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.

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Savor the delightful sweetness of our Mini Strawberry Cheesecakes, perfect for indulging in a little taste of heaven. Picture creamy cheesecake filling nestled atop a buttery graham cracker crust, topped with a luscious layer of strawberry compote or fresh strawberries. Each bite-sized treat bursts with the fresh and fruity flavor of strawberries, perfectly complementing the rich and creamy cheesecake. Whether served as an elegant dessert for a special occasion or enjoyed as a sweet treat any time of day, our Mini Strawberry Cheesecakes are sure to delight your taste buds and leave you craving more.

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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