The Chew: Mini Strawberry Shortcake Cheesecakes Recipe

The Chew: Mini Strawberry Shortcake Cheesecakes

While in Walt Disney World in Orlando, Florida for the International Food and Wine Festival, Clinton Kelly showed his favorite daytime TV co-hosts how to make a deliciously sweet bite-sized dessert! His Mini Strawberry Shortcake Cheesecakes are even easier to put together than you would expect, which means whether you need to bring a dish to a party or just want to surprise your loved ones with a tasty treat, this is just the recipe for you! Clinton showed just how easy it is to make saltine cracker crusts and a creamy cheesecake filling, of course, not forgetting that strawberry filling!

To get the recipe, click next page!

The Chew: Mini Strawberry Shortcake Cheesecakes Recipe Ingredients

• 9 tbsp butter – melted
• 1 1/2 C saltine crackers
• 2 tbsp sugar

For the Strawberry Filling:

• 2 blocks cream cheese – softened, 8-oz each
• 1 tbsp flour
• 2 large eggs
• 1/2 C whipped cream
• 1 quart strawberries – pureed
• 1/2 C sugar
• 1 tsp vanilla
• 6 whole strawberries – to garnish

The Chew: Mini Strawberry Shortcake Cheesecakes Recipe Directions

1. Preheat the oven to 350 degrees
2. Line a 12-cup cupcake tin with cupcake liners
3. In the bowl of a food processor, add the butter, saltine crackers, and sugar
4. Pulse until the crumbs start to come together
5. Divide the mixture between the muffin liners, pressing into the bottom of each to make a crust
6. Bake for 8-10 minutes until golden brown
7. Remove from the oven and let cool completely
8. Clean out the food processor bowl, then add the strawberries and puree until smooth and set aside
9. Remove 1/3 C of the pureed strawberry mixture
10. In the bowl of a stand mixer, add the cream cheese and beat for about 4 minutes, until light and fluffy
11. Add the flour and sugar, then beat until incorporated
12. Add the vanilla and 1/3 C of the strawberry puree
13. Beat until combined, then one at a time, add the eggs and beat until just mixed, but don’t overwork
14. Divide the filling between the cooled crusts
15. Drizzle 1-2 tbsp of the strawberry puree on top of each cheesecake and swirl with a skewer
16. Bake for 15-20 minutes, until the cheesecakes are set
17. Remove to a baking rack to cool, then store in the fridge until set
18. When ready to serve, top with whipped cream and a strawberry