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Strawberry Cheesecakes

Course Sweets & Dessert
Author Kristine


For the strawberry sauce:

  • 1 cup frozen strawberries
  • 2 TBS maple syrup or honey
  • 3 TBS water

For the crust (optional):

  • 1 cup whole wheat graham cracker crumbs
  • 1 TBS meted butter
  • 1 tsp maple syrup

For the cheesecake filling:

  • 1 8 ounce package of cream cheese, softened
  • 4 TBS sour cream
  • 1/2 cup maple sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 TBS white whole wheat flour


  • Preheat oven to 325 degrees.

For the sauce:

  • In a small saucepan over medium heat, cook berries, syrup, and water until berries are soft and falling apart.
  • Puree with immersion blender until smooth.
  • Pour into an airtight jar and cool completely.

For the crust (if using):

  • In a small microwave safe bowl, melt better.
  • Stir in graham cracker crumbs and maple syrup and mix well.
  • Spoon crumbs into lined muffin cups and press into the bottom.
  • Bake crusts for 5 minutes.

For the filling:

  • In a medium bowl, mix cream cheese, sour cream, flour, and maple sugar.
  • Add egg and vanilla and mix until smooth.
  • Carefully spoon mixture over pre-baked graham cracker crusts, filling 2/3 full.
  • Once all of the cups are filled evenly, using a spoon drop 3-4 drops of strawberry sauce on the top of each cheesecake.
  • With a toothpick, gently swirl the strawberry sauce into the cream cheese mixture.
  • Bake for 18-20 minutes, rotating halfway through.
  • Cool on a wire rack.