Go Back
Judy John

Mini Strawberry Cheesecake Recipe

These mini strawberry cheesecakes combine buttery crusts, silky filling, and fresh berry topping in perfect personal portions. They taste bright, rich, and party-ready.
Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Chill Time 3 hours
Total Time 47 minutes
Servings: 18 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs fine crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
Strawberry Topping
  • 2 cups strawberries hulled and diced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Cupcake Liners
  • Hand Mixer
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Line a 12-cup muffin pan plus 6 extra cups with liners.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Spoon into liners and press firmly.
  3. Bake crusts for 5 minutes. Cool briefly while making filling.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a lump-free batter.
  5. Add eggs one at a time on low speed. Mix in sour cream and vanilla just until combined.
  6. Divide batter among cups, filling each nearly full. Tap pan gently to release bubbles.
  7. Bake 16 to 18 minutes until edges are set and centers jiggle slightly.
  8. Cool completely, then chill at least 3 hours.
  9. Toss strawberries with sugar and lemon juice. Spoon over chilled cheesecakes and serve.

Notes

For softer centers, remove when middles still wobble slightly. For firmer bites, bake 2 minutes longer. Freeze mini cheesecakes tightly wrapped for up to 2 months; thaw in the refrigerator. Add topping just before serving for neat assembly. Try blueberries, raspberries, chocolate, or caramel for flavor twists. Store covered in the refrigerator up to 4 days.