Mini Strawberry Cheesecakes Recipe (Baked)
Calories: 17
Adjust Servings Here: 12 servings
Description
These baked mini strawberry cheesecakes are creamy, fruity, and so easy to make! They’re baked in muffin pans with a graham cracker crust, swirled with strawberry puree, and topped with mascarpone cream, more puree, and fresh strawberries. Perfect for parties or when you just want a stunning little dessert that tastes as good as it looks.
Ingredients
Cookie Crust
- 1½ cup (1½ cups) Graham cracker or digestive biscuit crumbs
- 4 tbsp (2 oz) Unsalted butter melted
- 1 tbsp Granulated sugar optional
For the Cheesecake Batter:
- 13 oz (13 oz) Full-fat cream cheese room temperature
- ½ cup (4 oz) Sour cream
- ½ cup (3.5 oz) Granulated sugar
- 2 large Eggs room temperature
- 2 tbsp Cornstarch
- ½ tbsp Lemon juice
- ½ tsp Vanilla extract
- ½ Zest of lemon optional
For the Strawberry Swirl:
- ⅓ cup Fresh or frozen strawberries
- 1 tbsp Sugar
- 1 tsp Lemon juice
For the Mascarpone Cream Topping:
- ½ cup (4 oz) Heavy whipping cream cold
- 4 tbsp (2 oz) Mascarpone cheese softened
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
Garnish
- 2 tbsp Strawberry puree leftover
- 6 Fresh strawberries halved
- Fresh mint leave
Instructions
- Oven and Pan: Preheat your oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil cupcake liners.
- Cheesecake Crust: Mix the cookie crumbs, melted butter, and sugar in a bowl until evenly moistened. Spoon about one tablespoon of the crust mixture into each liner and press firmly with a spoon or the bottom of a small glass. Bake for 5–6 minutes, then let cool while you prepare the batter.1½ cup Graham cracker or digestive biscuit crumbs, 4 tbsp Unsalted butter, 1 tbsp Granulated sugar
- Strawberry Swirl and Top: Blend strawberries, sugar, and lemon juice in a small blender or food processor until smooth. Strain to remove seeds (optional, but gives a cleaner swirl and topping). Chill until ready to use. Reserve about two tablespoons for garnish later.⅓ cup Fresh or frozen strawberries, 1 tbsp Sugar, 1 tsp Lemon juice
- Cheesecake Batter: In a large bowl, beat cream cheese until smooth (about 1–2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and zest. Mix until thoroughly combined. Mix in the sour cream and optional heavy cream until smooth. Add eggs one at a time, mixing gently. Do not overmix to avoid cracks or air bubbles.13 oz Full-fat cream cheese, ½ cup Sour cream , ½ cup Granulated sugar, 2 large Eggs, 2 tbsp Cornstarch, ½ tbsp Lemon juice, ½ tsp Vanilla extract, ½ Zest of lemon
- Assemble: Divide the cheesecake batter evenly among the 12 muffin cups (about two tablespoons each). Add ½–1 teaspoon of strawberry puree on top of each. Swirl lightly with a toothpick or skewer for a marbled effect.
- Bake: Bake at 160°C / 325°F for 18–22 minutes, or until the edges are set and the centers have a slight jiggle. Cool in the pan for 10 minutes, then transfer to the fridge and chill for at least 4 hours, preferably overnight.
- Mascarpone Cream Topping: In a cold mixing bowl, beat heavy cream and powdered sugar until soft peaks form. Add softened mascarpone and vanilla. Beat just until stiff peaks form and the mixture is smooth. Transfer to a piping bag fitted with a star tip.½ cup Heavy whipping cream, 4 tbsp Mascarpone cheese, 2 tbsp Powdered sugar, ½ tsp Vanilla extract
- Decorate: Pipe a ring of mascarpone cream on each chilled cheesecake. Spoon a small amount of reserved strawberry puree into the center of each ring. Top with half a fresh strawberry and a mint leaf.2 tbsp Strawberry puree, 6 Fresh strawberries, Fresh mint leave
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen