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
Scale
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.