Mini Strawberry Cheesecake

This mini strawberry cheesecake recipe makes the perfect bite sized desserts! They’re made with a buttery graham cracker crust, the creamiest cheesecake filling and are topped with a perfectly sweet strawberry sauce.

As an added bonus, it’s the perfect make ahead dessert. Somehow, they taste even better as they sit overtime. It’s magic, I swear!

How to Make These Mini Cheesecakes Without Using a Water Bath

Water baths always seem like such a production, with sloshing water and the risk of water leaking into your cheesecake.

Thanks to a gradual cooking and cooling process, this cheesecake recipe doesn’t require a water bath! Cooking it low and slow gives it an amazing texture and letting the cheesecake gradually cool minimizes any risk of cracking.

The end result is a creamy, delicious cheesecake that’s crack-free!! The process is so easy and stress-free, you’ll wonder why you ever used a water bath in the first place.

Substitutions & Swaps – Graham Cracker Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Graham Cracker Crumbs – I like to buy graham cracker crumbs, but if you can’t find these you can easily crush graham crackers in a food processor or in a Ziploc bag with a rolling pin. You can also use crushed Oreo cookies in a pinch!
• Granulated Sugar – Adding granulated sugar to the crust helps solidify the crust once it’s baked and makes a more stable crust.
• Salted Butter – To keep things simple I use salted butter to make the crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.

Substitutions & Swaps – Strawberry Cheesecake

• Cream Cheese – This recipe tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best! However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still bake up well.
• Granulated Sugar – I think this cheesecake has just the right amount of sweetness, but you can increase or decrease the amount of sugar by a teaspoon or two based on your preferences.
• Vanilla Extract – Vanilla extract helps enhance the other flavors in this cheesecake! If you don’t have any on hand it can be omitted.
• Heavy Cream – You can use heavy whipping cream or double cream if you can’t find heavy cream at your grocery store.
• Cornstarch – Cornstarch helps prevent cracking and helps lighten up the texture of the cheesecake. You can use all-purpose flour in its place if needed, but cornstarch works best!
• Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using a regular large.
• Strawberries – You can use fresh or frozen strawberries to make the strawberry sauce that is used to top these mini cheesecakes.

Baking these Mini Cheesecakes Without a Mini Cheesecake Pan

This recipe bakes up best in mini cheesecake pan, and makes 12 mini cheesecakes. However, you can also use a classic cupcake pan lined with paper liners if needed to make about 9 mini cheesecakes.

You can also turn this recipe into strawberry cheesecake bars by doubling the recipe and baking them in an 8-inch x 8-inch pan for 25-30 minutes at 325 F / 165 C.

Be sure to line the pan with parchment paper and spray with non-stick spray to make it easier to cut and remove slices.

Making this Mini Cheesecakes in Advance & Storage Tips

These mini cheesecakes can be stored in the fridge for up to 3 days. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.

You can also freeze these mini cheesecakes for up to 2 weeks! After they’re baked and cooled, release them from the pan then either place them in an airtight container or wrap each cheesecake in a layer of plastic wrap and foil.

The strawberry topping can also be made in advance and stored in the fridge in an airtight container for up to a week.

When you’re ready to enjoy one of these frozen mini cheesecakes, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating these mini cheesecakes, wait to add the strawberry sauce and fresh strawberries until you’re ready to enjoy it.

How To Make The Best Mini Strawberry Cheesecakes

• Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it’s baked.
• Beat your cream cheese on a medium to medium-high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
• Mix on a low speed once you start mixing ingredients into the cream cheese. After you’ve fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!
• Mix your eggs in a separate bowl then slowly mix them into your cheesecake batter. This will make them easy to incorporate and help you avoid over-mixing your batter.
• If your cheesecake cracks while baking or cooling, don’t fret! You’ll be topping each little cheesecake with strawberry sauce, and no one will ever know.
• Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.

Let Me Know What You Think!

If you try this mini strawberry cheesecake recipe, I’d love to hear what you think! Please leave a rating and comment below.

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5 from 12 rating

Mini Strawberry Cheesecake

This mini strawberry cheesecake recipe makes the perfect bite sized dessert! They're made with a buttery graham cracker crust, the creamiest cheesecake filling and are topped with a perfectly sweet strawberry sauce.

