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Strawberry Mini Cheesecake Bites

These mini cheesecakes are made by blending cream cheese with sweetened strawberry preserves, then spooning the mixture onto flaky shortcrust pastry bases. Baked until lightly golden and set, they have a creamy, tart filling with a tender crust, and are visually bright pink and inviting.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shortcrust pastry preferably store-bought or homemade
  • 8 oz cream cheese softened at room temperature
  • 1/2 cup strawberry preserves preferably jarred, smooth
  • 1/4 cup granulated sugar adjust to taste
  • 1 teaspoon vanilla extract

Equipment

  • Mini muffin or tart molds
  • Mixing bowls
  • Whisk
  • Spoon or piping bag
  • Oven

Method
 

  1. Preheat your oven to 350°F (180°C) and line your mini muffin or tart molds with the pastry, pressing gently to fit the shape.
  2. In a mixing bowl, beat the softened cream cheese until smooth and creamy, using a whisk or hand mixer. This ensures a lacy, silky texture for the filling.
  3. Add the strawberry preserves, sugar, and vanilla extract to the cream cheese, then fold or beat until fully combined and smooth.
  4. Using a spoon or piping bag, evenly distribute the filling into each pastry-lined mold, filling almost to the top.
  5. Bake in the preheated oven for about 12-15 minutes, until the edges of the crust turn golden and the filling is just set.
  6. Remove the mini cheesecakes from the oven and allow to cool slightly; they will firm up as they cool but stay creamy and bright pink inside.
  7. Gently lift the bites from the molds, place on a serving tray, and enjoy fresh or chilled for a more refreshing treat.

Notes

For extra visual appeal, top with a small strawberry slice or a dollop of whipped cream before serving.