So, what exactly is a Mini Strawberry Cheesecake? The name says it all—these are adorable, individual-sized cheesecakes topped with a fresh, sweet strawberry sauce. Why settle for a single big cake when you can enjoy perfectly portioned treats? The charm here—aside from their cuteness, of course—is in their simplicity and flavor. You know what they say: “The way to a man’s heart is through his stomach,” but I think these might win over just about anyone. Whether you’re hosting a fancy dinner or searching for an easy after-dinner indulgence, give these minis a try and watch everyone’s faces light up!
Why You’ll Love This Mini Dessert Recipe
There’s so much to rave about when it comes to Mini Strawberry Cheesecakes. First, they’re the ultimate handheld treat—no fork battles required, just creamy, dreamy cheesecake on demand! Second, making these at home means you save big compared to picking up fancy bakery versions (and let’s be honest, homemade always tastes better). The star of the show has to be the fresh strawberry sauce, with bursts of sweet and tart flavor that truly elevate each bite.
Looking for something similar? Check out our No-Bake Raspberry Cheesecake Cups for another quick and tasty option. Go ahead, gather your ingredients and make this recipe—you, your wallet, and your taste buds will thank you!
How to Make Mini Strawberry Cheesecake
Quick Overview
Making Mini Strawberry Cheesecakes at home couldn’t be easier or more satisfying. The recipe is truly fuss-free, featuring a buttery graham cracker crust and rich, velvety cheesecake filling—all finished off with a sweet strawberry sauce. With just a handful of pantry-ready ingredients and simple steps, you’ll have delicious treats ready in under an hour (chilling time aside). Whether you’re a novice or a seasoned baker, you’ll find this recipe straightforward and rewarding, promising a gourmet experience with minimal effort.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream, at room temperature
For the strawberry sauce:
- 16 ounces fresh strawberries, stems removed and sliced
- 1/3 cup granulated sugar
- 2 teaspoons fresh lemon juice
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture into mini cheesecake pans or a lined muffin tin. Bake for 8–10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
Using a hand mixer, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Beat in eggs one at a time, then add vanilla and sour cream. Mix until the batter is creamy and fully combined.
Step 3: Assemble and Bake
Spoon the cheesecake filling evenly over the crusts. Smooth the tops if needed. Bake for 20–25 minutes, or until the centers are set and edges are slightly golden. Let cool at room temperature, then chill for at least 2 hours.
Step 4: Prepare the Strawberry Sauce
While the cheesecakes chill, combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries are soft and syrupy. Remove from heat and let cool.
Step 5: Serve and Enjoy
Once chilled, remove cheesecakes from their pans. Spoon strawberry sauce on top of each one before serving.
What to Serve With Mini Strawberry Cheesecake
These mini cheesecakes are versatile and pair beautifully with a range of desserts and drinks:
- Freshly brewed coffee or herbal tea for a cozy treat
- Vanilla ice cream or whipped cream for extra indulgence
- A fruit salad for color and freshness
- Lemon bars or chocolate truffles on a dessert board
- A glass of rosé or sparkling water with lemon for an elegant touch
They’re also ideal for dessert platters at birthdays, bridal showers, or afternoon teas.
Top Tips for Perfecting Mini Cheesecakes
Ingredient Swaps & Variations
- Out of graham crackers? Try crushed vanilla wafers or digestive biscuits.
- Prefer a tangy finish? Swap the strawberry topping for lemon curd or raspberry compote.
Technique Tips
- Use full-fat cream cheese for the best creamy texture.
- Soften ingredients to room temperature for easy mixing.
- Avoid overmixing after adding eggs to prevent cracks.
- Allow the cheesecakes to cool and chill completely to firm up properly.
- For a fun twist, add a chocolate drizzle or swirl into the filling before baking.
Storing and Reheating Tips
- Refrigerate: Store leftover mini cheesecakes in an airtight container for up to 4 days.
- Freeze: Wrap individual cheesecakes in plastic wrap and foil. Freeze for up to 1 month.
- Thawing: Move frozen cheesecakes to the fridge overnight.
- Serving Tip: Add the strawberry topping just before serving, especially if cheesecakes were frozen.
These treats are best served chilled, but if you prefer a softer bite, leave them at room temperature for 10 minutes before eating.
FAQs
Can I use frozen strawberries?
Yes! Thaw them first and drain off excess liquid before making the sauce.
Can I make them ahead of time?
Definitely. These are perfect for making the day before a party.
What if I don’t have mini cheesecake pans?
A muffin tin lined with paper cupcake liners works just as well.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the creamiest texture.
Do I need a water bath?
Nope! These minis bake evenly without one thanks to their small size and moderate temperature.
Conclusion
Mini Strawberry Cheesecakes are the ultimate treat for any occasion—creamy, fruity, and perfectly portioned for guilt-free indulgence. With simple ingredients, easy preparation, and customizable toppings, they’re a dessert anyone can master at home. Whether you’re making a batch for your family, friends, or just to satisfy your own sweet tooth, this recipe is sure to become a favorite. Ready to create some delicious memories? Gather your ingredients and give this recipe a try today!
Mini Strawberry Cheesecake
Equipment
- Mixing Bowl
- Muffin Tin
- Saucepan
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
Cheesecake Filling
- 16 ounces Cream cheese, softened
- 1/3 cup Granulated sugar
- 2 large Eggs, at room temperature
- 1 teaspoon Vanilla extract
- 1/3 cup Sour cream, at room temperature
Strawberry Sauce
- 16 ounces Fresh strawberries, stems removed and sliced
- 1/3 cup Granulated sugar
- 2 teaspoons Fresh lemon juice
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture into mini cheesecake pans or a lined muffin tin. Bake for 8–10 minutes, then let cool.
- Step 2: Using a hand mixer, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Beat in eggs one at a time, then add vanilla and sour cream. Mix until the batter is creamy and fully combined.
- Step 3: Spoon the cheesecake filling evenly over the crusts. Smooth the tops if needed. Bake for 20–25 minutes, or until the centers are set and edges are slightly golden. Let cool at room temperature, then chill for at least 2 hours.
- Step 4: While the cheesecakes chill, combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries are soft and syrupy. Remove from heat and let cool.
- Step 5: Once chilled, remove cheesecakes from their pans. Spoon strawberry sauce on top of each one before serving.