Mini Strawberry Cheesecakes

Introduction

There’s something magical about the combination of cheesecake and strawberries—it’s a pairing that never goes out of style. These Mini Strawberry Cheesecakes are perfect for just about any occasion, whether you’re hosting a party, preparing for a family gathering, or even indulging in a little midweek treat. They’re like little bites of heaven with a buttery graham cracker crust, velvety cheesecake filling, and, of course, the sweet burst of fresh strawberries on top.

I first started making these mini cheesecakes when I wanted a dessert that was easy to serve at a brunch gathering with friends. I knew I wanted something rich but not too heavy, and something that felt a little special but still approachable. After a few tweaks and taste tests, I came up with this recipe, and it’s become a go-to for all kinds of celebrations.

The beauty of these cheesecakes is that they’re perfectly sized for individual servings—no fussing with slicing or serving. Plus, they’re made in a muffin tin, so the prep and cleanup are super simple. The graham cracker crust is buttery and crisp, and the cheesecake filling is creamy and smooth, with just the right amount of sweetness. The fresh strawberries bring a pop of color and flavor that takes each bite over the top.

Why You’ll Love This Recipe

Here’s why these Mini Strawberry Cheesecakes are about to become your new favorite treat:

• Perfect for Any Occasion: Whether you’re celebrating a special occasion, hosting a brunch, or craving a sweet snack, these cheesecakes fit the bill. They’re easy to make and always a crowd-pleaser.
• Simple Yet Delicious: With just a handful of ingredients, these mini cheesecakes are straightforward but taste absolutely incredible. The combination of the creamy filling and the fresh strawberries is a match made in dessert heaven.
• Fun and Customizable: The mini size makes them perfect for individual servings, but you can easily customize the topping with different fruits or sauces. If strawberries aren’t your thing, feel free to swap them out with raspberries, blueberries, or even a swirl of chocolate ganache!
• No Water Bath Needed: One of my pet peeves with traditional cheesecake recipes is having to use a water bath. Thankfully, these mini cheesecakes bake up beautifully without one.

Every bite of these cheesecakes is smooth, creamy, and just the right amount of sweet, with that extra touch of freshness from the strawberries. It’s dessert, made simple—and so, so delicious.

Preparation Time and Servings

• Total Time: 1 hour (20 minutes prep, 40 minutes baking + cooling)
• Servings: This recipe makes 12 mini cheesecakes.

Nutrition Facts (per serving):

• Calories: 280
• Protein: 5g
• Carbs: 30g
• Fat: 18g
• Fiber: 1g

Ingredients

Here’s what you’ll need to make these Mini Strawberry Cheesecakes:

• For the crust:
  • 1 1/2 cups graham cracker crumbs: The classic cheesecake crust, buttery and just a little sweet.
  • 1/4 cup granulated sugar: Adds a touch of sweetness to the crust.
  • 1/3 cup melted butter: Helps hold the crust together and adds richness.
• For the cheesecake filling:
  • 2 (8 oz) packages cream cheese (softened): The base of the cheesecake, giving it that rich and creamy texture.
  • 1/2 cup granulated sugar: Sweetens the filling just enough to balance the tanginess of the cream cheese.
  • 2 large eggs: Helps to set the filling and give it that velvety smooth texture.
  • 1 tsp vanilla extract: Adds a warm, aromatic flavor to the filling.
  • 1/2 cup sour cream: For added creaminess and a slight tang to balance out the sweetness.
• For the topping:
  • 1 1/2 cups fresh strawberries: The star of the show! These will be sliced and placed on top of each mini cheesecake.
  • 1 tbsp sugar: Helps to macerate the strawberries and bring out their natural sweetness.

Step-by-Step Instructions

Ready to dive into the process? Here’s how to make these Mini Strawberry Cheesecakes from scratch:

1st Step: Prepare the Crust

• Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners. If you want to skip the liners, you can grease the muffin tin, but I find the liners make for easy cleanup.
• In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are fully coated.
• Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin liner. Use the back of a spoon or your fingers to press the crumbs down firmly into the bottom. You want a nice, even layer that holds together.
• Pop the muffin tin into the oven and bake for about 8 minutes, or until the crust is golden brown. Once done, remove the tin from the oven and let the crusts cool while you prepare the cheesecake filling.

2nd Step: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This may take 2-3 minutes, so be patient! You want to ensure there are no lumps.
• Add in granulated sugar and beat until well combined. Then, mix in the eggs, one at a time, making sure to scrape down the sides of the bowl between additions.
• Add the vanilla extract and sour cream, mixing until smooth and fully incorporated. The filling should be rich, creamy, and slightly thick.
• Pour the cheesecake filling over the crusts in the muffin tin, dividing it evenly. The filling should reach almost the top of each liner. If you have any leftover filling, you can either bake a few more mini cheesecakes or pour the extra into ramekins for an extra treat!
• Smooth the tops with a spatula to make them even, then place the muffin tin in the oven.

