Mini Strawberry Cheesecakes

Mini strawberry cheesecakes always take me back to the first time I made them for a family gathering. I wanted a dessert that felt elegant but didn’t require hours in the kitchen and these little treats turned out to be the perfect choice. The buttery crust with creamy cheesecake filling and fresh strawberries on top impressed everyone and I remember feeling so proud seeing how quickly they disappeared.

Whenever I prepare them now I still love how simple they are to assemble and how pretty they look on a serving plate. Each bite is a balance of crunchy crust smooth cheesecake and sweet strawberry topping. They are the kind of dessert that makes any day feel like a celebration without needing a special occasion.

Ingredients

Here’s what I use for these cheesecakes and you can adjust if you like!

• Graham cracker crumbs – Form the classic cheesecake base with a crunchy texture
• Butter – Helps bind the crust and adds richness
• Cream cheese – The star of the filling creating a smooth and tangy center
• Sugar – Sweetens the filling just enough without overpowering
• Vanilla extract – Adds warmth and depth to the cheesecake flavor
• Eggs – Bind the filling and help it set properly when baked
• Strawberry topping or jam – Creates a glossy layer on top of the cheesecakes
• Fresh strawberries – Add freshness and a burst of flavor for the final touch

Tools You’ll Need

• Mixing bowls – For preparing crust and cheesecake filling separately
• Hand mixer or stand mixer – To beat the cream cheese until smooth and fluffy
• Muffin tin – Perfect for creating mini cheesecake portions
• Cupcake liners – Make it easy to remove the cheesecakes after baking
• Measuring cups and spoons – Ensure accuracy for both crust and filling
• Spatula – For smoothing the filling into each liner

Instructions

Step 1

I start by preheating the oven to 325°F and lining a muffin tin with cupcake liners.

Step 2

Then I mix graham cracker crumbs with melted butter and a little sugar pressing about a tablespoon of the mixture into the bottom of each liner to form the crust. I bake this for 5 minutes just to set it.

Step 3

In another bowl I beat cream cheese sugar and vanilla until smooth and creamy. Then I add the eggs one at a time mixing until just combined.

Step 4

I spoon the cheesecake filling over each crust smoothing the tops with a spatula.

Step 5

I bake for about 18–20 minutes until the centers are set but still slightly jiggly. After baking I let them cool completely before refrigerating for at least 2 hours.

Step 6

Once chilled I top each cheesecake with strawberry jam or glaze and finish with a fresh strawberry half.

Tips

For extra flavor I sometimes mix a little lemon zest into the cheesecake filling. If you like a crunchier crust you can add chopped nuts along with the graham cracker crumbs. Chilling overnight makes the cheesecakes even creamier and easier to serve.

Ways to Serve

These mini strawberry cheesecakes are wonderful on their own but I also like arranging them on a dessert platter for parties. They pair beautifully with a cup of coffee or tea and you can even serve them with whipped cream for a more indulgent touch.

Frequently Asked Questions

Can I make mini strawberry cheesecakes ahead of time?

Yes they actually taste better when made a day in advance and chilled overnight.

How do I store mini strawberry cheesecakes?

I keep them in an airtight container in the fridge for up to 5 days.

Can I freeze mini strawberry cheesecakes?

Absolutely freeze them without the strawberry topping for up to 2 months and add the topping before serving.

See You in the Kitchen

I hope you try these mini strawberry cheesecakes because they’re such a delightful treat to share with family and friends. I can’t wait for you to enjoy how simple yet elegant they are.

Happy Cooking!

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