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Judy John

Mini Strawberry Cheesecakes

These Mini Strawberry Cheesecakes feature creamy cheesecake filling, a buttery crust, and fresh strawberry topping. Their individual portions make serving easy while delivering classic cheesecake flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 18 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs finely crushed
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Strawberry Topping
  • 2 cups strawberries diced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Cupcake Liners
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Freezer
  • Tray
  • Oven
  • Cooling Rack

Method
 

  1. Preheat the oven and line a muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, butter, and sugar. Press into each liner.
  3. Bake the crust briefly until lightly set, then cool slightly.
  4. Beat cream cheese and sugar until smooth. Add eggs and vanilla.
  5. Fill each liner and bake until centers appear softly set.
  6. Mix strawberries with sugar and lemon juice for a fresh topping.
  7. Chill cheesecakes completely, top with strawberries, and serve.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake a few extra minutes. Freeze plain cheesecakes without topping for up to two months. Thaw overnight in the refrigerator before serving. Add toppings just before presentation for the freshest appearance. Customize flavors with blueberries, raspberries, or chocolate drizzle. Store covered in the refrigerator for up to five days.