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“Paula Deen”
1hr 11mins
24 mini cheesecakes

Ingredients Nutrition

  • Crust
  • 2 14 cups crushed chocolate wafer cookies
  • 14 cup sugar
  • 12 cup butter, melted
  • 1 egg white, lightly beaten
  • Filling
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons strawberry extract
  • 2 large eggs
  • 12 cup sour cream
  • 2 tablespoons all-purpose flour
  • 12 teaspoon red food coloring (optional)
  • whipped cream
  • strawberry, heart cutouts


  1. Crust-preheat oven to 350°.
  2. In a small bowl, combine crushed cookies, sugar, melted butter, and egg white, stirring well.
  3. Press mixture into bottom and halfway up sides of 24 (2-inch) miniature cheesecake pans; bake for 8 minutes.
  4. Filling- in a large bowl, beat cream cheese, sugar, and strawberry extract on medium speed with a mixer until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in sour cream, flour, and food coloring.
  7. Spoon batter into prepared crusts, and bake for 16-18 minutes or until centers are set.
  8. Cool completely.
  9. Store, covered, in refrigerator up to 3 days.
  10. Garnish with whipped cream and strawberry heart cutouts, if desired.

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