Ingredients
Crust:
1 ½ cups crushed shortbread cookies
¼ cup unsalted butter, melted
1 tablespoon granulated sugar
Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream
1 tablespoon lemon juice (optional)
Strawberry Topping:
2 cups diced strawberries
¼ cup sugar
1 teaspoon lemon zest
1 tablespoon cornstarch (mixed with 1 tablespoon water)
Garnish:
Whipped cream
Crushed shortbread crumbs
Fresh strawberry halves
Instructions
Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
Prepare crust: Mix crushed shortbread, melted butter, and sugar. Press 1 tablespoon into each liner. Bake for 5 minutes, then let cool.
Make filling: Beat cream cheese and sugar until creamy. Add eggs one by one. Stir in vanilla, sour cream, and lemon juice. Fill muffin cups ¾ full.
Bake: Bake 18–20 minutes until centers are set. Cool at room temperature, then refrigerate for 2 hours.
Make topping: In a saucepan, cook strawberries, sugar, and lemon zest for 5–7 minutes. Add cornstarch slurry, stir until thickened. Cool completely.
Assemble: Spoon strawberry topping over cheesecakes. Chill 30 minutes.
Garnish: Add whipped cream, crumbs, and a halved strawberry before serving.
Notes
You can replace shortbread cookies with graham crackers for a different texture.
To make ahead: prepare cheesecakes a day early and add topping just before serving.
For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 45mg