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Easy Mini Strawberry Cheesecakes

This is a recipe to make easy mini strawberry cheesecakes.

This is only one among many mini cheesecake recipes. You can easily modify this recipe to make mini raspberry cheesecakes by topping each mini cheesecake with 3 raspberries - in place of the strawberry half - and using raspberry jelly rather than strawberry for the glaze.

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Easy Mini Strawberry Cheesecakes - Comments and reviews.

Mini Strawberry Cheesecakes: Ingredients

For the crust:

3/4 cup of all-purpose flour

3 tablespoons of powdered sugar

1 teaspoon of grated lemon peel

1/2 cup of cold butter - 1 stick

For the filling:

2 8 oz packages of cream cheese - softened

2 tablespoons of all-purpose flour

1 can of sweetened condensed milk - or a substitute

1 1/2 tablespoons of lemon juice

1 1/2 teaspoons of lemon extract or 2 tsp. of grated lemon peel

1 teaspoon vanilla extract

2 eggs - beaten

For the topping:

9 medium sized strawberries - halved

2/3 cup of strawberry jelly

Mini Strawberry Cheesecakes: Method

For the crust:

In a medium size bowl, place the flour and sugar. Add the butter in chunks and with the tip of your fingers combine the flour and the butter until it resembles fine sand (see picture). Add the lemon zest.

Line a regular muffin pan with some muffin cup liners. Place about 1 tablespoon of the crust mix into each cup and press with your fingers. Set aside.

For the filling:

In a stand mixer - or with a hand held mixer or a whisk - blend together all the filling ingredients until you have a nice smooth mixture.

Fill the muffin cups until about 1/2 to 2/3 full.

Bake at 325 degrees for 15 to 20 minutes or until the filling is set. Remove from the oven and wait until they are completely cooled off before adding the topping.

For the topping:

With a whisk mix the strawberry jelly until it is smooth and liquefied.

Place a strawberry half on each mini cheesecake and glaze with the jelly. Refrigerate the cheesecakes until ready to serve.

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Strawberry Mini Cheesecakes