These Mini Strawberry Cheesecakes are the perfect little strawberry cheesecake bites made of a delicious buttery graham cracker crust and filled with a creamy cheesecake filling! They’re the perfect spring and summertime dessert for any event or special occasion.
All you need are some simple, pantry-staple ingredients to whip up these delicious cheesecake bites! They’re an instant crowd-pleaser and look beautiful when served.
The best part is that this recipe is seriously foolproof, and you’ll get mini cheesecakes that are absolutely perfect in texture each time! They have the perfect creamy, smooth texture with the most delicious buttery crust.
Each bite is a burst of flavor with the incredible chunky strawberry sauce and cream topping.
These are the perfect desserts for entertaining since you make every component of them ahead of time!
Since these cheesecakes need to chill in the fridge overnight they’re perfect for when you have guests coming over the next day! Plus, you can also make the chunky strawberry sauce in advance and refrigerate it until you are ready to top the cheesecakes.
This is, by far, the best Mini Strawberry Cheesecake recipe out there and you’re about to truly fall in love with them!
Want to learn how to make these perfect treats? Then keep on reading!
Table of Contents
- What is a Mini Strawberry Cheesecake?
- What Makes These the Best Mini Strawberry Cheesecakes Ever?
- What You Need to Make Mini Strawberry Cheesecakes at Home
- How to Make Mini Strawberry Cheesecake (Step-by-Step)
- FAQ's
- Tips to Make the Best Mini Strawberry Cheesecakes Ever
- Similar Recipe
- Recipe Card
- The Easiest Mini Strawberry Cheesecakes (Perfect Every Time)
- Comments
What is a Mini Strawberry Cheesecake?
Mini Strawberry Cheesecakes are delicious, sweet little strawberry cheesecake bites that are made of a buttery graham cracker crust and filled with the tastiest cheesecake filling.
They’re then topped with an incredibly delicious cream topping and a chunky strawberry sauce made of fresh strawberries.
These Mini Strawberry Cheesecakes are the perfect handheld dessert that goes great at any party, including holidays like Mother’s Day, Valentine’s Day, and even Christmas.
The buttery graham cracker base is going to melt in your mouth as you bite into it, while the creamy cheesecake filling is going to give you the perfect balance of flavors and texture.
It’s truly the perfect mini cheesecake recipe for spring and summertime! The strawberry sauce adds the perfect touch to these cheesecake bites, and I’m sure you’re going to fall in love with this recipe!
What Makes These the Best Mini Strawberry Cheesecakes Ever?
These Strawberry Cheesecake bites are seriously the best ones out there because of the perfect balance of flavors in every single bite!
They’re incredibly easy to make, and truly taste like a bite out of sunshine! If you’re looking to make some desserts ahead of time that kids and adults are going to both love, then these Mini Strawberry Cheesecakes are the ones for you!
Since they need to be refrigerated overnight, you can easily make them ahead of a big event, and everyone is going to fall in love with them.
I’d say they are one of the best desserts out there for entertaining because of just how tasty they are and how simple they are to put together before guests arrive!
They’re creamy, buttery, and packed with flavor. You also only need simple, pantry-staple ingredients to make these whenever you want.
The crushed pistachios on the top add the perfect elegant touch to these cheesecake bites and look great when served.
This is a recipe I’m sure you’re going to keep coming back to for years to come. It’s also super versatile and makes for the perfect base recipe! You can use any other favorite sauce of yours on top of the mini cheesecakes to change up the flavor.
They are truly, by far, the best Mini Strawberry Cheesecakes ever!
What You Need to Make Mini Strawberry Cheesecakes at Home
These mini strawberry cheesecakes have four main components: the homemade cheesecake crust, the cheesecake filling, the cream topping, and chunky strawberry sauce.
Let’s look at what you need to make each of these:
For the Cheesecake Crust
Graham crackers: This makes the base of your crust and so I like to use the best quality of graham crackers as it adds a lot of flavor to the cheesecakes. We’ll be crushing these up to make graham cracker crumbs to use in the recipe.
