Mini Strawberry Cheesecake

5 from 12 ratings

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

Cook Time40

Additional Time2 20

Total Time3 15

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

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