Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer or stand mixer fitted with the paddle attachment, until creamy and smooth, about 1-2 minutes. This way they stay fresh and the crust won’t get soggy. Baking time 2 1/2 hours. Read my disclosure policy. Place in a food processor and pulse until creamy and thick. I used a regular 12-count muffin pan for this recipe. https://www.allrecipes.com/recipe/276070/no-bake-cheesecake-with-sour-cream Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. How to make the cheesecake filling Preheat oven temp to 325. Then, mix the graham cracker crumbs, butter, sugar, and cinnamon together for the crust. Add more heavy cream as needed to reach your desired consistency. Follow Real Housemoms on Pinterest. https://www.livewellbakeoften.com/make-graham-cracker-crust/. Muffin tin: You don’t need a specialty mini cheesecake pan for this recipe! How To Make Mini Cheesecakes. Move cheesecakes to the fridge to chill for 2 to 4 hours. Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a … I keep mine basic: cream cheese, sugar, eggs, vanilla extract, and salt. Take the mixture off the stove and leave it to cool. Place the saucepan over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil (about 5-8 minute for fresh berries and 8-10 minutes for frozen). Add them to your Christmas cookie tray for something different this year! Pour the filling over the crust. The trick is to jiggle it! Don’t overfill the liners! Stand mixer: This easy mini cheesecake recipe is doable with a hand mixer, but a stand mixer makes it so much easier! Then, slightly reduce the heat to low-medium heat and allow the strawberries to continue cooking, stirring occasionally, until the mixture has thickened (about 15-20 minutes). Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick. Then, gently set the tin in the water bath. STRAWBERRY CHEESECAKE BITES Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on … (You can use a hand mixer instead if you prefer.). This will ensure a much creamier and smoother cheesecake filling. The extra wobble will fade as the cheesecakes cool. Microwave gelatin for 30-35 seconds, stirring … Fold in the whipped topping until well blended. Vanilla glaze will be a little on the thick side- but should still drizzle off a spoon. They can stay frozen in an airtight container for up to 3 months. This incredible strawberry flavored cheesecake doesn’t require a water bath and has the most fantastic texture ever! Blend in sour cream. Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. These are a great make-ahead dessert! You can make this no bake blueberry cheesecake up to 24 hours before serving. All Rights Reserved. PRE-STEP: Preheat oven to 350F degrees. The little amount of gelatine and cream used are just perfect to set the cheesecake. Bake it in a 350°F oven for 10 minutes then let it cool completely. Remove from oven and allow to cool for 5 minutes. Copyright ©2020, Real Housemoms. Gradually add sugar, vanilla and salt and mix well. White Chocolate Cranberry Pistachio Fudge. Muffin tin: You don’t need a specialty mini cheesecake pan for this recipe! Bake for 5 minutes. Bake at 325°F for 5-6 minutes until lightly browned, remove from the oven, and set aside to cool. Add in sugar slowly to the cream cheese and keep mixing until smooth. Mini Cheesecakes start with a sweet graham cracker crust, and then add thick cheesecake filling, and a delicious strawberry sauce topping. , stems removed and sliced (or 2 1/4 cups frozen sliced strawberries). I make mine with butter, sugar, and cinnamon for a slightly spiced, crumbly base for these mini cheesecakes. est to use bricks of cream cheese and to avoid cream cheese spread, which has ingredients added to it to thin it out. I’m Mom to two little monkeys and married to my best friend. You’ll dream of NYC when you eat these mini cheesecake bites. You can save any leftover strawberry sauce and use it on pancakes, waffles, ice cream, or stir it into some yogurt. Preheat oven to 325 degrees F. Line two standard-sized muffin tins with cupcake liners. Now, bake it for a few minutes and rest while you make the filling. Top it all with strawberry preserves for the smoothest mini strawberry cheesecakes you’ve ever had! To make a bain-marie, put a little water in a casserole dish larger than your muffin tin. https://www.lifeloveandsugar.com/mini-strawberry-cheesecakes Add a heaping tablespoon of … You can serve these mini cheesecakes in the liners. They’re made with a simple graham cracker crust in a regular muffin tin. Hi! You can make so many unique dishes in a muffin tin, like, mini cheesecake, mini strawberry cheesecake. In the bowl of a stand mixer, whip cream cheese until fluffy. (NOT a mini muffin tin!) Place 2 teaspoons of strawberry preserves on top of the cheesecakes where a little dip forms. That’s it! Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Add in eggs, one at a time. Bake cheesecakes for 22 minutes. The strawberry sauce recipe will make about 1 and 1/4 cup of sauce, but you’ll only need about 3/4 cup. Then transfer to a wire rack to cool to room temp. You also wanna tap the tins on the counter to get rid of the bubbles. Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting ». SUCCESS! Place back in the fridge … Mix in the egg. If you want to make this recipe a little easier, you can buy a box of graham cracker crumbs for the crust. The quick homemade cream cheese filling is topped with strawberry preserves for a taste of summer all year long! Watch your inbox for your free guide. You can also use a mini cheesecake pan and adjust the baking time for the cheesecake filling. You can always cover it with filling, but how do you keep mini cheesecakes from sinking? Preheat oven to 325 degrees. Once the cheesecakes have cooled to room temperature, cover with the strawberry preserves and allow them to chill for at least 2 hours before serving. Cut the cheesecake in wedges to serve. Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends! Or you can make them in batches! Drizzle over cheesecake tops. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy. Always do the jiggle test! In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon. Snap a pic and upload to your pin and let me know what you thought! Add eggs, one at a time, beating well after each addition. I love strawberry cheesecake, but it takes all day to make. If using graham crackers, you’ll need about 8 full-sheets. Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Beat in the strawberry flavoring, sour cream, vanilla, and salt until combined. In a mixing bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Garnish with fresh strawberries. There was an error submitting your subscription. If the cheesecake filling looks mostly firm but shakes slightly in the center, it’s done! Definitely! I’m Aubrey. Last Updated: December 16, 2020 This post may contain affiliate links. I love finding food that’s easy to make and my family loves! While you can buy a mini cheesecake pan, I don’t bother and just use a mini muffin tin and this recipe makes 18 mini cheesecakes. Add the lemon-sugar mixture, salt and vanilla. FOR THE MINI CHEESECAKES: Preheat oven to 350 degrees. Press the crumb mixture into the bottom and halfway up the sides of a springform pan. Now, add a bit of cheesecake filling to the muffin cups. These Strawberry Cheesecake Bites satisfy the craving and are ready in just a few hours! Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. CHEESECAKE: There’s nothing creamier than homemade cheesecake! Remove from liners and enjoy! Line cupcake pan with paper lined muffin cups. Divide … Cover and freeze for 4 hours or until firm. But how do you tell if cheesecake is done? https://www.sizzlingeats.com/crustless-cheesecake-recipe-with-strawberries Next, add your eggs one at a time followed by the vanilla and salt. I’m mom to two great boys and married to my best friend! No one wants a cracked cheesecake, which comes from over-baking. Remove from oven and let rest while you make the filling. Add a spoonful to each cupcake liner and press into a packed layer. Scrape the bowl and paddle, as needed. No heat needed! Be sure to set your cream cheese, sour cream, and eggs out ahead of time so they are at room temperature. I’m committed to getting families back to the dinner table one simple recipe at a time! Pour 3 tablespoons of the cheesecake filling into each cupcake liner. https://foodchannel.com/recipes/mini-strawberry-cheesecakes Using a cup, press crumbs into an even packed layer. Then add vanilla and salt; mix to combine. You can make so many unique dishes in a muffin tin, like egg cups and cookie cups. This recipe has a low and slow cook time for that exact reason! They’re so easy to make and have such a great flavor! Super simple and oh-so-scrumptious!! Breaks up the heaviness of the cream cheese and creates a smoother, creamier filling. You can make so many unique dishes in a muffin tin, like egg cups and cookie cups.. If you do use a mini cheesecake pan, I would suggest making about 16 mini cheesecakes. Cheesecake freezes well because of the high fat content in the cream cheese. