Here’s a Mini Strawberry Cheesecakes recipe—creamy, perfectly portioned, and topped with fresh strawberry goodness 🍓🧁
Mini Strawberry Cheesecakes
Ingredients (Makes 12)
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
Strawberry Topping
- 1½ cups fresh or frozen strawberries, chopped
- 3 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Line a muffin tin with paper liners.
- Make Crust
- Mix graham crumbs, sugar, and melted butter.
- Press about 1½ tbsp into each liner.
- Bake 5 minutes, then cool slightly.
- Make Filling
- Beat cream cheese until smooth.
- Add sugar and mix until combined.
- Beat in eggs one at a time.
- Mix in vanilla and sour cream until just smooth.
- Fill & Bake
- Divide filling evenly over crusts (about ¾ full).
- Bake 18–22 minutes, until centers are just set.
- Cool
- Cool at room temperature, then refrigerate 2 hours minimum.
Strawberry Topping
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until berries soften.
- Stir in cornstarch slurry and cook until thickened.
- Cool completely before topping cheesecakes.
Serve
- Spoon strawberry topping over chilled cheesecakes.
- Garnish with fresh strawberries or whipped cream if desired.
Tips
- Don’t overmix—this prevents cracks.
- For no-bake mini cheesecakes, skip eggs and bake; chill filling instead.
- Freeze well (without topping) up to 2 months.
If you want, I can give you:
- No-bake mini strawberry cheesecakes
- Chocolate-dipped strawberry version
- Low-sugar or keto option
Just tell me 😊
