Mini Strawberry Cheesecakes Recipe

There’s something about mini desserts that feels extra special. Maybe it’s the fact that they’re perfectly portioned or that they look absolutely adorable on a plate. Either way, these mini strawberry cheesecakes are a dream—rich, creamy, and topped with a sweet, slightly tart strawberry sauce that perfectly complements the velvety filling. They’re easy to make, don’t require a water bath like traditional cheesecakes, and chill overnight for a stress-free treat the next day.

Mini Strawberry Cheesecakes Recipe

A sweet memory in every bite

I still remember the first time I made mini cheesecakes. It was for a family gathering, and I was determined to impress my cheesecake-loving relatives. I didn’t have a springform pan, so I went with muffin tins, hoping for the best. To my surprise, they turned out better than expected—each one had a buttery crust, a creamy filling, and a beautiful dip in the center, perfect for piling on fresh fruit. When I topped them with a homemade strawberry sauce, everyone thought I had spent hours in the kitchen. Little did they know how easy they were to make!

Cheesecake in mini form: A quick history

Cheesecake has been around for centuries, dating back to ancient Greece, where it was believed to be served to athletes during the first Olympic Games. Over time, the recipe evolved, and different cultures added their own twist—cream cheese became the star ingredient in New York-style cheesecake, while the French preferred a lighter, fluffier texture. Mini cheesecakes, though, are a more modern creation, popularized for their ease of serving and baking. They take everything you love about a classic cheesecake but remove the stress of slicing and serving.

Let’s talk ingredients: The magic behind each bite

  • Crushed cookies: A classic graham cracker crust is traditional, but you can switch it up with vanilla wafers, digestive biscuits, or even chocolate cookies for a different flavor.
  • Butter: Helps bind the crust together, giving it that signature crunch. Unsalted butter works best, but if salted is all you have, just reduce the added sugar slightly.
  • Sugar: Sweetens both the crust and the filling while helping create a smooth texture. Brown sugar can add a deeper, caramel-like flavor.
  • Cream cheese: The heart of any cheesecake! Use full-fat for the best texture. If using reduced-fat, expect a slightly softer consistency.
  • Sour cream: Adds a subtle tang and creaminess. Greek yogurt is a good alternative if you don’t have sour cream on hand.
  • Vanilla extract: Enhances the sweetness and warmth of the filling. Real vanilla extract makes a big difference.
  • Lemon juice: Balances the richness with a slight tartness. Fresh lemon juice is best!
  • Eggs: They bind everything together, giving the cheesecake structure. Room temperature eggs mix more smoothly.
  • Strawberries: The natural sweetness and vibrant color of fresh strawberries make for the perfect topping. Frozen berries work, too—just cook them a little longer.
Mini Strawberry Cheesecakes Recipe

Essential tools: What you need (and what you can skip)

  • Muffin pan: A standard 12-cup muffin pan is perfect for these. Silicone molds can also work, making removal even easier.
  • Paper liners: These prevent sticking and make clean-up a breeze. If you don’t have liners, grease the pan well.
  • Stand mixer or hand mixer: Cream cheese can be stubborn, and a mixer ensures a smooth batter.
  • Rubber spatula: Helps scrape every last bit of batter from the bowl.
  • Saucepan: For making that luscious strawberry topping.

Step-by-step: How to make mini strawberry cheesecakes

1. Start with the crust

Preheat your oven to 350°F. Line a muffin pan with paper liners—no greasing needed. In a bowl, mix crushed cookies with sugar, then pour in the melted butter. Stir until the crumbs are evenly moistened and hold together when pressed. Divide the mixture evenly among the muffin cups (about a tablespoon per cup). Press down firmly to form a compact crust. Bake for 5-7 minutes, until lightly golden.

2. Prepare the cheesecake filling

Reduce the oven temperature to 325°F. In a mixing bowl, beat the cream cheese until smooth. Add sour cream, mix well, then stir in sugar. Scrape down the sides to make sure everything is incorporated. Add vanilla extract and lemon juice, adjusting to taste.

Now, add the eggs one at a time, mixing until just combined—overmixing can cause cracks. Divide the batter among the crusts (about ¼ cup per cup).

3. Bake to perfection

Bake at 325°F for 18-20 minutes. The cheesecakes should puff up slightly and jiggle in the center. Turn off the oven, crack the door open, and let them cool inside for 30 minutes. Then, transfer them to the fridge for at least 5 hours (overnight is best).

4. Make the strawberry topping

In a saucepan, combine strawberries, sugar, lemon juice, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally. The sauce will thicken as it cools. Store in the fridge until ready to use.

