Description
These Mini Strawberry Cheesecakes combine a buttery graham cracker crust with a creamy vanilla cheesecake filling, topped with fresh strawberry pie filling and a crunchy streusel crumb topping. Perfectly portioned for parties or a delightful dessert treat.
Ingredients
Scale
Strawberry Pie Filling
- 3 cups diced fresh strawberries, divided
- 2 tablespoons lemon juice
- ½ cup light brown sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs (pulsed to fine crumbs)
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter, melted
Streusel Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar (or ¼ cup light brown sugar + ¼ cup granulated sugar)
- Dash of salt
- 6 tablespoons unsalted butter, melted
Vanilla Cheesecake Filling
- 12 oz. cream cheese, softened
- 6 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 egg, slightly beaten
Instructions
- Make Strawberry Pie Filling: In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until strawberries burst and juice forms. In a separate bowl, mix brown sugar and cornstarch, then stir into the strawberry mixture. Add remaining strawberries and cook 2 more minutes stirring constantly until thickened. Remove from heat and cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Line a cupcake pan with paper liners and set aside.
- Make Graham Cracker Crust: Combine graham cracker crumbs and sugar in a bowl; stir in melted butter until evenly moistened. Divide mixture evenly among cupcake liners (about 1 ½ tablespoons each), pressing firmly into the bottom. Refrigerate.
- Prepare Streusel Crumb Topping: Stir together sugar, flour, and a dash of salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
- Prepare Vanilla Cheesecake Filling: Beat softened cream cheese, sugar, flour, and vanilla until smooth. Add egg and mix just until combined, being careful not to overmix.
- Assemble Cheesecakes: Spoon cheesecake filling over chilled crusts, filling cups just over halfway (up to 2/3 full). Spread a layer of the cooled strawberry pie filling over the cheesecake layer, filling almost to the top of each cup. Sprinkle streusel crumb topping on each cup, gently pressing crumbs down with your palm.
- Bake: Place cupcake pan on a baking sheet and bake for 30-35 minutes or until cheesecake is set and topping is lightly golden.
- Cool and Store: Cool cheesecakes in the pan for 20 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for longer freshness.
Notes
- Ensure cream cheese is softened to prevent lumps in the cheesecake filling.
- Do not overmix after adding the egg to avoid cracking during baking.
- Cooling completely before refrigerating helps set the cheesecake better.
- Use fresh strawberries for best flavor; frozen strawberries are not recommended for the pie filling.
- Can be stored in the fridge up to 3-4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecakes, strawberry cheesecake, individual desserts, graham cracker crust, streusel topping, vanilla cheesecake, party desserts
