Mini Strawberry Cheesecake Bites
These Mini Strawberry Cheesecake Bites are creamy, tangy, and perfectly sweet — a bite-sized dessert that looks fancy but comes together with simple ingredients. Perfect for spring parties, showers, or anytime you want an easy make-ahead treat.
Ingredients
Crust
Cheesecake Filling
Strawberry Sauce
Instructions
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Prep the crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix crushed cookies, sugar, and melted butter until evenly coated. Press about 1 tablespoon of the mixture firmly into each liner.
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Bake the crust: Bake for 6–7 minutes or until lightly golden. Remove from oven and cool. Lower oven temperature to 325°F (160°C).
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Make the filling: Beat the cream cheese until smooth, then mix in sour cream, sugar, vanilla, and lemon juice. Add eggs one at a time, mixing just until combined.
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Fill and bake: Spoon the batter evenly over each crust (about ¼ cup each). Bake for 18–20 minutes until the centers are set but slightly jiggly.
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Cool and chill: Turn off the oven and crack the door open. Let cheesecakes cool inside for 30 minutes, then chill in the fridge for at least 5 hours or overnight.
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Make the sauce: In a small saucepan, combine strawberries, sugar, lemon juice, and salt. Bring to a boil, then simmer for 15–20 minutes until thickened. Cool completely before topping.
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Assemble: Remove paper liners, spoon strawberry sauce on top of each mini cheesecake, and serve chilled.
Note
- These cheesecakes can be made a day ahead and taste even better after chilling overnight.
- Freeze plain cheesecakes (without topping) for up to 1 month, then thaw in the fridge before serving.
- Swap sour cream for Greek yogurt for a slightly lighter texture.
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