Question 1

I have fresh strawberries. Can I make these cheesecakes with those instead of strawberry jam?

Accepted Answer

Yes, I tested this recipe with fresh strawberries and strawberry jam, and it does work with fresh strawberries if you increase the sugar, but the flavor is a little lighter. See the recipe notes for details on that substitution, or use those strawberries to make a small batch of homemade strawberry jam!

Question 2

What can I top these strawberry cheesecakes with?

Accepted Answer

I added a few dollops of vanilla bean whipped cream to the strawberry cheesecakes without extra jam swirled on top, but you could also top these with a drizzle of strawberry syrup or another spoonful of strawberry jam.

Question 3

Can I use vanilla extract instead of vanilla bean paste?

Accepted Answer

Yes, in most cases, there is a 1:1 ratio for substituting vanilla extract for vanilla bean paste. Some brands of vanilla bean paste are more concentrated than others, though, so it's best to look at the label on your bottle of vanilla bean paste to double check!

Question 4

How do I store these? Can I freeze them?

Accepted Answer

Yes, I usually keep them in the fridge in an airtight container for up to a week, but mini cheesecakes freeze beautifully. Simply place them in a single layer in an airtight container (I usually use zipper top freezer bags), and freeze for up to six months. The day before serving, transfer the container to the fridge and let thaw overnight. The cheesecakes should be fully thawed in about 12-16 hours, depending on your fridge.

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