If you have a soft spot for desserts that beautifully balance creamy richness with fresh fruity brightness, this Mini Strawberry Cheesecakes Recipe is just what you need in your baking repertoire. These individual cheesecakes offer the perfect handheld indulgence, each boasting a buttery graham cracker crust, silky smooth cheesecake filling, and a luscious homemade strawberry topping that bursts with natural sweetness. They make for an irresistible treat that’s elegant yet approachable, perfect for everything from casual gatherings to special celebrations.
Ingredients You’ll Need
Simple but purposeful ingredients come together harmoniously in this recipe, each playing a vital role in creating a cheesecake that’s decadent yet refreshing with every bite. From the buttery crust to the creamy filling and the vibrant strawberry topping, every component adds texture, flavor, and color.
- 1 ½ cups graham cracker crumbs: These form the crunchy base that contrasts wonderfully with the smooth filling.
- ¼ cup granulated sugar: Adds just enough sweetness to the crust without overpowering it.
- 6 tablespoons unsalted butter, melted: Binds the crust crumbs together and provides a rich, buttery taste.
- 16 oz cream cheese, softened: The star ingredient delivering that classic creamy and tangy cheesecake flavor.
- ½ cup granulated sugar: Sweetens the filling perfectly, balancing the cream cheese’s slight tang.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cheesecake batter.
- 2 large eggs: Essential for structure, giving the cheesecake its smooth and firm texture.
- 1 cup sour cream: Contributes creaminess and a subtle tanginess that elevates the filling.
- ½ cup heavy cream: Enhances richness and lends a luscious mouthfeel.
- 1 ½ cups fresh strawberries, chopped: Offers a fresh, juicy topping full of natural flavor and vibrant color.
- ¼ cup granulated sugar: Sweetens the strawberries and helps create the syrupy topping.
- 1 tablespoon lemon juice: Brightens the strawberry topping with a hint of citrusy zing.
How to Make Mini Strawberry Cheesecakes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining it with cupcake liners or lightly greasing each cup with non-stick spray. This sets the stage for perfectly shaped mini cheesecakes that are easy to remove and serve.
Step 2: Prepare the Crust
Combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until the mixture resembles wet sand. Press about one tablespoon of this mixture into the bottom of each muffin cup, creating an even layer. Bake for 5 to 7 minutes to allow the crust to set and develop a toasty aroma, then cool completely. This step ensures a sturdy yet tender base that won’t crumble when you bite into it.
Step 3: Make the Filling
Using an electric mixer, beat the softened cream cheese and ½ cup sugar until the mixture is irresistibly smooth and creamy. Add the vanilla extract for flavor, then incorporate the eggs one at a time, mixing thoroughly after each addition. Finally, gently stir in the sour cream and heavy cream, which give the filling a luscious, velvety texture that melts in your mouth.
Step 4: Bake the Mini Cheesecakes
Pour the cheesecake filling into each prepared cup, filling nearly to the top but leaving a little space for the topping. Bake for 20 to 25 minutes until the edges are set and the centers have a slight jiggle, indicating they’re perfectly creamy inside. Let the cheesecakes cool completely at room temperature before chilling them in the refrigerator for at least 2 hours to achieve that signature dense, creamy texture.
Step 5: Prepare the Strawberry Topping
While the cheesecakes chill, cook the chopped strawberries, ¼ cup sugar, and lemon juice over medium heat for 5 to 7 minutes. Stir occasionally until the mixture thickens into a glossy, syrupy topping bursting with fresh strawberry flavor. Allow it to cool to room temperature, then refrigerate until ready to assemble. This homemade topping adds that vibrant, fruity punch that sets these mini cheesecakes apart.
Step 6: Assemble and Serve
Once the cheesecakes are chilled and the topping is set, spoon generous amounts of the strawberry mixture onto each mini cheesecake. This final touch adds a dazzling burst of color and fresh flavor, completing your delightful treat that’s sure to impress every time.
How to Serve Mini Strawberry Cheesecakes Recipe
Garnishes
A delicate garnish can take these mini cheesecakes from delicious to absolutely show-stopping. Consider adding fresh strawberry slices, a light dusting of powdered sugar, or a sprig of mint for a pop of green. Whipped cream piped elegantly around the edges can also enhance their festive appeal and boost the creamy factor.
