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Creamy, delicious, and made with fresh strawberries, you are going to fall in love with these mini cheesecakes. They’re so much fun to make, are perfect for entertaining and the kids can’t get enough of them! These Mini Strawberry Cheesecakes are super cute and are the perfect individual desserts!
Made with a creamy delicious filling with a fresh strawberry topping. Whenever strawberry season rolls around, we love making this mini cheesecake recipe as they’re so good with fresh strawberries.
Want more delicious dessert recipes? Try my Blueberry Bundt Cake or my Mixed Berry Galette.
Why You’ll Love These Miniature Cheesecakes
- They’re so tasty! Is it just me or do bite size desserts just taste better? Plus the filling is so smooth and creamy.
- No water bath needed! This mini cheesecake recipe uses a cupcake tin and we skip the water bath completely. So if you don’t like the effort of a water bath, these mini strawberry cheesecakes are for you!
- They can be made ahead of time. There’s nothing better than having these mini cheesecakes waiting for you in the fridge! Enjoy them throughout the week.
Baked Mini Cheesecake Ingredients
For the Crust:
- Graham crackers — finely crushed. You can either crush them in the processor or buy pre crushed crumbs.
- Salt-optional to balance the sweetness.
- Granulated sugar-use fine white granulated sugar so it dissolves better.
- Butter — unsalted butter is the best because you can control the salt. Also make sure it’s melted.
For the Filling:
- Cream cheese — brought to room temperature so you don’t get lumps of cheese and make sure it’s full fat.
- Granulated sugar— fine granulated white sugar.
- Eggs — brought to room temperature.
- Heavy cream —this adds richness to the cheesecake.
- Vanilla — Use pure vanilla extract for the best flavor
For the Topping:
- Strawberries — ripe red fresh strawberries, hulled
- Sugar — use fine granulated white sugar to add sweetness to the strawberry puree.
How to Make Mini Strawberry Cheesecakes
- Prepare the oven and tin: Preheat the oven to 325F and then line a 12 cavity cupcake tin with cupcake liners and set aside.
- Make the crust: In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand. Firmly press 1-1 1⁄2 tablespoons of the crumb mixture into each liner.
- Bake the crust: Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
- Change the oven temperature: Turn the oven down to 300F.
- Make the mini cheesecake filling: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Add the eggs one at a time. Add the heavy cream and vanilla. Mix until fully combined.
- Bake the cheesecakes: Fill each liner up almost to the top. Bake the cheesecakes for 15 minutes. Then turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Refrigerate the mini cheesecakes: Transfer cheesecakes to the fridge until ready to serve.
- Make the strawberry topping: Place strawberries and sugar in a blender or food processor. Blend until smooth. Add more sugar to taste. When ready to serve add a spoonful of strawberry sauce on top of each cheesecake.
Tips for making these Mini Cheesecake Bites
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy.
- Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your filling will not come out rich and creamy without full fat cream cheese.
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese. If your ingredients are cold, you will end up having to mix extra to get them smooth which will lead to over-mixed batter which leads to cracks in cheesecakes.
- If strawberries are not in season, you can use store bought strawberry cheesecake filling.
Frequently Asked Questions
Do the jiggle test for your mini cheesecakes! When your mini strawberry cheesecakes are done, give it a jiggle in the pan. The center of the cheesecakes should jiggle ever so slightly where as the edges are set.
Usually the middle of your cheesecake will sink down if there’s too much air in the batter. Avoid over mixing your cheesecake batter. But not to worry, the strawberry topping will cover up any imperfections.
The mini strawberry cheesecakes will last for up to 5 days in the fridge. You can store the strawberry topping separately to help the cheesecakes hold up longer in the fridge.
You can freeze these mini cheesecakes! If you’d like to freeze the mini cheesecakes, skip adding on the toppings and allow the cheesecakes to fully cool. Freeze it uncovered on a sheet pan in the freezer and then transfer it to a freezer safe bag or container for up to 3 months.
Thaw your cheesecake in the fridge overnight and then top with the strawberry topping before serving.
Once you’ve chilled the cheesecakes, the liners should peel off the mini cheesecakes cleanly. If they’re still having trouble with sticking, try putting them in the freezer. You can also serve the cheesecakes inside their liners.
More Desserts You’ll Love
- Coconut Cheesecake Bars
- Cranberry Orange Shortbread Cookies
- Super Moist Blueberry Bundt Cake
- Mini Pumpkin Cheesecakes
- Raspberry Puff Pastry Tart
- Best Lemon Bars Recipe
I hope you enjoy all the recipes I share with you, including this delicious Mini Strawberry Cheesecakes recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Mini Strawberry Cheesecakes
Ingredients
For the Crust:
- 8 sheets graham crackers, finely crushed
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 2 8 oz blocks cream cheese, room temperature
- ¾ cup granulated sugar
- 2 whole eggs, room temperature
- ⅓ cup cup heavy cream, room temperature
- 2 teaspoons vanilla
For the Topping:
- 1 cup strawberries, hulled
- 1 tablespoon sugar
Instructions
For the Crust:
- Preheat the oven to 325F. Line a 12 cavity cupcake tin with cupcake liners and set aside.
- In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press 1-1 1⁄2 tablespoons of the crumb mixture into each liner.
- Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For the Filling:
- Turn the oven down to 300F.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream and vanilla. Mix until fully combined.
- Fill each liner up almost to the top.
- Bake the cheesecakes for 15 minutes. Then turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecakes to the fridge until ready to serve.
For the Topping:
- Place strawberries and sugar in a blender or food processor. Blend until smooth. Add more sugar to taste.
- When ready to serve add a spoonful of strawberry sauce on top of each cheesecake.
Notes
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy.
- Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your filling will not come out rich and creamy without full fat cream cheese.
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese. If your ingredients are cold, you will end up having to mix extra to get them smooth which will lead to over-mixed batter which leads to cracks in cheesecakes.
- If strawberries are not in season, you can use store bought strawberry cheesecake filling.
Can you make these bite sized? If so, cook how long?
Hi!
These are bite sized. But you can make reduce the time by 5 minutes if you are making them smaller and keep in the oven for about 20 minutes to prevent cracks.