3rd Step: Bake the Cheesecakes

• Bake the cheesecakes for 15-18 minutes, or until the edges are set but the center is still slightly jiggly. Don’t worry, they’ll firm up as they cool.
• Once baked, remove the tin from the oven and let the cheesecakes cool in the tin for about 10 minutes. After that, carefully remove the cheesecakes from the tin and transfer them to a wire rack to cool completely. For best results, refrigerate them for at least 2 hours to help them set properly.

4th Step: Prepare the Strawberry Topping

• While the cheesecakes are cooling, prepare the strawberry topping. Slice the fresh strawberries and place them in a bowl.
• Sprinkle the sugar over the strawberries and toss gently. Let them sit for about 10-15 minutes to release their juices and become syrupy.
• Once the cheesecakes are fully cooled and set, top each mini cheesecake with a few strawberry slices. Feel free to drizzle a little of the strawberry syrup over the top for extra sweetness and color.

How to Serve

Serving these Mini Strawberry Cheesecakes is as easy as placing them on a beautiful platter and enjoying them with loved ones. Here are a few serving ideas:

• Serve chilled, topped with the sweetened strawberries and their syrup for that perfect burst of freshness.
• Pair with a dollop of whipped cream or a drizzle of chocolate sauce if you’re feeling indulgent.
• For a more decadent touch, try topping each cheesecake with a few chocolate shavings or crushed graham crackers.

You can serve these as part of a dessert spread for a special occasion or as an afternoon treat with a cup of tea. They’re the perfect size for a little indulgence!

Additional Tips

Here are some helpful tips to make sure your Mini Strawberry Cheesecakes come out perfectly every time:

1. Don’t Overmix the Filling: When you’re combining the ingredients for the filling, be careful not to overmix, especially after adding the eggs. Overmixing can lead to cracks in the cheesecake.
2. Cool Gradually: Once the cheesecakes are done baking, let them cool slowly to avoid cracking. Avoid opening the oven door immediately after baking, as this can cause the cheesecakes to collapse.
3. Chill Before Serving: The cheesecakes will firm up as they chill in the fridge. Make sure to refrigerate them for at least 2 hours before serving for the best texture.
4. Use Room Temperature Cream Cheese: For a smooth filling, always use room temperature cream cheese. Cold cream cheese can cause lumps in your filling, making it harder to achieve a creamy texture.
5. Make Ahead: These mini cheesecakes can be made a day or two in advance. Store them in the fridge, and they’ll be ready to serve when you are.

FAQ: Mini Strawberry Cheesecakes

1. Can I make these Mini Strawberry Cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for making ahead of time. In fact, they taste even better after they’ve had time to chill in the refrigerator. Prepare them the day before and refrigerate for at least 2 hours before serving. They’ll stay fresh in the fridge for up to 3 days, making them an excellent option for meal prep or planning ahead for a party.

2. Can I use a different fruit for the topping?
Absolutely! While fresh strawberries are the classic topping for these cheesecakes, you can easily swap them out for other fruits. Blueberries, raspberries, or even sliced peaches work beautifully. You could also drizzle a fruit compote or caramel sauce over the top for a twist.

3. How do I store Mini Strawberry Cheesecakes?
Store your mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cheesecakes. To freeze, wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month. When you’re ready to serve, simply thaw them in the refrigerator for a few hours.

4. Can I make these without a muffin tin?
If you don’t have a muffin tin, you can use a mini tart pan or individual ramekins. Just be sure to adjust the baking time as needed, as they may take a little longer to set depending on the size of your pan.

5. Can I use a store-bought crust instead of making my own?
Yes, you can absolutely use a store-bought graham cracker crust if you’re looking to save time. Pre-made crusts are a convenient option, and they’ll work perfectly with the cheesecake filling. Just make sure the crust fits the size of your muffin tin or baking pan.

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Conclusion

These Mini Strawberry Cheesecakes are a simple yet impressive dessert that’s sure to please everyone. With a buttery graham cracker crust, a rich and creamy cheesecake filling, and a fresh strawberry topping, each bite is a perfect combination of textures and flavors. The best part? They’re made in a muffin tin, which means you get perfectly portioned, no-fuss servings that are easy to enjoy with family and friends.

Whether you’re making them for a holiday gathering, a birthday party, or just as a treat to brighten your day, these mini cheesecakes are guaranteed to impress. Plus, with the versatility to swap out strawberries for other fruits, you can easily adapt this recipe to suit your taste or the season.

Give them a try next time you’re in the mood for a sweet, satisfying dessert. I promise these mini cheesecakes will quickly become one of your go-to recipes for any occasion. Enjoy!