Mini strawberry cheesecake is easy to make and delicious! They have a creamy cheesecake filling, buttery graham cracker crust, and tangy strawberry sauce.
Strawberries are finally in season again in the spring. What better way to celebrate than to make these? They’re always a household favorite and the individual portions make them incredibly easy to serve.
They come together fairly quickly and are fun to make as a family! This strawberry custard tart and my strawberry crunch cake are two other favorites of ours to make when strawberries are in season.
You need less than 10 ingredients to make these tasty cheesecakes! Here are some of the key ingredients you’ll need:
- Graham crackers: For a perfectly crunchy crust.
- Cream cheese: For a tangy, velvety smooth filling.
- Sour cream: For added richness in the creamy cheesecake filling.
- Fresh strawberries: For brightness and sweetness.
Mini strawberry cheesecake is fun to make. It’s just a few simple components with a prep time of only half an hour.
You’ll start out by making the graham cracker crust. Simply mix your graham cracker crumbs with butter and sugar. Distribute this mixture evenly in cupcake liners in a muffin pan. Bake until lightly browned and set aside.
Now you’ll make your cheesecake filling! Make sure all your ingredients are room temperature so that they combine well.
Start by beating the cream cheese. Then add in all the other ingredients, stirring the eggs in one by one for a perfectly smooth texture. Distribute your creamy cheesecake filling evenly on top of your graham cracker crusts. Bake until the tops are set!
Cool your mini strawberry cheesecake at room temperature to start. Then transfer to the fridge to allow them to chill and firm up.
In the meantime, make your strawberry sauce. All you need to do is combine the ingredients in a saucepan. Cook until the sauce has thickened, then let it cool.
When you’re ready to enjoy your delicious desserts, top each mini strawberry cheesecake with a dollop of chilled strawberry sauce. It’s as simple as that!
Put your finger in the center of the cheesecake and press softly. The cheesecake is perfectly cooked if the filling feels firm. But if it's sticky enough to leave a little batter on your finger, it needs more time in the oven. This is definitely the easiest way to tell whether or not it's done.
A perfectly cooked cheesecake should jiggle just a little. One that wobbles more or seems to slosh needs to be baked for longer. As the cheesecake cools in the refrigerator it will firm up more. Follow this recipe closely and your mini strawberry cheesecake will come out perfectly!
I always wrap my cheesecake and there are a couple of reasons for this. First of all, it stops the dessert from drying out. Also, it helps to keep the mini strawberry cheesecake intact and makes sure other odors from foods in the refrigerator don't get absorbed. Once they're decorated I just keep them in an airtight container since wrapping them would smoosh the topping and they wouldn't look so pretty.
They should be stored in the refrigerator in an airtight container. Enjoy within 5 days!
You can freeze these mini cheesecakes! Freeze only the cheesecakes with no topping. Wrap them in plastic wrap and foil to prevent freezer burn. Thaw within 1 month for best results.
You can also freeze your strawberry sauce separately in a plastic bag. It’ll keep for a whole year! When you’re ready to enjoy, thaw your cheesecakes on the counter or in the fridge for a couple of hours. Top with homemade strawberry sauce and enjoy.
Yes! These mini cheesecakes keep for 5 days, so you can definitely make them a day or two ahead of time. Store your strawberry sauce in a separate sealed jar and top them when you’re ready to serve.
You can serve them with a dollop of whipped cream or scoop of ice cream. You can even drizzle on some chocolate sauce and serve some fresh berries on the side.
To test the doneness, check the center. If it looks a little wet in the center, bake for a couple more minutes. If the center appears set, they are ready.
No, if they brown on the top, that could be an indicator that you’re overcooking them. They should be a light pastel yellow in color and fully set in the middle.
To ensure the perfect texture and creaminess, there are two important steps. The first is to fully bake them until their centers are set. The second is to take a two-step cooling process. First, let them cool to room temperature. Then, set them in the fridge to cool for 3 to 4 hours before serving.
- Press the graham cracker crust firmly into the bottom of your cupcake liner in a muffin pan. This prevents your crust from crumbling.
- To ensure the filling is smooth and lump-free, use room-temperature ingredients. Take the cream cheese, sour cream, and eggs out of the fridge and let them warm up a little on the counter before mixing.
- Cook the strawberry sauce until it’s thick and the water has evaporated. The sauce should be a little jammy in texture, rather than runny.
Enjoy your own personal mini strawberry cheesecake before they’re gone!
Let us know what you think! Give this recipe a rating in the comments section below.
How to Make
Mini Strawberry Cheesecake
For the crust:
- 3 tablespoons granulated sugar
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- ⅓ cup granulated sugar
- 2 eggs, at room temperature
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, at room temperature
For the strawberry sauce topping:
- ⅓ cup granulated sugar
- 16 ounces fresh strawberries, stems removed and sliced
- 2 teaspoons fresh lemon juice
To make the crust:
- Take a muffin pan and line each cup with cupcake liners. Keep aside.
- Add graham cracker crumbs to a bowl along with 3 tablespoons melted butter and 3 tablespoons granulated sugar. Mix until well combined.
- Distribute this mixture evenly among all the cups, pressing ach into the bottom.
- Bake in a preheated oven at 325°F, until lightly browned, for about 5 to 6 minutes. Once done, remove and set aside.
To make the cheesecake:
- Beat cream cheese in a large bowl using a hand-held mixer, until smooth.
- Add in 1 teaspoon pure vanilla extract, ⅓ cup granulated sugar, and ⅓ cup sour cream and mix well until combined.
- Start stirring in eggs one by one on low speed until combined.
- Distribute this filling between the 12 cavities evenly and transfer back to an oven. Bake until tops are set, for 17 to 20 minutes at 325°F.
- Once done, take them out and cool for an hour at room temperature.
- Now remove the cheesecakes from pan carefully and chill for about 3 to 4 hours in the refrigerator before serving.
To make the strawberry sauce:
- Mix together all the sauce ingredients in a saucepan until well combined and stir-cook over medium heat (8-10 minutes for frozen strawberries and 5-8 minute for fresh).
- Turn down the heat and continue cooking for 15 to 20 minutes, until sauce has thickened, stirring occasionally.
- Once cooked, pour into a glass container and let it cool completely. Then cover the container and refrigerate.
- Top each cheesecake with a tablespoon of chilled strawberry sauce.
- Press your graham cracker crust firmly into the bottom of your cupcake liner in a muffin pan. This prevents your crust from crumbling.
- To ensure your cheesecake filling is smooth and lump-free, use room-temperature ingredients. Take your cream cheese, sour cream, and eggs out of the fridge and let them warm up a little on the counter before mixing.
- Cook your strawberry sauce until it’s thick and the water has evaporated. The sauce should be a little jammy in texture, rather than runny.