Mini Strawberry Cheesecakes

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Mini strawberry cheesecakes are made in a muffin pan with cupcake liners and qualify as the perfect individual sized treat. Creamy on the inside, and topped with a fresh strawberry mixture, you’re going to fall in love with them in no time!

Why you should make these mini strawberry cheesecakes:

These mini cheesecakes are a must try! Not only because they’re so tasty, but also because they take a fraction of the time to make compared to a full-sized cheesecake. There’s no water bath needed and less room for error in this easy recipe!

Simple ingredients for individual cheesecake bites:

For the crust:

• Graham crackers- you can either use a food processor to pulse them into crumbs or buy pre crushed crumbs.
• Granulated sugar- to sweeten the crust
• Butter- melted. I tend to use salted butter, so I don’t add any extra salt, but if you’re using unsalted butter be sure to add a pinch of salt to help offset the sweetness of the crust.

For the filling:

• Brick-style cream cheese- at room temperature
• Granulated sugar- to sweeten the filling
• Sour cream- for extra creaminess and a little tang
• Eggs- for stability in the cheesecake
• Vanilla extract- pure vanilla extract results in the best flavor

For the topping:

• Fresh strawberries- stems removed and diced
• Granulated sugar- to sweeten the topping
• Lemon juice- to add brightness and freshness

The texture of these mini cheesecakes is perfect! The cheesecake filling is creamy and slightly tangy which is offset by a buttery graham cracker crust and a homemade strawberry topping! They’re easy to make and guaranteed to disappear fast!

How to make addictive mini strawberry cheesecakes:

• Preheat the oven and prepare the tin: Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with muffin liners.
• Make the crust: In the bowl of a food processor, combine graham crackers, sugar, and melted butter. Pulse until the crackers are broken down and the mixture resembles wet sand.
• Bake the crust: Add 1 heaped tbsp of the crust mixture into each cupcake liner. Using the bottom of a ¼ measuring cup, firmly press the crumbs down into an even layer. Bake for 5 minutes.
• Make the cheesecake filling: In the bowl of a stand mixer, (or a large mixing bowl if using a handheld mixer) whip the softened cream cheese until light and fluffy. Add in the remaining filling ingredients and whisk until the mixture is smooth.
• Bake the cheesecakes: Evenly portion out the filling among the 12 muffin cups and bake for 18 minutes. Let cool for 10 minutes, then transfer to the fridge to chill.
• Make the strawberry topping: Add the strawberries, sugar, and lemon juice to a small saucepan. Simmer on low-medium heat for 15 minutes or until the strawberries have broken down and released all their liquid. Set aside to cool, then transfer to the fridge to chill.
• Assemble: When ready to serve, add a spoonful of the strawberry topping on top of each chilled mini cheesecake.

My top tips for the best mini strawberry cheesecakes:

• When forming the crust mixture into the muffin tin cups, use the bottom of a measuring cup or flat glass to pack the crumbs down into a flat, even layer.
• Use room temperature ingredients for the cheesecake filling. This is most important for the cream cheese. If the cream cheese isn’t at room temperature, it won’t incorporate correctly and will be lumpy in the filling.
• Chill the mini cheesecakes and the strawberry topping before assembling. This results in a more pleasant texture and prevents the topping from running off the surface of the cheesecakes.

Mini cheesecakes are great for entertaining because you can make them up to 4 days ahead of time and keep them in the fridge until it’s time to serve! I also love how these mini strawberry cheesecakes are easy to grab and enjoy, no slicing or portioning is required before enjoying!

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