Ah, strawberries—those delightful jewels of summer that seem to burst with sweetness! And cheesecake, well, it’s like a creamy dream. Imagine combining these two into bite-sized wonders that are as easy to make as they are to devour. These mini strawberry cheesecakes are perfect for any occasion, or just because you deserve a treat!
Steps
- Begin by making the strawberry sauce: In a small saucepan over medium-low heat, cook strawberries with water until they soften, about 4 minutes. Use a masher to release more moisture, then add maple syrup and simmer for a few more minutes until it becomes a chunky sauce. Blend until smooth and let cool.
- Prep your baking tools: Preheat the oven to 350°F and grease a muffin tin with butter or coconut oil. Cut parchment paper into strips and line each muffin cup, leaving a tab for easy removal.
- Make the crust: Pulse graham crackers in a food processor until finely ground, then add melted coconut oil, maple syrup, and salt. Process until the mixture resembles wet sand.
- Form the crust base: Press about 2 tablespoons of the graham cracker mixture into each lined muffin cup, creating an even layer. Bake for 4 to 5 minutes until edges are golden, then reduce oven temperature to 325°F.
- Prepare the cheesecake filling: Blend yogurt, cream cheese, and maple syrup in a food processor until smooth. Add eggs, arrowroot, vanilla, and salt, processing until well combined.
- Assemble the cheesecakes: Fill each muffin cup with the cheesecake mixture, then add small dollops of the strawberry sauce. Use a knife or toothpick to swirl the sauce into the filling gently.
- Bake and cool: Bake for 20 to 25 minutes until the edges are set but the center is slightly jiggly. Remove from the oven, cool to room temperature, and then refrigerate until chilled.
- Serve: Carefully remove cheesecakes from the muffin tin using the parchment tabs. Serve topped with fresh berries or additional strawberry sauce.
Ingredients
- Unsalted butter or unrefined virgin coconut oil, for greasing the muffin tin
- 1 piece of unbleached parchment paper, cut into 7 strips (2 x 12 inches)
- 1 cup fresh or frozen strawberries, chopped
- 1 ½ tablespoons water
- 2 tablespoons sugar or strawberry preserves
- 2 cups graham cracker crumbs (approximately 14 standard crackers, finely ground)
- 5 tablespoons unrefined coconut oil, melted
- 2 ½ tablespoons pure maple syrup
- Pinch of sea salt
- 1? cups unsweetened whole milk Greek yogurt, at room temperature
- 6 ounces cream cheese or almond milk cream cheese, at room temperature
- ? cup pure maple syrup
- 2 large eggs, at room temperature
- 2 ½ tablespoons arrowroot powder or cornstarch
- ¾ teaspoon pure vanilla extract
- Pinch of sea salt
FAQ
- Can I use frozen strawberries instead of fresh ones for the strawberry swirl?
- Yes, you can use frozen strawberries if fresh ones are not available. Alternatively, you could use blueberry sauce for a different flavor.
- What are some substitutions for the graham cracker crust?
- If you need a gluten-free option, you can use gluten-free graham crackers or grain-free cookies. Just make sure you have about 2 cups of crumbs.
- How can I make this recipe dairy-free?
- You can substitute Greek yogurt with firm tofu and use a vegan cream cheese, such as one made from almond milk, to make the recipe dairy-free.
- How should I store these mini cheesecakes?
- To store, place the cheesecakes in an airtight container, separating layers with parchment paper to prevent sticking. They can be kept in the refrigerator for up to 5 days.
- What should I do if the tops of my cheesecakes crack?
- If the tops crack, don’t worry! They will still be delicious. Ensure not to overbake, as the filling will continue to firm up as it cools.
Tips
- Use Parchment Strips for Easy Removal: Line each muffin cup with parchment paper strips, leaving tabs on either end. This ensures the mini cheesecakes come out cleanly without sticking, unlike using muffin liners.
- Do Not Overbake the Cheesecakes: Aim for a filling that is slightly jiggly in the center when you take them out of the oven. They will continue to firm up as they cool, preventing cracks and maintaining a creamy texture.
- Pack the Crust Well: Press the crust mixture firmly into the bottom of each muffin cup to prevent it from being crumbly. This creates a solid base for the cheesecake filling.
- Use Room Temperature Ingredients: Ensure all ingredients, like cream cheese and eggs, are at room temperature before mixing. This helps achieve a smooth and well-combined cheesecake filling.
Equipment
- Food Processor – For pulsing graham crackers and mixing the filling ingredients.
- Immersion Blender or Regular Blender – For blending the strawberry sauce.
- Paring Knife – For swirling the strawberry sauce into the cheesecake filling.
- Muffin Tin – For baking the individual cheesecakes.
- Parchment Paper Strips – Used to line the muffin cups for easy removal of the cheesecakes.
