Name: Mini Strawberry Cheesecakes Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups diced fresh strawberries, divided; 2 tablespoons lemon juice; ½ cup light brown sugar, divided; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 ¼ cups graham cracker crumbs (pulsed to fine crumbs); 1 ½ tablespoons sugar; ¼ cup unsalted butter, melted; 1 cup all-purpose flour; ½ cup light brown sugar (or ¼ cup light brown sugar + ¼ cup granulated sugar); Dash of salt; 6 tablespoons unsalted butter, melted; 12 oz. cream cheese, softened; 6 tablespoons sugar; 1 tablespoon all-purpose flour; 1 ½ teaspoons vanilla extract; 1 egg, slightly beaten

Jump to Recipe

If you have a sweet tooth and love the burst of fresh berry flavor, you are going to adore these Mini Strawberry Cheesecakes. This delightful dessert captures everything wonderful about rich, creamy cheesecake, balanced by a zesty strawberry topping and a buttery graham cracker crust — all in perfectly portable, individual servings. Whether you’re looking for a charming treat to impress guests or a personal indulgence, these Mini Strawberry Cheesecakes are sure to become a favorite staple in your dessert repertoire. Let’s take a closer look at how simple ingredients come together to create such a memorable bite of joy.

Mini Strawberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in creating the ideal balance of flavors and textures. From the fresh strawberries to the creamy cheese, each element adds its own magic, contributing to both taste and presentation.

3 cups diced fresh strawberries: The star of the show, these add freshness and natural sweetness.
2 tablespoons lemon juice: Provides a bright, tangy contrast that lifts the strawberry flavor.
½ cup light brown sugar: Adds just the right amount of sweetness and a hint of caramel richness.
2 tablespoons cornstarch: Helps thicken the strawberry filling to a luscious pie-like consistency.
1 teaspoon vanilla extract: Brings warmth and depth to both the filling and crust.
1 ¼ cups graham cracker crumbs: Creates the classic, buttery foundation for the cheesecake.
1 ½ tablespoons sugar: Sweetens the graham crust perfectly without overpowering it.
¼ cup unsalted butter, melted: Binds the crust crumbs for a solid and tender base.
1 cup all-purpose flour: Essential for the streusel topping, adding structure and a crumbly texture.
½ cup light brown sugar (or ¼ cup light brown + ¼ cup granulated sugar): Sweetens the streusel topping with a mix of caramel and crisp sweetness.
Dash of salt: Enhances all the flavors, balancing the sweetness.
6 tablespoons unsalted butter, melted: Adds richness and holds the streusel topping together beautifully.
12 oz cream cheese, softened: The creamy heart of the cheesecake, smooth and tangy.
6 tablespoons sugar: Sweetens the cheesecake filling just right.
1 tablespoon flour: Stabilizes the cheesecake filling for a silky texture.
1 ½ teaspoons vanilla extract: Infuses the filling with warm, inviting notes.
1 egg, slightly beaten: Binds the filling together without making it tough.

How to Make Mini Strawberry Cheesecakes

Step 1: Prepare the Strawberry Pie Filling

Start by combining half of the diced strawberries with lemon juice in a saucepan. Cooking this mixture over medium-high heat until the strawberries burst releases their natural juices and awakens their flavor. Next, stir in the brown sugar and cornstarch, which will thicken the mixture into that luscious pie filling texture. Add the remaining strawberries and cook for a couple more minutes to meld the flavors, then set it aside to cool completely. This step ensures your filling is sweet, tangy, and full of fresh berry goodness.

Step 2: Make the Graham Cracker Crust

Mix the graham cracker crumbs with sugar, then stir in the melted butter. This combination forms the classic crust that supports the creamy cheesecake and complements the strawberry topping. Press about one and a half tablespoons of this mixture firmly into each paper-lined cupcake cup to create an even base. Refrigerating the crust before adding the fillings helps it set perfectly and hold its shape during baking.

Step 3: Prepare the Streusel Crumb Topping

Create a simple streusel by mixing sugar, flour, and a pinch of salt, then incorporating melted butter until coarse crumbs form. This topping will add a delightful crunch that contrasts beautifully with the creamy layers beneath. Set the streusel aside while you prepare the cheesecake filling.

Step 4: Make the Vanilla Cheesecake Filling

Beat the softened cream cheese with sugar, flour, and vanilla extract until smooth and creamy. Gently mix in the slightly beaten egg just until everything comes together—overmixing can affect the texture, so take care here. Spread this silky filling over the chilled graham cracker crust in each cup, filling them just over halfway. This layer brings richness and a subtle vanilla flavor that balances the vibrant strawberries.

Step 5: Assemble and Bake

Top each cheesecake with a spoonful of the cooled strawberry pie filling, filling the cups almost to the top. Then, sprinkle the streusel crumbs evenly over each mini cheesecake, gently pressing them with your palm to adhere. Place the cupcake pan on a baking sheet and bake at 325°F for 30 to 35 minutes, or until the cheesecakes are set with a slight jiggle in the center. Let them cool in the pan before transferring to a wire rack to cool completely. The baking melds all those delicious flavors into a perfectly textured, handheld treat.

