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!

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.

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!

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.

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.

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!