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Mini Strawberry Cheesecakes

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!
Prep Time20 minutes
Cook Time20 minutes
chill time:2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes, mini strawberry cheesecakes, strawberry mini cheesecakes
Servings: 12 people
Calories: 288kcal

Ingredients

For the crust:

  • 1 1/4 cups graham cracker crumbs or 7-8 full graham cracker sheets
  • 1/4 cup granulated sugar
  • 3 tbsp melted butter

For the filling:

  • 16 oz full-fat cream cheese 2 (8 oz) packages brick style cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract

For the topping:

  • 2 cups fresh strawberries chopped
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice

Instructions

  • Preheat your oven to 350 degrees F and line a standard 12-cup muffin tin with muffin liners. Set aside.
  • 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.
  • Add 1 heaped tbsp of the crust mixture into each cupcake liner. Using the bottom of a measuring cup or flat glass, firmly press the crumbs down into an even layer. Bake for 5 minutes.
  • 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.
  • Evenly portion out the filling among the 12 muffin cups, filling them all the way to the top, then bake for 18-20 minutes. Let cool for 10 minutes, then transfer to the fridge to chill.
  • 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.
  • When ready to serve, add a spoonful of the strawberry topping on top of each chilled mini cheesecake.

Nutrition

Serving: 12people | Calories: 288kcal | Carbohydrates: 27.1g | Protein: 4.7g | Fat: 18.7g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 223mg | Potassium: 101mg | Fiber: 1.1g | Sugar: 19.7g | Calcium: 45mg | Iron: 1mg