This mini white chocolate strawberry cheesecake recipe has a graham cracker crust, a creamy white chocolate cheesecake filling, and a strawberry sauce on top!
12ouncesblock-style cream cheese, room temperature
⅓cupsugar
¼cupyogurt (plain or vanilla), room temperature
1teaspoonvanilla extract
2 large eggs, room temperature
Strawberry Topping
2cupsstrawberries, diced
3tablespoonssugar
1tablespooncorn starch
½tablespoonlemon juice
white chocolate chips (optional for decorations)
Instructions:
Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
White Chocolate Cheesecake
In a small microwaveable-safe bowl, melt the chopped chocolate in 15-second intervals, mixing each time, until completely melted. Set aside to cool.
In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the yogurt, vanilla extract, and the cooled white chocolate and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, one at a time, mixing on low speed just until incorporated.
Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
Strawberry Topping
In a medium-sized saucepan over medium heat, add the diced strawberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
Use your spatula to gently squish down the berries as they start to get soft. Once thickened, remove the pan from the heat and transfer the strawberry mixture to a heat safe bowl.
Place the bowl into the refrigerator to chill.
Assemble
Top the chilled cheesecakes with the strawberry topping and white chocolate chips (optional). Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.White Chocolate: It's important to use a high-quality white chocolate bar, such as Ghirardelli. If not, the chocolate won't melt properly.Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.Completely Chill: It is super important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.