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
- 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.
- 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.
- Line a muffin pan with paper liners and firmly press the cookie crust into each liner. Then, chill in the fridge.
Strawberry Cheesecake
- Strawberry puree: Blend the strawberries until smooth. Set aside.
- Preheat your oven to 140°C/285°F.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and sour cream until very smooth.
- Add sugar, strawberry puree, and vanilla. Mix until just combined, scraping the sides and bottom of the bowl if needed.
- Slowly add eggs one at a time, mixing until combined.
- Spoon the mixture over the chilled crust. Tap the pan to remove air bubbles.
- Bake on the lowest oven rack for 20 to 25 minutes until slightly wobbly in the center.
- Turn off the oven, leave the door slightly open, and let the cheesecakes cool for 30 minutes.
- 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
- Cut the strawberries in half and put them in a small saucepan with the sugar, lemon juice, and vanilla. Stir.
- Heat on low to medium and let it simmer for 10 to 20 minutes until the strawberries soften and the liquid thickens.
- Let it cool down, then refrigerate.
Assembling the Cheesecakes
- Once the cheesecakes are completely set, remove the paper liners.
- Spoon some strawberry compote over each cheesecake and optionally, top with a strawberry slice.
- 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.
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