How to Make Perfect Strawberry shortcake mini cheesecakes

Strawberry shortcake mini cheesecakes. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Beat until combined, then one at a time, add the eggs and beat until just mixed, but don't overwork. Divide the filling between the cooled crusts.

Leave just a little to top of each glass if you like. Pipe the whipping cream on top. Top with a few bits of strawberry. You can have Strawberry shortcake mini cheesecakes using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Strawberry shortcake mini cheesecakes

1. Prepare of Crust.
2. It's 11 oz of Nilla wafers.
3. Prepare of 1/4 cup vanilla sugar.
4. Prepare 4 tbsp of unsalted butter (melted).
5. You need of Vanilla sugar.
6. You need of Vanilla bean (scraped).
7. Prepare 2 cups of granulated sugar.
8. Prepare of Batter.
9. It's 24 ounces of cream cheese.
10. It's 1 cup of heavy whipping cream.
11. Prepare 1 cup of vanilla sugar.
12. It's 2 tbsp of cornstarch.
13. You need 3 of eggs.
14. Prepare 1 tsp of vanilla extract.
15. You need 12 ounces of strawberries.
16. It's of Tip: make sure EVERYTHING is at room temperature!.

Add eggs, one at a time, mixing on low speed after. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Add the sour cream and vanilla extract. Beat on low speed until well combined.

Strawberry shortcake mini cheesecakes step by step

1. Put 2 cups of granulated sugar and a scraping of a vanilla bean into your food processor and let run for 5-10 minutes. Make sure and cover the top or you will have snow in your kitchen..
2. Using your food processor grind the Nilla wafers and vanilla sugar to crumbs. Add melted butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get the crumbs evenly distributed. Bake for 8 minutes at 350. When you pull your molds lower the oven temp to 315 degrees.
3. Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix again taste to make sure there's enough vanilla. Take your rinsed strawberries and pulse them in your food processor until chunky. Not too small. Add to your cheesecake batter. Mix until fully incorporated scraping when needed. Taste, add more strawberries if needed..
4. Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155.

Pulse graham crackers into fine crumbs using a food processor, high powered blender, or place in a large ziploc bag and crush with a rolling pin. Mix the cake batter at a low speed, until the cake batter is smooth and lump free. In a large bowl add the (softened) cream cheese to the strawberry puree and mix. Slowly mix the powdered sugar to cream cheese mixture and mix until light and fluffy. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to.