Easy Miniature Strawberry Cheesecakes Recipe: A Perfect Bite
When you want to provide a classic dessert in a smaller size, try these miniature strawberry cheesecakes. The size is the only thing mini about these tasty treats. With a graham cracker crust, cream cheese center, and strawberry topping, these mini cheesecakes are perfect for holidays, dinner parties, or anytime you need bite-sized treats for your dessert table.
About Miniature Strawberry Cheesecakes
If you feel intimidated by cheesecakes, you’ll love this mini version. These mini strawberry cheesecakes start with a graham cracker crust, and then a cream cheese mixture is placed on top. They are baked, cooled, and then topped with a strawberry sauce when you’re ready to serve it.
Because the cheesecake takes a few hours to cool properly, this is the perfect recipe to make when you want a dessert you can make a day or two ahead of time.
Tips for Success
One key thing to remember is that the ingredients need to be at room temperature. The room-temperature cream cheese, sour cream, and eggs help the mixture come together quickly. That’s helpful because when mixing cheesecake, you want to make sure that you don’t get too much air in the batter. Mix just until the ingredients are combined, and room-temperature ingredients help with that.
I call these miniature strawberry cheesecakes because they are smaller than a typical cheesecake. However, they are made with a standard muffin pan, not a mini size. If you want smaller cheesecake bites, use a mini muffin pan instead. Keep in mind that the baking time will change, and I would start checking for doneness at 10 minutes.
This cheesecake recipe is very easy to make. The most challenging part is having patience while it cools. Cooling the cheesecake properly is key to its success. After it finishes baking, let the cheesecake cool for 5 minutes in the oven, then let it cool for one hour on the counter. Cover the cheesecakes with plastic wrap or place in an airtight container and refrigerate for 2-3 hours.
Step by Step With Photos
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners, and spray with non-stick cooking spray to prevent sticking. You can also skip the liners if you prefer, but the liners make it easier to remove the mini cheesecakes from the pan. However, you want to remove the liners before topping with the strawberry sauce and serving.
Start by making the graham cracker crust. You can either buy graham cracker crumbs or make your own by placing a sleeve of graham crackers in a food processor and pulsing until you have fine crumbs.
In a small bowl, combine 1 1/2 cups of graham cracker crumbs and 3 tablespoons sugar.
Add 1/4 cup of melted butter and mix until combined.
Evenly distribute the graham cracker mixture into the cupcake tins and press down firmly. You can use the bottom of a measuring cup or a drinking glass to help press the mixture into the muffin tins.
Beat 16 ounces room-temperature cream cheese until smooth in a stand mixer or a hand mixer. Add 1/2 cup sugar and mix just until combined.
Add 2 eggs and mix until combined.
Be careful not to overmix the batter. You do not want to add extra air into the batter so mix just until the ingredients are combined and the batter is smooth. That’s why adding the ingredients one at a time works well because it doesn’t require much mixing for the ingredients to come together.
Add 1/2 cup sour cream and 1 1/2 teaspoons vanilla extract, and mix until combined. Then gently tap the bowl on the counter for 30 seconds to remove any air bubbles.
Evenly distribute the cheesecake batter into each of the muffin tins.
Bake the miniature strawberry cheesecakes for 18-22 minutes. The centers will look set, but they will jiggle slightly. Turn off the oven, crack open the door, and let the cheesecake rest in the oven for 3-5 minutes. Then remove the cheesecakes from the oven and let them cool on the counter for an hour.
Once they’re done cooling on the counter, cover the cheesecakes and place them in the refrigerator to chill for 2-3 hours. If you’re making these ahead of time, you can also leave them overnight. Don’t worry if the center of the cheesecakes sinks slightly. This is normal, and the strawberry topping will cover it.
When you’re ready to serve the cheesecake, make the strawberry topping.
Remove the stems, then clean and wash 1 pound of strawberries. Roughly chop.
Combine the chopped strawberries, 4 tablespoons sugar, and 2 tablespoons water in a medium saucepan. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes or until the strawberries are soft.
Transfer the strawberry mixture to a blender and blend until smooth. Transfer the blended strawberry sauce to a heat-safe dish and refrigerate until cooled.
Place the mini cheesecakes on a cooling rack, plate, or work surface.
Top each mini cheesecake with some of the cooled strawberry sauce. And if desired, place half a strawberry on top.
I hope you enjoy making these miniature strawberry cheesecakes. They are a great dessert to make in the summer when strawberries are in season. However, since this recipe uses strawberry sauce, it’s easy to make it any time of year with fresh or frozen strawberries. I love to make mini cheesecakes for family gatherings or holidays when I want a mini dessert for the dessert table. It’s a beautiful dessert to look at, and strawberry cheesecake is a classic that is perfect for any occasion.
If you try this Miniature Strawberry Cheesecakes recipe or any other recipe on my blog, please leave a ๐ star rating and tell me how it went in the ๐ comments below. Thanks for visiting, and happy baking!
If you want another mini cheesecake recipe, these Apple Crisp Mini Cheesecakes are another dessert loaded with flavor. And for another fruit dessert, these Blueberry Pie Cookies are so pretty and delicious.
Mini Strawberry Cheesecakes
Equipment
- Measuring Cups
- Measuring Spoons
- Saucepan
- Muffin Pan
- Small bowl
- Electric mixer
- Blender
Ingredients
Graham cracker crust:
- 1 1/2 cups graham cracker crumbs about 1 sleeve or 9 graham crackers
- 3 tablespoons granulated sugar
- 1/4 cup salted butter melted
Cheesecake Filling:
- 16 oz cream cheese room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
Strawberry Topping:
- 1 lb fresh strawberries roughly chopped
- 4 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350F. Line a standard size cupcake pan with liners, and spray with non stick spray. Set aside.
Graham Cracker Crust
- In a small bowl, combine the graham cracker crumbs and sugar. Then stir in the melted butter and mix until combined.
- Evenly distribute into the cupcake tins and press down firmly. Set aside.
Cheesecake Filling:
- In the bowl of a stand mixer or with a hand mixer, beat the room temperature cream cheese until smooth. Add the sugar, and mix until just combined. Add the eggs, and mix until just combined. Add the sour cream and vanilla extract, and mix until combined. You do not want to over mix, and add extra air into the batter so be careful not to over mix.
- Gently tap the bowl on the counter for 30-45 seconds to release air bubbles . Evenly distribute the batter in the muffin pan.
- Bake for 18-22 minutes, or until the centers look set and slightly jiggle. Turn off the oven, crack the door, and let the cheesecakes rest in the oven for 3-5 minutes.
- Remove from the oven and let cool on the counter for an hour. Place in the fridge for at least 2-3 hours. The cheesecakes will slightly sink, this is normal.
Strawberry Topping:
- In a medium ssaucepan, combine the chopped strawberries, sugar and water. Bring to a boil, and reduce to a simmer. Simmer for 10 minutes or until the strawberries are soft.
- Transfer to a blender and blend until smooth. Transfer the blended strawberry sauce to a heat safe dish and place in the fridge until cooled.
- When the cheesecake has cooled, or you're ready to serve, top with strawberry topping and half a strawberry.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- This makes 18 standard-sized cupcake-sized cheesecakes. โMiniโ is compared to a whole cheesecake, not meaning to use a mini mu๏ฌn tin here. While you can do that, baking times will be di๏ฌerent.
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