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Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes: Easy & Irresistible Recipe

Indulge in creamy Mini Strawberry Cheesecakes with a tangy-sweet topping. Perfect for parties or desserts, this easy recipe is a must-try delight!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 pieces
Calories: 150kcal
Cost: $15

Equipment

  • Muffin tin
  • Paper liners
  • Rolling pin or sturdy glass
  • Mixing bowls
  • Electric mixer
  • Saucepan

Ingredients

  • 6 rectangles Graham crackers
  • 3 tablespoons Unsalted butter melted
  • 2 packages Cream cheese 8-ounce packages at room temperature
  • ½ cup Granulated sugar
  • ¼ cup Heavy whipping cream
  • 2 tablespoons Cornstarch
  • 1 large Egg room temperature
  • 2 teaspoons Fresh lemon juice
  • 2 cups Fresh strawberries sliced
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Water

Instructions

  • Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  • Crush graham crackers in a zip-top bag using a rolling pin and mix with melted butter until resembling wet sand.
  • Press about 1 tablespoon of the mixture into the bottom of each liner and bake for 5 minutes.
  • Let the crusts cool while preparing the cheesecake batter.
  • Beat cream cheese and sugar together in a bowl until smooth and fluffy.
  • Add heavy whipping cream, cornstarch, egg, and lemon juice, mixing until creamy and well combined.
  • Spoon the batter evenly over the cooled crusts in the muffin tin.
  • Bake the cheesecakes for 18–20 minutes until edges are set and centers are slightly jiggly.
  • Cool to room temperature before refrigerating for at least 2 hours.
  • Combine sliced strawberries, sugar, and water in a small saucepan; cook over medium heat until sauce forms.
  • Let the strawberry sauce cool completely.
  • Assemble by spooning the strawberry sauce over each cheesecake and garnish with a fresh strawberry slice.

Notes

Make sure your cream cheese and eggs are at room temperature for a smoother batter.
Don’t overmix the batter after adding the egg to avoid cracks in the cheesecakes.
Use fresh, ripe strawberries for the best flavor in your sauce.
If short on time, skip the sauce and top with store-bought strawberry jam instead.
Store in an airtight container in the refrigerator for up to 3 days; keep the sauce separate until serving.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 4mg | Iron: 2mg
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