Strawberry Cream Cheese Sugar Mini

It’s funny how certain recipes become family legends, isn’t it? For us, it’s these Strawberry Cream Cheese Sugar Minis. I stumbled upon a similar recipe years ago, tweaked it to perfection, and now, they’re requested at every family gathering, potluck, and even just a regular Tuesday night when we need a little sweet pick-me-up. Honestly, the first time I made them, I was just looking for something quick and easy to satisfy a sweet craving. Little did I know I was about to create a dessert that would be met with cheers every time it appeared. The kids adore them, my husband can’t resist sneaking a few straight from the fridge, and even my usually dessert-averse mother-in-law always asks for seconds. There’s something about the perfect balance of sweet, tangy, and creamy, all in a bite-sized package, that just makes everyone happy. If you’re looking for a guaranteed crowd-pleaser that’s surprisingly simple to make, look no further. These Strawberry Cream Cheese Sugar Minis are about to become your new go-to dessert.

Ingredients for Strawberry Cream Cheese Sugar Minis

Here’s what you’ll need to whip up a batch of these delightful mini treats. We’ve kept it simple, focusing on fresh, quality ingredients that really shine.

• For the Crust:
  • All-Purpose Flour: (2 cups) – Forms the base structure of our mini crusts, providing a tender and slightly chewy texture. Make sure to measure accurately for the best results!
  • Granulated Sugar: (1/2 cup) – Adds sweetness to the crust and helps it to achieve a lovely golden-brown color as it bakes.
  • Salt: (1/4 teaspoon) – Enhances the flavors of the other ingredients, especially the sweetness, and balances the overall taste.
  • Unsalted Butter, Cold and Cubed: (1 cup, 2 sticks) – The key to a flaky and tender crust! Cold butter creates steam during baking, resulting in those desirable layers. Using unsalted butter allows you to control the salt content precisely.
  • Ice Water: (4-6 tablespoons) – Used to bring the dough together. Ice water keeps the butter cold, which is crucial for flakiness. Add it gradually until the dough just comes together.
• For the Cream Cheese Filling:
  • Cream Cheese, Softened: (8 ounces, 1 package) – The star of the filling! Cream cheese provides a rich, tangy, and creamy base. Ensure it’s properly softened to avoid lumps in your filling. Full-fat cream cheese will give the best flavor and texture.
  • Granulated Sugar: (3/4 cup) – Sweetens the cream cheese filling and balances the tanginess of the cream cheese.
  • Egg: (1 large) – Binds the filling ingredients together and adds richness and structure. Use a large egg for consistency.
  • Vanilla Extract: (1 teaspoon) – Enhances the sweetness and adds a warm, aromatic flavor to the filling. Pure vanilla extract is recommended for the best taste.
  • Lemon Juice: (1 tablespoon) – Adds a touch of brightness and acidity that cuts through the richness of the cream cheese and complements the strawberries beautifully. Freshly squeezed lemon juice is always preferred.
• For the Strawberry Topping:
  • Fresh Strawberries, Hulled and Sliced: (1 pound) – The vibrant, juicy star of the topping! Fresh strawberries provide sweetness, a burst of flavor, and beautiful color. Choose ripe, red strawberries for the best taste and appearance.
  • Granulated Sugar: (2 tablespoons) – Enhances the natural sweetness of the strawberries and helps to draw out their juices, creating a slightly syrupy topping.
  • Cornstarch: (1 tablespoon) – Thickens the strawberry juices as they bake, preventing the topping from becoming too watery and ensuring a lovely glaze-like consistency.
  • Lemon Juice: (1 teaspoon) – Brightens the strawberry flavor and adds a touch of tartness to balance the sweetness.

Instructions: Baking Your Strawberry Cream Cheese Sugar Minis

Let’s get baking! Follow these step-by-step instructions to create your own batch of irresistible Strawberry Cream Cheese Sugar Minis. Don’t be intimidated; while they look impressive, they are surprisingly straightforward to make. We’ll break down each stage to ensure success, from creating the perfect flaky crust to assembling the delicious filling and topping.

