Little Cheesecakes with Strawberry Sauce
Indulge in the decadence of these Little Cheesecakes with Strawberry Sauce, a delightful twist on a classic dessert that's perfect for any occasion. Featuring a buttery graham cracker crust, a creamy and velvety cheesecake filling, and a luscious homemade strawberry sauce, these individual treats are equal parts elegant and irresistible. The recipe is straightforward, with just 20 minutes of prep time and minimal effort to achieve bakery-quality results right in your kitchen. Each bite is a harmonious balance of sweet and tangy, thanks to the ripe strawberries enhanced with a touch of lemon juice. Perfect for dinner parties, celebrations, or a weekday indulgence, these mini cheesecakes make portioning and serving effortless while offering maximum flavor in every single bite. Serve chilled and topped with the vibrant strawberry sauce for a show-stopping dessert that's guaranteed to impress!
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Ingredients
- 150 grams Graham cracker crumbs
- 60 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Cream cheese, softened
- 120 grams Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 tablespoons Heavy cream
- 300 grams Strawberries, hulled and chopped
- 50 grams Granulated sugar (for sauce)
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a standard 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Step 3
Press about 1 to 1.5 tablespoons of the crumb mixture into the bottom of each cupcake liner, pressing it down firmly to form the crust. Set aside.
Step 4
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 120 grams of sugar together until smooth and creamy.
Step 5
Add the vanilla extract and beat in the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.
Step 6
Stir in the heavy cream, mixing just until combined.
Step 7
Divide the cream cheese filling evenly among the crust-lined cupcake liners, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the centers are slightly set but still jiggle when gently shaken.
Step 9
Remove the cheesecakes from the oven and let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cool, chill them in the refrigerator for at least 2 hours or overnight.
Step 10
While the cheesecakes are chilling, prepare the strawberry sauce. In a medium saucepan over medium heat, combine the chopped strawberries, 50 grams of sugar, and 1 tablespoon of lemon juice.
Step 11
Cook, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Use a fork or a potato masher to break down the strawberries into a chunky sauce.
Step 12
Remove the sauce from heat and let it cool completely before serving.
Step 13
To serve, spoon the strawberry sauce over the chilled cheesecakes and enjoy!
Nutrition Facts
| Serving size | (1139.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3129.5 |
| Total Fat 226.6g | 0% |
| Saturated Fat 134.7g | 0% |
| Cholesterol 1031.2mg | 0% |
| Sodium 1622.5mg | 0% |
| Total Carbohydrate 245.3g | 0% |
| Dietary Fiber 6g | 0% |
| Total Sugars 226.9g | |
| Protein 44.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 569.2mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1072.6mg | 0% |
Source of Calories