Mini Strawberry Cheesecakes
Recipe type: Dessert
Serves: yields 20
  • 3 cups fresh strawberries, sliced
  • 1 cup, plus 1 tbsp sugar, divided
  • 2 8-oz. packages cream cheese, softened to room temperature
  • 3 large eggs
  • 1 tsp vanilla extract
  • 20 ginger snaps
  1. Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
  2. In a medium mixing bowl, stir together the strawberries and 1 tablespoon of sugar. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, eggs, 1 cup of sugar and the vanilla extract. Whisk on low speed for 1 minute. Increase speed to medium and whisk for 3-4 minutes, until smooth.
  4. Place 1 ginger snap, rounded side down, in each of the muffin cups. Fill each cup about ¾ full with cheesecake batter.
  5. Bake for 15-20 minutes, until set. Let cool for at least 20 minutes. Loosen edges with a knife and turn out onto a cutting board (hint: if you turn them out earlier, the cheesecake will stick to the board). Repeat with remaining ginger snaps and batter to make 8 additional mini cheesecakes.
  6. To serve: Top with prepared strawberries. Enjoy.
Recipe by Maine Course at