Mini Strawberry Champagne Cheesecakes

A mini cheesecake with a strawberry beside it. More mini cheesecakes are in the background.

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.

Course Dessert

Cuisine North American

Prep Time 35

Cook Time 25

cooling down time 20

Servings -14 servings

Calories 391kcal

Author Nina

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.

Nutrition