Mini Strawberry Cheesecakes

I spent the perfect Friday evening working on my self-procalimed baking/pastry chef skills; I felt inspired to bake something different.

A whole cheesecake was a bit intimidating, and I didn't have the correct cheesecake baking pan to make it in. Thanks to Pinterest, I found a recipe for these cute mini cheesecakes, which felt way more guilt-free than a slice of cheesecake. Oh, and the homemade chunky strawberry syrup on top? The icing on the cake. Literally!

Feel free to follow along on this IG reel.

Ingredients (Graham Cracker Crust)

• 1 cup graham cracker crumbs

• 3 tablespoons granulated sugar (optional)

• 4 tablespoons unsalted butter, melted

Ingredients (Cheesecake Filling)

• 16 ounces cream cheese, room temperature

• ½ cup granulated sugar

• 2 large eggs, room temperature

• ½ cup sour cream, room temperature

• 1 teaspoon vanilla extract

• 1/4 teaspoon of cinnamon 

Ingredients (Strawberry Syrup)

• 1 cup of strawberries (washed and sliced in cubes)

• 1/3 cup granulated sugar

• 2 teaspoons lemon juice

• 1/8 teaspoon vanilla extract

• 8 whole strawberries (cut in half) for garnishing.

The Process:

1. Preheat the oven to 350 degrees Fahrenheit. 

2. In a food processor, blend 5-large graham crackers (should blend up to 1 cup) until fine. 

3. Melt the butter, pour into the graham crackers and mix until combined.

4. Line the cupcake tins with cupcake baking cups. Using a tablespoon, fill up the bottom of the baking cups. Press down. Set aside. 

5. In a bowl, put the cream cheese and soften with a hand mixer. 

6. Add in the sugar and blend until smooth. 

7. Add the eggs one by one. Blend each time until smooth. 

8. Add the sour cream and blend until smooth. 

9. Add the vanilla extract and cinnamon, then blend until smooth. 

10. Fill up the baking cups with the cheesecake mixture. Bake for 17-20 minutes or until firm.

11. In a saucepan, on medium heat, add the strawberries, sugar, lemon juice and vanilla extract. Mix until combined. 

12. Use a potato masher or fork and slowly mash the strawberries. There should still be chunks. 

13. Let the mixture simmer on low heat for 15-20 minutes until thickened and syrupy. Let cool.

14. Let the cheesecakes chill in the fridge for up to 2 hours to settle. 

15. Finally, add a teaspoon full of strawberry syrup mixture on top of the cheesecake. Cut half of a strawberry on top of the cheesecake for garnish. 

16. Enjoy! 

XOXO

Tiff