Mini Strawberry Cheesecakes

These individual strawberry cheesecakes are the perfect bite-size dessert!

Mini strawberry cheesecake on a plate.

I love mini desserts because they are easy to freeze and you can grab just one when you’re craving something sweet.

Mini cheesecakes are especially great because you can swap out the toppings according to season.

In the summer, use strawberries, blueberries, or raspberries. In the fall, try apple compote drizzled with caramel. And in winter, top with cranberry sauce.

Either way, these tiny creamy bites are sure to satisfy any sweet tooth!

Closeup of mini strawberry cheesecake.

How to Make Mini Graham Cracker Crusts

Start by preheating the oven to 325℉. Line a muffin pan with paper liners or silicone cups.

In a food processor grind about 5 graham crackers sheets to get 2/3 to 3/4 cup of crumbs.

Drizzle in 2 1/2 tablespoons of melted butter and pulse a few times until it looks like wet sand.

Divide the crumb mixture evenly in the bottom of muffin cups. Press firmly down with a bottom of a glass or greased fingers.

Bake the mini crusts for 5-6 minutes or until golden brown. Remove from the oven and let cool completely.

How to Make the Cheesecake Filling

In a medium bowl, use a stand or handheld mixer to beat an 8 ounce block of room temperature cream cheese. Add in 1/4 cup sour cream, 1/4 cup granulated sugar, 1 whole egg (also at room temp), and 1/2 teaspoon of vanilla.

Blend well until combined, scraping down sides of the bowl. The filling can be chilled in the fridge overnight.

When ready to bake, spoon the filling evenly into each muffin cup. Bake for 15-17 minutes or until the cheesecakes are set, but still jiggle a bit in the center. Be careful not to over bake them.

Allow the cheesecakes to cool in the muffin tin for 30-60 minutes, then transfer them to the fridge.

They will last for a few days in the fridge, but anything longer than that, it would be better to freeze them and thaw overnight before eating.

How to Make the Strawberry Topping

To a small saucepan, add a 1/2 cup of fresh or frozen strawberries that have been diced, plus 1 1/2 teaspoons of cornstarch, 2 tablespoons of sugar, and 1 1/2 tablespoons of water.

Mix well and bring to simmer over medium heat, stirring while it cooks. Once the sauce starts to simmer, let it cook for 1-2 minutes or until it thickens.

Then add in another 1/2 cup diced berries and stir for about 1 minute, then turn off heat.

Finally, add 1 teaspoon of lemon juice and 1/8 teaspoon of vanilla. lemon juice and vanilla and let sit till it cools to room temp. Chill in fridge until ready to top cheesecakes.

What My Kids Say:
9 year-old: “I like the crust because it’s sweet and crunchy and the filling is sweet and creamy.”
7 year-old: “I like the crust and the topping.”

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Mini strawberry cheesecake.

Mini Strawberry Cheesecakes

Joby’s Test Kitchen
These mini cheesecakes have a golden graham cracker crust and a simple strawberry topping.
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 8 mini cheesecakes
Calories 229 kcal

Equipment

  • 1 food processor or grinder
  • 1 Mixer or Hand-held Mixer

Ingredients
  

Graham Cracker Crust:

  • ⅔-¾ cup graham cracker crumbs (about 5 sheets)
  • tbsps (35g) butter, melted

Cheesecake Filling:

  • 1 (8oz) block cream cheese, softened to room temp
  • ¼ cup (60g) sour cream
  • ¼ cup (48g) sugar
  • 1 whole egg
  • ½ tsp vanilla

Strawberry Topping:

  • 1 cup (8oz) strawberries, diced and divided (fresh or frozen)
  • 2 tbsps (24g) sugar
  • tbsps (22ml) water
  • tsps cornstarch
  • 1 tsp lemon juice, optional
  • tsp vanilla

Instructions
 

  • Preheat oven to 325℉. Line a muffin pan with paper liners or silicone cups.

Crust:

  • In a food processor, grind the graham crackers. Drizzle in butter, pulse a few times until it looks like wet sand. Divide evenly in the bottom of muffin cups. Press firmly down with a bottom of a glass or greased fingers. Bake for 5-6 minutes or until golden brown. Remove from the oven and let cool completely.

Filling:

  • Make filling by beating cream cheese in a stand mixer or with handheld mixer. Add sour cream, sugar, eggs, and vanilla. Mix until combined, scraping sides of bowl. Filling can be chilled in the fridge overnight.
  • Spoon filling evenly into each muffin cup. Bake 15-17 minutes or until cheesecakes are set, but still jiggle a bit. Do not over bake them. Allow to completely cool in muffin tin for about 30-60 minutes, then transfer to the fridge.

Topping:

  • Meanwhile, make the topping by adding half the berries, sugar, water, and cornstarch to a small saucepan. Mix well and bring to simmer over medium heat, stirring while it cooks.
  • Once it begins to simmer, cook for 1-2 minutes or until it thickens. Add the rest of the berries and cook an additional minute, then turn off heat. Add lemon juice and vanilla and let it sit until it cools to room temp. Chill in the fridge until ready to top cheesecakes.
Keyword cheescake, dessert, strawberries

2 Comments

    • Usually 7-8 graham cracker sheets make one cup of crumbs, so I think 5 sheets will make about 2/3 to 3/4 cup? Thank you for the question!

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