Mini Strawberry Cheesecakes
The ultimate mini strawberry cheesecake bite recipe. Quick, easy and crowd pleasing. These tiny cheesecakes are packed full of fruity flavour. Also a great freezer friendly recipe for make ahead desserts for parties or occasions.
Equipment
- 24-hole mini muffin tin
- large mixing bowl
Ingredients
Ingredients for Cheesecake Base
- ¾ cup crushed Golden Oreo cookie crumbs made from about 14 Golden Oreos, blitzed in food processor
- 2 tablespoon unsalted butter melted
Ingredients for Strawberry Cheesecake Filling
- 8 oz spreadable cream cheese see note
- ¼ cup superfine granulated sugar or caster sugar
- 1 egg
- ½ teaspoon almond extract
- 1 tablespoon freeze dried strawberry powder
Ingredients for Topping (optional)
- vanilla stabilized whipped cream use ½ quantity of my homemade whipped cream recipe or store bought whipped cream
- fresh strawberries small strawberries, sliced
Instructions
- Begin by lining the cavities in your mini muffin pan with miniature cupcake cases and preheat your oven to 350°F (175C/155C Fan).
- Place the crushed Golden Oreo crumbs in a bowl and pour in the melted butter. Stir to combine into a moist cookie crumb mixture.
- Divide the cookie crumb mixture evenly into the linings in the mini muffin pan. (see note)
- Using the back of the teaspoon press the crumbs firmly to pack into the base of each liner. Set aside while making the filling.
- In a large mixing bowl, beat the spreadable cream cheese until smooth. Then slowly add the sugar, continuing to whisk until smooth and incorporated.
- Add the egg and almond extract, beating to combine.
- Next add the strawberry powder and whisk to incorporate.
- Spoon the filling into the prepared liners, dividing as evenly as possible. (see note)
- Bake the mini cheesecakes in the middle of a preheated oven for about 10 minutes, paying attention for signs of any splitting.
- After 10 minutes, remove from the oven and allow to cool. Once cool to room temperature, place in the refrigerator for at least 4 hours (or overnight) to thoroughly chill.
- When ready to serve, add a piped dollop of whipped cream and a slice of fresh strawberry.
Notes
You can substitute block cream cheese in this recipe. If doing so, you will need to ensure that you allow the cream cheese block to soften thoroughly at room temperature and beat it until smooth, before beginning to add the sugar.
To divide the cookie crumb mixture, I recommend spooning a teaspoon of the mixture into each lining to start and then dividing out any excess as evenly as possible.
When dividing the filling, I start by using ½ tablespoon per liner before topping up with any excess.
Nutrition
Calories: 88kcalCarbohydrates: 8gProtein: 1.2gFat: 5.7gSaturated Fat: 3.1gCholesterol: 20mgSodium: 62mgPotassium: 19mgFiber: 0.2gSugar: 5.2gCalcium: 15mg
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