Why make twelve mini cheesecakes instead of one big one? Because a big cheesecake cracks. It needs a water bath, a slow cool-down, and an hour of anxiety. Mini cheesecakes in a muffin pan bake in twenty minutes, cool on a wire rack, and every single one comes out right.
The crust is ground walnuts pulsed with butter and sugar in a food processor, pressed into mini muffin liners. The filling is cream cheese beaten with an egg, Greek yoghurt, vanilla, and sugar until smooth. One to two tablespoons per cup. Fresh sliced strawberries go on top after they chill. These don’t last long here.
Tips for Making Mini Strawberry Cheesecakes
Soften the cream cheese first
The cream cheese must be at room temperature before you beat it. Cold cream cheese stays lumpy no matter how long you mix it.
Take it out of the fridge at least thirty minutes before you start. Cut it into cubes to speed up the softening.
Do not overbake
Seventeen to twenty minutes at 350°F (177°C). The cheesecakes are done when they are puffed and set in the centre but still have a slight jiggle.
They firm up further as they cool and again in the fridge. Overbaked cheesecakes are dry and crack on top.
Mini Strawberry Cheesecakes with Walnut Crust
- Total Time: 35 minutes
- Yield: Makes 12
- Diet: Omnivore
Description
Cute mini cheesecakes perfect for summer. Creamy filling and crunchy walnut crust!
Ingredients
- 1 1/2 cups (355 ml) Ground Walnuts
- 4 tbsp Melted Butter
- 2-3 tbsp Sugar or honey
- 8 oz (227 g) Reduced Fat Cream Cheese
- 1 Egg
- 2 tbsp Greek Yoghurt
- 1 tsp Vanilla Extract
- 1/4 cup (60 ml) Sugar
- Fresh Sliced Strawberries
Instructions
- Preheat the oven to 350°F (177°C).
- In a food processor, pulse walnuts until crumbly.
- Add butter and sugar; pulse again.
- Line a mini muffin pan with muffin liners.
- Evenly divide the mixture among the liners and press with your fingers.
- In a bowl, beat softened cream cheese and egg with an electric mixer until creamy.
- Gradually add sugar and beat until smooth.
- Add Greek yogurt and vanilla; beat until combined.
- Pour 1-2 tablespoons of the cream cheese mixture into each prepared muffin cup.
- Bake until the cheesecakes are puffed and set in the center, about 17-20 minutes.
- Transfer the pan to a wire rack; let cool in the pan, then transfer to a tray and cool completely.
- Refrigerate for a few hours or overnight.
- Garnish with sliced strawberries and serve.
Notes
- To prevent cracking, ensure the cream cheese is softened to room temperature before mixing.
- For a richer flavor, use full-fat cream cheese and increase the sugar to 1/3 cup.
- These cheesecakes can be frozen for up to a month; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Frequently Asked Questions
Can I use a different nut for the crust?
Pecans, almonds, or hazelnuts all work. Pulse them in the food processor until crumbly, not powdery. The crust needs some texture to hold together with the melted butter.
Why Greek yoghurt in the filling?
The yoghurt adds tang and keeps the filling light. Without it, the cheesecake is denser and richer. Two tablespoons is enough to notice the difference without making it taste sour.
How far ahead can I make these?
Bake them a day ahead and refrigerate overnight. Add the strawberries just before serving so they stay fresh and do not make the tops soggy. The cheesecakes also freeze well for up to a month without the strawberry topping.
