Mini Strawberry Cheesecakes Recipe
If you’re searching for a show-stopping treat that’s as adorable as it is irresistible, look no further than Mini Strawberry Cheesecakes. These little beauties boast a buttery graham cracker crust, creamy cheesecake filling, and a jewel-bright crown of fresh strawberries. They’re perfect for parties, picnics, or adding a bit of everyday magic to your dessert table. In just a few easy steps, you’ll have impressive, individually portioned delights that make everyone feel a bit extra special.
Ingredients You’ll Need
The beauty of these Mini Strawberry Cheesecakes is their simplicity—each ingredient has a purpose, building flavor, creaminess, and eye-catching color. Gather these kitchen staples and let’s create dessert magic.
- Graham cracker crumbs: The classic base for cheesecake, creating a sweet, slightly crunchy crust.
- Granulated sugar: Adds sweetness to both the crust and the filling for perfect balance.
- Unsalted butter (melted): Holds the crust together and infuses it with rich, buttery flavor.
- Cream cheese (softened): The star of the show, this ingredient builds that creamy texture every cheesecake lover craves.
- Large eggs: Bind everything together for a velvety, smooth filling.
- Sour cream: Lends a tangy brightness and smoothness to the cheesecake batter.
- Vanilla extract: Brings an aromatic, sweet complexity to the filling.
- Fresh strawberries (diced): The fresh, colorful topper—juicy, sweet, and slightly tart.
- Lemon juice: Adds a bit of zing to the strawberry topping, elevating the fruit’s flavor.
How to Make Mini Strawberry Cheesecakes
Step 1: Prep Your Pan
Preheat your oven to 325°F (160°C) and grab a standard 12-cup muffin tin. Line each cup with a paper liner—not only does this make for easy serving, it also ensures the mini cheesecakes pop out perfectly with no sticky situations.
Step 2: Craft the Graham Cracker Crust
In a small bowl, stir together the graham cracker crumbs, a little sugar, and your melted butter until everything’s evenly moist. Spoon about a tablespoon into each liner and press firmly—using the bottom of a small glass or even your fingers—to form a snug, even crust.
Step 3: Whip Up the Creamy Filling
Let your cream cheese come fully to room temperature for ultimate smoothness—trust me, it’s worth the wait! Beat the cream cheese first until silky-smooth, then blend in the sugar. Next, beat in the eggs one at a time. Add the sour cream and vanilla extract, mixing just until creamy but not overdoing it. Overmixing can make the cheesecakes puff and fall, so keep it gentle.
Step 4: Fill and Bake
Divide your luscious cheesecake mixture evenly among the muffin cups, filling each about three-quarters full. Slide the tin into the oven and bake for 16-18 minutes. The centers should look mostly set but with a tiny jiggle in the middle—don’t worry, that’s what keeps them creamy.
Step 5: Chill to Perfection
After baking, turn off the oven and crack the door, leaving the Mini Strawberry Cheesecakes inside to cool for 10 minutes. This slow cooling prevents cracks! Transfer the cheesecakes to a wire rack, let them come to room temperature, then chill in the fridge for at least 2 hours, or until completely set and cool.
Step 6: Make the Strawberry Topping
While your cheesecakes chill, toss diced strawberries with sugar and a squeeze of lemon juice. Let this sit for 10-15 minutes—this draws out the juices and creates a glossy, sweet-tart topping that pops with color and flavor.
Step 7: Top and Serve
Just before serving, crown each mini cheesecake with a spoonful of the macerated strawberries. Each bite delivers crunchy, creamy, juicy magic!
How to Serve Mini Strawberry Cheesecakes
Garnishes
A bright strawberry topping is classic, but don’t hesitate to give your Mini Strawberry Cheesecakes an extra flourish! Try a sprinkle of grated lemon zest, a dollop of whipped cream, or a little drizzle of melted white chocolate for something truly special. Even a few fresh mint leaves look gorgeous and add a pop of freshness.
Side Dishes
These little cheesecakes are the star, but you can create a delightful dessert platter by adding fresh berries, chocolate truffles, or delicate butter cookies. Pair with coffee, tea, or a crisp glass of sparkling wine for the full celebratory effect.
Creative Ways to Present
Arrange your Mini Strawberry Cheesecakes on tiered stands for a charming afternoon tea vibe, or place each in a colorful cupcake wrapper for picnics and parties. You can even package them in small boxes as edible gifts—they travel beautifully and never fail to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Strawberry Cheesecakes tightly covered in the refrigerator for up to 4 days. Keep the strawberry topping separate until just before serving to maintain that luscious, fresh flavor and prevent the crust from getting soggy.
Freezing
Mini Strawberry Cheesecakes freeze fantastically! Wrap each individually (without the fruit topping) in plastic wrap, then place in a freezer-safe container. They’ll keep for up to a month. When ready to enjoy, thaw overnight in the fridge and add the strawberry topping just before serving.
Reheating
No need to reheat these beauties—cheesecake is meant to be served cold! Simply remove from the fridge, add your strawberry topping, and savor. If frozen, allow to thaw gently in the refrigerator for the best texture.
FAQs
Can I use frozen strawberries for the topping?
Yes! If fresh strawberries aren’t in season, thawed frozen strawberries work well. Just drain off any excess liquid, chop them up, and proceed with the sugar and lemon juice.
Why did my mini cheesecakes crack?
Cracks can happen if the batter is overmixed or if the cheesecakes are cooled too quickly. Make sure your ingredients are at room temperature, mix gently, and cool slowly in the oven before transferring to a wire rack.
What if I don’t have sour cream?
You can substitute full-fat Greek yogurt or plain yogurt for sour cream. Either option will yield a creamy, slightly tangy cheesecake filling.
Can I make these ahead for a party?
Absolutely! Mini Strawberry Cheesecakes are perfect for making in advance. Bake and chill them a day or two ahead, then add the strawberry topping just before guests arrive.
Do I have to use graham crackers for the crust?
Not at all! Try vanilla wafer cookies, chocolate cookie crumbs, or even digestive biscuits for a fun twist on the classic base. Just follow the same steps for mixing with sugar and melted butter.
Final Thoughts
There’s just something magical about biting into a Mini Strawberry Cheesecake—the creamy filling, the buttery crust, the burst of sweet fruit. Whether you’re a seasoned baker or just getting started, this recipe is a guaranteed crowd-pleaser. Gather your favorite people, whip up a batch, and let these mini delights add a little sparkle to your day.
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Mini Strawberry Cheesecakes Recipe
- Total Time: 38 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Strawberry Cheesecakes are perfect bite-size desserts that are creamy, tangy, and topped with fresh strawberries. They are easy to make and great for any occasion.
Ingredients
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1 cup fresh strawberries (diced)
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form the crust.
- Make filling: Beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth. Fill muffin cups with the mixture.
- Bake: Bake for 16–18 minutes until set. Cool in the oven, then refrigerate.
- Prepare topping: Mix strawberries with sugar and lemon juice. Top each cheesecake before serving.
Notes
- Room temperature ingredients create a smoother texture.
- Strawberry jam can be used as an alternative topping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