How to Serve Mini Strawberry Cheesecakes

Garnishes

For an extra touch of elegance, garnish these Mini Strawberry Cheesecakes with fresh strawberry slices or a light dusting of powdered sugar. A tiny mint leaf or a drizzle of white chocolate makes them look irresistible for parties or special occasions, while adding subtle layers of flavor.

Side Dishes

While these mini treats are spectacular on their own, pairing them with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience. If you’re serving a crowd, fresh berries or a light fruit salad alongside provide a refreshing counterpoint that highlights their fruity charm.

Creative Ways to Present

Mini Strawberry Cheesecakes can shine beyond the cupcake pan. Try layering the components in clear mini jars for a pretty parfait-style dessert, perfect for picnics or gifting. You can also serve them on pretty dessert plates with a drizzle of strawberry sauce, turning them into the centerpiece of any dessert spread.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mini Strawberry Cheesecakes in an airtight container and store them in the refrigerator. They will stay fresh and delicious for up to three days, making them a convenient dessert that you can prepare in advance to enjoy later.

Freezing

If you want to make these ahead of time for a big event, Mini Strawberry Cheesecakes freeze beautifully. Simply keep them in a single layer in an airtight container or freezer bag, with parchment paper between layers. Freeze for up to one month, and thaw overnight in the fridge before serving to retain their creamy texture and fresh flavor.

Reheating

Because these cheesecakes are best served chilled, reheating is generally unnecessary. However, if you prefer them slightly warmed, allow them to come to room temperature for about 30 minutes instead of using heat to preserve the texture and taste.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can work in a pinch, but fresh strawberries provide the best flavor and texture for Mini Strawberry Cheesecakes. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the filling.

Is it necessary to use the streusel topping?

The streusel adds a lovely crunchy contrast that complements the creamy cheesecake and soft strawberry filling, but feel free to omit it if you prefer a smoother finish or want to reduce prep time.

Can I make these Mini Strawberry Cheesecakes dairy-free?

You can substitute dairy-free cream cheese and butter alternatives to make this recipe suitable for dairy-free diets. Keep in mind that texture and flavor might vary slightly, but the result will still be delicious.

How long do Mini Strawberry Cheesecakes take to bake?

Baking typically takes between 30 to 35 minutes at 325°F, until the cheesecake filling is set but still slightly jiggly in the center. Overbaking can lead to cracks or dryness, so keep an eye on them near the end of baking time.

Can these be made without a cupcake pan?

A cupcake pan helps the Mini Strawberry Cheesecakes keep their shape and makes serving easy, but you can use other small molds or silicone muffin cups if needed. Just be sure to adjust the amount of filling to maintain consistent sizes.

Final Thoughts

I can’t stress enough how much joy these Mini Strawberry Cheesecakes bring to any occasion. Their perfect balance of creamy, crunchy, and fruity components turns every bite into a mini celebration. So don’t wait—grab those fresh strawberries and start whipping up these delightful treats that everyone will rave about. Happy baking!

Mini Strawberry Cheesecakes Recipe

★★★★★

5.1 from 14 reviews

Author: Gabriel
Total Time: 55 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

These Mini Strawberry Cheesecakes combine a buttery graham cracker crust with a creamy vanilla cheesecake filling, topped with fresh strawberry pie filling and a crunchy streusel crumb topping. Perfectly portioned for parties or a delightful dessert treat.

Instructions

Make Strawberry Pie Filling: In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until strawberries burst and juice forms. In a separate bowl, mix brown sugar and cornstarch, then stir into the strawberry mixture. Add remaining strawberries and cook 2 more minutes stirring constantly until thickened. Remove from heat and cool completely.
Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Line a cupcake pan with paper liners and set aside.
Make Graham Cracker Crust: Combine graham cracker crumbs and sugar in a bowl; stir in melted butter until evenly moistened. Divide mixture evenly among cupcake liners (about 1 ½ tablespoons each), pressing firmly into the bottom. Refrigerate.
Prepare Streusel Crumb Topping: Stir together sugar, flour, and a dash of salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
Prepare Vanilla Cheesecake Filling: Beat softened cream cheese, sugar, flour, and vanilla until smooth. Add egg and mix just until combined, being careful not to overmix.
Assemble Cheesecakes: Spoon cheesecake filling over chilled crusts, filling cups just over halfway (up to 2/3 full). Spread a layer of the cooled strawberry pie filling over the cheesecake layer, filling almost to the top of each cup. Sprinkle streusel crumb topping on each cup, gently pressing crumbs down with your palm.
Bake: Place cupcake pan on a baking sheet and bake for 30-35 minutes or until cheesecake is set and topping is lightly golden.
Cool and Store: Cool cheesecakes in the pan for 20 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for longer freshness.

Notes

Ensure cream cheese is softened to prevent lumps in the cheesecake filling.
Do not overmix after adding the egg to avoid cracking during baking.
Cooling completely before refrigerating helps set the cheesecake better.
Use fresh strawberries for best flavor; frozen strawberries are not recommended for the pie filling.
Can be stored in the fridge up to 3-4 days in an airtight container.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American