These miniature strawberry cheesecakes are so simple to make! The rich, smooth cream cheese filling is paired with a fresh strawberry sauce and buttery graham cracker crust for a cute little handheld dessert.
These mini strawberry cheesecakes are delightful! They are made from simple ingredients that come together quickly without the trouble of a water bath.
Their petite size may be cute and compact, but their luscious texture and crispy crust deliver the richness of a New York-style cheesecake in miniature form.
Both the homemade strawberry sauce and the creamy cheesecake filling can be made in advance making these a perfect option for parties or dessert buffets.
I make a lot of cheesecakes, but there is just something so great about the classic sweet berry flavors. It's the perfect spring or summer dessert!
This is a great option for a dessert tray with lemon bars and Oreo truffles.
Ingredient Information
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Cream Cheese - For the smoothest texture, use full-fat brick cream cheese and allow it to come to room temperature before mixing. Neufchatel can also be used but it will be softer.
- Graham Crackers - Use about 9 whole graham cracker sheets to make fresh fine crumbs, or substitute store-bought graham cracker crumbs. You can also use Nilla wafers or Oreos, though leave the sugar out if using Oreo cookies. If you live in the UK you can use digestive biscuits and reduce the sugar to 2 tablespoons.
- Lemon Juice - The acidity of the lemon juice helps stabilize the filling. I use fresh but bottled is fine too.
- Sour Cream - Let sour cream sit out to reach room temperature before adding. Greek yogurt can also be used.
- Eggs - Large eggs at room temperature help the filling set up properly.
- Strawberries - Choose ripe, red fresh strawberries without blemishes for best results. If it's not strawberry season you can use frozen strawberries. Just thaw them completely and drain them well before making sauce.
How to Make Mini Cheesecakes with Strawberry Sauce
Make the Crust
- Pulse the graham crackers into fine crumbs using a food processor or place them in a large resealable bag and crush them with a rolling pin. You can also use store-bought cracker crumbs.
- Mix the crumbs, sugar, and melted butter until combined.
- If you are using a muffin pan, then line the muffin cups with paper liners.
- Press the mixture gently into the bottoms of each cup.
- Bake the crusts at 350°F (177°C) for 5 minutes.
Prepare Cheesecake Filling
- Place the room-temperature cream cheese into a large bowl along with the sugar.
- Use an electric mixer to cream them together until the mixture is smooth and creamy.
- Add the sour cream, lemon juice, and vanilla extract on low speed.
- Scrape the bottom and sides of the bowl with a rubber spatula.
- Add the eggs, one at a time, blending on low speed and scraping the bowl between each addition.
Bake the Cheesecakes
- Spoon the cheesecake batter into each cup, filling it almost to the rim.
- Bake at 350°F (177°C) for 10-13 minutes, until set around the edges but jiggly in the center.
- Turn the oven off and open the oven door. Let sit for 1 hour.
- Place in the refrigerator for at least 4 hours.
- Run a knife around the edges to remove the cheesecakes from the pan.
Make the Strawberry Topping
- Combine the topping ingredients in a medium saucepan and cook over medium-low heat.
- Once the strawberries release their juices, watch carefully so that the mixture doesn't boil over. Reduce the heat to low if needed.
- Once the sauce has thickened, after about 20 minutes, remove the pan from the heat and let it cool to room temperature.
- Transfer the mixture to a blender or use an immersion blender for a smooth sauce.
- Spoon the sauce on top of each miniature cheesecake.
- For added flavor and texture, you can top the individual cheesecake with piped whipped cream and fresh berries.
What Kind of Pan Should I Use
I used this mini cheesecake pan, which is perfect for 2-bite cheesecakes. The bottoms are removable discs, so it's easy to remove the cheesecake bites from the pan.
If you don't have a miniature cheesecake pan, a mini muffin pan also works. They are just a little trickier to get out of the pan. Use a table knife to loosen them before removing the bites.
A regular muffin tin lined with paper cupcake liners also works well for miniature cheesecakes that are a bit larger. This bigger size will need a longer bake time, between 18-20 minutes.
Expert Tips
- Allow all of the filling ingredients, like cream cheese and eggs, to reach room temperature before using.
