Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes with Strawberry Compote Topping are yummy little desserts that are great for enjoying afternoon tea or serving at a party. You can make them ahead of time using either fresh or frozen strawberries.

WHY YOU WILL LOVE THIS RECIPE

The baked Strawberry Cheesecakes with homemade Strawberry Compote topping are delightful little treats perfect for enjoying during the spring and summer seasons. They boast a wonderfully fresh taste and a creamy texture, much like my Strawberry Cheesecake Cookies!

This individual strawberry cheesecake recipe is fantastic because:

• You can prepare it in advance, and the cheesecakes will stay fresh for a few days in the fridge.
• You could choose to use either fresh or frozen strawberries for both the strawberry cheesecake cream and the strawberry compote topping.
• This recipe uses basic ingredients. No gelatin or whipped cream required!
• They’re easy to make in a muffin pan, so you don’t need a special mini cheesecake tin or even a water bath!

INGREDIENTS

This recipe includes three main parts: a simple biscuit crust, a creamy strawberry filling, and a homemade strawberry sauce topping.

Crust:

• Made by mixing melted unsalted butter with crushed Digestive Biscuits (or any other type of crushed cookies you prefer).

Strawberry Cheesecake Filling:

• Strawberries:  Fresh or thawed frozen strawberries blended into a smooth puree. You can strain it through a sieve to remove the skin if desired.
• Cream Cheese: It’s important to have it at room temperature for a smooth cheesecake batter. Let it sit out of the fridge for a few hours before using.
• Sour Cream: Can be substituted with natural or Greek yogurt for added creaminess.
• Sugar: Either caster sugar or fine granulated sugar.
• Vanilla: Vanilla paste or vanilla extract both work well.
• Eggs: Medium-sized eggs, also at room temperature.

Strawberry Compote:

• A thick and chunky strawberry sauce made from strawberries (fresh or frozen), fresh lemon juice, caster sugar, and vanilla.

RECIPE FAQS

Could the crust be made with another type of cookies?
Yes, you can substitute any crushed cookies or biscuits for Digestive Biscuits. Biscoff Cookies would be tasty, for instance! You can also make a Graham Cracker Crust using graham cracker crumbs, but you might want to add some sugar to the crust for sweetness.

Fresh Strawberries vs Frozen Strawberries
You may use fresh or frozen strawberries for this recipe. If using frozen strawberries, make sure they’re completely thawed and drained well before using to prevent adding too much water to the batter.

Could I replace the Strawberry Compote with another topping?
Certainly! The compote can be swapped out with options like a Strawberry Coulis, a Mixed Berry Compote, or even Strawberry Jam or simple Whipped Cream. For a richer treat, consider topping the mini cheesecakes with a Chocolate Whipped Ganache Frosting!

How do you know when the cheesecakes are done baking?
To check if the cheesecakes are baked, gently move the pan back and forth. You should see a slight movement in the center of the cheesecake, but the edges should remain firm.

TIPS FOR SUCCESS

• It’s crucial to use room-temperature ingredients when making the cheesecake filling (cream cheese, sour cream, and eggs). This ensures that the ingredients blend smoothly without forming lumps in the batter or requiring excessive mixing.
• To prevent adding too much air into the cheesecake mixture, which can cause it to rise and then collapse or crack during baking, avoid over-mixing the ingredients. Mix them only until just combined.
• To prevent Mini Cheesecakes from sinking or cracking, bake them at a lower temperature on the lowest rack of your oven. It’s also important to allow them to cool down gradually: first in the turned-off oven, then at room temperature, and finally in the fridge. Rapid temperature changes can cause the cheesecakes to crack.
• Wait until the strawberry cheesecakes are completely chilled and set before removing the paper liners. The cheesecake batter tends to stick to the liners when it’s still warm.

STORING & FREEZING

• The mini strawberry cheesecakes should be stored in the fridge until you’re ready to serve them, where they will stay fresh for up to 3 days. You can prepare both the strawberry cheesecakes and the compote topping ahead of time, but it’s best to combine them a few hours before serving.
• After they’ve cooled, you can freeze the cheesecakes (as well as the strawberry compote, but keep them separate). To freeze, place them on a flat tray in the freezer until fully frozen, then transfer them into a container. When you’re ready to enjoy them, thaw them in the fridge for a few hours or overnight, and then top with the strawberry compote.

