Irresistible Mini Strawberry Cheesecake Recipe

Introduction

This irresistible mini strawberry cheesecake recipe is simple and delicious, perfect for parties or individual treats. With a creamy filling and fresh strawberry topping, these mini desserts are sure to impress. For another fruity dessert option, try this Strawberry Chocolate Mousse Cake Recipe. These easy cheesecakes require no baking and come together quickly for a delightful sweet treat.

Ingredients

These creamy, perfectly portioned cheesecakes feature a buttery crust, velvety smooth filling, and a vibrant strawberry topping that bursts with fresh fruit flavor.

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup quartered strawberries

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: These Irresistible Mini Strawberry Cheesecakes are ready in about 25% less time than traditional full-sized cheesecake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix with melted butter and a tablespoon of sugar until the texture resembles wet sand.

Press the mixture firmly into the bottom of lined muffin tins. Use a small glass or measuring cup to compact it evenly for a stable base.

Step 2 — Make the Cheesecake Filling

Beat softened cream cheese with granulated sugar until smooth and lump-free. Add room-temperature eggs one at a time, mixing just until incorporated.

Fold in vanilla extract and a touch of sour cream for extra creaminess. Avoid overmixing to prevent air bubbles in your Irresistible Mini Strawberry Cheesecake.

Step 3 — Fill the Cups and Bake

Spoon the cheesecake filling over the crusts, filling each cup about ¾ full. Tap the pan gently on the counter to release any trapped air bubbles.

Bake at 325°F (163°C) for 18–22 minutes. The edges should be set, but the centers will still jiggle slightly when shaken.

Step 4 — Cool Gradually

Turn off the oven and crack the door open. Let the cheesecakes cool inside for 1 hour to prevent cracking from sudden temperature changes.

Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight until firm.

Step 5 — Prepare the Strawberry Topping

Slice fresh strawberries and toss with a spoonful of sugar. Let them macerate for 15–20 minutes to release their natural juices.

For a glossy finish, simmer a few strawberries with sugar and a splash of lemon juice until syrupy, then strain and cool.

Step 6 — Assemble and Serve

Top each chilled mini cheesecake with macerated strawberries and a drizzle of reduced syrup. Garnish with mint leaves if desired.

Serve immediately or keep refrigerated. These Irresistible Mini Strawberry Cheesecakes are best enjoyed within 3 days for optimal freshness.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	22g
Fat	20g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining creamy texture with a tangy flavor profile
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty undertones
• Coconut cream dairy-free option — Delivers rich, tropical notes perfect for vegan versions
• Monk fruit sweetener — Provides sugar-free sweetness without affecting the strawberry flavor
• Reduced-sodium graham crackers — Lowers sodium content while keeping classic cheesecake crust taste
• Fresh strawberry puree instead of preserves — Cuts added sugars while intensifying natural berry flavor
• Silken tofu protein boost — Adds plant-based protein with minimal impact on the creamy texture
• Oat flour gluten-free alternative — Offers mild, neutral flavor for those avoiding wheat products

Serving Suggestions

• Pair with a chilled glass of Moscato or a sparkling rosé to complement the sweet berry flavors.
• Serve alongside fresh mint tea or iced coffee for a delightful brunch or afternoon treat.
• Create a dessert platter with other mini desserts like chocolate truffles or lemon bars for variety.
• Offer with a dollop of whipped cream and a drizzle of chocolate or caramel sauce for extra indulgence.
• Perfect for romantic dinners, bridal showers, or as a sweet ending to a summer barbecue.
• Garnish with a fresh strawberry slice and a sprig of mint on each cheesecake for an elegant presentation.

