Description
These miniature baked cheesecakes feature a buttery cookie crust, creamy lemon-scented filling, and a sweet strawberry and whipped cream topping. Easy to prepare and perfect for entertaining, these single-serve cheesecakes are an irresistible treat for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups crushed butter cookie crumbs
- 4 tbsp melted butter
For the Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/3 cup heavy whipping cream
- 1 tbsp lemon juice
For the Topping:
- Whipped cream (as needed)
- Chopped strawberries (as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure the cheesecakes bake evenly and thoroughly.
- Prepare the Crust: In a mixing bowl, combine the crushed butter cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Assemble Crusts: Line 8 muffin tin sections with cupcake liners. Divide the cookie crumb mixture evenly among the liners and press down firmly to create compact crusts at the base of each.
- Mix the Filling: In another mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Then add in the lemon juice, egg, and heavy whipping cream. Mix until all ingredients are fully combined and the mixture is silky.
- Fill Muffin Tins: Spoon the cream cheese filling over each prepared crust in the muffin tin, dividing the mixture evenly between the 8 sections.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the centers are just set and the edges look slightly puffed.
- Cool and Chill: Remove from the oven and let the cheesecakes cool in the muffin tin. Once at room temperature, transfer to the refrigerator and chill for at least 1 hour to set the filling completely.
- Add Toppings and Serve: Just before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkling of chopped strawberries. Enjoy your delicious treat!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- You can substitute butter cookies for graham crackers if preferred.
- Customize the topping with other fruits, chocolate shavings, or fruit sauce.
- Chill thoroughly for firmer cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 13g
- Sodium: 155mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
