Little Strawberry Cheesecakes

Little Strawberry Cheesecakes | Butter Baking

The weather has begun to turn here.

Little Strawberry Cheesecakes | Butter Baking

Melbourne, being known for having four seasons in a single day, has held true to it’s reputation throughout spring.

It has showered us with bursts of sunshine throughout lots of cold and rainy days, almost as if it is teasing us with hints of the summer that is about to come.

Little Strawberry Cheesecakes | Butter Baking

I’m latching onto those summery, warm moments. I’m embracing the sunny days. I’m buying skirts and shorts and shelving my winter coats (only to pull them out again the next day, but just let me pretend for one day, okay?).

Little Strawberry Cheesecakes | Butter Baking

I’m drinking gin and tonics filled with raspberries in every ray of sunshine I can steal. I’m trying to get a tan. Key word? Trying.

I’m eating ice cream. Liquid nitrogen ice cream, that is. The stuff is amazing. So creamy. And the creme brûlée flavour? Oh. My. God. Thank you N2!

Little Strawberry Cheesecakes | Butter Baking

And I’m baking with summer berries. Real summer berries, not frozen summer berries. Yay!

Little Strawberry Cheesecakes | Butter Baking

These cheesecakes are super easy, and super cute. You’ll be making your own biscuit for the base, and a little berry jelly to go on top, but don’t be scared – it’s super simple.

Little Strawberry Cheesecakes | Butter Baking

Now, if you’re on the other side of the globe and heading into the depths of winter, I’m sorry! I feel your pain. But you can still make these. Just use some frozen raspberries. Or a citrus! And enjoy. X

Little Strawberry Cheesecakes | Butter Baking

  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour (150g)
  • 500g cream cheese (18 oz.)
  • 150g caster sugar (2/3 cup)
  • zest of 1 lemon
  • 2 eggs
  • ¼ cup lemon juice
  • 200ml thickened cream (7 fl.oz.)
  • 1 - 2 punnets of strawberries
  • 1 - 2 tbsp caster (superfine) sugar
  • 1 - 2 leaves gold strength gelatine
  2. To make the cheesecakes, line a 12-hole muffin pan with cupcake liners.
  3. To bake the pasty, preheat the oven to 200 C (400 F) and line a tray with baking paper.
  4. Place the butter, water, oil, sugar and salt in an overproof bowl.
  5. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  6. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  7. Spread the pastry out evenly and thinly on the lined tray.
  8. Bake until golden. Allow to cool.
  9. Break the pastry sheet into chunks and blitz in a food processor until a fine, crumbly, buttery, wet mixture forms.
  10. Divide the biscuit mixture between the 12 muffin liners (about a tablespoon in each) and press down to form a flat, smooth, compact base. Refrigerate until required.
  12. Reduce the oven to 160 C (325 F).
  13. In the food processor or using a stand mixer, blitz the cream cheese, sugar and lemon zest until smooth and creamy. Scrape down the sides and blitz again.
  14. Add the eggs and blitz until combined. Scrape down the sides again. Add the cream and lemon juice and once again blitz until smooth and combined.
  15. Transfer the cheesecake mixture into a jug.
  16. Pour the mixture into the muffin tins, filling each cup to the top.
  17. Place in the oven and bake for 20 minutes, until just set with a slight wibble in the center. They will continue to set as they cool.
  18. Keep them in the tin at room temperature for an hour, then refrigerate.
  20. While the cheesecakes are cooling in the fridge, you can optionally make a jelly. You can use as many strawberries as you like, and add sugar to taste. I used one punnet of berries, hulled them and blended them with a tablespoon of sugar using a stick blender.
  21. Weigh your mixture (or pour into a measuring jug and check the volume) - for every 100ml of strawberry purée, you will need 1 gold strength gelatine leaf.
  22. Heat the strawberry purée in a bowl sitting on top of a pot of simmering water until it is warm to the touch.
  23. Meanwhile, soften the gelatine in cold water for 3-5 minutes, squeeze out the excess water and stir it into your warm strawberry purée.
  24. Place a tablespoon or two of the jelly on each cheesecake, garnished with half or a quarter of a strawberry and returned them to the fridge to set completely.
  25. Makes 12 cheesecakes.
  26. Happy baking!

