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A close up of a mini strawberry cheesecake.

Mini Strawberry Cheesecake

These mini cheesecakes have a buttery graham cracker crust and creamy filling topped with tangy strawberry sauce. They’re super easy to make!
Prep Time:30 mins
Cook Time:25 mins
Chilling Time:3 hrs
Total Time:3 hrs 55 mins
Servings:12 mini cheesecakes


For the crust:

  • 3 tablespoons granulated sugar
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted

For the cheesecake filling:

  • cup granulated sugar
  • 2 eggs at room temperature
  • 16 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • cup sour cream at room temperature

For the strawberry sauce topping:

  • 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.
  • Enjoy!


  • 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.


Calories: 275kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 209mg | Potassium: 144mg | Fiber: 1g | Sugar: 19g | Vitamin A: 679IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg