Summer is not over yet, so my Celebrate Summer Series is still going! These Strawberry Mini Cheesecakes by The Freshman Cook look amazing! I’ve never tried making cheesecake before, so I’m thinking my time has come! Teri also has a delicious Key Lime Cheesecake recipe I’m going to have to print. See more recipes from The Freshman Cook here.  

Hi everyone, I am Teri from The Freshman Cook, and I am excited to be here to share my “Strawberry Mini Cheesecakes to Feed a Crowd”. If you are one of the many people throwing a party this Labor Day weekend, these cheesecakes will fit right into your menu. They are perfect for feeding a crowd because you make only crust and filling, so only 2 recipes. You can make the batter one day, and refrigerate it until the next day to cook it. You can also bake the cheesecakes ahead of time, and then freeze them. The only thing you do on the day you are serving the cheesecakes is chop the strawberries, but come to think about it, you could actually chop the strawberries the evening before the party if you wanted. They do take some time to make, but a lot of that is baking and cooling time. They also travel well. The last time I made these cheesecakes I packed them in these plastic containers from the Dollar Store and stacked them in the cooler surrounded by ice. They traveled perfectly, and because it was an outside picnic, I served them right from the containers!

Strawberry Mini Cheesecakes for a Crowd

Mini Cheesecakes w/ Chopped Strawberry Topping

(Makes 24 Mini Cheesecakes)
Printable recipe below

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

Preheat oven to 350 degrees.

How to Make Strawberry Mini Cheesecakes

Mix together the crushed vanilla wafers and the melted butter. Divide the mix in half. 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.

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.

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.

To easily chop your strawberries, trim the top, cut the strawberry in half, and follow the pictures above.
#1. cut the half in half.
#2. take each half and cut it in half
#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.

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!

This is the pan I used to bake the cheesecakes. (find it here with my affiliate link) Each of the cups has a flat circle that fits in it. When you want to remove the cake, you just pop it up from the bottom. It holds 2 ounces. A regular size cupcake pan holds a bit more than 2 ounces, but it is so close that you could definitely use a cupcake pan instead of the pan above. You would want to use cupcake liners so you can remove the cake. You could also use liners that stand on their own.

Strawberry Mini Cheesecakes

Yield: 24

Print

Ingredients

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

Instructions

1. Directions:
2. 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.
3. 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.
4. 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.
5. To easily chop your strawberries cut the strawberry in half, and follow the pictures above.
6. #1. cut the half in half.
7. #2. take each half and cut it in half
8. #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.
9. 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!

Thanks for letting me stop by and talk about Strawberry Mini cheesecakes today!

Here are a few other posts that I think you will enjoy:

Find more Cheesecake recipes

• Chocolate Cherry Cheesecake – The Freshman Cook
• Cookie Bottom Mini Cheesecakes – Today’s Creative Life
• Slow Cooker Butterfinger Cheesecake – Domestic Superhero

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Kim

Owner/Founder at Today's Creative Life

Kim is the owner and founder of Today's Creative Life where she has been dishing up a creative slice of life since 2007. Today’s Creative Life brings simple and creative ways to celebrate the everyday. You’ll find practical, stylish and clever decorating ideas, DIY projects, delicious family-friendly recipes, free printables and more! Life is more fun when it's creative! Kim lives in the beautiful Pacific Northwest with her husband and labradoodle where she and her husband are getting a taste of the empty nester life while their son is in college. After 30+ years she is partially retired from the fitness industry and continues to teach injury prevention to the City of Portland. She was once a regular on Portland's AMNW Morning show as their "creative expert" showing easy tutorials for DIY projects. In her spare time, you'll find Kim thrifting, decorating, or cooking up something delicious!

@TCreativeBlogs

Kim

Kim

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