1. Prepare the Crust:

Begin by preheating your oven to 350ºF. Line a 12-cup muffin pan with paper liners and set it aside—there’s no need to grease the muffin pan. In a medium bowl, combine the crushed shortbread cookies and granulated sugar. Stir to mix, then pour in the melted butter. Stir until the mixture is evenly moistened. Divide the mixture between the 12 muffin cups, about 1 tablespoon per cup. Press the crumbs down firmly with your fingers or a spoon to create an even layer. Bake at 350ºF for 5-7 minutes, or until the edges of the crust turn lightly brown. Once baked, remove the pan from the oven and reduce the temperature to 325ºF. Set the crusts aside while you make the cheesecake filling.

2. Make the Cheesecake Filling:

Using a stand mixer with a paddle attachment, beat the cream cheese on medium speed until smooth and fluffy. Add the sour cream and mix until fully incorporated. Add the granulated sugar and continue to beat until combined. Scrape down the sides and bottom of the bowl to ensure everything is mixed evenly. Stir in the vanilla extract and lemon juice. Taste the filling and adjust the flavor if needed, adding more lemon juice for tang or vanilla extract for warmth. Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl again to ensure everything is well mixed.

3. Fill the Muffin Cups:

Once the cheesecake filling is ready, divide the batter evenly between the 12 muffin cups, filling each about 3/4 full. Smooth the tops of each with a spatula. Bake the mini cheesecakes at 325ºF for 18-20 minutes, or until they are puffed up and jiggle slightly when touched. The tops should not be browned, and the centers should still have a slight wobble. When done, turn off the oven and leave the door slightly ajar, allowing the cheesecakes to cool in the oven for 30 minutes. This helps prevent cracking.

4. Cool and Chill:

After the cheesecakes have cooled in the oven, remove them and allow them to cool completely at room temperature. Once they have cooled, transfer them to the fridge and chill for at least 5 hours, or preferably overnight. The centers will sink slightly as they cool, leaving a small well perfect for the strawberry topping.

5. Make the Strawberry Sauce:

In a small saucepan, combine the strawberries, sugar, lemon juice, and kosher salt. Heat over medium to medium-high heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to low and simmer for 20-25 minutes, or until the strawberries break down and the syrup thickens. Stir occasionally and break up any large strawberry pieces with a spoon. When the sauce reaches the desired thickness, remove it from the heat and allow it to cool completely. Transfer the sauce to a container and refrigerate until ready to serve. As the sauce chills, it will thicken further.

6. Assemble the Mini Cheesecakes:

Once the mini cheesecakes are fully chilled, carefully peel off the paper liners. Top each cheesecake with a spoonful of the strawberry sauce. You can drizzle the sauce over the top or create a well in the center and pour it in. Serve immediately or store in the fridge until ready to serve.