Mini Strawberry Cheesecakes
Mini Strawberry Cheesecakes
Ingredients
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 eggs, large
For the Crusts
- 6 mini graham cracker crusts, pre-made
For the Topping
- 1/2 cup strawberry glaze
- 6 fresh strawberries, halved lengthwise
- 6 fresh mint leaves, small, for garnish
Instructions
- 1
Ensure cream cheese is at room temperature and softened. This will help prevent lumps in your cheesecake filling.
⏱️ 20 min
- 2
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and lemon juice. Using an electric hand mixer, beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 3
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix once the eggs are added, as this can incorporate too much air.
⏱️ 2 min
- 4
Arrange the mini graham cracker crusts on a baking sheet. Carefully spoon the cheesecake filling into each individual crust, filling them almost to the top.
⏱️ 3 min
- 5
Place the baking sheet with the filled cheesecakes into the refrigerator and chill for at least 3 hours, or until the filling is firm and set.
⏱️ 180 min
- 6
Once chilled, spoon a generous amount of strawberry glaze over the top of each mini cheesecake, spreading evenly. Garnish each cheesecake with a halved fresh strawberry and a small fresh mint leaf for color.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Strawberry Cheesecakes
Ingredients
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 eggs, large
For the Crusts
- 6 mini graham cracker crusts, pre-made
For the Topping
- 1/2 cup strawberry glaze
- 6 fresh strawberries, halved lengthwise
- 6 fresh mint leaves, small, for garnish
Instructions
- 1
Ensure cream cheese is at room temperature and softened. This will help prevent lumps in your cheesecake filling.
⏱️ 20 min - 2
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and lemon juice. Using an electric hand mixer, beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min - 3
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix once the eggs are added, as this can incorporate too much air.
⏱️ 2 min - 4
Arrange the mini graham cracker crusts on a baking sheet. Carefully spoon the cheesecake filling into each individual crust, filling them almost to the top.
⏱️ 3 min - 5
Place the baking sheet with the filled cheesecakes into the refrigerator and chill for at least 3 hours, or until the filling is firm and set.
⏱️ 180 min - 6
Once chilled, spoon a generous amount of strawberry glaze over the top of each mini cheesecake, spreading evenly. Garnish each cheesecake with a halved fresh strawberry and a small fresh mint leaf for color.
⏱️ 5 min