- Beat the filling thoroughly, but use low speed after the cream cheese is whipped to avoid overbeating.
- Frequently scrape down the sides of the mixing bowl to make sure everything is fully blended.
- Let the finished batter rest for 15 minutes before baking. This allows air bubbles to dissolve so the little cheesecakes bake up uniformly and don't crack.
- As soon as the outer edges are set, turn the oven off and open the door. Let cool undisturbed for 1 hour. This gradual cooling helps prevent cracks.
- Run a knife carefully around the cheesecake edges to loosen before chilling.
- Refrigerate the mini cheesecakes for at least 4 hours or overnight before serving.
Storage Information
Refrigerator: Tightly wrap the platter of cooled cheesecakes with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 5 days.
Freezer: Arrange the cheesecakes in a single layer on a parchment-lined baking sheet and freeze until firm, about 2 hours. Then transfer the frozen cheesecakes into freezer bags or an airtight container for up to 3 months. To serve, thaw overnight in the refrigerator.
Recipe FAQs
The edges of the cake should be firm with the center of the cheesecake slightly jiggly. You can check the internal temperature with an instant thermometer. A fully cooked cheesecake should temp at 150°F (66°C).
Sure! I recommend adding cornstarch to thicken the sauce, like what I use in my Strawberry White Chocolate Cheesecake recipe.
More Cheesecake Recipes
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Recipe
Miniature Strawberry Cheesecakes
Recipe by:Ingredients
Graham Cracker Crust
- 9 (120 grams) full sheets of graham crackers (about 1 cup)
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter melted
Cheesecake Filling
- 2 (450 grams) packages cream cheese
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 grams) sour cream 60 grams
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 2 (2) eggs
Strawberry Sauce
- 1 pint (12 ounces) fresh or frozen strawberries sliced
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (4.93 ml) lemon juice
- ½ teaspoon (2.46 ml) vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C).
- Pulse the graham crackers in a food processor until they are fine crumbs. Or place them in a large resealable bag and crush them with a rolling pin.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.9 full sheets of graham crackers, ¼ cup granulated sugar, 4 tablespoons salted butter melted
- Place about 2 tablespoons of graham cracker crumbs in each cup of a miniature cheesecake pan or muffin tin lined with paper liners. Press firmly with the back of a spoon to pack the crumb mixture.
- Bake for 5 minutes. Remove from the oven and allow to cool while you make the filling.
Cheesecake Filling
- Place the cream cheese and granulated sugar in a large mixing bowl. Using an electric stand or hand mixer, start on low speed and gradually increase to medium-high speed for about 2 minutes, until the mixture is completely smooth.2 packages cream cheese, ½ cup granulated sugar
- Scrape the bottom and sides of the bowl, then add the sour cream, vanilla extract and lemon juice. Mix on low speed for about a minute, until the ingredients are fully incorporated.¼ cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon lemon juice
- Scrape the bowl and add the eggs, one at a time, mixing on low speed after each addition. Do not overbeat.2 eggs
- Fill each cup with batter, filling almost to the rim. If you have time, let the batter rest for 15 minutes before baking. This isn't critical, but will help them bake more uniformly.
- For a mini cheesecake pan or mini muffin tin, bake for 10-12 minutes.For a regular muffin pan, bake for 18-20 minutes.The outside of each cheesecake should set with the middle still a little jiggly.
- Remove from the oven and cool for 1-2 hours at room temperature, then refrigerate for at least 4 hours, until ready to serve.
Strawberry Sauce
- Combine strawberries, sugar, lemon juice, and vanilla extract in a medium saucepan.1 pint fresh or frozen strawberries, ¼ cup granulated sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract
- Cover and cook on medium-low heat for 15-20 minutes, stirring frequently. Watch carefully to make sure the sauce doesn't boil over. Turn it down to low heat if needed.
- Once the berries have released their juices and the sauce has started to thicken, remove from heat and cool completely. The sauce will continue to thicken as it cools.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spillt User says
The recipe yields a lot more than what it says it does for the mini cheesecake filling.
Erin says
The recipe yield is for mini cheesecakes made in a mini cheesecake pan. If you used mini muffin tins you will likely have a higher yield.