Mini Strawberry Cheesecakes
This easy mini strawberry cheesecake recipe makes the perfect little favorite bite-sized desserts. You'll love these baby cheesecakes for parties, showers and potlucks.
Equipment
- 12-cup muffin pan
- 12 mini muffin cup liners
- 1 Large mixing bowl
- 1 Wire cooling rack
- 12 paper cupcake liners
Ingredients
- 12 vanilla wafer cookies
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup strawberry jam
- 6 medium strawberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat cream cheese and sugar on high speed until smooth. Beat in the egg, milk, salt and vanilla on low speed, just until combined. (Don’t overmix, for best results.)Scrape the sides of the bowl with a rubber spatula, stir, and pour the creamy cheesecake filling in an even layer in the prepared muffin cups. They will each be about 3/4 full.
- Bake until the cheesecake batter is set in the middle, about 20 minutes. Cool in the pan on a wire rack to room temperature.
- Top each cheesecake with a heaping teaspoon strawberry jam and spread with a spoon. Cover with plastic wrap or place in an airtight container, and refrigerate for 2 hours, or until ready to serve.
- Just before serving, top each little cheesecake with a fresh strawberry half. Makes 12 mini cheesecakes.
Notes
Garnish tip: If you want it to look fancy, you can cut little slices through the berry about 7/8 of the way through and gently fan the berry on top of the strawberry topping if you like.
Storage directions: Store leftover cheesecakes tightly wrapped in the refrigerator for up to 3 days.
Freezing directions: For longer storage, the cheesecakes can be frozen. Prepare through Step 5. Place in an airtight container, or wrap tightly and place in a freezer bag, for up to 2 months.
Thawing directions: Thaw the cheesecakes overnight in the refrigerator. Just before serving, garnish with fresh strawberry halves.
Nutrition
Serving: 1piecesCalories: 279kcalCarbohydrates: 38gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 32mgSodium: 1118mgPotassium: 455mgFiber: 0.4gSugar: 28gVitamin A: 102IUVitamin C: 5mgCalcium: 537mgIron: 0.5mg
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