Name: Mini Strawberry Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 cup sour cream; ½ cup heavy cream; 1 ½ cups fresh strawberries, chopped; ¼ cup granulated sugar; 1 tablespoon lemon juice

These mini strawberry cheesecakes are the perfect dessert for any occasion, featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping. They’re as beautiful as they are delicious and perfectly portioned for individual servings.

Why You’ll Love This Recipe

I love how these mini strawberry cheesecakes bring together simple, classic flavors in an elegant, bite-sized dessert. They’re great for parties, gatherings, or even a treat at home. The buttery crust complements the creamy cheesecake, while the sweet and tangy strawberry topping adds a vibrant finish. Plus, they’re easy to make ahead of time, making them a stress-free option for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

½ cup heavy cream

For the strawberry topping:

1 ½ cups fresh strawberries, chopped

¼ cup granulated sugar

1 tablespoon lemon juice

Directions

Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.

Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly combined. Press about 1 tablespoon of the mixture into each muffin cup, forming a firm base. Bake for 5-7 minutes and let cool.

Prepare the cheesecake filling: Beat the cream cheese and sugar in a large bowl until smooth. Add vanilla and mix well. Beat in eggs one at a time, then stir in sour cream and heavy cream until smooth.

Spoon the filling over the cooled crusts, filling each cup nearly to the top. Bake for 20-25 minutes until the cheesecakes are set with a slight jiggle in the center. Cool completely, then refrigerate for at least 2 hours or overnight.

Make the strawberry topping: Heat strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, until the mixture thickens. Let cool to room temperature, then refrigerate until ready to use.

Assemble the cheesecakes: Once chilled, spoon the strawberry topping onto each cheesecake just before serving.

Servings and Timing

This recipe makes 12 mini cheesecakes. The prep time is about 20 minutes, baking time is 30 minutes, and cooling and chilling require at least 2-3 hours.

Variations

Berry Topping Swap: Replace strawberries with blueberries, raspberries, or a mix for a different flavor.

Chocolate Twist: Add a drizzle of melted chocolate on top for a decadent finish.

Citrus Cheesecakes: Mix in a teaspoon of lemon or orange zest into the cheesecake filling for a refreshing citrus twist.

Nutty Crust: Use crushed almonds or pecans instead of graham crackers for a nutty base.

Storage/Reheating

Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Related Recipes:

Mini No-Bake Oreo Cheesecakes

FAQs

How do I know when the cheesecakes are done?

The cheesecakes are done when the edges are set, and the center has a slight jiggle. Avoid overbaking to keep the texture creamy.

Can I use frozen strawberries for the topping?

Yes, frozen strawberries work well. Just thaw them before cooking and adjust the cooking time if necessary.

Can I make these cheesecakes gluten-free?

Absolutely! Substitute gluten-free graham crackers for the crust to make this recipe gluten-free.

Can I make these ahead of time?

Yes, these cheesecakes are perfect for making ahead. Prepare them up to 2 days in advance and store in the refrigerator. Add the topping just before serving.

Can I double the recipe?

Of course! Simply double the ingredients and use two muffin tins. The baking and cooling times remain the same.

Conclusion

These mini strawberry cheesecakes are a delightful dessert that’s easy to make and even easier to enjoy. With their creamy texture, rich flavor, and bright, fruity topping, they’re sure to impress. Whether for a holiday, birthday, or casual treat, they’re a guaranteed hit!

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