze the cheesecakes without the toppings by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container. They freeze well for up to two months. Thaw them overnight in the refrigerator before adding fresh toppings and serving.
Reheating
Since these are best enjoyed chilled, avoid reheating after freezing. Simply thaw in the fridge and enjoy cold. If you prefer a slightly softer texture, allow them to sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use graham cracker crumbs instead of butter cookie crumbs?
Absolutely! Graham cracker crumbs make a classic choice and will give your crust a slightly different, but equally delicious texture and flavor. Just be sure to use melted butter to bind them well.
What kind of cream cheese is best for this recipe?
Full-fat cream cheese works best for a rich and creamy texture. Make sure it’s softened to room temperature for easier mixing and a smooth filling.
Can I make these cheesecakes without an oven?
This Miniature Baked Cheesecakes with Strawberry Topping Recipe relies on baking to set the filling properly, so an oven is necessary. For no-bake alternatives, you might want to explore recipes specifically designed for that method.
How do I prevent cracks in the cheesecake filling?
Mix the filling gently and avoid over-beating which incorporates too much air. Also, don’t overbake; remove the cheesecakes when the centers are just set to minimize cracking.
Can I use frozen strawberries for the topping?
While fresh strawberries are ideal for their texture and color, you can use frozen strawberries as a topping if you thaw and drain them well to avoid excess moisture making the crust soggy.
Final Thoughts
This Miniature Baked Cheesecakes with Strawberry Topping Recipe is a little culinary treasure that’s sure to bring smiles whenever they’re served. Simple to make yet wonderfully satisfying, these treats combine creamy, crunchy, and fruity elements in perfect harmony. I encourage you to try this recipe soon—it’s a guaranteed way to brighten up any dessert table or cozy afternoon at home!
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Miniature Baked Cheesecakes with Strawberry Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Miniature Baked Cheesecakes are perfect individual-sized desserts featuring a buttery cookie crumb crust topped with a smooth and creamy lemon-flavored cream cheese filling. Baked to perfection and chilled to set, they are garnished with whipped cream and fresh chopped strawberries for a delightful finish.
Ingredients
Crust
- 1 ½ cups crushed butter cookie crumbs
- 4 tbsp melted butter
Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- â…“ 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.
- Form the 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.
- Make 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 the crusts: Spoon the cream cheese filling over each prepared crust in the muffin tin, dividing the mixture evenly between the 8 sections.
- Bake the cheesecakes: 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
- You can use any butter cookies or graham crackers for the crust if desired.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Chilling the cheesecakes is essential for achieving the perfect creamy texture.
- For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
