Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted and cooled (6 Tablespoons)
Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 2 large eggs, room temperature
Strawberry Topping
- 227 grams fresh strawberries, de-stemmed and quartered (1/2 pound)
- 18 grams granulated sugar (1 1/2 Tablespoons)
- 8 milliliters limoncello or orange juice (1/2 Tablespoon)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Lightly grease a mini cheesecake pan with butter or baking spray. Alternatively, if using a standard cupcake pan, line the cups with paper liners for easy removal.
- Make the Graham Cracker Crust: Place the graham cracker sheets into a food processor and pulse until you obtain semi-fine crumbs, approximately 1 1/2 cups (148 grams). Add the 1/4 cup sugar and melted butter, then pulse again until the crumbs are finely ground and form a thick dough.
- Form and Bake the Crust: Divide the crust mixture evenly into the mini cheesecake cups, about 2 tablespoons per cup or 1 1/2 tablespoons per cupcake liner. Use a pastry tamper or the back of a spoon to press it firmly and evenly into the bottom. Bake for 5-6 minutes until the crust is lightly golden and toasted. Let cool completely.
- Prepare Water Bath: Fill an oven-safe pan with a few inches of water and set it aside; this will be used later to create a water bath for baking the cheesecakes gently.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until sandy in texture. Add the softened cream cheese and beat until light and fluffy, scraping down the sides occasionally.
- Add Remaining Filling Ingredients: Mix in the sour cream, lemon zest, and vanilla bean paste until combined. Then add the eggs and beat just until the filling is smooth and well incorporated. Avoid overmixing.
- Fill the Cups: Using a #20 cookie scoop or spoon, evenly distribute the filling into the cooled crusts, about 3 tablespoons per cup or 2 tablespoons per cupcake liner. Smooth the surface gently with a butter knife.
- Bake in Water Bath: Place the filled mini cheesecake pan on the middle oven rack. Put the pan of water on the rack below the cheesecakes to create steam and prevent cracking. Bake at 325°F (163°C) for 15-18 minutes until the edges are set but the centers still slightly wobble.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecakes cool inside for 30-60 minutes to avoid cracking. Then cover and refrigerate for 3-4 hours or until fully set.
- Prepare Strawberry Topping: Slice the fresh strawberries into quarters. Toss them with sugar and limoncello or orange juice until the sugar dissolves completely and the berries release some of their juices.
- Serve: Spoon the strawberry topping over the chilled mini cheesecakes just before serving. Enjoy these creamy, fruity, and perfectly portioned desserts!
Notes
- If you don’t have a mini cheesecake pan, you can use a standard cupcake pan lined with paper liners; reduce the filling quantity slightly to fit the liners.
- Room temperature ingredients ensure a smooth, creamy cheesecake batter without lumps.
- The water bath (bain-marie) is essential to prevent cracking and produce a smooth texture.
- Letting the cheesecakes cool gradually after baking helps maintain a perfect surface without cracks.
- Limoncello can be substituted with orange juice for a non-alcoholic version.
- Use fresh strawberries at peak ripeness for the best flavor and texture in the topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