5. Assemble and serve

Remove the cheesecakes from the fridge and peel off the liners. Spoon the strawberry sauce into the center of each cheesecake. Serve chilled and enjoy!

Mini Strawberry Cheesecakes Recipe

Variations to try

  • Chocolate lovers: Add a tablespoon of cocoa powder to the batter and use Oreo cookies for the crust.
  • Berry swap: Swap strawberries for blueberries, raspberries, or mixed berries.
  • Gluten-free: Use gluten-free cookies for the crust.
  • Dairy-free: Substitute dairy-free cream cheese and yogurt.

Serving and presentation ideas

Place the mini cheesecakes on a platter and drizzle extra sauce over them. Garnish with fresh mint or a dusting of powdered sugar. They also pair beautifully with a dollop of whipped cream!

Drinks to pair with your mini cheesecakes

  • Coffee: A strong espresso balances the sweetness.
  • Champagne: Bubbles and cheesecake? Yes, please!
  • Iced tea: A refreshing, subtle option.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to 5 days. These also freeze well—wrap each in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

Scaling up or down

This recipe easily doubles if you’re making a bigger batch. For smaller servings, halve the ingredients, but keep an eye on baking time, as they may cook a little faster.

Troubleshooting common issues

  • Cracks in cheesecake: Overbaking or overmixing can cause cracks. Stick to the timing and mix gently.
  • Soggy crust: Let the crust cool completely before adding the filling.
  • Cheesecakes sinking too much: A little sinking is normal, but if they collapse completely, they may need a longer bake time.
Mini Strawberry Cheesecakes Recipe

FAQs

1. Can I make these ahead of time?
Yes! They actually taste better the next day after chilling overnight.

2. What if I don’t have a mixer?
A hand whisk works, but make sure the cream cheese is fully softened for easy mixing.

3. Can I use frozen strawberries?
Absolutely! Just simmer them a little longer to reduce excess liquid.

4. How do I prevent sticking?
Use paper liners or grease the pan well if skipping liners.

5. Can I make these without eggs?
Yes! Use a flax egg or an egg replacer, though the texture will be slightly different.

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Mini Strawberry Cheesecakes Recipe

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These mini strawberry cheesecakes are creamy, easy to make, and topped with a fresh strawberry sauce. Perfect for any occasion!

  • Total Time: 5 hours (including chilling)
  • Yield: 12 1x

Ingredients

Scale

Cheesecake Crust

  • 1 cup finely crushed shortbread cookies
  • 1 tablespoon of granulated sugar
  • 3 tablespoons of unsalted butter, melted

Cheesecake Filling

  • 2– 8 oz packages of cream cheese, at room temperature
  • 5 tablespoons of sour cream
  • 2/3 cup of granulated sugar
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon + 1 teaspoon of fresh lemon juice
  • 2 large eggs, room temperature

Strawberry Sauce

  • 2 cups of whole strawberries, stems removed (fresh or frozen)
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of fresh squeezed lemon juice
  • a dash of kosher salt

Instructions

1. Start with the crust

Preheat your oven to 350°F. Line a muffin pan with paper liners—no greasing needed. In a bowl, mix crushed cookies with sugar, then pour in the melted butter. Stir until the crumbs are evenly moistened and hold together when pressed. Divide the mixture evenly among the muffin cups (about a tablespoon per cup). Press down firmly to form a compact crust. Bake for 5-7 minutes, until lightly golden.

2. Prepare the cheesecake filling

Reduce the oven temperature to 325°F. In a mixing bowl, beat the cream cheese until smooth. Add sour cream, mix well, then stir in sugar. Scrape down the sides to make sure everything is incorporated. Add vanilla extract and lemon juice, adjusting to taste.

Now, add the eggs one at a time, mixing until just combined—overmixing can cause cracks. Divide the batter among the crusts (about ¼ cup per cup).

3. Bake to perfection

Bake at 325°F for 18-20 minutes. The cheesecakes should puff up slightly and jiggle in the center. Turn off the oven, crack the door open, and let them cool inside for 30 minutes. Then, transfer them to the fridge for at least 5 hours (overnight is best).

4. Make the strawberry topping

In a saucepan, combine strawberries, sugar, lemon juice, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally. The sauce will thicken as it cools. Store in the fridge until ready to use.

5. Assemble and serve

Remove the cheesecakes from the fridge and peel off the liners. Spoon the strawberry sauce into the center of each cheesecake. Serve chilled and enjoy!

Notes

Serving and presentation ideas

Place the mini cheesecakes on a platter and drizzle extra sauce over them. Garnish with fresh mint or a dusting of powdered sugar. They also pair beautifully with a dollop of whipped cream!

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert

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