Mini Strawberry Cheesecakes are the perfect bite-sized treat for any occasion. These creamy, rich cheesecakes sit atop a buttery graham cracker crust and are topped with a luscious strawberry sauce. Whether you’re hosting a party or looking for a delightful dessert to enjoy at home, these mini cheesecakes offer indulgent flavors in a manageable portion. The recipe is easy to follow, yet elegant enough to impress your guests.

Ingredients

For the crust:

6 whole graham cracker rectangles (about 1 cup crumbs)

3 tablespoons unsalted butter, melted

For the cheesecake batter:

2 x 8-ounce packages cream cheese, room temperature

1/2 cup granulated sugar
1/2 cup heavy whipping cream
2 tablespoons cornstarch

1 large egg, room temperature
2 teaspoons fresh lemon juice

For the strawberry sauce topping:

2 cups fresh strawberries, stems removed and sliced
1/3 cup granulated sugar
2 tablespoons fresh lemon juice

1/4 cup water
1 tablespoon cornstarch

Instructions

Prepare the Strawberry Sauce:
In a medium saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the strawberries soften. In a small bowl, mix cornstarch with water and pour into the saucepan. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens. Remove from heat, press the sauce through a mesh strainer to remove the pulp, and set aside to cool to room temperature.

Prepare the Crust:
Preheat the oven to 350°F (175°C). Line a cupcake pan with baking liners. In a food processor, pulse graham crackers into fine crumbs. Mix the crumbs with melted butter until well-combined. Press 2 teaspoons of the crumb mixture into each cupcake liner. Bake for 5 minutes, then let cool on a wire rack. Reduce the oven temperature to 300°F (150°C).
Make the Cheesecake Batter:
In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy whipping cream and beat again until well combined. Gradually mix in the cornstarch, egg, and lemon juice until the batter is smooth and creamy.
Assemble the Cheesecakes:
Using a medium cookie scoop or a spoon, divide the cheesecake batter evenly between the prepared crusts. Fill each liner almost to the top, leaving a 1/4-inch space. Bake at 300°F for 20-25 minutes, until the centers are set and the tops are slightly dull. Turn off the oven, crack the door, and let the cheesecakes rest for 30 minutes to prevent cracking.

Cool and Chill:
After resting in the oven, transfer the cheesecakes to a wire rack and cool at room temperature for 1 hour. Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
Top with Strawberry Sauce:
Spoon about 2 tablespoons of strawberry sauce over each cheesecake. Serve chilled and enjoy!

Cooking Tips

Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for a smoother batter.

Prevent Cracking: Allow the cheesecakes to rest in the oven with the door cracked open to prevent sudden temperature changes, which can cause cracking.
Straining the Sauce: Straining the strawberry sauce ensures a smooth, seedless topping.

Nutritional Benefits

Cream Cheese: A good source of calcium and vitamin A.

Strawberries: Rich in antioxidants, vitamins, and fiber.
Graham Crackers: Provides whole grains and a small amount of dietary fiber. While these mini cheesecakes are an indulgent treat, they can be enjoyed in moderation as part of a balanced diet.

Why You’ll Love This Recipe

These mini cheesecakes are not only adorable but also bursting with flavor. The creamy cheesecake filling is complemented by the buttery graham cracker crust and sweet, tangy strawberry topping. They are easy to serve, making them a crowd-pleasing dessert for any event. Plus, the individual portions make them perfect for controlled indulgence.

Dietary Information

Vegetarian-Friendly: This recipe is free from meat and suitable for vegetarians.
Contains Dairy: Due to the cream cheese and whipping cream, this recipe is not suitable for those who are lactose intolerant or allergic to dairy.
Gluten: The graham cracker crust contains gluten. To make this recipe gluten-free, substitute gluten-free graham crackers.

Egg: This recipe contains eggs, so it’s not suitable for those with egg allergies.

Why This Recipe Works

The combination of cream cheese and heavy whipping cream creates a light yet creamy texture that melts in your mouth. The cornstarch helps stabilize the cheesecake, ensuring it sets perfectly without cracking. The fresh strawberry topping adds a burst of natural sweetness, balancing the richness of the cheesecake.

Conclusion

Mini Strawberry Cheesecakes are a delightful, elegant dessert that brings a combination of creamy, tangy, and sweet flavors in every bite. These bite-sized treats are perfect for any gathering, or simply as a personal indulgence. Try this easy recipe and impress your friends and family with a delicious homemade dessert that’s sure to be a hit!

Mini Strawberry Cheesecakes

Author: Olivia
Total Time: 1hr

Print Recipe

Description

Instructions

Prepare the Strawberry Sauce:
In a medium saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the strawberries soften. In a small bowl, mix cornstarch with water and pour into the saucepan. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens. Remove from heat, press the sauce through a mesh strainer to remove the pulp, and set aside to cool to room temperature.

Prepare the Crust:
Preheat the oven to 350°F (175°C). Line a cupcake pan with baking liners. In a food processor, pulse graham crackers into fine crumbs. Mix the crumbs with melted butter until well-combined. Press 2 teaspoons of the crumb mixture into each cupcake liner. Bake for 5 minutes, then let cool on a wire rack. Reduce the oven temperature to 300°F (150°C).
Make the Cheesecake Batter:
In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy whipping cream and beat again until well combined. Gradually mix in the cornstarch, egg, and lemon juice until the batter is smooth and creamy.
Assemble the Cheesecakes:
Using a medium cookie scoop or a spoon, divide the cheesecake batter evenly between the prepared crusts. Fill each liner almost to the top, leaving a 1/4-inch space. Bake at 300°F for 20-25 minutes, until the centers are set and the tops are slightly dull. Turn off the oven, crack the door, and let the cheesecakes rest for 30 minutes to prevent cracking.

Cool and Chill:
After resting in the oven, transfer the cheesecakes to a wire rack and cool at room temperature for 1 hour. Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
Top with Strawberry Sauce:
Spoon about 2 tablespoons of strawberry sauce over each cheesecake. Serve chilled and enjoy!

Prep Time: 30mins

Cook Time: 30mins

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