Strawberry Cheesecake Minis Recipes

STRAWBERRY CHEESECAKE MINIS

Steps:

• In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. , Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). , Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.

MINI STRAWBERRY CHEESECAKES

Steps:

• Beat Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in COOL WHIP.
• Place 1 wafer in each of 24 paper-lined muffin cups; cover with pudding mixture.
• Freeze 1 hour. Top with berries just before serving.

MINI STRAWBERRY CHEESECAKES {NO-BAKE}

Steps:

• Line a muffin pan with paper liners.
• In a medium sized bowl, whisk together graham crackers and sugar.
• Add in butter and stir until combined.
• Add 1 tablespoon of mixture into each cupcake liner and firmly press down evenly.
• Melt chocolate according to package directions.
• Spoon a thin layer of melted chocolate over graham cracker crusts.
• Place in the refrigerator to chill while you are making the filling.
• In a large bowl, beat cream cheese for 2-3 minutes or until smooth.
• Add powdered sugar, lemon juice, and vanilla. Mix until combined.
• In a medium bowl, add heavy cream and beat on high with an electric mixer until stiff peaks form.
• Fold half the whipped cream into the cream cheese mixture then fold in the remaining half until fully combined.
• Spoon filling evenly on top of the chocolate.
• Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
• In a saucepan, add strawberries, sugar and lemon juice.
• Over medium heat, bring to a low boil. Reduce heat and simmer for 10 minutes.
• In a small bowl, mix water and cornstarch together and add to the strawberry mixture. Stir until the sauce thickens a bit.
• Remove from heat and let cool.
• Once cool, spoon sauce on top of mini cheesecakes and enjoy.

MINI STRAWBERRY CHEESECAKES

Steps:

• CRUST
• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
• . Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• . Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. CHEESECAKE FILLING
• p id="instruction-step-5″>4. Reduce oven to 300°F (148°C). 5.
• In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
• Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
• Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
• Add about a tablespoon of chopped strawberries to each cheesecake crust so there's an even layer at the bottom of each. 9. A
• d the filling to each cheesecake cup until cups are mostly full. 10.
• ake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes. 11.
• rack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 12. When cheesecakes are cooled, remove them from the pan. TOPPING
• ="instruction-step-13″>13. Combine the strawberries, sugar and water in a small bowl and stir to coat the strawberries. Set them in the fridge for 30 minutes to an hour. The strawberries will get nice and juicy. 14.
• dd the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl, then whip on high speed until stiff peaks form. 15.
• ipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844. 16.
• inish off the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.

MINI STRAWBERRY CHEESECAKES RECIPE

Steps:

• Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
• To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
• Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.

MINI STRAWBERRY CHEESECAKE BITES

Steps:

• Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.

MINI STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
• Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
• Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
• Bake in the preheated oven until golden, 5 to 6 minutes.
• While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
• Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
• Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
• Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
• Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
• When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.

MINI STRAWBERRY CHEESECAKES RECIPE

Steps:

• In a medium sized bowl, combine cream cheese, powdered sugar, and lemon juice. Mix until creamy.
• Wash and cut the stems off the strawberries and carve out the white center, so it is just a red hollow strawberry.
• Scoop Cream cheese mixture into a small plastic sandwich bag.
• Zip up the bag and cut a small hole in one of the bottom corners.
• Squeeze out the cheesecake filling into the hollow strawberry.
• Place a graham cracker stick into the side of the cream cheese filling
• Refrigerate until ready to serve.

STRAWBERRY 'LEMONADE' MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 12 paper-lined muffin cups.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Refrigerate 2 hours.
• Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.