Butter: I’ve used unsalted butter for this recipe so you can control the flavor perfectly. But in case you only have salted butter at hand, it will work as well.
For the Cheesecake Filling
Cream cheese: We’ll be using cream cheese as the base of our delicious cheesecake filling. This recipe tastes best with full-fat cream cheese, and that’s what I recommend you go for. Soften the cream cheese so there are no clumps in the cheesecake filling.
Sugar: You can use any kind of regular white granulated sugar you prefer. I’ve used organic sugar to make these at home. Sugar is what will add the perfect level of sweetness to your mini cheesecakes.
Eggs: I always use home eggs and that's why the cheesecake filling has turned out to be more yellowish than if you were to use regular store-bought eggs. I recommend using organic eggs for best results, but regular eggs work well too. Eggs are what add the perfect level of firmness to your cheesecake filling.
Salt: Adding a little salt to the cheesecake filling will bring out all the flavors and also balance them perfectly! It reduces the sweetness just enough so you can really taste and enjoy all the flavors in these cheesecake bites.
Vanilla extract: Adding a little vanilla extract helps to enhance the other flavors in the mini strawberry cheesecakes. We’ll be adding two teaspoons vanilla extract to our filling.
Cornstarch: We’ll be using cornstarch or potato starch in our cheesecake filling to thicken it up. But if you don’t have it at hand, don’t fret! It’s totally optional.
For the Chunky Strawberry Sauce
Strawberries: This is the star ingredient for our delicious chunky sauce! I personally love homegrown strawberries, since they just always have a better flavor. You can also go for organic strawberries as the perfect alternative. Another option is to use frozen strawberries to make the strawberry sauce, but you may have to cook it a little longer since frozen strawberries have a higher water content than fresh strawberries.
Lemon juice: We’ll be using 1 teaspoon lemon juice since it’ll enhance the flavor of your strawberries and also help thicken the sauce.
Sugar: Sugar helps break down the strawberries and also adds the perfect level of sweetness to the sauce. I personally prefer to use organic sugar, but white granulated sugar works just as well.
For the Cheesecake Cream Topping
Heavy whipping cream: This is what makes the base of our delicious cream topping! I recommend using 40% fat heavy cream for the perfect consistency and creaminess.
Sugar: We’ll be using sugar to sweeten our delicious cheesecake cream topping! Again, I prefer using organic sugar, but you can also use regular granulated sugar instead.
How to Make Mini Strawberry Cheesecake (Step-by-Step)
Making these Mini Strawberry Cheesecakes is incredibly easy and they always taste delicious! Here’s how to make them step by step:
How to Make Chunky Strawberry Sauce
Start by rinsing the fresh strawberries and cutting each one into 4 pieces. Next, place them into a small saucepan.
Add sugar and combine it with cornstarch if you’re choosing to use it. Then add the lemon juice and place the saucepan onto the stovetop. Bring the mixture to a boil while stirring it constantly.
As soon as the sauce comes to a boil remove it from the stove and let cool completely before topping the cheesecakes. Your chunky strawberry sauce is ready!
How to Make Cheesecake Crust
Now, let’s make the graham cracker cheesecake crust!
Start by using a food processor to pulse the graham crackers into fine crumbs. Then add melted butter to our graham cracker crumbs and pulse once more for 30 seconds or until they’re well combined.
Next, preheat the oven to 350 F (180 C). Line 24 count muffin tins with parchment paper and divide the crumbs. Add about one tablespoon full per muffin tin. It should be evenly distributed between the 24 tins.
Press the crumbs firmly into each parchment paper liner using the opposite side of a measuring spoon. Set it aside for now until it’s ready for use.
How to Make Cheesecake Filling
Let’s make our delicious cheesecake filling to go on the graham cracker crust!
In the bowl of a stand mixer, combine softened cream cheese, sugar, and salt. Beat it on low/medium for 5 minutes. Keep scraping the cream cheese down the sides of the bowl while mixing to get the best texture!
Next, add vanilla extract and one egg at a time for a total of 4 large eggs. Again, scrape down the mixture of the mixer bowl in between mixing to ensure everything gets well combined.
Your delicious cheesecake filling is ready!
