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Irresistible Mini Strawberry Cheesecake

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
  • 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