1. Prepare the Crust Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. This ensures the dry ingredients are evenly distributed before adding the butter. Even distribution is key for consistent texture in the final crust.
2. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal here is to keep the butter cold and in small pieces. These pieces of cold butter will create pockets of steam during baking, resulting in a flaky crust. If you’re using your fingertips, work quickly to prevent the butter from melting due to the warmth of your hands.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue mixing until the dough just comes together and forms a shaggy ball. Be careful not to overmix. Overmixing can develop the gluten in the flour, leading to a tough crust. The dough should be slightly moist but not sticky. You might need slightly more or less ice water depending on the humidity and the dryness of your flour.
4. Form Dough Discs and Chill: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough is crucial. It allows the gluten to relax, making the dough easier to roll out, and it also firms up the butter, which is essential for flakiness. If chilling for longer than 30 minutes, you may need to let the dough sit at room temperature for a few minutes before rolling it out to soften it slightly.
5. Prepare the Cream Cheese Filling: While the dough is chilling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure the cream cheese is truly softened to avoid lumps and ensure a smooth filling.
6. Add Sugar and Egg: Gradually add the granulated sugar to the cream cheese, beating until well combined and smooth. Beat in the egg until just incorporated. Be careful not to overmix at this stage. Overmixing after adding the egg can incorporate too much air and potentially cause the filling to puff up too much and then deflate during baking.
7. Stir in Vanilla and Lemon Juice: Stir in the vanilla extract and lemon juice until just combined. Set the filling aside while you prepare the crusts and strawberry topping.
8. Prepare the Strawberry Topping: In a separate bowl, gently toss the sliced fresh strawberries with granulated sugar, cornstarch, and lemon juice. The sugar will help draw out the juices from the strawberries, and the cornstarch will thicken those juices during baking to create a lovely glaze. The lemon juice adds brightness and complements the strawberry flavor. Let the strawberries sit for about 10-15 minutes while you preheat the oven and roll out the crust. This allows the sugar to macerate the strawberries slightly and release their juices.
9. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper liners. Greasing or lining the muffin tin will prevent the mini pies from sticking and make removal easier.
10. Roll Out the Dough: On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a knife to cut out circles of dough. You should get about 6 circles from each disc, for a total of 12. If you don’t have a cookie cutter, you can use a bowl or lid as a guide and cut around it with a knife. Reroll any scraps to get as many circles as possible.
11. Assemble the Mini Pies: Gently press each dough circle into the bottom and up the sides of a muffin cup, forming mini pie crusts. Make sure the crust fits snugly into the muffin cup and extends slightly above the rim.
12. Fill with Cream Cheese Filling: Spoon about 2 tablespoons of the cream cheese filling into each mini crust. Distribute the filling evenly among all the crusts.
13. Top with Strawberry Mixture: Spoon the strawberry mixture over the cream cheese filling in each mini pie. Try to distribute the strawberries and their juices evenly. Don’t overcrowd the mini pies, as this can prevent them from baking evenly.
14. Bake: Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is set. The baking time may vary slightly depending on your oven. The edges of the crust should be nicely browned, and the filling should be set and not jiggly.
15. Cool and Serve: Let the mini pies cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. Cooling them slightly in the muffin tin helps them to set up a bit more before transferring. Allowing them to cool completely will prevent them from falling apart and will also enhance their flavor.
16. Optional Glaze (for extra shine and sweetness): While they are cooling, you can make a simple glaze by whisking together powdered sugar with a little milk or lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled mini pies for an extra touch of sweetness and visual appeal.
17. Enjoy! Once cooled, these Strawberry Cream Cheese Sugar Minis are ready to be devoured! They are delicious served at room temperature or chilled from the refrigerator.

Nutrition Facts for Strawberry Cream Cheese Sugar Minis

(Per Serving – approximately 1 mini pie)

• Servings: 12
• Calories: Approximately 250 kcal
• Total Fat: 14g

Please note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities.

Preparation Time for Strawberry Cream Cheese Sugar Minis

• Prep Time: 45 minutes (includes dough chilling time)
• Cook Time: 20-25 minutes
• Total Time: Approximately 1 hour 10 minutes (plus cooling time)

This recipe is moderately quick to prepare, especially considering the delicious results. The chilling time for the dough is crucial for achieving the desired texture, so factor that into your planning. Hands-on prep time is actually quite short, making it manageable even on a busy day.

How to Serve Strawberry Cream Cheese Sugar Minis

These versatile mini desserts are perfect for a variety of occasions. Here are some delightful ways to serve them:

• Classic Dessert: Serve them as is! They are perfectly delicious on their own, showcasing the wonderful flavors of strawberry and cream cheese.
• With a Dollop of Whipped Cream: A light and airy dollop of freshly whipped cream enhances the creamy texture and adds a touch of elegance.
• Alongside Vanilla Ice Cream: For a more indulgent treat, serve warm or cooled mini pies with a scoop of creamy vanilla ice cream. The contrast of warm pie and cold ice cream is divine.
• With a Berry Coulis: Drizzle a vibrant berry coulis (a thin fruit sauce) over the mini pies for an extra burst of berry flavor and a beautiful presentation. Raspberry or blueberry coulis would be particularly lovely.
• Garnished with Fresh Mint: A sprig of fresh mint adds a pop of color and a refreshing aroma.
• For Brunch or Afternoon Tea: These mini pies are a sophisticated and delightful addition to a brunch spread or afternoon tea party.
• Picnics and Potlucks: Their portability and individual servings make them ideal for picnics, potlucks, and outdoor gatherings.
• Kid-Friendly Dessert: Children absolutely love these mini pies! They are perfectly sized for little hands and are a guaranteed hit at kids’ parties or family dinners.
• Holiday Dessert: While perfect for summer with fresh strawberries, these can also be adapted for other seasons by using different fruits like blueberries, raspberries, or even apples and cinnamon in the fall.

