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Strawberry Cheesecake Cups

2 Ratings

2 Comments

Prep 10 min
Total 1 hr 15 min
Servings 16

Single-serving strawberry-topped cheesecake cups are a perfect bite-sized dessert. MORE+ LESS-

By Scaron

March 16, 2017

Ingredients

packages (8-oz) low-fat cream cheese

large eggs

cup sugar

tsp vanilla extract

Pinch salt

vanilla wafers

cups fresh strawberries, quartered

tbsp sugar

Steps

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1

Preheat the oven to 350°F.
2

In the bowl of a stand mixer, beat together the cream cheese and eggs until well combined. Add the sugar, vanilla and salt and mix well to combine (about 1-2 minutes).
3

Line 16 muffin pan cups with paper liners. Place 1 vanilla wafer into each liner.
4

Divide the batter evenly among the 16 cups, filling about 3/4 cup full.
5

Meanwhile combine the strawberries and 1 tablespoon of sugar. Mix well. Store in the fridge until ready to serve (at least 1 hour).
6

Bake for 20-25 minutes, until set. Remove from the oven and let cool completely before serving.
7

Serve topped with strawberries.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

When my son was a baby, we were at a party and cheesecake was served. I gave him a nibble, and next thing I knew, he was practically begging for more. The boy loves his cheesecake. So, when my son’s kindergarten graduation was nearing, I knew the perfect dessert to serve for the special occasion: strawberry cheesecake. But a full, big cheesecake in June isn’t quite what I wanted. I grew up on New York cheesecake, a dense, rich, to-die-for confection that is thick and heavy. But that’s not the only kind of cheesecake. Some is more like airy silkiness. That’s what I wanted to serve for his celebration. Strawberry Cheesecake Cups are the perfect answer. They have a light texture (not dense like New York cheesecake, although I love New York cheesecake), and are perfectly portioned into single servings. Then, you top them with macerated strawberries. It’s so pretty, and the flavor is incredible. Making these is a cinch too. You start with a vanilla wafer cookie. That’s the crust. Worried it’ll be too stiff? Don’t be. Once it bakes up, the hard cookie is rendered completely soft and blissful. Anyway, then you mix up the batter. Let the whisk aerate it a bit (that’s why you beat it for 1-2 minutes at the end!) and then divide it between the muffin liners lined with the vanilla wafers. Bake for a mere 20 minutes or so, and it’s practically ready … just needing to cool. Top with the strawberries just before serving.
Seems like special times call for special treats. Here are a few that will light up the celebration.