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until … Spoon about 1 tablespoon … In a large bowl, cream very well the butter, eggs and sugar. Please try again. Cheesecakes sink when they’re cooked too fast with too much heat, so I only bake mine at 325 degrees F. If your cheesecakes still sink, you can use a bain-marie method with water in the oven. Mix all this together until the mixture resembles wet sand. If you cook the mini cheesecakes until they’re firm, they can slowly crack as they cool. Let them cool completely before freezing and skip the topping. Like this recipe? Mix until smooth and creamy. In a mixing bowl whisk together wafer crumbs, melted butter and 1 Tbsp granulated sugar until evenly moistened. Then, add in the sugar slowly, allowing it to be fully incorporated until adding more. I spend my time developing recipes that my family and friends will love and then I share them with you! Your email address will not be published. The ramekin size I used is 8 ounces and this recipe makes exactly 4 personal cheesecake … Individual Ramekin cheesecakes are bigger than mini cheesecakes, but smaller than full-size. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. In a large bowl, beat the cream cheese until smooth. , I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. You don’t need a specialty mini cheesecake pan for this recipe! If using full-sheets of graham crackers, add to a blender or food processor and process until you have fine crumbs. STEP 1: In a mixing bowl, whisk together crushed graham crackers and sugar. This easy mini cheesecake recipe makes about 2 dozen cheesecakes, so you’ll likely need 2 trays. Their small portion size is perfect because it’s roughly the equivalent of one-slice of regular cheesecake. This Mini Strawberry Cheesecake Recipe is charming, rich, and elegant. Beat in the eggs, 1 at a time until combined. Spoon the strawberry mixture into a medium bowl. https://www.yummly.com/recipes/bake-cheesecake-without-sour-cream This helps keep the cheesecake moist and tall. Evenly distribute the mixture between all 12 cavities in the muffin pan, making sure to press each one down firmly into one even layer. https://www.yummly.com/recipes/new-york-cheesecake-without-sour-cream Mini cheesecakes topped with strawberry preserves are the best bite-sized treat for any occasion! The base for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Run a butter-knife around the edge of the pan to loosen the cheesecake. Strawberry has lots of water content so using more than the amount mentioned in the recipe will definitely effect the result. Top these cheesecakes … The steam from the water will help cook the cheesecakes! You can also easily freeze these mini cheesecakes to have a creamy treat any day. Set … Pour in melted butter and stir until evenly coated. Combine with the gelatin , prepared according to … To thaw, simply defrost overnight in the fridge before serving. If you prefer to remove them first, place the cheesecakes in the freezer for 30 minutes or so to make it easier to remove the liners. There’s nothing sadder than a beautiful cheesecake that sank. These cheesecakes are easy to make with detailed step-by-step instructions. Remove the outside ring. Tools used to make Strawberry Cheesecake Bites. Instructions. Carefully give the tray a little shake. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into … Scoop about ¼ C of the cheesecake batter into the cupcake liners. Step 2: Whip in the strawberry pudding mixture, sour cream… For the filling, whip the cream cheese with a stand mixer or hand mixer in a large bowl until super fluffy. First, preheat the oven and pop cupcake liners into your muffin tins. The power of the mixer also can beat more air into the cream cheese, making it super fluffy and light. Mix until thoroughly combined, with the mixer on medium low. Lining your muffin tins with foil liners makes these easy to get out of the pan and simple to serve. | Lauren's Latest Set aside 5 minutes to bloom and absorb the water. Notes and tips for making these mini cheesecakes: I used fat free cream cheese and low fat sour cream … Pop them with a toothpick for a super smooth top. The Best Cheesecake Recipe | No Water Bath! Tools used to make Strawberry Cheesecake Bites. 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