Why You’ll Love This Recipe
These mini cheesecakes are rich, creamy, and perfectly portioned. They’re easy to make, bake faster than traditional cheesecake, and are topped with sweet strawberries for a refreshing finish. Ideal for make-ahead entertaining, these treats look elegant and taste indulgent while being surprisingly simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
For the cheesecake filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or heavy cream
For the topping:
- Fresh strawberries (sliced or whole)
- Optional: strawberry jam or glaze
Directions
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Spoon a small amount into each liner and press firmly to form the crust.
- Bake the crusts for 5 minutes, then remove and set aside.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until creamy and lump-free, but do not overmix.
- Spoon the filling over each crust, filling each cup nearly to the top.
- Bake for 16–20 minutes, or until the centers are set and slightly jiggly. Cool in the pan for 15 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours or until fully chilled.
- Once chilled, top each mini cheesecake with sliced strawberries. Optional: brush with a little strawberry jam or glaze for shine and extra sweetness.
- Serve cold and enjoy.
Servings and timing
This recipe makes 12 mini cheesecakes.
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 35 minutes
Variations
- Berry Mix: Top with a variety of berries like blueberries, raspberries, or blackberries.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the strawberries for a decadent touch.
- Lemon Twist: Add lemon zest to the cheesecake batter and top with lemon curd and strawberries.
- No-Bake Option: Use a no-bake cheesecake filling with gelatin and skip the oven entirely.
- Gluten-Free: Use gluten-free graham crackers or cookies for the crust.
Storage/Reheating
Store mini cheesecakes in an airtight container in the refrigerator for up to 4–5 days.
To freeze, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
These cheesecakes are best served chilled and do not require reheating.
FAQs
Can I use a different crust?
Yes, you can use crushed cookies like Oreos or digestive biscuits instead of graham crackers.
Can I make these without cupcake liners?
Yes, but liners make removal and serving much easier. If skipping liners, grease the muffin tin well and allow cheesecakes to cool fully before removing.
What kind of cream cheese should I use?
Use full-fat block cream cheese for best texture and flavor. Avoid whipped or spreadable varieties.
Can I use frozen strawberries?
Fresh strawberries are ideal for appearance and texture, but thawed frozen strawberries can work in a cooked topping or compote.
How do I prevent cracks?
Avoid overmixing the batter and don’t overbake. Let them cool gradually to prevent cracks.
Can I make these ahead of time?
Yes, they’re perfect for making a day in advance. Just add the strawberry topping before serving.
Do I need a water bath?
Not for mini cheesecakes. The small size allows them to bake evenly without one.
How do I know when they’re done?
The centers should look set with a slight jiggle. They’ll firm up more as they cool.
Can I make them in a mini muffin pan?
Yes, just reduce baking time to about 10–12 minutes and adjust crust and filling amounts accordingly.
What’s the best way to decorate them?
Top with strawberries, mint leaves, or a dusting of powdered sugar for a beautiful finish.
Conclusion
Mini Strawberry Cheesecakes are the perfect combination of elegance, flavor, and convenience. With their creamy texture, sweet strawberry topping, and easy-to-handle size, they make an ideal dessert for any gathering. Whether you’re serving them at a party or enjoying one as a personal treat, these little cheesecakes are sure to impress.
PrintMini Strawberry Cheesecakes
Mini Strawberry Cheesecakes are creamy, single-serving treats made with a graham cracker crust, rich cheesecake filling, and fresh strawberry topping. Perfect for parties, holidays, or make-ahead desserts, they’re as beautiful as they are delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Instructions
Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.,Mix graham cracker crumbs, sugar, and melted butter. Press about 1–1½ tbsp into each liner to form the crust.,Bake crusts for 5 minutes. Remove and let cool slightly.,In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until just combined—don’t overmix.,Spoon the batter into the liners, filling nearly to the top.,Bake for 16–20 minutes, until the centers are just set and slightly jiggly.,Cool in pan for 15 minutes, then transfer to a rack to cool completely. Refrigerate for at least 2 hours.,Top each cheesecake with sliced strawberries. Optionally, brush with warmed strawberry jam for a glossy finish.,Serve chilled.
Notes
Do not overmix the batter—this helps prevent cracks.,Use full-fat block cream cheese for the creamiest texture.,Add toppings just before serving for best appearance.,To freeze, wrap individual cheesecakes in plastic and store in a freezer bag up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
