Mini Strawberry Cheesecakes have a homemade graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce topping.

a mini strawberry cheesecake topped with strawberry sauce

Mini cheesecakes are always a hit! They are so much quicker to make than a normal cheesecake, but you don’t miss out on any of the taste or texture. These Mini Strawberry Cheesecakes are going to be my go-to dessert for summer gatherings.

a close up of a mini cheesecake with strawberry sauce

How to make creamy cheesecake:

I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.

  • Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
  • Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
  • Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
  • Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
a cheesecake with strawberry sauce surrounded by strawberries

Ingredients for Mini Strawberry Cheesecakes:

Ingredients for homemade graham cracker crust:

  • Graham Crackers. They need to be finely crushed. I always use a food processor to do this.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Granulated Sugar. We’ll use a small amount of sugar to sweeten up the graham cracker pie crust.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.

Ingredients for cheesecake filling:

  • Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
  • Granulated Sugar. This will add flavor and sweetness to the mini cheesecakes.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.

Ingredients for strawberry topping:

  • Strawberries. I used fresh strawberries, but thawed frozen strawberries would work as well.
  • Granulated Sugar. This will sweeten the strawberry sauce.
all of the ingredients needed for this recipe

How to make Mini Strawberry Cheesecakes:

HOMEMADE GRAHAM CRACKER CRUST

STEP 1: Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set it aside.

STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.

the graham cracker crust in a bowl

STEP 3: Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.

STEP 4: Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

CHEESECAKE FILLING

STEP 1: Turn the oven down to 300 degrees (F).

STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Don’t overmix or you’ll add too much air into the mixture.

STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.

STEP 4: Add the heavy cream and vanilla. Mix until fully combined.

the vanilla cheesecake filling in a bowl

STEP 5: Fill each liner up almost to the top. The cheesecakes won’t rise much, so you can fill them up most of the way.

STEP 6: Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.

STEP 7: Transfer cheesecakes to the fridge until ready to serve.

Strawberry Sauce Topping

STEP 1: Add the strawberries and sugar to a blender. Blend until smooth.

the strawberry sauce in a bowl

Mini Strawberry Cheesecake Assembly

STEP 1: When you are ready to serve the mini cheesecakes add your desired amount of strawberry sauce to the top of each cheesecake.

mini strawberry cheesecakes on top of a glass pan

Can I make Mini Strawberry Cheesecakes ahead of time?

Absolutely! BUT I would freeze or refrigerate the Mini Strawberry Cheesecakes before you add the strawberry sauce topping. You can remove the mini cheesecakes from the freezer about an hour before you are ready to serve and you can add the strawberry sauce before you serve.

a mini cheesecake surrounded by strawberries

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a strawberry cheesecake with a bite out of it

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looking down on a mini strawberry cheesecake

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5 from 2 votes

Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes have a homemade graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce topping.
Prep Time10 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, mini cheesecakes, mini strawberry cheesecakes, strawberry
Servings: 12 mini cheesecakes
Calories: 235kcal

Ingredients

For Graham Cracker Crust:

  • 6 sheets graham crackers crushed
  • pinch of salt
  • 1 1/2 tablespoons (18 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter melted

For Vanilla Cheesecake Filling:

  • 2 blocks (454 grams) cream cheese room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup (75 grams) heavy cream room temperature
  • 1 tablespoon vanilla extract

For Strawberry Sauce Topping:

  • 1 cup (167 grams) strawberries fresh or frozen
  • 1 tablespoon (11 grams) granulated sugar

Instructions

For Graham Cracker Crust:

  • Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
  • Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.
  • Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For Vanilla Cheesecake Filling:

  • Turn the oven down to 300 degrees (F).
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • Add the heavy cream and vanilla. Mix until fully combined.
  • Fill each liner up almost to the top.
  • Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
  • Transfer cheesecakes to the fridge until ready to serve.

For Strawberry Sauce Topping:

  • Combine the strawberries and sugar in a blender. Blend until smooth.

Mini Strawberry Cheesecake Assembly:

  • When you are ready to serve the mini cheesecakes add your desired amount of strawberry sauce to the top of each cheesecake.

Nutrition

Serving: 1mini cheesecake | Calories: 235kcal | Carbohydrates: 27g | Protein: 3.9g | Fat: 13.1g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 152mg | Potassium: 82mg | Fiber: 0.7g | Sugar: 17.6g | Calcium: 24mg | Iron: 11mg
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