Mini Cheesecakes with Strawberry Glaze: The Ultimate Dessert Recipe
Introduction to Mini Cheesecakes with Strawberry Glaze
These delightful mini cheesecakes topped with a fresh strawberry glaze are not just a treat for the taste buds but also a feast for the eyes! Perfect for any occasion, these little bites of heaven are creamy, sweet, and have the perfect crunch from the topping. They are easy to make and will impress your family and friends. Get ready to indulge in a dessert that is both simple and sophisticated!
A Personal Story Behind My Mini Cheesecakes Journey
I remember the first time I made mini cheesecakes for a family gathering. It was a warm summer evening, and I wanted to create something special that everyone could enjoy. As I combined the ingredients, the sweet aroma filled my kitchen, and I couldn’t wait to share these treats. When the first bite was taken, smiles erupted around the table, and my heart was full. Since then, these mini cheesecakes have become a staple at family celebrations, always bringing joy and sweetness to our gatherings.
What Makes This Mini Cheesecakes Recipe Special?
This recipe stands out because of its combination of flavors and textures. The creamy cheesecake filling is perfectly balanced by the sweet and tangy strawberry glaze, while the crunchy topping adds an unexpected twist that elevates the entire dessert. Plus, they are portable and easy to serve, making them ideal for potlucks, parties, or just a sweet treat at home. They also allow for customization, so you can play around with different fruits or toppings to suit your taste.
The Full Mini Cheesecakes Recipe
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 whole crackers)
- 6 tablespoons melted butter
- 16 oz cream cheese (2 packs), softened
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 14 oz can sweetened condensed milk
- 2 cups diced strawberries
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar (or to taste)
- 16 golden Oreos, crushed
- 3 tablespoons strawberry jello mix (or use the entire 3 oz pack)
- 2 tablespoons melted butter
- Additional strawberries, to decorate
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
- For the Mini Cheesecakes: In a medium bowl, mix graham cracker crumbs and melted butter until it resembles wet sand. Press about a tablespoon of the mixture into each cupcake liner to form the crust. This will give your cheesecakes a solid base.
- In a stand mixer bowl, beat cream cheese until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and sweetened condensed milk until well combined. This step is crucial for achieving a creamy texture.
- Divide the cheesecake filling among the cupcake liners, filling each about ¾ full. Bake for 13-15 minutes until set with a slight jiggle in the center. Let cool to room temperature, then chill for at least four hours. Cooling is important to achieve the perfect cheesecake texture.
- For the Strawberry Glaze: In a saucepan, cook diced strawberries, sugar, and lemon juice over medium heat until thickened, about 10 minutes. Stir occasionally. Let it cool. This glaze adds a fresh and fruity touch!
- For the Strawberry Crunch: Combine crushed Oreos, strawberry jello mix, and melted butter in a bowl until it resembles wet sand. This crunch topping adds the perfect texture.
- For the Whipped Cream: In a stand mixer, combine heavy cream, vanilla, and powdered sugar until stiff peaks form. This will create a light and fluffy topping. Transfer to a piping bag for easy decorating.
- To assemble, spoon strawberry glaze on each cheesecake, add the crumble topping, pipe whipped cream on top, place a sliced strawberry on each, and sprinkle with more strawberry crunch. Presentation is key!
Serving Suggestions and Variations for Mini Cheesecakes
These mini cheesecakes can be served as is, or you can get creative! Consider adding a drizzle of chocolate sauce for an extra indulgent treat. For a tropical twist, try using mango or pineapple instead of strawberries. You can also mix in some nuts or shredded coconut to the crunch topping for added flavor. These desserts are versatile and can be tailored to suit different tastes and occasions.
Frequently Asked Questions About Mini Cheesecakes
Can I make these mini cheesecakes ahead of time?
Yes! These mini cheesecakes can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.
How should I store leftover mini cheesecakes?
Store them in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled.
Can I use other fruits for the glaze?
Absolutely! Feel free to experiment with your favorite fruits like blueberries, raspberries, or even a mixed berry glaze.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 4 hours 45 minutes (including chilling time)
- Calories per Serving: 380
- Servings: 12
Mini Cheesecakes with Strawberry Glaze
Equipment
- Muffin tin For baking the mini cheesecakes.
- Stand Mixer To mix the cheesecake filling and whipped cream.
- Saucepan For cooking the strawberry glaze.
- Piping bag For decorating with whipped cream.
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs about 12 whole crackers
- 6 tablespoons melted butter
- 16 oz cream cheese softened
- 3 whole eggs room temperature
- 1 teaspoon vanilla extract
- 14 oz sweetened condensed milk
- 2 cup diced strawberries
- 0.25 cup sugar
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 0.5 teaspoon vanilla
- 2 tablespoons powdered sugar or to taste
- 16 whole golden Oreos crushed
- 3 tablespoons strawberry jello mix or use the entire 3 oz pack
- 2 tablespoons melted butter
- whole additional strawberries to decorate
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
- In a medium bowl, mix graham cracker crumbs and melted butter until it resembles wet sand. Press about a tablespoon of the mixture into each cupcake liner to form the crust.
- In a stand mixer bowl, beat cream cheese until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and sweetened condensed milk until well combined.
- Divide the cheesecake filling among the cupcake liners, filling each about ¾ full. Bake for 13-15 minutes until set with a slight jiggle in the center. Let cool to room temperature, then chill for at least four hours.
- In a saucepan, cook diced strawberries, sugar, and lemon juice over medium heat until thickened, about 10 minutes. Stir occasionally. Let it cool.
- Combine crushed Oreos, strawberry jello mix, and melted butter in a bowl until it resembles wet sand.
- In a stand mixer, combine heavy cream, vanilla, and powdered sugar until stiff peaks form. Transfer to a piping bag for easy decorating.
- To assemble, spoon strawberry glaze on each cheesecake, add the crumble topping, pipe whipped cream on top, place a sliced strawberry on each, and sprinkle with more strawberry crunch.