There’s something enchanting about strawberry season—the way sunlight kisses the berry fields, how the scent of ripe fruit carries on a warm breeze, and the thrill of returning home with a basket full of ruby-red jewels. It’s in those moments that Mini Strawberry Cheesecakes become more than just dessert. They become tradition.
Growing up, summer always meant trips to the farmer’s market with my grandmother. We’d search for the ripest strawberries, the kind that would leave your fingers stained and your mouth smiling. Later that day, our kitchen would transform—graham crackers crushed beneath rolling pins, cream cheese softening on the counter, laughter filling the air as we prepared these bite-sized delights.
These cheesecakes were our go-to for neighborhood picnics, birthday parties, and even just “because it’s Tuesday” treats. Their petite size made them feel special, almost like a secret indulgence you didn’t have to share. Each one cradled that creamy center, supported by a buttery crust, and finished with a glossy strawberry crown that shimmered in the afternoon light.
This is more than a recipe—it’s an heirloom wrapped in summer’s sweetest memories. Whether you’re hosting a backyard gathering or simply craving something delightful, Mini Strawberry Cheesecakes are the kind of dessert that turn ordinary moments into cherished ones.
Why You’ll Love This Recipe
- Effortlessly Elegant: They look bakery-worthy but are easy to make at home.
- Perfect Portions: No messy slicing—each one is ready to serve, right from the cupcake liner.
- Flavorful Contrast: Silky cheesecake meets the bright tang of strawberry for a beautiful balance.
- Crowd-Pleaser: Ideal for baby showers, birthdays, or any gathering that needs a little extra sweetness.
- Make-Ahead Friendly: These can be chilled in advance and topped just before serving.
Mini Strawberry Cheesecakes
Description
There’s something enchanting about strawberry season—the way sunlight kisses the berry fields, how the scent of ripe fruit carries on a warm breeze, and the thrill of returning home with a basket full of ruby-red jewels. It’s in those moments that Mini Strawberry Cheesecakes become more than just dessert. They become tradition.
Growing up, summer always meant trips to the farmer’s market with my grandmother. We’d search for the ripest strawberries, the kind that would leave your fingers stained and your mouth smiling. Later that day, our kitchen would transform—graham crackers crushed beneath rolling pins, cream cheese softening on the counter, laughter filling the air as we prepared these bite-sized delights.
These cheesecakes were our go-to for neighborhood picnics, birthday parties, and even just “because it’s Tuesday” treats. Their petite size made them feel special, almost like a secret indulgence you didn’t have to share. Each one cradled that creamy center, supported by a buttery crust, and finished with a glossy strawberry crown that shimmered in the afternoon light.
This is more than a recipe—it’s an heirloom wrapped in summer’s sweetest memories. Whether you’re hosting a backyard gathering or simply craving something delightful, Mini Strawberry Cheesecakes are the kind of dessert that turn ordinary moments into cherished ones.
Ingredients
- For the crust:
-
6 graham cracker rectangles (about 1 cup when crushed)
-
3 tablespoons unsalted butter, melted
- For the cheesecake filling:
-
2 (8-ounce) blocks of cream cheese, softened
-
½ cup granulated sugar
-
½ cup heavy cream
-
2 tablespoons cornstarch
-
1 large egg, room temperature
-
2 teaspoons lemon juice (freshly squeezed)
- For the strawberry topping:
-
2 cups fresh strawberries, hulled and sliced
-
⅓ cup granulated sugar
-
2 tablespoons lemon juice
-
¼ cup water
-
2 tablespoons cornstarch
Instructions
1. Make the Strawberry Sauce
Start by simmering sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries soften and begin to break down—about 10 minutes. In a separate bowl, mix the cornstarch with water until fully dissolved. Pour this slurry into the strawberries, then stir gently as the mixture thickens, about 5–10 minutes. If you prefer a smoother sauce, pass it through a fine mesh sieve. Let it cool completely while you prepare the rest.
2. Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Crush graham crackers into fine crumbs using a food processor or a rolling pin inside a zip-top bag. Mix crumbs with melted butter, then press roughly 2 teaspoons of mixture into each muffin liner. Use the back of a spoon to flatten. Bake for 5 minutes, then remove and reduce the oven temperature to 300°F (150°C).
3. Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until completely smooth and fluffy—this step is crucial for that creamy texture. Add in the heavy cream, cornstarch, lemon juice, and egg. Mix just until everything is incorporated; don’t overbeat, as this can introduce air bubbles.
4. Fill and Bake
Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about three-quarters full. Bake in the lower-temperature oven for 20 to 25 minutes until the centers are set but still slightly jiggly. Turn off the oven, crack the door open slightly, and allow the cheesecakes to sit for 30 minutes. This gentle cooling prevents the tops from cracking.
5. Chill and Top
Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours—overnight is even better. Just before serving, spoon a generous amount of the cooled strawberry sauce on top of each cheesecake.
Notes
-
This recipe adapts well to gluten-free graham crackers.
-
For a no-bake version, use a no-bake cheesecake filling and chill instead of baking.
