I LOVE dessert, but sometimes a petite treat is just right after a big dinner. These mini cheesecakes are among my favorite bite-sized desserts, and the recipe is so simple. I made them with strawberries, but you can prepare them with whatever berries you have on hand such as raspberries, blackberries or blueberries.
For this variation, I used mini muffin tins and liners to make 24 small cheesecakes, which were perfect for our dinner party of 6 people. You can easily double the recipe for a bigger crowd.
The base of these baby cheesecakes is a vanilla wafer cookie, which fits just perfectly in the bottom of a mini muffin liner. I put them in with the rounded side down, as they seem to soften and flatten better that way for more even layers.
Mix the easy filling and pour it evenly in the cups:
After the mini cheesecakes bake for 20 minutes, let them cool and top them with a dollop of strawberry jam.
Cover and refrigerate until the filling is firm. Just before serving, top with a fresh strawberry half.
Here’s the recipe:
Mini Strawberry Cheesecakes
- 24 vanilla wafer cookies
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup strawberry jam
- 12 medium strawberries
Preheat the oven to 325 degrees F (165 degrees C). Line 24 mini muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
In large bowl, beat cream cheese and sugar until smooth. Beat in the egg, milk, salt and vanilla. Pour the mixture in prepared muffin cups. They will each be about 3/4 full.
Bake until set, about 20 minutes. Cool in the pan on a wire rack to room temperature. Top each cheesecake with a heaping teaspoon strawberry jam and spread with a spoon. Cover and refrigerate until ready to serve. Just before serving, wash, dry and hull strawberries. Cut them in half and top each cheesecake with a strawberry half. Makes 24 mini cheesecakes.
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If you make these miniature treats, I’d berry much love to hear what you think!