Indulge in the ultimate strawberry champagne experience with these Mini Strawberry Champagne Cheesecakes! Packed with fresh strawberries and a bubbly champagne, these little bites of heaven are sure to make your taste buds dance with joy. The buttery graham cracker crust adds a perfect crunch to the creamy filling, while the fluffy strawberry champagne whipped cream topping is the cherry on top.
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🍾A festive mini cheesecake
These mini strawberry champagne cheesecakes are perfect to serve for Valentine's Day, bridal showers, New Year's eve... really any time there's a celebration. These also have the added advantage of being easier to make than a full-sized cheesecake. Here's why:
- Portion Control:
- Mini cheesecakes are pre-portioned, eliminating the need to slice and serve. This makes them ideal for parties or gatherings where convenience matters.
- Baking Time:
- A whole cheesecake can take hours to bake and set properly. In contrast, mini cheesecakes bake much faster due to their smaller size. You'll have a delightful dessert ready in no time!
- Chilling Time:
- After baking, mini cheesecakes require less time to chill and set in the refrigerator. This means you can enjoy them sooner without the long wait.
So, whether you're a seasoned baker or a beginner, these mini strawberry champagne cheesecakes are a delightful treat that won't overwhelm you with complexity. Plus, they're irresistibly cute!
Looking for other recipes using champagne, try raspberry champagne cake or cranberry mimosa cupcakes!
🥘Ingredients
Ingredient notes
- Strawberries - You can use fresh or frozen strawberries. Frozen strawberries hold a lot of moisture, so you may have to boil the puree down a bit longer.
- Whole milk - You can substitute with 2% milk. I don't suggest using a lighter fat milk for this recipe.
- Cream Cheese - Make sure you use blocks of cream cheese which are meant for baking.
- Unsalted butter - You can use salted butter in it's place.
🔪Instructions
Graham Cracker Crust
To make the crust, add graham cracker crumbs and melted butter in a medium sized bowl, and combine. Add 2 tablespoons of mixture to the bottoms of 12-14 cupcake liners in muffin tins.
Bake the crusts for 5 minutes at 325°F (165°C), then let cool at room temperature while you make the filling.
Champagne Cheesecake
Start the cheesecake filling by adding champagne to a small saucepan. Bring to a simmer over medium heat and let it reduce until you have ¼ of champagne. Let it come to cool while you prepare the other ingredients.
In a large bowl, beat cream cheese, granulated sugar, and flour together until smooth. Add sour cream and combine, scraping down the sides of the bowl when needed. Add eggs one at a time, mixing until fully combined after each one. Add vanilla and mix until combined.
Divide filling in cupcake liners, filling each one to almost full. Bake at 300°F (150°C) for 20-23 minutes. Turn off the oven and let the cheesecakes sit in the turned off oven for 5 minutes. This allows them to slowly cool down.
Crack open the oven door and allow the cheesecakes to cool for 15 minutes. Remove cheesecakes from the oven and let them cool at room temperature for 20 minutes. Carefully remove them from the muffin tin and place them in an airtight container. Store them in the refrigerator to fully cool, or overnight.
Strawberry Champagne Whipped Cream Frosting
As the same as the filling, add champagne to a small saucepan. Bring to a simmer over medium heat and let it reduce until you have ¼ of champagne. Let it come to cool while you prepare the other ingredients.
Add strawberries to a blender or food processer and blend until smooth. Add puree to a small saucepan and reduce and thicken over medium heat until 2 tablespoons are remaining. Sieve puree into a small bowl.
Add heavy whipping cream, champagne reduction, strawberry puree, and powdered sugar to a large mixing bowl. Whip on high until stiff peaks form.
Add one or two drops of pink or red food colouring if you want the whipped frosting to be more pink. Pipe frosting on top of each cheesecake. I used a Wilton 1M piping tip. Refrigerate until ready to serve.
✅Expert Tips
- Use whichever kind of crust you prefer such as Oreo or shortbread.
- Instead of a strawberry whipped cream frosting, use raspberries.
- Make sure your cream cheese is at room temperature before starting this recipe.
- Beat cream cheese and sugar until completely smooth.
- Don't skip on boiling down the champagne. It needs to thicken before being added to other ingredients. If not boiled down, both the cheesecakes and the frosting would be too runny.
💭FAQs
You can bake the cheesecakes a day ahead and frost the next day. Store them in an airtight container in the refrigerator.
You can freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator and frost them.
Make a raspberry champagne frosting instead of strawberry. Instead of a graham cracker crust, make an Oreo or shortbread crust.
🔖Related Recipes
📋 Recipe
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Mini Strawberry Champagne Cheesecakes
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup butter melted
Strawberry Champagne Cheesecakes
- ½ cup champagne
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 2 tablespoons all purpose flour
- ¼ cup sour cream room temperature
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
Strawberry Champagne Whipped Cream
- ½ cup champagne
- ½ cup strawberries chopped
- 1¼ cups heavy whipping cream cold
- 1 cup powdered sugar
- pink or red gel food colouring
Instructions
Graham Cracker Crust
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners. This recipe may make between 12-14 mini cheesecakes.
- Add graham cracker crumbs and melted butter in a medium sized bowl, and combine. Add 2 tablespoons of mixture to the bottoms of the cupcake liners.
- Bake the crusts for 5 minutes, then let cool at room temperature while you make the filling.
Strawberry Champagne Cheesecakes
- Reduce oven to 300°F (150°C).
- Add champagne to a small saucepan. Bring to a simmer over medium heat and let it reduce until you have ¼ of champagne. Let it come to cool while you prepare the other ingredients.
- In a large bowl, beat cream cheese, granulated sugar, and flour together until smooth. Add sour cream and combine, scraping down the sides of the bowl when needed.
- Add eggs one at a time, mixing until fully combined after each one. Add vanilla and mix until combined.
- Divide filling in cupcake liners, filling each one to almost full. Bake for 20-23 minutes. Turn off the oven and let the cheesecakes sit in the turned off oven for 5 minutes. This allows them to slowly cool down.
- Crack open the oven door and allow the cheesecakes to cool for 15 minutes. Remove cheesecakes from the oven and let them cool at room temperature for 20 minutes. Carefully remove them from the muffin tin and place them in an airtight container. Store them in the refrigerator to fully cool, or overnight.
Strawberry Champagne Whipped Cream
- Add champagne to a small saucepan. Bring to a simmer over medium heat and let it reduce until you have ¼ of champagne. Let it come to cool while you prepare the other ingredients.
- Add strawberries to a blender or food processer and blend until smooth. Add puree to a small saucepan and reduce and thicken over medium heat until 2 tablespoons are remaining. Sieve puree into a small bowl.
- Add heavy whipping cream, champagne reduction, strawberry puree, and powdered sugar to a large mixing bowl. Whip on high until stiff peaks form.
- Add one or two drops of pink or red food colouring if you want the whipped frosting to be more pink. Pipe frosting on top of each cheesecake. I used a Wilton 1M piping tip. Refrigerate until ready to serve.
Notes
- Use whichever kind of crust you prefer such as Oreo or shortbread.
- Instead of a strawberry whipped cream frosting, use raspberries.
- Make sure your cream cheese is at room temperature before starting this recipe.
- Beat cream cheese and sugar until completely smooth.
- Don't skip on boiling down the champagne. It needs to thicken before being added to other ingredients. If not boiled down, both the cheesecakes and the frosting would be too runny.
Did you try this recipe? Comment below to let me know ☺️