Mini Strawberry Cheesecakes Recipe

Introduction

These Mini Strawberry Cheesecakes are a delightful treat that combines a buttery graham cracker crust with a creamy, smooth filling and fresh strawberry sauce. Perfectly portioned for sharing or enjoying as a personal indulgence, they offer a fresh twist on classic cheesecake.

Ingredients

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract (for sauce)
• 1 cup quartered strawberries

Instructions

1. Step 1: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray if you prefer.
2. Step 2: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Divide this mixture evenly among the cupcake liners, pressing into the bottoms to form crusts. Bake for 5 minutes, then remove from the oven and set aside.
3. Step 3: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, and flour on low speed until just combined to avoid air bubbles. Scrape down the bowl sides.
4. Step 4: Mix in sour cream and 1 1/2 teaspoons vanilla extract on low speed until smooth.
5. Step 5: Add eggs one at a time, beating slowly after each addition and scraping the bowl sides to ensure even mixing.
6. Step 6: Fill the crust-lined cups nearly full with the cheesecake filling.
7. Step 7: Bake the cheesecakes for 15 minutes. Then, turn off the oven and leave the door closed for an additional 10 minutes to gently finish baking.
8. Step 8: Crack the oven door open and allow the cheesecakes to cool for 15–20 minutes before transferring them to the refrigerator. Chill for 3–4 hours to fully set.
9. Step 9: For the strawberry sauce, puree the chopped strawberries in a food processor until smooth (approximately 3/4 cup). Optionally, strain to remove seeds.
10. Step 10: In a saucepan, whisk together sugar and cornstarch until no lumps remain. Stir in the strawberry puree.
11. Step 11: Cook the mixture over medium heat, stirring constantly until it thickens and boils, about 5 minutes. Boil for 1 minute, then remove from heat and stir in 1/2 teaspoon vanilla extract, quartered strawberries, and a pinch of salt.
12. Step 12: Refrigerate the strawberry sauce until completely cooled, about 2–3 hours.
13. Step 13: Once both cheesecakes and sauce are chilled, remove cheesecakes from the pan, top with strawberry sauce, and serve.

Tips & Variations

• Use vanilla wafer crumbs instead of graham crackers for a slightly sweeter crust.
• Room temperature ingredients help create a smooth, crack-free filling.
• For a tangier topping, add a squeeze of lemon juice to the strawberry sauce.
• Try adding finely chopped nuts to the crust for extra texture.
• Make these cheesecakes a day ahead to let the flavors fully develop.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator. They will keep well for 4–5 days. Reheat slightly at room temperature before serving if desired, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well. Thaw them completely and drain any excess liquid before pureeing to avoid a watery sauce.

How do I prevent cracks in cheesecake?

Mix ingredients on low speed to minimize air bubbles, avoid overbaking, and cool the cheesecakes gradually with the oven door slightly open. Using room temperature eggs and cream cheese also helps.

Mini Strawberry Cheesecakes Recipe

---

★★★★★

4.9 from 129 reviews

• Author: Elara
• Total Time: 5 hours
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Mini Strawberry Cheesecakes are a delightful treat featuring a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a fresh homemade strawberry sauce topping. Perfectly portioned in cupcake liners, these individual cheesecakes offer a rich texture with a sweet and tangy strawberry finish, ideal for parties or a special dessert.

---

Ingredients

Scale 1x2x3x

Crust

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted

Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature

Strawberry Sauce

• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup quartered strawberries
• Pinch of salt

---

Instructions

1. Make the Crusts: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick spray if you like. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Divide this mixture evenly among the cupcake liners, about 2 tablespoons per cup, and press it firmly into the bottom to form the crust.
2. Bake the Crusts: Bake the crusts for 5 minutes in the preheated oven, then remove and set them aside to cool slightly.
3. Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, use a low speed mixer to blend the cream cheese, sugar, and flour until smooth, scraping down the sides as needed to avoid air incorporation which can cause cracking.
4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until well combined.
5. Incorporate Eggs: Add the eggs one at a time, beating slowly and scraping the bowl between additions to ensure a smooth batter.
6. Fill the Cups: Spoon the filling into the crust-lined cupcake liners, filling them nearly to the top.
7. Bake the Cheesecakes: Place the tray back in the oven and bake for 15 minutes. Then turn the oven off but keep the door closed and leave the cheesecakes to set for 10 more minutes.
8. Cool the Cheesecakes: Crack the oven door open slightly and let the cheesecakes cool for 15 to 20 minutes before transferring them to the refrigerator. Chill for at least 3-4 hours until fully set.
9. Make Strawberry Sauce: Puree the chopped strawberries in a food processor until smooth, yielding about 3/4 cup. Strain to remove seeds if desired. Combine sugar and cornstarch in a saucepan, whisk until lump-free, then stir in the strawberry puree.
10. Cook the Sauce: Cook over medium heat, stirring constantly, until the sauce thickens and boils, roughly 5 minutes. Let it boil for one more minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate the sauce for 2-3 hours to cool and thicken.
11. Assemble and Serve: Once the cheesecakes and sauce are fully chilled, remove cheesecakes from the pan, top with the strawberry sauce, and serve immediately.
12. Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4-5 days for best freshness.

Notes

• Room temperature cream cheese and eggs ensure a smooth, lump-free cheesecake batter.
• Using low mixer speed helps prevent cracks by reducing air in the batter.
• Allowing the cheesecakes to cool gradually in the oven prevents cracking.
• Straining the strawberry puree removes seeds for a smoother sauce texture.
• Refrigerate sauce and cheesecakes thoroughly to develop flavors and proper texture.
• For a gluten-free option, substitute gluten-free graham cracker crumbs or vanilla wafers.

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

Keywords: mini cheesecake, strawberry cheesecake, individual cheesecakes, dessert, strawberry sauce, graham cracker crust