Additional Tips for Perfect Strawberry Cream Cheese Sugar Minis

To ensure your Strawberry Cream Cheese Sugar Minis are a resounding success, here are some helpful tips and tricks:

1. Use Cold Butter and Ice Water: This is crucial for achieving a flaky crust. Cold butter prevents gluten development and creates steam pockets during baking, resulting in layers of flakiness. Ice water also helps keep the butter cold.
2. Don’t Overmix the Dough: Overmixing develops gluten, which will make the crust tough. Mix just until the dough comes together. A shaggy dough is perfectly fine.
3. Chill the Dough Properly: Chilling the dough is not skippable! It allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing shrinkage during baking.
4. Soften Cream Cheese Properly: Ensure your cream cheese is properly softened to room temperature before beating it. This will prevent lumps in the filling and result in a smooth, creamy texture. However, don’t let it get too soft, or it might become runny.
5. Don’t Overfill the Mini Pies: Overfilling can cause the filling to spill over during baking, making a mess and potentially preventing the crust from baking properly. Stick to the recommended amount of filling.
6. Adjust Sugar to Strawberry Sweetness: If your strawberries are particularly sweet, you may want to slightly reduce the amount of sugar in the strawberry topping. Taste your strawberries before adding sugar and adjust accordingly.
7. Use Parchment Paper for Easy Removal: For extra easy removal, you can cut small squares of parchment paper and press them into the muffin tin cups before adding the crust. This creates little parchment “handles” that you can use to lift the mini pies out.
8. Make Ahead and Storage: You can make the crust dough ahead of time and store it in the refrigerator for up to 2 days, or freeze it for up to 2 months. The baked mini pies can be stored in an airtight container in the refrigerator for up to 3 days. They are also delicious cold straight from the fridge!

Frequently Asked Questions (FAQ) about Strawberry Cream Cheese Sugar Minis

Here are some common questions you might have when making these delightful mini desserts:

Q1: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Make sure to thaw them completely and drain off any excess liquid before using them in the topping. You might need to slightly increase the cornstarch to compensate for the extra moisture from frozen strawberries.

Q2: Can I make these mini pies gluten-free?
A: Yes, you can make these gluten-free by using a gluten-free all-purpose flour blend in the crust. Ensure the blend is designed for baking and follow the recipe instructions as written. Gluten-free crusts can sometimes be a bit more delicate, so handle them with care.

Q3: Can I make these ahead of time?
A: Absolutely! You can make the crust dough up to 2 days ahead and store it in the refrigerator. You can also bake the mini pies a day ahead and store them in the refrigerator in an airtight container. They taste great cold or at room temperature.

Q4: Can I freeze these mini pies after baking?
A: Yes, you can freeze baked Strawberry Cream Cheese Sugar Minis. Allow them to cool completely, then freeze them individually on a baking sheet until solid. Once frozen, transfer them to an airtight freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator before serving.

Q5: My crust is shrinking while baking, what did I do wrong?
A: Crust shrinkage is often caused by dough that wasn’t chilled enough or dough that was overworked. Make sure to chill the dough for the recommended time and avoid overmixing. Also, when pressing the dough into the muffin tin, avoid stretching it too much, as this can cause it to shrink back during baking.

Q6: My cream cheese filling cracked on top, is that normal?
A: Some slight cracking in the cream cheese filling is normal, especially if the oven temperature is a bit too high. It won’t affect the taste. To minimize cracking, ensure your oven temperature is accurate and don’t overbake the mini pies.

Q7: Can I use a different fruit filling?
A: Yes, you can easily adapt this recipe with other fruits! Blueberries, raspberries, blackberries, or even a mix of berries would work beautifully. You could also use apples or peaches in the fall, adjusting the spices and sweetness as needed.

Q8: How do I know when the mini pies are done?
A: The mini pies are done when the crusts are golden brown and the cream cheese filling is set (it should not be jiggly). The strawberry topping will be bubbly and slightly thickened. A toothpick inserted into the cream cheese filling should come out mostly clean.

These Strawberry Cream Cheese Sugar Minis are truly a delightful treat that are sure to impress. With their perfect balance of sweet, creamy, and fruity flavors, they are ideal for any occasion and are guaranteed to be a crowd-pleaser. Happy baking!

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