In celebration of Canada’s 150 birthday, we will be sharing our favourite Canada inspired recipes this week to help you prepare for the celebrations. To start off the series, here are our favourite mini strawberry cheesecakes. These mini cheesecakes are set in a graham crust and have a smooth, creamy and oh so delicious filling. They take no time at all to put together and my little ones are right there with me helping with the crust and mixing the filling.
I so wish that I could take the credit for these cheesecakes, but they are from Joy of Baking, by Stephanie Jaworski. These are actually one of the first desserts I ever made by myself when I first got into baking and cooking, and have kept it in my favourites section ever since. You can top these cheesecakes with whatever you have on hand, like raspberries, blueberries, caramelized peaches, chocolate and so on, but since it’s all about Canada Day celebrations, the obvious choice was strawberries for us.
Everyone I have ever served these cheesecakes to have really enjoyed them. The portion size, made in a muffin pan, are the perfect size to satisfy your after dinner craving. The mini strawberry cheesecakes aren’t too sweet themselves and you could always cut down a bit of the sugar as well. You’ll notice that the original recipe calls for granulated white sugar, but I substitute it for coconut sugar. I do not find that this has a dramatic impact on the taste, but it definitely makes it a bit healthier.
These are seriously yummy and I hope you give them a try! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
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- 1 cup graham wafer crumbs
- 1 tablespoon granulated white sugar or coconut sugar
- 4 - 5 tablespoons melted butter
- 2 - 8 ounce packages of full fat cream cheese, room temperature
- ⅔ cup granulated white sugar or coconut sugar
- ⅛ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- ½ cup sour cream, room temperature
- Preheat your oven to 300 degrees F. Line 12 muffin cups with paper liners.
- To make the crust, in a small bowl combine the graham crumbs, sugar and melted butter. Mix thoroughly. Press a heaping tablespoon of the crumbs into the bottoms of your prepared muffin cups and press down until flat and even. Cover and place in the fridge to allow to firm up while you make the cheesecake filling.
- To make the filling, using your mixer, beat the cream cheese (make sure that it is at room temperature) on low until smooth. Add the sugar and continue beating until it has been evenly incorporated. Add the eggs one at a time, beating until evenly incorporated. Add your vanilla extract, lemon zest and sour cream and beat until incorporated.
- Remove the crusts from the fridge and evenly divide the filling among the 12 cups.
- Bake them for 20-22 mintes or until firm, but the centers still wobble a bit. Remove from the oven and place on a wire rack. Let cook and then cover with plastic wrap and place in fridge to cool. I usually make the the day before so they can cool overnight.
- To serve top with your choice of fruit, mint, chocolate or anything else you have on hand.