Mini Strawberry Cheesecake has a homemade graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce topping. They are a perfect portion sizes and a great dessert to serve to a crowd!
Mini cheesecakes are always a hit! They are so much quicker to make than a normal cheesecake recipe, but you don't miss out on any of the taste or texture. Mini Strawberry Cheesecake are going to be my go-to dessert for spring or summer gatherings. The cinnamon sugar swirl in these Mini Cinnamon Roll Cheesecakes make them another favorite of mine!
If you're looking for more delicious cheesecake recipes check out this Strawberry Crunch Cheesecake, Mini Burnt Cheesecakes, or Mini Lemon Cheesecakes.
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Why You'll Love This Recipe
- The mini cheesecakes are much quicker than a traditional cheesecake without lacking any of the flavor. Just like this San Sebastian Cheesecake!
- The combination of the sweet strawberry sauce pairs perfectly with the rich and creamy cheesecakes. The same way tart cherries pair perfectly with the rich chocolate in these Cherry Brownies!
- They are the most adorable little desserts. These Mini Chocolate Chip Cookies are just as cute and tasty.
- The mini strawberry cheesecakes are the perfect portion size and they seem fancy but are simple and straight forward to make.
Ingredients
Ingredients Notes
- The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Strawberries. I used fresh strawberries, but thawed frozen strawberries would work as well. Fresh strawberries are also featured in this Strawberry Scones Recipe.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The strawberries can be swapped out with any other berries in equal proportions to change the flavor of the sauce.
- You can stir diced strawberries into the cheesecake batter to add more texture to the baked cheesecakes.
- You can use gluten free graham crackers to makes these cheesecakes gluten free.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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.
STEP 3: Use the bottom of a clean cup to firmly press about 1-1 ½ 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.
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.
Assembly
STEP 1: When you are ready to serve the mini cheesecakes add your desired amount of strawberry sauce to the top of each baked cheesecake.
Expert Baking Tips
- 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 cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Recipe FAQs
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the mini strawberry cheesecakes, but the texture will be off.
It does! With this cheesecake I recommend freezing the cake before adding the strawberry sauce.
Absolutely! BUT I would freeze or refrigerate the Mini Strawberry Cheesecake 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.
Room Temperature: The cheesecakes shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the Mini Strawberry Cheesecake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Mini Strawberry Cheesecake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Strawberry Cheesecake
Ingredients
For Graham Cracker Crust:
- 6 sheets graham crackers crushed
- pinch of salt
- 1 ½ tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
For Vanilla Cheesecake Filling:
- 2 blocks (454 grams) cream cheese room temperature
- Âľ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- â…“ 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 ½ 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.
Notes
- 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 cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Â
Sam Clark says
These are incredibLe! The recipe is so easy to Follow and we loved these little treats! Perfect to enjoy if you’re watching portions or Heading out the Door!