Side Dishes
Mini Strawberry Cheesecakes pair beautifully with a crisp cup of black coffee or a refreshing glass of sparkling rosé. For a brunch setting, serve alongside fresh fruit salad or a light citrus sorbet to balance out the richness and make the dessert feel even more special. The combination of flavors offers a well-rounded sensory experience that keeps everyone coming back for more.
Creative Ways to Present
To elevate your presentation, arrange the mini cheesecakes on a tiered dessert stand for a charming display at parties. Place each on a decorative doily or serve in small, clear dessert cups to showcase the layers. You can even drizzle some melted dark chocolate or white chocolate over the strawberry topping for an artistic and decadent twist. Presentation matters in making these mini delights truly unforgettable.
Make Ahead and Storage
Storing Leftovers
These mini cheesecakes keep wonderfully in the refrigerator for up to 4 days. Store them in an airtight container to maintain their freshness and prevent the crust from softening excessively. Leftover mini cheesecakes make for an excellent grab-and-go treat or a quick dessert fix any time of day.
Freezing
If you want to prepare these cheesecakes ahead of time, they freeze well for up to 2 months. Freeze them without the strawberry topping to preserve texture; add the topping after thawing. Wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container or bag to avoid freezer burn and maintain flavor integrity.
Reheating
Mini Strawberry Cheesecakes are best enjoyed chilled, so allow frozen ones to thaw overnight in the refrigerator before serving. Avoid reheating in the microwave as it can affect the texture. Instead, enjoy them cool or at room temperature for the creamiest, most satisfying experience.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Frozen strawberries work well as long as you thaw and drain them before cooking. They may release more water, so cook them a bit longer to achieve the desired thick consistency.
Do I have to use sour cream in the filling?
Sour cream adds a subtle tang and creaminess that balances the sweetness, but you can substitute it with Greek yogurt if needed. Keep in mind this may alter the flavor slightly.
Can I make these cheesecakes gluten-free?
Yes, simply use gluten-free graham cracker crumbs to make the crust. The rest of the ingredients are naturally gluten-free, making this dessert suitable for those with gluten sensitivities.
How do I prevent cracking on the cheesecake surface?
To minimize cracking, avoid overmixing the batter and bake at a moderate temperature. Cooling the cheesecakes gradually at room temperature before refrigeration also helps maintain a smooth surface.
What’s the best way to remove the mini cheesecakes from the muffin tin?
If you used liners, gently peel them away starting at the edges. For greased tins, run a thin knife around the edges to loosen before lifting out carefully to keep the shape intact.
Final Thoughts
There’s something truly special about the joy of sharing a batch of homemade mini treats that feel both indulgent and fresh. This Mini Strawberry Cheesecakes Recipe is one of my all-time favorites because it’s impressive yet wonderfully approachable. Give it a try—you might just find yourself making these delightful bites on repeat for every occasion, with smiles guaranteed all around!
Print
Mini Strawberry Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Strawberry Cheesecakes are a delightful dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a sweet, tangy homemade strawberry topping. Perfectly portioned in a muffin tin, they make for an elegant and easy-to-serve treat that’s sure to impress at any gathering.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup heavy cream
Strawberry Topping
- 1 ½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining each cup with paper liners or greasing them with non-stick spray to prevent sticking.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until evenly mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust. Bake the crusts for 5-7 minutes until set and lightly golden. Remove from oven and let cool completely.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Add the vanilla extract and mix. Then, add the eggs one at a time, blending well after each addition. Finally, stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Bake Cheesecakes: Spoon the cheesecake filling into each muffin cup, filling nearly to the top. Bake for 20-25 minutes until the centers are just set but still slightly jiggly. Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to firm up.
- Prepare the Topping: In a small saucepan over medium heat, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the strawberries soften. Remove from heat and let cool to room temperature. Then refrigerate until ready to use.
- Assemble: Just before serving, top each chilled mini cheesecake with a generous spoonful of the strawberry topping for a fresh and flavorful finish.
Notes
- You can substitute fresh strawberries with frozen ones, but thaw and drain excess liquid before cooking the topping.
- Ensure cream cheese is fully softened to avoid lumps in your filling.
- Refrigerating the cheesecakes for at least 2 hours is crucial for proper texture and firmness.
- Use muffin liners for easy removal and cleaner presentation.
- These cheesecakes should be kept refrigerated and are best consumed within 3 days.