How to Bake Mini Strawberry Cheesecakes
Time to bake the mini cheesecakes! For this recipe, you need 24 mini cheesecake pan, or you can use two 12 cheesecake (or muffin tin) pans.
Now using ¼ cup ice cream scoop, divide the cheesecake filling in between 24 cupcake liners evenly all the way to the top of the paper liner.
Bake in your preheated oven for 18 to 20 minutes. You might notice slight cracking, but that’s totally normal.
Once done, carefully while preventing any shaking remove the baked cheesecakes from the oven and let them cool in a baking pan until they’re warm.
After that, remove the baked cheesecakes from the baking pan and cool completely before topping them with cream.
How to Make Cheesecake Cream Topping
Time to make our tasty cheesecake cream topping! All you need to do to make it is to combine heavy whipping cream and sugar in a small bowl and beat on high until just thickens.
And as simple as that, your cheesecake cream topping is ready!
How to Decorate and Assemble Mini Strawberry Cheesecakes
Let’s assemble and decorate these delicious and beautiful mini strawberry cheesecakes!
Pipe cream on top of each cheesecake and then top each of them with the chunky strawberry sauce. To garnish, sprinkle some crushed pistachios on top.
Your beautiful Mini Strawberry Cheesecakes are ready to be served!
Keep the cheesecakes in the container with a lid refrigerated for 3 days.
FAQ's
How Can I Tell if My Mini Cheesecakes are Undercooked?
Gently push your finger into the middle of the cheesecake. If the filling feels firm, the cheesecake is done. However, if it's sticky enough to leave a little filling on your finger, it has to be baked for a while longer.
This is by far the simplest approach to determine whether your cheesecakes are done.
Should I Store the Mini Cheesecakes in the Fridge or the Freezer?
Once your mini cheesecakes have cooled down, you may freeze them.
But don’t freeze decorated mini cheesecakes that have been topped with cream and strawberry sauce.
Decorated mini cheesecakes should only be refrigerated.
How Long Can These Mini Cheesecakes Last in the Fridge?
These mini cheesecakes can be stored in the fridge for up to 7 days. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.
How Long Can Mini Strawberry Cheesecake Be Stored in the Freezer?
After they’re baked and have cooled down, remove them from the pan then place them in an airtight container and freeze these mini cheesecakes for up to 4 weeks.
Like I mentioned above, don’t freeze the cheesecakes if they’ve been decorated with the cream topping and chunky strawberry sauce. I recommend freezing them before that and then adding the cream topping and sauce when you’re about to serve them.
How Do You Thaw Mini Cheesecakes?
To thaw your frozen mini cheesecakes, pop them in the fridge overnight. If you’re in a rush, individual mini cheesecakes can be thawed on the counter in thirty minutes.
Tips to Make the Best Mini Strawberry Cheesecakes Ever
Make sure to press the graham cracker crust firmly into the bottom of your cupcake liner in a muffin pan as this will prevent your crust from crumbling.
I recommend using room-temperature ingredients to ensure the filling is smooth and lump-free. Take the cream cheese and eggs out of the fridge and let them warm up a little on the counter before mixing them to make your cheesecake filling.
You should cook the strawberry sauce until it’s thick and the water has evaporated. The sauce should be a little thick in texture, rather than runny for best results.
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Recipe Card
The Easiest Mini Strawberry Cheesecakes (Perfect Every Time)
Ingredients
Chunky Strawberry Sauce Ingredients
- 1 lb. – organic strawberries
- 3 tbsp. – organic sugar
- 1 tsp. – fresh lemon juice
Cheesecake Crust Ingredients
- 16 - graham crackers
- 2 oz – melted unsalted butter
Cheesecake Batter Ingredients
- 32 oz – softened cream cheese
- 1 cup – organic sugar
- 2 tsp. – pure vanilla extract
- 4 large – eggs (room temperature)
Cream Ingredients
- 1 cup – heavy whipping cream
- 2 tbsp. – organic sugar
Instructions
How to Make Chunky Strawberry Sauce
- Start by rinsing the fresh strawberries and cutting each one into 4 pieces. Next, place them into a small saucepan.