INGREDIENTS YOU’LL NEED:
For the crust:
- 6 graham cracker rectangles (about 1 cup when crushed)
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 2 (8-ounce) blocks of cream cheese, softened
- ½ cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 large egg, room temperature
- 2 teaspoons lemon juice (freshly squeezed)
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- ¼ cup water
- 2 tablespoons cornstarch
HOW TO MAKE Mini Strawberry Cheesecakes:
STEP-BY-STEP INSTRUCTIONS:
1. Make the Strawberry Sauce
Start by simmering sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries soften and begin to break down—about 10 minutes. In a separate bowl, mix the cornstarch with water until fully dissolved. Pour this slurry into the strawberries, then stir gently as the mixture thickens, about 5–10 minutes. If you prefer a smoother sauce, pass it through a fine mesh sieve. Let it cool completely while you prepare the rest.
2. Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Crush graham crackers into fine crumbs using a food processor or a rolling pin inside a zip-top bag. Mix crumbs with melted butter, then press roughly 2 teaspoons of mixture into each muffin liner. Use the back of a spoon to flatten. Bake for 5 minutes, then remove and reduce the oven temperature to 300°F (150°C).
3. Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until completely smooth and fluffy—this step is crucial for that creamy texture. Add in the heavy cream, cornstarch, lemon juice, and egg. Mix just until everything is incorporated; don’t overbeat, as this can introduce air bubbles.
4. Fill and Bake
Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about three-quarters full. Bake in the lower-temperature oven for 20 to 25 minutes until the centers are set but still slightly jiggly. Turn off the oven, crack the door open slightly, and allow the cheesecakes to sit for 30 minutes. This gentle cooling prevents the tops from cracking.
5. Chill and Top
Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours—overnight is even better. Just before serving, spoon a generous amount of the cooled strawberry sauce on top of each cheesecake.
HELPFUL TIPS
- Room Temperature Ingredients: Cream cheese and eggs mix better and more evenly when not cold.
- Don’t Rush the Cooling: Letting cheesecakes gradually cool helps them set perfectly and avoids unsightly cracks.
- Strain the Sauce: For a polished, seed-free topping, strain the strawberry sauce before cooling.
- Make it Your Own: Add a vanilla bean to the filling or a touch of orange zest to the sauce for a unique twist.
DETAILS
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chill Time: 2+ hours
- Total Time: ~4.5 hours
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- This recipe adapts well to gluten-free graham crackers.
- For a no-bake version, use a no-bake cheesecake filling and chill instead of baking.
NUTRITIONAL INFORMATION (Per cheesecake – approximate)
- Calories: 230
- Fat: 15g
- Carbohydrates: 20g
- Protein: 3g
- Sugar: 16g
FREQUENTLY ASKED QUESTIONS
What are Mini Strawberry Cheesecakes?
Mini Strawberry Cheesecakes are bite-sized desserts featuring a graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping. They’re ideal for spring and summer events, offering the rich flavor of classic cheesecake in a fun, portable form perfect for parties and gatherings.
How long does it take to make strawberry no bake mini cheesecake?
Strawberry no bake mini cheesecakes take about 15 minutes to prepare, plus a few hours of chilling time. With no baking required, they’re quick, easy, and made with simple ingredients like cream cheese, whipped cream, and fresh strawberries for a creamy, refreshing treat.
Can you use frozen strawberries for mini cheesecake?
Yes, frozen strawberries work well for mini cheesecakes, especially when fresh ones aren’t in season. Thaw and drain them before using to avoid excess moisture. They’re great for making sauces or compotes to top your cheesecakes without compromising flavor.
How do you make Mini Strawberry Cheesecake taste better?
Enhance mini strawberry cheesecakes by adding a pinch of salt and a splash of vanilla extract to the filling. These ingredients balance sweetness and elevate the overall flavor, making the creamy texture and fruity topping even more delicious.
Can you make Mini Strawberry Cheesecake a day ahead?
Absolutely! Mini Strawberry Cheesecakes are perfect for prepping a day in advance. Chill the cheesecake and topping separately, then assemble just before serving for the best texture and flavor. They’re ideal for stress-free entertaining or special occasions.
What is a no bake strawberry cheesecake?
A no bake strawberry cheesecake is a creamy dessert that sets in the fridge instead of the oven. Made without eggs or gelatin, it combines cream cheese and whipped cream for a rich texture, topped with strawberries for a fresh, fruity finish.
STORAGE INSTRUCTIONS
Store Mini Strawberry Cheesecakes in the refrigerator in an airtight container for up to 3 days. For best texture, keep the strawberry sauce separate and add just before serving. Freeze (un-topped) for longer storage, up to a month.
Related Recipes
If you liked these Mini Strawberry Cheesecakes, you’ll definitely enjoy these other cheesy delights:
- Strawberry Shortcake Energy Bites
- Vegan Strawberry Cheesecake
- Vegan Strawberry Cheesecake
- STRAWBERRY SHORTCAKE SHEET CAKE
Conclusion
From their cheerful size to their bold, creamy flavor, Mini Strawberry Cheesecakes are everything a dessert should be—comforting, beautiful, and joyfully shareable. Whether they grace your summer party table or serve as a sweet bite at the end of a long day, they remind us that the best recipes come with memories baked right in. Here’s to creating your own delicious moments, one mini cheesecake at a time.