Whenever I have cravings for desserts, I wish I can bake something delicious within the shortest time and with ingredients that are readily available. Most of the recipes I tried so far are too complex and time consuming. Since I have some leftover cream cheese and a punnet of fresh strawberries, I decided to bake mini strawberry cheesecakes but this time round, I chose a simple and easy recipe.
This recipe is simple and straightforward – exactly what I want. Mini cheesecakes are super easy to make. No special pans are required. All I need is a muffin pan and a few ingredients. The best part is, the baking time is much shorter, as compared to making a whole cheesecake. These petite desserts look more appealing too, and they are just the right portion size for light refreshments.
Baking is even easier when my 5-year old boy volunteered to be my little assistant for the day. He read out the recipe aloud while I gathered all the ingredients and started making the cheesecakes. He was fascinated when he saw how easy it was to make these mini cheesecakes. I think he is ready to play a more active role in my future baking sessions.
These mini cheesecakes are super delicious when served with homemade strawberry sauce and topped with fresh strawberries. They can be served plain too, or with any toppings, like blueberry sauce, chocolate or salted caramel sauce.
Recipe adapted from Chef Savvy
Yield : 8 cupcakes
For Cookie Crust
- ½ cup graham crackers
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon caster sugar
For Cheesecake Filling
- 250g cream cheese (room temperature)
- 25g caster sugar
- ¼ cup sour cream (room temperature)
- ½ teaspoon vanilla extract
- 1 egg (room temperature)
For Strawberry Sauce
- 1 cup fresh strawberries, cut into halves
- ½ teaspoon lemon juice
- 2 teaspoons sugar
8 fresh strawberries
1. Preheat the oven to 160C. Line a 12-cup muffin pan with 8 cupcake liners.
2. In a food processor, pulse the graham crackers into fine crumbs. In a small bowl, mix the graham crackers crumbs, melted butter and sugar until combined.
3. Divide the mixture evenly into 8 lined cups of the muffin pan. Using the bottom of a measuring cup, press down until the layers are even.
4. Bake for 5-6 minutes or until the crust turns golden brown. Transfer the pan to a wire rack to cool completely.
1. Using an electric mixer, beat the cream cheese on medium speed for 2-3 minutes or until fluffy.
2. Reduce the mixer to low speed and add sugar gradually into the cream cheese. Mix until the mixture is smooth and creamy.
3. Add sour cream and vanilla extract and beat until combined.
4. Lastly, add the egg and beat until just combined
5. Scoop about 4 tablespoons of cheesecake filling each into the cooled muffin pan until they are filled almost to the top.
6. Bake in the preheated oven for 20 minutes or until the cheesecakes are almost set. The center should be slightly wobbly.
7. Transfer the pan to a wire rack to cool completely. Chill the cheesecakes in the refrigerator for at least 2-3 hours.
1. Add strawberries, lemon juice and sugar into a saucepan. Simmer on low for 15 minutes. Stir continuously and mash up the strawberries with the back of a wooden spoon as you go.
2. Remove from heat and put the mixture through a fine mesh strainer into a bowl. Chill in the refrigerator until it is ready to be served cold together with the cheesecakes and topped with fresh strawberries.