Mini Strawberry Cheesecakes Recipe

Photo Terry Brennan, food styling Lara Miklasevics

It’s the perfect weekend to bake as the snow turns to slush and you’ll need something to keep you awake after “springing forward” for daylight saving time and losing an hour. These little cheesecakes are easier than making a full cheesecake and just the right size for a little decadence. And the sour cream topping lends a creamy contrast to the strawberry, notes chef and cookbook author Judith Fertig, who created this recipe for Real Food. You could also make it gluten free if you prefer, substituting with a gluten-free graham cracker or cookie for the crust. If you’re in the mood for even more baking ideas, scroll down for a roundup of recipes I have highlighted.

Mini Strawberry Cheesecakes

Makes 12 mini cheesecakes

For the Strawberry Topping
1 pound fresh strawberries, hulled and sliced
1 tablespoon fresh lemon juice
¹/₃ cup granulated sugar
Fresh mint leaves or rosemary sprigs, to garnish

For the Crust
1 cup graham cracker or Biscoff cookie crumbs (from about 8 graham crackers or 14 Biscoff cookies)

For the Sour Cream Topping
1 (8-ounce) container sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract

For the cheesecake
¹/₃ cup sour cream
2 (8-ounce) packages cream cheese, at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs 

1. For the strawberry topping, place the strawberries, lemon juice, and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the mixture comes to a boil. Reduce the heat and let simmer for 20 minutes or until the berries have cooked down. Let cool for 1 hour. The sauce will thicken and darken as it cools—and will thicken even more in the refrigerator.
2. Heat the oven to 325°F. Line a 12-cup cupcake pan with liners.
3. To make the crumbs, place the cookies in the bowl of a food processor and process or place in a large plastic bag, seal, and crush with a rolling pin.
4. Spoon the crumbs into the bottom of each liner and press with the end of a small glass until firm. Set aside.
5. For the sour cream topping, combine the sour cream, sugar, and vanilla in a separate bowl and set aside.
6. In the bowl of a food processor or in a bowl with an electric mixer, blend the cream cheese, sour cream, sugar, vanilla, and eggs until smooth. Divide the mixture among the cupcake liners, filling to the top.
7. Bake for 15 minutes, remove the pan from the oven, and spoon the sour cream topping on each cheesecake. Return to the oven for 3 to 5 minutes more, or until the filling is firm and doesn’t jiggle when you gently shake the pan. Let cool in the pan on a wire rack, then transfer to the refrigerator to cool and firm up for 1 hour or until ready to serve.
8. To serve, remove the cupcake liners from each cheesecake. Spoon the strawberry topping over each cheesecake and garnish with a mint leaf or rosemary sprig.

Nutrition information (per serving): Calories: 310, Fat: 19g (Sat. 10g), Cholesterol: 80mg, Sodium: 190mg, Carb: 30g, Fiber: <1g, Sugar: 23g, Protein: 5g

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