Introduction
As the crisp air of autumn begins to settle in, there’s an undeniable charm in indulging in desserts that merge the best of both summer and fall flavors. The Mini Strawberry Harvest Cheesecakes with Coconut Crust capture this essence beautifully. With the lush sweetness of strawberries offering a tribute to the last whispers of summer and the rich creaminess of cheesecake complemented by a coconut-infused crust, this dessert is nothing short of a celebration on a plate. These mini delights make for a perfect treat whether you’re looking to add a sweet note to a cozy family dinner or seeking a unique dessert to impress guests at autumn gatherings.
Detailed Ingredients
For the crust, you will need a combination of graham cracker crumbs, shredded coconut, sugar, and melted unsalted butter. This simple yet effective mixture creates a base that is both sturdy enough to hold the cheesecake filling and indulgent enough to bring a distinct tropical flair with the hint of coconut.
For the cheesecake filling, softened cream cheese forms the base to which sugar, vanilla extract, eggs, sour cream, and lemon juice are added. This mixture is lightweight yet rich, providing the perfect consistency for an irresistible cheesecake texture. Fresh strawberries, chopped and gently folded into the mix, offer bursts of flavor that balance the creamy richness with a fresh and fruity note.
For the topping, the simplicity of fresh, sliced strawberries drizzled with warmed strawberry jam elevates the presentation while adding an additional layer of taste. It’s a minimalist yet highly effective topping that ensures every bite is a harmonious blend of flavors.
Prep Time, Cook Time, Total Time, Yield
– Prep Time: 20 minutes
– Cook Time: 23 minutes
– Total Time: 2 hours 45 minutes (including chilling)
– Yield: 12 mini cheesecakes
Detailed Directions and Instructions
1. Prepare the Oven and Liners: Begin by preheating your oven to 325°F (163°C). This provides a moderate heat ideal for ensuring that both the crust and the cheesecake are baked to perfection. Line a muffin tin with paper liners, which will make the removal of cheesecakes easy and presentation more appealing.
2. Make the Crust: In a medium bowl, mix 1 cup of graham cracker crumbs, 1/4 cup shredded coconut, 2 tablespoons of sugar, and 4 tablespoons of melted unsalted butter. Stir until the crumbs are evenly coated. This mixture will form a crumbly, buttery base. Press roughly 1 tablespoon of the crust mixture into the bottom of each lined muffin cup to form an even layer. Bake these crusts for 5 minutes. This crucial step allows the butter to meld with the crumbs and sugar, creating a firm foundation. Once baked, set them aside to cool slightly.
3. Prepare the Cheesecake Filling: In a large mixing bowl, combine 16 oz of softened cream cheese and 1/2 cup of sugar. Beat this mixture until it is smooth and creamy. Add 1 teaspoon of vanilla extract, 2 large eggs, 1/4 cup sour cream, and 1 tablespoon of lemon juice. Mix until all ingredients are fully incorporated to avoid any lumps in the filling. Gently fold in 1 cup of chopped fresh strawberries, ensuring they are evenly distributed without breaking them apart.
4. Assemble the Cheesecakes: Spoon the cheesecake mixture over the prepared crusts, ensuring each liner is filled almost to the top. This ensures each mini cheesecake is ample without risking overflow as the mixture sets.
5. **Bake and Cool:** Place the cheesecakes in the preheated oven and bake for 15-18 minutes. The indicator for perfectly set cheesecakes is when the centers are just slightly firm. Remove them from the oven and allow them to cool in the tin. Transfer to the refrigerator and chill for at least 2 hours. This chilling time is essential for the flavors to meld and the texture to firm up beautifully.
6. Add the Topping and Serve: Before serving, enhance each mini cheesecake with a few slices of fresh strawberries and a small amount of warmed strawberry jam. This touch adds a glossy finish and an intensified strawberry flavor.
Notes
– Make sure to soften the cream cheese adequately before beginning. This step ensures smooth blending with the sugar and helps avoid a lumpy batter.
– Allowing the cheesecakes to chill for the full two hours, or even overnight if possible, will yield the best results in terms of flavor and texture.
– The warmed strawberry jam can be thinned with a drop of water if it’s too thick, allowing for a more even drizzle.
Cook Techniques
– Baking: Ensuring the oven is properly preheated guarantees a stable environment for even baking of both crust and cheesecake.
– Cooling Technique:** After baking, cooling the cheesecakes slowly at room temperature before refrigerating reduces cracking, a common issue with cheesecakes.
FAQ
Can I use frozen strawberries?
Yes, but ensure they are thawed and patted dry to avoid excess moisture seeping into the filling.
How long will these mini cheesecakes keep in the fridge?
They can be stored in an airtight container in the refrigerator for up to four days.
Can the recipe be doubled?
Absolutely! Simply double the ingredients and prepare in two batches or use additional muffin tins.
Conclusion
Mini Strawberry Harvest Cheesecakes with Coconut Crust are a delightful way to enjoy the transition from summer to autumn. Simple to prepare yet extraordinary in flavor, these little desserts are sure to become a fall favorite. Their balance of creamy richness with fresh fruit flavors makes them an irresistible treat for any occasion.
More Recipes Suggestions and Combinations
– For a citrus twist, try adding a zest of orange or lime to the cheesecake filling.
– Consider swapping strawberries with blueberries or raspberries for a different berry experience.
– Pair these mini cheesecakes with a warm spiced apple cider or a fruity tea for a delightful afternoon treat.
Mini Strawberry Harvest Cheesecakes with Coconut Crust
Ingredients
Method
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted unsalted butter until evenly coated. Press about 1 tablespoon of the crust mixture into each lined muffin cup and bake for 5 minutes. Allow to cool slightly.
- In a large mixing bowl, combine softened cream cheese and sugar, beating until smooth. Add vanilla extract, eggs, sour cream, and lemon juice, mixing until fully incorporated. Gently fold in chopped fresh strawberries.
- Spoon the cheesecake mixture over the prepared crusts, filling each liner almost to the top. Bake for 15-18 minutes, until centers are slightly firm.
- Remove from the oven, cool in the tin, then refrigerate and chill for at least 2 hours.
- Before serving, top each mini cheesecake with slices of fresh strawberries and a drizzle of warmed strawberry jam.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Mini Strawberry Harvest Cheesecakes with Coconut Crust
Ingredients
Method
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted unsalted butter. Press the mixture into the bottom of each lined muffin cup.
- Bake crusts for 5 minutes and set aside to cool slightly.
- In a large bowl, combine softened cream cheese and sugar. Beat until smooth.
- Add vanilla extract, eggs, sour cream, and lemon juice. Mix until fully incorporated.
- Gently fold in the chopped strawberries.
- Spoon the cheesecake mixture over the crusts, filling almost to the top.
- Bake for 15-18 minutes until centers are slightly firm. Cool in the tin and transfer to the refrigerator to chill for at least 2 hours.
- Before serving, top each cheesecake with fresh strawberry slices and warmed strawberry jam.
