Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes are a great way to serve the dessert treat in small portions or to children. This is also one unique way to showcase one’s fascination for Hello Kitty and the many fancy little paraphernalia that always touches the child in us. This was a recipe adapted from the Hello Kitty Baking Book by Michelle Chen Chock (Quirk Books). The recipe makes 8 to 10 mini cheesecakes about two or three inches in diameter.

Prep Time40

Cook Time30

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian

Servings: people

Calories: 527kcal

Author: Asian in America

Equipment

Small cheesecake tins

Ingredients

1 cup Graham cracker crumbs or 6 whole sheets
2 Tablespoons melted butter for the crust
3 packs (8 ounces each) Philadelphia cream cheese at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 whole large eggs room temperature
3/4 cup strawberry jam for decorating the top
8 to 10 pieces mini bamboo skewers to hold Hello Kitty stickers in place (optional)
8 to 10 pieces Hello Kitty stickers for decoration

Instructions

How to make the crust: In a medium sized bowl, mix together the ground graham cracker crumbs with melted butter. Place about 2 tablespoons of the crumbs in the bottom of each custard cup. Press the mixture with the back of a spoon. Bake at a preheated oven of 350 F for 5 minutes. When cooked, remove from the oven and cool on the counter.
How to make the filling: In a large bowl, mix with a wire whisk or stand mixer the following: cream cheese (at room temperature for 30 minutes). Beat well for 2 to 3 minutes till blended. Add the sugar, vanilla, salt and mix till creamy. Add the eggs one at a time, mixing it well after each addition.
Pour about 1/3 cup of the filling into the pre-baked graham cracker crumbs.
Prepare a water bath for baking. Take a large rimmed baking pan that fits the custard cups. Fill the baking pan with water, enough to cover the side of the cup.
Place the filled custard cups into the large baking pan filled with water (water bath or ‘baine marie’) that’s been preheating. Make sure custard cups are submerged in water halfway on the side.
To bake: Bake the mini cheesecakes in a preheated oven of 325 F for 20 to 25 minutes or till knife comes clean when the tip is pierced in the middle.
When done, cool the custard cups on the counter. Fill each mini cheese cake with a level layer of strawberry jam. Place in the refrigerator to chill for a few hours or overnight.
Cook’s comments: The author suggested warming the strawberry jam over medium heat, stirring occasionally. Spoon the jam into the cheesecake cups.
To decorate: Just before serving, place individual Hello Kitty stickers on mini bamboo skewers (used for appetizers). Place the Hello Kitty stickers on the small bamboo skewers and add each one on the top and center of the mini cheesecake.
Recipe Idea: for Blueberry Mini Cheesecakes, try the same cheesecake recipe above, and add blueberry jam or pie topping on top (instead of strawberry jam). I have done it and it's superb.
Disclosure: I was not paid to endorse this product. But I will gladly recommend it to anyone who is a Hello Kitty fan.
“The Hello Kitty Baking Book: Recipes for Cookies, Cupcakes, Pies and More” by Michelle Chen Chock (Quirk Books) is available where most books are sold. For convenience click on the Amazon tab here on this blog to purchase the book.
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