These Irresistible Mini Strawberry Cheesecakes are versatile enough for any occasion, from casual gatherings to formal events. Their individual serving size makes them easy to plate and share, ensuring every guest enjoys a perfectly portioned dessert.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese. Fix: Let it soften completely at room temperature for a smooth, lump-free filling.
• Mistake: Overmixing the batter. Fix: Mix just until combined to prevent incorporating excess air, which can cause cracking.
• Mistake: Skipping the water bath. Fix: Bake your mini cheesecakes in a pan with hot water to ensure gentle, even cooking.
• Mistake: Using watery strawberries for topping. Fix: Pat fresh berries dry or use a reduced jam glaze to avoid a soggy finish.
• Mistake: Not letting the crust set. Fix: Firmly press the crust into the liners and pre-bake it briefly for a stable base.
• Mistake: Opening the oven door early. Fix: Resist peeking until the minimum bake time is up to prevent sudden temperature drops.
• Mistake: Chilling for too short a time. Fix: Refrigerate for at least 4 hours, or ideally overnight, for the perfect firm yet creamy texture.
• Mistake: Over-sweetening the filling. Fix: Balance the sugar with a touch of lemon juice or zest to enhance the strawberry flavor.
• Mistake: Rushing the cooling process. Fix: Let the cheesecakes cool gradually in the turned-off oven with the door slightly ajar.

Storing Tips

• Fridge: Store your Irresistible Mini Strawberry Cheesecake in an airtight container in the refrigerator for up to 5 days. Ensure they are properly chilled at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap each mini cheesecake tightly in plastic wrap and place in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: These cheesecakes are best served chilled. If you prefer a slightly softer texture, let them sit at room temperature for 15-20 minutes before serving. Do not microwave as this can compromise the texture.

Proper storage is key to maintaining the delicious quality of your Irresistible Mini Strawberry Cheesecake. Always use clean, airtight containers to protect them from absorbing other food odors.

Conclusion

We hope you enjoy making and eating this Irresistible Mini Strawberry Cheesecake! If you love strawberry desserts, try our Strawberry Cheesecake Crunch Bites Recipe or Easy Strawberry Tres Leches Cake Recipe next. Don’t forget to rate this recipe and leave a comment. Subscribe for more delicious treats!

Print

Irresistible Mini Strawberry Cheesecake

Print Recipe

These Mini Strawberry Cheesecakes are creamy, delicious, and full of fresh strawberries! The perfect mini dessert to celebrate strawberry season with a buttery graham cracker crust, smooth cream cheese filling, and a fresh strawberry topping.

• Total Time: 2 hours 40 minutes (including chilling time)
• Yield: 12 mini cheesecakes 1x

Ingredients

Scale 1x2x3x

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup quartered strawberries

Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter until combined. Press mixture into the bottom of a regular-sized muffin pan to form crusts.
3. In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and flour, mixing well.
4. Add sour cream and vanilla extract, mixing until combined.
5. Add eggs one at a time, beating just until combined after each addition.
6. Pour cream cheese filling over crusts in muffin pan.
7. Bake for 18-20 minutes or until centers are almost set.
8. Cool cheesecakes in pan for 10 minutes, then remove and cool completely on a wire rack.
9. For the strawberry topping, combine chopped strawberries, 3/4 cup sugar, cornstarch, and vanilla extract in a saucepan.
10. Cook over medium heat, stirring constantly until mixture thickens and becomes clear.
11. Remove from heat and stir in quartered strawberries.
12. Spoon strawberry topping over cooled mini cheesecakes.
13. Refrigerate for at least 2 hours before serving.

Notes

Use room temperature ingredients for a smooth filling. These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Use a regular muffin pan for best results, not a mini muffin pan.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 202
• Sugar: 17
• Sodium: 155
• Fat: 11
• Saturated Fat: 7
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 1
• Protein: 5
• Cholesterol: 53

FAQs

Can I make Irresistible Mini Strawberry Cheesecakes ahead of time?

Yes, you can prepare these mini cheesecakes a day in advance. Store them covered in the refrigerator to keep them fresh. This makes them perfect for parties or quick desserts.

Can I use frozen strawberries for the topping?

Frozen strawberries work well, but thaw and drain them first to avoid excess moisture. This ensures your Irresistible Mini Strawberry Cheesecake topping sets properly and isn’t watery.

How do I prevent the crust from sticking to the pan?

Use paper liners in a muffin tin for easy removal. You can also lightly grease the liners or tin if you prefer a crust that holds together perfectly.