Mini Strawberry Cheesecakes
Servings:*
9 servingsIngredients
- For the crust:
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- 1 ½ cups graham cracker crumbs
- 2 tablespoons packed brown sugar
- ½ teaspoons vanilla extract
- Kosher salt, to taste
- For the cheesecake:
- 16 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Kosher salt
- 3 eggs, room temperature
- Cooking spray
- For the topping:
- ½ pound strawberries, hulled and quartered
- 3 tablespoons granulated sugar
Directions
-
Heat oven to 350 F. Grease a 9×9 baking pan with butter, line the pan with parchment paper, leaving 1 to 2 inches hanging over two of the sides, and grease the parchment.
-
To make the crust: In a medium bowl, fold together the graham cracker crumbs, brown sugar, melted butter, vanilla and a pinch of salt. Transfer the mixture to the parchment-lined baking pan and, using the back of a spoon, press it into an even layer across the bottom of the pan.
-
Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
-
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar, vanilla and a pinch of salt on medium speed until light and fluffy, about 2 minutes.
-
Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
-
Transfer the filling to the baking pan and spread it evenly over the crust. Cover with foil and cut a 3-inch line through the foil to create a vent, making sure the foil does not touch the filling.
-
Bake for 30 to 35 minutes, or until the edges are set and the cheesecake jiggles slightly in the center. Cool completely on a wire rack, about 1 hour.
-
To make the topping: In a medium bowl, toss the strawberries with the sugar until well coated. Cover and let sit at room temperature to macerate for 30 minutes, stirring occasionally.
-
When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
-
Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
-
Top each cheesecake with 2 tablespoons of the strawberry mixture and serve immediately. The cheesecake and topping can be stored separately in the refrigerator for up to 1 week.