Prep Time15 minutes mins

Cook Time40 minutes mins

Additional Time2 hours hrs 20 minutes mins

Total Time3 hours hrs 15 minutes mins

Course: Cakes

Cuisine: American

Servings: 12

Calories: 265kcal

Author: Chelsey White

Ingredients

Graham Cracker Crust

• 2/3 cup graham cracker crumbs - about 5 full graham crackers 66g
• 1 Tbsp granulated sugar 13g
• 1 1/2 Tbsp salted butter, melted 21g

Cheesecake Filling

• 1 cup or 1-8 oz. packages full-fat cream cheese, room temperature 226g
• 1/3 cup granulated sugar 66g
• 1 1/2 Tbsp full-fat sour cream, room temperature 23g
• 2 tsp vanilla extract or vanilla bean paste 10ml
• 2 tsp heavy whipping cream, room temperature 10ml
• 1 Tbsp cornstarch 8g
• 1 large egg, room temperature 56g

Strawberry Sauce

• 1 tsp cornstarch 3g
• 1 Tbsp water, room temperature 15g
• 2 cups fresh or frozen strawberries, hulled and diced 225g
• 2 Tbsp granulated sugar 25g
• 1 Tbsp fresh lemon or lime juice 15ml

Equipment / Tools Needed

• Electric Mixer
• Mini Cheesecake Pan or Muffin Tin
• Rubber spatula

Instructions

Graham Cracker Crust

• Preheat oven to 350 F or 175 C. Spray a mini springform pan with non-stick baking spray or line a cupcake / muffin tin with 9 liners.
• Combine the graham cracker crumbs, granulated sugar and melted butter until the mixture looks like sand.
• Scoop about 1 Tbsp of the cookie mixture into each cavity. Use the back of a spoon or the bottom of a flat, small glass (I used a shot glass) to press down firmly and create a compact, even crust covering the bottom of each little cavity. If you're using a muffin pan, make 9 crusts by adding a rounded Tbsp into each liner.
• Bake for 5 minutes then remove from the oven. Place the pan on a wire rack to cool. Keep your oven on but lower the temperature to 300 F / 150 C.

Cheesecake Filling

• While the crusts bake and cool make the cheesecake filling.
• Place the room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fit with a whisk attachment on a medium to medium-high speed for 2-3 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.
• Add in the sugar, sour cream, vanilla extract, heavy cream and cornstarch. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
• Crack 1 large egg into a separate bowl and mix with a fork until scrambled. Pour the egg into the cream cheese mixture and mix on a low speed just until combined. The batter should be smooth and completely free of any lumps.
• Divide the batter evenly, trying to fill each cavity to roughly the same height. For reference, I add about 1 1/2 Tbsp of filling on top of each crust. If you're using a muffin pan, you will add about 2 Tbsp to each liner.
• Place the mini cheesecake pan on a large cookie sheet to catch any potential leaks, then bake at 300 F / 150 C for 18-21 minutes or until the tops of the mini cheesecakes are set.
• Remove the cheesecake from the oven and let it cool at room temperature for about 20 minutes. As they cool the sides should start to pull away from the edges of the pan. Once they've reached room temperature, cover the top of the pan and refrigerate the cheesecake for an additional 2 hours or overnight.
• When you're ready to enjoy these mini cheesecakes, remove them from the fridge and carefully release them from the pan.

Strawberry Cheesecake Topping

• While the cheesecakes bake and cool, make the strawberry cheesecake topping.
• In a small bowl whisk together the cornstarch and water until no clumps remain.
• Add this cornstarch mixture, the diced strawberries, sugar and lemon juice into a small sauce pan. Heat over a medium heat, stirring with a rubber spatula as the mixture cooks.
• Continue to cook until the mixture starts to simmer. Let it simmer for 3-4 minutes, stirring constantly.
• Remove the sauce from the heat and let it cool to room temperature. It should thicken as it cools. If you want a smooth sauce without any berry chunks, pour the mixture into a blender or food processor and blend until smooth.
• Drizzle the cooled sauce over each mini cheesecake and top with a sliced strawberry, then enjoy!

Video

Notes

Making these Mini Strawberry Cheesecakes in Advance & Storage Tips

These mini cheesecakes can be stored in the fridge for up to 3 days. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.

You can also freeze these mini cheesecakes for up to 2 weeks! After they're baked and cooled, release them from the pan then either place them in an airtight container or wrap each cheesecake in a layer of plastic wrap and foil.

The strawberry topping can also be made in advance and stored in the fridge in an airtight container for up to a week.

When you're ready to enjoy one of these frozen mini cheesecakes, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you're freezing or refrigerating these mini cheesecakes, wait to add the strawberry sauce and fresh strawberries until you're ready to enjoy it.

Tips for Making the Best Mini Strawberry Cheesecakes

• Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it's baked.
• Beat your cream cheese on a medium to medium high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
• Mix on a low speed once you start mixing ingredients into the cream cheese. After you've fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!
• Mix your egg in a separate bowl then slowly mix it into your cheesecake batter. This will help you avoid over-mixing your batter.
• Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.

Nutrition

Serving: 1 | Calories: 265kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 206mg | Fiber: 1g | Sugar: 19g