Mini Strawberry Cheesecakes
Mini Strawberry Cheesecakes
Yield: 12 cheesecakes
Equipment: standard 12-cup muffin pan, liners, mixer
Time and setting: 325°F; 20–24 minutes plus chilling
Ingredients
- 1 cup graham crumbs
- 3 tablespoons melted butter
- 12 ounces block cream cheese, softened
- 1/2 cup sugar
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 cup diced strawberries
Method
- Heat oven to 325°F and line 12 wells. Mix crumbs and butter; divide and press into wells. Bake 5 minutes.
- Beat cream cheese and sugar on low. Mix in yogurt, vanilla, and zest; add egg last without overbeating.
- Fold in 1/2 cup strawberries. Divide filling evenly. Bake 15–19 minutes more until centers reach 160°F and wobble slightly.
- Cool 30 minutes, refrigerate at least 3 hours, and top with remaining berries.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Blueberries may replace strawberries. Use block cream cheese, not tub spread, for stable set.
Storage and safety
Refrigerate within 2 hours up to 4 days. Freeze without topping up to 1 month; thaw refrigerated.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
