Strawberry shortcake mini cheesecakes. Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after.
This muffin tin dessert recipe is so easy, and delicious.
Strawberry cupcake cheesecakes are a must make.
The strawberries are mixed with a bit of sugar and water and allowed to sit for half an hour or so.
You can cook Strawberry shortcake mini cheesecakes using 16 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Strawberry shortcake mini cheesecakes
- It's of Crust.
- Prepare 11 oz of Nilla wafers.
- Prepare of 1/4 cup vanilla sugar.
- You need 4 tbsp of unsalted butter (melted).
- It's of Vanilla sugar.
- You need of Vanilla bean (scraped).
- Prepare 2 cups of granulated sugar.
- Prepare of Batter.
- You need 24 ounces of cream cheese.
- You need 1 cup of heavy whipping cream.
- It's 1 cup of vanilla sugar.
- It's 2 tbsp of cornstarch.
- Prepare 3 of eggs.
- It's 1 tsp of vanilla extract.
- It's 12 ounces of strawberries.
- You need of Tip: make sure EVERYTHING is at room temperature!.
The sugar basically pulls out some of the moisture of the berries and it creates a bit of a strawberry syrup that is SO good when drizzled over the cheesecakes. The longer the berries sit, the softer they get. Pulse graham crackers into fine crumbs using a food processor, high powered blender, or place in a large ziploc bag and crush with a rolling pin. These Mini Strawberry Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy cheesecake filling and strawberry sauce.
Strawberry shortcake mini cheesecakes step by step
- Put 2 cups of granulated sugar and a scraping of a vanilla bean into your food processor and let run for 5-10 minutes. Make sure and cover the top or you will have snow in your kitchen..
- Using your food processor grind the Nilla wafers and vanilla sugar to crumbs. Add melted butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get the crumbs evenly distributed. Bake for 8 minutes at 350. When you pull your molds lower the oven temp to 315 degrees.
- Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix again taste to make sure there's enough vanilla. Take your rinsed strawberries and pulse them in your food processor until chunky. Not too small. Add to your cheesecake batter. Mix until fully incorporated scraping when needed. Taste, add more strawberries if needed..
- Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155.
Perfect for an easy spring or summer dessert! Our original New York cheesecake meets our famous Strawberry Shortcake. Three layers of yellow cake with strawberry preserves, strawberry cheesecake, and whipped cream; frosted with buttercream; strawberry buttercream border. Add egg and egg substitute; beat until blended. Place each vanilla wafer flat side down in a foil-lined muffin cup.