Mini Strawberry Cheesecake

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 2

Total Time 2 35

Servings mini cheesecakes

Calories 235kcal

Author Ellie Haley

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
¾ cup (150 grams) granulated sugar
2 large eggs room temperature
⅓ 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.

Nutrition