Love mini cheesecakes? Be sure to check out these other delicious mini cheesecake recipes!

Mini Biscoff Cheesecakes

Mini Cranberry Cheesecakes

Mini Lemon Cheesecakes

Mini Cheesecakes

 

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Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes with Strawberry Compote Topping are yummy little desserts that are great for enjoying at afternoon tea or serving at a party. You can make them ahead of time using either fresh or frozen strawberries.

Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time 3 hours
Total Time: 3 hours 50 minutes
Servings: 12

Ingredients

Cookie Crust

• 150 grams (1 1/2 cup crushed) Digestive Biscuits – crushed
• 75 grams (5 tablespoons) Unsalted Butter – melted

Strawberry Cheesecake

• 100 grams (3,5 oz) Strawberries – fresh or frozen (see note 1)
• 450 grams (16 oz) Cream Cheese – at room temperature
• 120 grams (1/2 cup) Sour Cream – at room temperature
• 1 tsp Vanilla Paste
• 80 grams (1/3 cup) Caster Sugar
• 2 Eggs – at room temperature

Strawberry Compote Topping

• 175 grams (6 oz) Strawberries – fresh or frozen
• 25 grams (2 tablespoons) Caster Sugar
• 15 ml (1 tablespoon) Lemon Juice
• 1/2 tsp Vanilla Extract

Instructions

Cookie Crust

1. Melt the butter and crush the Digestive Biscuits (or any cookies you like) either with a food processor or by putting them in a freezer bag and crushing them.
2. Mix the crushed biscuits and melted butter in a small bowl until it resembles wet sand and all the crumbs are evenly coated in butter.
3. Line a muffin pan with paper liners and firmly press the cookie crust into each liner. Then, chill in the fridge.

Strawberry Cheesecake

1. Strawberry puree: Blend the strawberries until smooth. Set aside.
2. Preheat your oven to 140°C/285°F.
3. In a stand mixer fitted with the paddle attachment, mix the cream cheese and sour cream until very smooth.
4. Add sugar, strawberry puree, and vanilla. Mix until just combined, scraping the sides and bottom of the bowl if needed.
5. Slowly add eggs one at a time, mixing until combined.
6. Spoon the mixture over the chilled crust. Tap the pan to remove air bubbles.
7. Bake on the lowest oven rack for 20 to 25 minutes until slightly wobbly in the center.
8. Turn off the oven, leave the door slightly open, and let the cheesecakes cool for 30 minutes.
9. Remove from the oven and let cool at room temperature for another 30 to 60 minutes, then chill in the fridge until completely cool and set.

Strawberry Compote Topping

1. Cut the strawberries in half and put them in a small saucepan with the sugar, lemon juice, and vanilla. Stir.
2. Heat on low to medium and let it simmer for 10 to 20 minutes until the strawberries soften and the liquid thickens.
3. Let it cool down, then refrigerate.

Assembling the Cheesecakes

1. Once the cheesecakes are completely set, remove the paper liners.
2. Spoon some strawberry compote over each cheesecake and optionally, top with a strawberry slice.
3. Keep them chilled in the fridge until ready to serve.

Notes

• If using frozen strawberries, make sure to thaw them completely and drain any excess liquid before blending.
• Optionally, strain the strawberry puree through a fine mesh sieve to remove seeds or chunks.
• Ensure the cream cheese and sour cream are at room temperature for easy mixing; lumps may form if they’re too cold. Stop mixing as soon as the cream is smooth to prevent adding excessive air into the mixture.
• Be careful not to over-mix the batter to prevent air bubbles. You can also gently mix in the eggs by hand with a spatula if preferred.
• To check if the cheesecakes are done, gently move the pan; there should be a slight movement in the center but the edges should stay firm.
• If using fresh strawberries, add 1 to 2 tablespoons of water to help them cook. This isn’t necessary with frozen strawberries.
• The cooking time varies based on strawberry size and moisture content