These delicious mini, cupcake-sized cheesecakes topped with a sweet homemade strawberry sauce are perfect for any type of get-together.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
276 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
Step 2
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.
Step 3
Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
Step 4
Bake in the preheated oven until golden, 5 to 6 minutes.
Step 5
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.
Step 6
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.
Step 7
Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
Step 8
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.
Step 9
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.
Step 10
Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
Step 11
When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.