- Add sugar and combine it with cornstarch if you’re choosing to use it. Then add the lemon juice and place the saucepan onto the stovetop. Bring the mixture to a boil while stirring it constantly.
- As soon as the sauce comes to a boil remove it from the stove and let cool completely before topping the cheesecakes. Your chunky strawberry sauce is ready!
How to Make Cheesecake Crust
- Now, let’s make the graham cracker cheesecake crust!
- Start by using a food processor to pulse the graham crackers into fine crumbs. Then add melted butter to our graham cracker crumbs and pulse once more for 30 seconds or until they’re well combined.
- Next, preheat the oven to 350 F (180 C). Line 24 count muffin tins with parchment paper and divide the crumbs. Add about one tablespoon full per muffin tin. It should be evenly distributed between the 24 tins.
- Press the crumbs firmly into each parchment paper liner using the opposite side of a measuring spoon. Set it aside for now until it’s ready for use.
How to Make Cheesecake Filling
- Let’s make our delicious cheesecake filling to go on the graham cracker crust!
- In the bowl of a stand mixer, combine softened cream cheese, sugar, and salt. Beat it on low/medium for 5 minutes. Keep scraping the cream cheese down the sides of the bowl while mixing to get the best texture!
- Next, add vanilla extract and one egg at a time for a total of 4 large eggs. Again, scrape down the mixture of the mixer bowl in between mixing to ensure everything gets well combined.
- Your delicious cheesecake filling is ready!
- How to Bake Mini Strawberry Cheesecakes
- Time to bake the mini cheesecakes! For this recipe, you need 24 mini cheesecake pan, or you can use two 12 cheesecake (or muffin tin) pans.
- Now using ¼ cup ice cream scoop, divide the cheesecake filling in between 24 cupcake liners evenly all the way to the top of the paper liner.
- Bake in your preheated oven for 18 to 20 minutes. You might notice slight cracking, but that’s totally normal.
- Once done, carefully while preventing any shaking remove the baked cheesecakes from the oven and let them cool in a baking pan until they’re warm.
- After that, remove the baked cheesecakes from the baking pan and cool completely before topping them with cream.
How to Bake Mini Strawberry Cheesecakes
- Time to bake the mini cheesecakes! For this recipe, you need 24 mini cheesecake pan, or you can use two 12 cheesecake (or muffin tin) pans.
- Now using ¼ cup ice cream scoop, divide the cheesecake filling in between 24 cupcake liners evenly all the way to the top of the paper liner.
- Bake in your preheated oven for 18 to 20 minutes. You might notice slight cracking, but that’s totally normal.
- Once done, carefully while preventing any shaking remove the baked cheesecakes from the oven and let them cool in a baking pan until they’re warm.
- After that, remove the baked cheesecakes from the baking pan and cool completely before topping them with cream.
How to Make Cheesecake Cream Topping
- Time to make our tasty cheesecake cream topping! All you need to do to make it is to combine heavy whipping cream and sugar in a small bowl and beat on high until just thickens.
- And as simple as that, your cheesecake cream topping is ready!
- How to Decorate and Assemble Mini Strawberry Cheesecakes
- Let’s assemble and decorate these delicious and beautiful mini strawberry cheesecakes!
- Pipe cream on top of each cheesecake and then top each of them with the chunky strawberry sauce. To garnish, sprinkle some crushed pistachios on top.
- Your beautiful Mini Strawberry Cheesecakes are ready to be served!
Notes
- To speed up the cooling process you may place the cheesecakes in the fridge. Also, you can serve these cheesecakes in the liners. However, if you prefer to remove them, place cheesecakes in the freezer for 20 to 30 minutes before removing the liners.
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Vicki says
Hello t. Valya, for the graham crackers, do you use 16 ounces or 16 pieces of graham crackers?
Valya's Taste of Home says
You need 9 packs or about 43 oz. of Graham crackers.
Natasha says
I did these but I substitute sugar with condensed milk and it’s turned out so yammy!
Valya of Valya's Taste of Home says
That sounds so delicious! Thank you for your feedback!