Strawberry Mini Cheesecakes #desserts #cakerecipe #chocolate #fingerfood #easy

Summer isn't finished at this point, so my Celebrate Summer Series is as yet going! These Strawberry Mini Cheesecakes by The Freshman Cook look stunning! I've never taken a stab at making cheesecake, so I'm supposing my opportunity has arrived! Teri additionally has a tasty Key Lime Cheesecake formula I will need to print. See more plans from The Freshman Cook here.

Hello there everybody, I am Teri from The Freshman Cook, and I am eager to be here to share my "Strawberry Mini Cheesecakes to Feed a Crowd". In the event that you are one of the numerous individuals arranging a gathering this Labor Day weekend, these cheesecakes will fit directly into your menu. They are ideal for encouraging a group since you make just covering and filling, so just 2 plans.

You can make the hitter one day, and refrigerate it until the following day to cook it. You can likewise heat the cheesecakes early, and after that stop them. The main thing you do on the day you are serving the cheesecakes is cleave the strawberries, however come to consider it, you could really hack the strawberries the night prior to the gathering in the event that you needed.

They do set aside some effort to make, yet a great deal of that is heating and cooling time. They likewise travel well. The last time I made these cheesecakes I pressed them in these plastic holders from the Dollar Store and stacked them in the cooler encompassed by ice. They voyaged impeccably, and on the grounds that it was an outside outing, I taught them a thing or two from the compartments!
Strawberry Mini Cheesecakes #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Reese’s Peanut Butter Brownies #desserts #cakerecipe #chocolate #fingerfood #easy


  • Crust
  • 1 1/4 cups crushed vanilla wafers
  • 1/4 cup melted Butter
  • Vanilla Cheesecake
  • 24 ounces softened Cream Cheese
  • 2/3 cup Sugar
  • 1/2 cup Whipping Cream
  • 5 teaspoons Cornstarch
  • 4 Eggs
  • 1 Egg Yolk
  • 1/4 cup Vanilla Torani Syrup
  • 2 teaspoons Vanilla Extract


  1. Mix together the crushed vanilla wafers and the melted butter. Divide the mix in half. Remember that 1 batch of this recipe will make enough crust and batter for 24 mini cheesecakes. Take the divided crust mix and evenly distribute it into the 12 cups. Press down with a finger or small spoon to make it level. Set aside.
  2. Use a large bowl to mix together the cream cheese, sugar, whipping cream, and cornstarch. Mix until smooth. Add the eggs one at a time, mixing after each addition. Add the egg yolk and do the same. Mix in the vanilla syrup and the extract.
  3. Spoon cheesecake batter into each cup. Bake for 7-10 minutes. Check with a toothpick to make sure they are done. Remove the cheesecakes from the oven. Take a toothpick around the edges to loosen them, and let them cool. Remove from pan when they have cooled, then make the other batch.
  4. To easily chop your strawberries cut the strawberry in half, and follow the pictures above.
  5. #1. cut the half in half.
  6. #2. take each half and cut it in half
  7. #3. cut the strawberries from top to bottom in to very small pieces. You need the strawberries to be in small pieces because the top of the cheesecakes are tiny. They are pretty much a two-bite cheesecake. If the topping is too big, it will just fall off.
  8. Remember that you can freeze the cheesecakes a week or two ahead of time, or make them a few days ahead of serving, and refrigerate them. The strawberries can be cut the night before you plan to serve them. It's nice to be able to eliminate the pressure that come from entertaining by making some things ahead of time!

Read more our recipe FRESH STRAWBERRY SHEET CAKE #desserts #cakerecipe #chocolate #fingerfood #easy

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