Cheesecakes with White Chocolate and Homemade Strawberry Syrup

Cheesecakes with White Chocolate and  Homemade Strawberry Syrup
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These mini cheesecakes are inspired by one of my best friends. Her favorite cheesecake is with white chocolate and strawberry syrup on top. Recently we had a girl’s night out and I made these mini cheesecakes for her and my girlfriends. They loved the sweet surprise so much. I got many compliments about the flavor and texture of the cheesecakes, so that is why I decided to share the recipe with you.

Cheesecakes with White Chocolate and  Homemade Strawberry Syrup

Equipment

  • A food processor – you may need one to make the crust for the cheesecakes. I use a small blender to make the crust but don’t worry if you don’t have one. An easy way to crush graham crackers is to put them in a Ziplock bag and hit them with a rolling pin or something heavy. Then transfer the crumbs into a bowl and mix them up with the melted butter.
  • A mixer – to prepare the cheesecake mixture you are going to need a hand or stand mixer. You can also use and regular whisk.
  • Measuring cups and spoons – they are essential for any baking recipe.
  • A mixing bowl – any mixing bowl that is deep enough and mixer friendly will do. I used a glass bowl.
  • A muffin pan with 12 nests – Line each nest with parchment paper or spray with nonstick spray before you pour the cheesecake batter in the nests.
  • Oven mitts  – to protect your hands from the high temperatures and the hot oven.
  • An ice cream or a cookie scoop to transfer the cheesecake batter to the muffin nests. This is the cookie scoop I used.

Please Note: The links provided in this blog post are not affiliated with any brand. There is no benefit for me if you purchase from that link. I’m just sharing what I used to prepare the recipe because I think that it might be helpful.

Cheesecakes with White Chocolate and  Homemade Strawberry Syrup

How To Melt Chocolate?

I usually create a water bath to melt the chocolate. This means that I put a pot of water underneath the bowl with the chocolate. I heat up the pot until the water inside starts simmer an turn off the heat. I stir the chocolate until it is fully melted. Do not allow the water to start boiling because it might ruin the chocolate.

You can also melt the chocolate in the microwave. Put your chocolate in a microwave safe bowl and heat it for about a minute on high. Stop the microwave and stir it occasionally (every 15 seconds) so it doesn’t burn.

Cheesecakes with White Chocolate and Homemade Strawberry Syrup

Helpful tips about making the mini cheesecakes

Bring the cream cheese to room temperature before you start. It has to be soft in order to achieve a smooth cheesecake mixture.

Cool off the melted chocolate before you add it to the cheesecake mixture. If you add it while it is still hot it might cook the eggs and ruin the texture of the cheesecakes.

Do not overmix your cheesecake batter. If you mix for too long you will incorporate too much air into the mixture. This will cause the cheesecake to rise too high in the oven and then have cracks and dips in the middle. I overmixed my batter because of filming and attempting to catch the action from different angles. That is why my cheesecakes have dips. They were still very delicious.

Do not overbake the cheesecakes. Take them out the minute they set around the edges. The middle should be jiggly. Cool them off for at least 30 minutes before you put them in the fridge.

The longer you chill the cheesecake the better it is going to taste. I recommend making it ahead of time and refrigerate overnight for best results.

Mini Cheesecakes with White Chocolate and Homemade Strawberry Syrup

Prep Time30 minutes
Cook Time30 minutes
Cool down2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: butter, cheesecake, cream cheese, Graham crackers, sour cream, Strawberry, white chocolate
Servings: 12

Ingredients

For the graham cracker crust

  • 1 ½ cup crushed graham cracker crumbs 9 sheets or one sleeve
  • ¼ cup melted butter

For the cheesecake

  • 16 oz cream cheese
  • cup powdered sugar
  • 2 large eggs
  • 6 oz white chocolate I used Lindt
  • ¼ cup sour cream
  • 1 tsp vanilla extract

For the strawberry sauce

  • 1 lb fresh strawberries or frozen
  • 1 Tbsp corn starch
  • 2 Tbsp water
  • ¼ cup sugar
  • 1 Tbsp freshly squeezed lemon juice

Instructions

To make the graham cracker crust

  • Preheat the oven to 350F. Line a muffin tin with paper liners (optional). You can skip the liners and spray some nonstick cooking spray.
  • Use a food processor or blender to crush the graham crackers to crumbs. Add the melted butter and blend one more time until you have a wet sand consistency.
  • Add a heaping tablespoon of the graham cracker mixture in each of the muffin tin nests. Firmly press the mixture down to the bottom of the tin.
    Cheesecake crust before baking
  • Bake the crust for 5 minutes.

To make the cheesecake mixture

  • Melt the white chocolate and allow it to cool down for few minutes. Read the blog post for detailed steps on how to do that.
  • In a mixing bowl add the softened cream cheese and the powdered sugar. Use a hand or a stand mixer to beat them together. Start mixing on low and gradually increase the speed to prevent a big sugar mess.
  • Add one egg at a time to the cream cheese mixture. Beat until incorporated.
  • Then add the melted white chocolate, sour cream and vanilla. Beat until smooth.
  • Use an ice cream scoop to fill the muffin tin nests with cheesecake mixture. Divide the mixture evenly between the 12 nests.
    Transferring the cheesecake mixture to the muffin nests
  • Bake for 20 minutes or until the edges are set and the centers are jiggly.
  • Cool off for at least 2 hours in the refrigerator. Best overnight.

To prepare the strawberry syrup topping

  • In a pan add one pound of fresh (or frozen) strawberries. Stems and leaves removed.
  • To the same pan add the cornstarch, water, and sugar. Heat to medium high and stir until the strawberries fall apart and the sugar is dissolved. You can mash the strawberries or leave them whole. Then add the lemon juice. Stir and remove from the heat.
  • For extra smooth strawberry syrup you can blend and strain the mixture. I like my syrup a bit chunky.
  • Cool off the syrup completely (in the refrigerator).
  • Serve the chilled cheesecake with a drizzle of the strawberry syrup. Store any leftovers in the refrigerator for 4-5 days.

Notes

Don’t worry if you get cracks on your mini cheesecakes. The reason for cracks and dips may be overmixing or overbaking. The batter had too much air which caused the cheesecakes to expand in the oven. When you take them out of the oven they might have dips in the middle. Cracks and dips are not going to change the taste of the desert.
Cheesecakes with White Chocolate and  Homemade Strawberry Syrup

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