Strawberry Shortcake Crunch Mini Cheesecakes Recipes

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.

STRAWBERRY CRUNCH CHEESECAKE

Steps:

• Prepare a 7" springform pan with nonstick spray. Place the graham crackers in a food processor and pulse until you get a fine crumb.
• Add butter and salt and pulse until combined.
• Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.
• In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
• Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
• Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
• Make sure there are no lumps in the batter. If there is, mix for an additional few minutes.
• Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don't see the yolk anymore.
• Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
• Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
• Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.
• Prepare your Instant Pot by adding in the trivet and adding one cup of water.
• Place the cheesecake on the trivet and seal the lid.
• Set your pot on high pressure for 35 minutes and allow to naturally release.
• Once you can open the lid, remove the cheesecake, allow to cool on the counter. Once cooled, place in the refrigerator for at least four hours but best overnight.
• Once the cheesecake is set, prepare the topping by adding the vanilla cookies into a food processor and pulse until you get small crumbs.
• Remove half of the cookies and place in a small bowl. Add the JellO mix and the whipped cream. Incorporate the whipped cream and JellO powder with a fork until all ingredients are combined. The mixture should clump up.
• Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine.
• Pour the strawberry topping over the cheesecake and use an offset spatula to smooth over the top.
• Take some of the crumble mixture and use your hands to break up the bigger pieces and sprinkle over the cheesecake. Repeat with as little or as much of the crumble as you wish.
• Serve and enjoy!

STRAWBERRY SHORTCAKE NO BAKE MINI CHEESECAKES

Steps:

• Melt the butter. Combine the butter and graham crumbs and mix until combined.Set aside.
• Chop up your strawberries finely, I actually popped mine in my food processor with the orange juice and sugar. Then I just gave it a few pulses with the chopping blade. Worked like a charm.
• If you can allow the berries to macerate in the fridge for 30 minutes or up to 2 hours it helps soften them. If your oranges were mutant sized feel free to drain off a little liquid.
• Divide the strawberry portion in two batches. Set aside.
• Make sure you soften your cream cheese completely, if you don't you will end up with lumpy cheesecake. No one likes lumpy cheesecake.
• In a stand mixer combine the heavy cream, confectioners' sugar and Strawberry Shortcake Flavor Mix and whip slowly at first, then increase speed and whip until fluffy.
• Combine both mixtures in a stand mixer until smooth.
• You can transfer this to a piping bag if you like. Makes it easier to get a pretty presentation but it's not crucial. Set aside.
• In another mixing bowl combine the whipping cream and sugar. Mix on low initially, then gradually amp up speed and whip until the cream is fluffy as all good whipping cream should be. It helps if the heavy cream is super cold, and also if you pop your bowl and whisk in the fridge or freezer that will help too. The cold helps it mix beautifully.
• Press your graham crumb mixture into the bottom of your serving dishes. I always use the blunt end of a honey dripped to tamp the crumb mixture down.
• Now pour the first half of the strawberries evenly into each serving dish.
• Pipe the strawberry shortcake cheesecake mixture evenly into the serving dishes.
• Pour the second half of the strawberries over top. Leave just a little to top of each glass if you like.
• Pipe the whipping cream on top.
• Top with a few bits of strawberry.
• Place in the fridge and chill for about an hour.
• Serve with a big old music loving smile!

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM

Steps:

• Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
• Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
• Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

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.

STRAWBERRY SHORTCAKE-CRUNCH MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
• Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
• Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate cheesecakes 2 hrs.
• Top with COOL WHIP and reserved crumb mixture just before serving.

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.

TINY STRAWBERRY SHORTCAKES

Steps:

• Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
• Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
• Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)