Savory Mini Strawberry Cheesecakes

Here’s my go-to recipe for mini strawberry cheesecakes, with a simple graham cracker crust, a creamy filling made with cream cheese and vanilla, and fresh strawberries on top.

These little cheesecakes are always a hit at our family gatherings. I like to make an extra batch to keep in the fridge for quick desserts during the week. There’s something special about having your own personal-sized cheesecake, don’t you think?

What Kind of Cream Cheese Should I Use?

Full-fat block cream cheese is the way to go for these mini cheesecakes – avoid using cream cheese spread that comes in tubs, as it’s too soft and contains additives that can affect your results. Make sure to let your cream cheese sit out for about an hour before using it, as room temperature cream cheese blends much more smoothly and helps prevent lumps in your batter. While generic brands can work fine, I’ve found that Philadelphia cream cheese tends to give the most consistent results in cheesecake recipes. Just remember to unwrap and soften your cream cheese completely – cold cream cheese can lead to a lumpy batter no matter how long you mix it.

Options for Substitutions

Need to make some swaps for these mini cheesecakes? Here are some helpful substitutions you can try:

• Graham crackers: Out of graham crackers? You can use crushed digestive biscuits, vanilla wafers, or even Oreos (with cream removed) for the crust. Just keep the same measurements.
• Cream cheese: This is the star ingredient that you really shouldn’t substitute – it’s what makes a cheesecake a cheesecake! But if you must, mascarpone cheese can work, though the texture will be slightly different.
• Sour cream: Plain full-fat Greek yogurt makes a great substitute for sour cream, using the same amount. The taste will be slightly tangier.
• Fresh strawberries: Feel free to swap these with any other berries like raspberries, blueberries, or a mix. If using frozen berries, thaw and drain them well first to avoid excess moisture.
• Vanilla essence: You can use vanilla bean paste (same amount) or half the amount of vanilla extract, as it’s more concentrated.
• Lemon juice: Lime juice works just as well, or you can use half the amount of orange juice for a different citrus note.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini cheesecakes is preventing them from cracking, which often happens when ingredients aren’t at room temperature – so make sure to take your eggs, cream cheese, and sour cream out of the fridge at least 2 hours before starting. Another common mistake is overmixing the batter, which incorporates too much air and can lead to cracks and uneven texture – mix just until the ingredients are combined and smooth, no more than that. To avoid soggy crusts, press the graham cracker mixture firmly into the bottom of each cup using the back of a measuring spoon, and pre-bake them for 5 minutes before adding the filling. For perfect results, resist the urge to open the oven door while baking, and let the cheesecakes cool gradually in the turned-off oven with the door cracked open – this prevents sudden temperature changes that can cause sinking and cracking.

What to Serve With Mini Strawberry Cheesecakes?

These cute little cheesecakes are perfect for serving with a few simple accompaniments that won’t overshadow their creamy, sweet flavor. A dollop of freshly whipped cream and some extra fresh strawberries on the side make for a classic presentation that never disappoints. If you’re serving these at a party or gathering, try putting out a small bowl of chocolate sauce or warm caramel for drizzling, letting guests customize their dessert. For a nice finishing touch, brew some coffee or tea to serve alongside – the slight bitterness pairs really well with the rich, creamy cheesecake and sweet strawberries.

Storage Instructions

Keep Fresh: These mini cheesecakes stay good in an airtight container in the fridge for up to 5 days. I recommend adding the fresh strawberry topping just before serving though – this keeps the cheesecakes from getting too wet and helps the berries stay fresh.

Freeze: You can freeze these little treats without the strawberry topping for up to 3 months! Just wrap each cheesecake individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy them, thaw overnight in the fridge and top with fresh strawberries before serving.

Make Ahead: These mini cheesecakes are perfect for making ahead! You can prepare them up to 2 days before your event – just keep them in the fridge and add the strawberry topping right before serving. The crust actually gets even better after a day as the flavors settle.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	3-4 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 18-22 g
• Fat: 70-80 g
• Carbohydrates: 160-180 g

Ingredients

• 3 tablespoons white sugar
• 1 cup crushed graham crackers
• 3 tablespoons melted unsalted butter
• 1/3 cup white sugar
• 2 eggs (room temperature)
• 16 ounces softened cream cheese
• 1 teaspoon vanilla essence
• 1/3 cup sour cream (room temperature)
• 1/3 cup white sugar
• 16 ounces fresh strawberries (sliced, stems removed)
• 2 teaspoons lemon juice

Step 1: Prepare the Muffin Pan and Base

Take a muffin pan and line each cup with cupcake liners, ensuring they are ready for the cheesecake batter.

In a bowl, combine graham cracker crumbs with 3 tablespoons of melted butter and 3 tablespoons of granulated sugar.

Mix until the ingredients are well incorporated.

Evenly distribute this crumb mixture among all the lined cups, pressing each into the bottom firmly to form a base.

Preheat your oven to 325°F and bake the crusts until lightly browned for about 5 to 6 minutes.

Once done, remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese using a hand-held mixer until smooth and creamy.

Add 1 teaspoon of pure vanilla extract, 1/3 cup of granulated sugar, and 1/3 cup of sour cream, mixing well until fully combined.

Then, stir in the eggs one at a time on low speed, ensuring each egg is well incorporated before adding the next.

Step 3: Bake the Cheesecakes

Evenly distribute the cheesecake filling between the 12 prepared cavities in the muffin pan.

Return the pan to the oven and bake at 325°F until the tops are set, about 17 to 20 minutes.

Once baked, remove from the oven and allow the cheesecakes to cool at room temperature for one hour.

Step 4: Chill the Cheesecakes

Carefully remove the cooled cheesecakes from the muffin pan and transfer them to the refrigerator.

Let them chill for 3 to 4 hours, allowing the flavors to meld and the texture to firm up before serving.

Step 5: Prepare the Strawberry Sauce

In a saucepan, mix together all the sauce ingredients until they are well combined.

Stir and cook over medium heat, allowing about 8-10 minutes for frozen strawberries and 5-8 minutes for fresh.

Reduce the heat and continue cooking for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens nicely.

Once cooked, pour the sauce into a glass container, let it cool completely, cover it, and refrigerate.

Step 6: Serve with Strawberry Sauce

Before serving, top each chilled cheesecake with a tablespoon of the strawberry sauce.

This adds a deliciously sweet and fruity contrast to the creamy cheesecake.

Enjoy your delightful mini cheesecakes with strawberry topping!