Tart pastry adapted from David Leibovitz.
Cheesecake recipe adapted from Exclusively Food.

25 Thoughts on “Little Strawberry Cheesecakes

  1. These look tasty and your pics are beautiful! :)

  2. I think you know that I love your blog so so much, don’t you 😉 And I think those cuties are one of my favorites so far 😀 They look amazing and I adore strawberry <3 But it is just too weird to read about you having summer feelings when indeed I am sitting here with a hot mug filled with Christmas tea 😛
    hugs, rebecca

    • Thanks Rebecca! I love your blog too, I was eyeing off your chestnut and pear pies to make at the bakery the other week!
      Happy you like the look of these 😀 haha I know the feeling though – it’s exactly how I felt all winter when I was reading American blog posts about summer holidays and fruit! xx

      • Oh seriously? You honor me :) Thanks a lot, the pies where actually really good (although they might not look that beautiful). Maybe you can try them once in your winter 😉 Haha, so funny this world upside down 😀
        Take care Natasha :)

  3. These are beautiful! I love the colors. Makes me a bit sad that strawberries are a summer fruit though.

    • Thanks Rebecca! Don’t be sad, they always come back around (or as is the case in Aus, stay in supermarkets all year round, but are super expensive and have no flavour) :-)

  4. I am on the side where we’re heading into winter and it’s lovely to see these desserts that scream spring. They look delicious and are super cute.

  5. The jelly and the strawberries make these look so vibrant! Definitely a summer dessert!

  6. These are so cute. Perfect! Thanks for the recipe.

  7. I just found these on Pinterest and they look fabulous! I am hosting a Valentine’s party and would love to have these on the menu.
    However, I am from way over here in North America :) and have no idea what leaves of gold strength gelatin are. Is that what we call unflavored gelatin? Any idea how this could be adapted for me?

    • Hi Becky! These sound perfect for Valentine’s day.
      Leaves of gelatin are gelatin sheets that you soak in water, then put into your mixture. They come in different strengths (gold, titanium, etc). I am SURE that you have to have something like that in America.
      If not, I think that 2 leaves of gelatin = 1 tsp gelatin powder.
      Good luck!

  8. Lashell on June 4, 2014 at 8:32 am said:

    Hi! WOW your blog is amazing! Just wondering, when you peel away the paper cup, are there any issues with the cheesecake sticking to it, or do you find that it peels cleanly? I have never made mini cheesecakes, but I have had trouble in the past sometimes with cupcakes sticking to the paper.

    Also, I was thinking about using a 24-cup pan versus 12-cup, do you think I need to change the baking time for smaller cheesecakes?


    • Hi! Thanks, happy you like the blog! I used non-stick cupcake liners for this cheesecake. I’ve used baking paper in the past too, and have never had an issue with sticking. These are not cakes, after all.
      Of course you’ll need to shorten your baking time if you’re making them smaller. Good luck :-)

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  11. Trang Bùi on June 15, 2016 at 1:18 pm said:

    Hi Natasha! I really love your cute individual cheesecakes and your photographs. It’s amazing, you know. But, I just saw another little strawberry cheesecake recipe and it doesn’t have lemon juice or lemon zest. It makes me wonder of the use of lemon. I searched and they said that lemon juice help the cheesecake to set much quicker, and the lemon zest brighten the cheesecake’s color. Is that right? And is it okay to leave it out since lemon is really expensive in our place? Anyway, thanks for sharing this recipe.

    • Hi Trang, I like to use lemon because it adds a freshness to the dessert. Cheesecake is very rich, and the lemon cuts through that. Nothing bad will happen if you leave it out though! Happy baking

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