Mini Cheesecakes with Fresh Strawberries

Mini cheesecakes are a delightful way to enjoy all the creamy richness of a classic cheesecake in perfectly sized portions. Topped with fresh strawberries, these individual treats feel both elegant and wonderfully indulgent. Whether you’re hosting a party or simply craving a sweet snack, these mini cheesecakes are guaranteed to impress. Below is a straightforward recipe that helps you achieve a velvety texture and bright, fruity finish in every bite.

Ingredients

Crust

• 120g (about 1 cup) digestive biscuit crumbs (or graham cracker crumbs)
• 2 tablespoons sugar (caster or granulated)
• 60g (4 tablespoons) unsalted butter, melted

Cheesecake Filling

• 225g (8 oz) cream cheese, softened
• 70g (1/3 cup) sugar (caster or granulated)
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• Zest of half a lemon (optional, for a subtle citrus note)

Topping

• Fresh strawberries, sliced or halved
• Optional: a little strawberry jam or glaze to brush over the strawberries

Additional Serving Ideas

• Whipped cream or a dollop of crème fraîche
• A drizzle of melted chocolate or caramel sauce
• Fresh mint leaves for garnish

Instructions

1. Preheat the Oven

Preheat your oven to 170°C (340°F). Line a 12-cup muffin tin with paper liners or use silicone muffin moulds for easy removal.

2. Prepare the Crust

1. In a medium bowl, combine the digestive biscuit crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand.
2. Spoon about 1 tablespoon of the crumb mixture into each muffin cup.
3. Press the crumbs firmly into the base, creating a compact layer. You can use the back of a spoon or a small flat-bottomed tool.
4. Bake the crusts in the preheated oven for 5 minutes to set them. Remove and let them cool slightly while you prepare the filling.

3. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth. An electric mixer on medium speed works well.
2. Add the sugar, beating until fully incorporated.
3. Crack in the egg, then mix again, scraping down the sides of the bowl if necessary.
4. Stir in the vanilla extract, salt, and lemon zest (if using) until everything is combined. Be careful not to overmix, as too much air can lead to cracks in the cheesecake.

4. Fill and Bake

1. Divide the cheesecake batter evenly among the muffin cups, pouring it over the partially baked crusts. Each cup should be about 3/4 full.
2. Tap the muffin tin gently on the counter to remove any air bubbles.
3. Place the tin on the middle rack of the oven and bake for 15–18 minutes, or until the centres of the mini cheesecakes are set but still slightly wobbly.
4. Turn off the oven and prop the door open just a little to let the cheesecakes cool gradually for 5–10 minutes. This helps prevent them from deflating or cracking too much.

5. Cool and Chill

1. Remove the muffin tin from the oven and let the cheesecakes cool at room temperature for about 30 minutes.
2. Transfer the cheesecakes (still in the tin) to the fridge for at least 2 hours, or overnight if possible, to allow them to firm up and develop their flavour.

6. Prepare the Strawberries

1. While the cheesecakes are chilling, slice or halve the fresh strawberries.
2. If you want a glossy finish, gently warm a spoonful of strawberry jam with a splash of water in a small saucepan or microwave. Brush this glaze over the berries just before topping the cheesecakes.

7. Assemble and Serve

1. Once the mini cheesecakes have chilled, carefully remove them from the muffin liners or silicone moulds.
2. Arrange slices or halves of fresh strawberries on top of each cheesecake. If desired, brush them with the jam glaze for an extra sheen.
3. Optional: Garnish with a sprig of mint, a swirl of whipped cream, or a drizzle of melted chocolate.

Tips for Perfect Mini Cheesecakes

• Room-temperature ingredients: Ensure the cream cheese, egg, and any other refrigerated components are brought to room temperature before mixing. This helps create a smoother batter.
• Prevent overbaking: Keep a close eye on baking time. When the centres are just set and still have a slight jiggle, they’re ready. Overbaking can lead to cracks and a denser texture.
• Use a water bath if desired: For an even more gentle bake, you can place the muffin tin in a larger baking pan filled with a little water. This isn’t strictly necessary for mini cheesecakes but can help reduce cracking.
• Experiment with flavours: Try adding a spoonful of lemon curd, chocolate chips, or caramel sauce on the crust before the filling for a different twist.

Mini Cheesecakes with Fresh Strawberries offer a delightful way to enjoy a classic dessert in smaller, individual portions. The contrast of creamy filling, buttery biscuit base, and juicy fruit topping ensures every bite is both refreshing and indulgent. Enjoy them for a relaxed afternoon tea, a fancy dinner party dessert, or just a sweet treat whenever you’re craving something special.