Mini Strawberry Cheesecakes Recipe

Introduction

These Mini Strawberry Cheesecakes are perfect for a delightful dessert that’s both fresh and indulgent. Layers of creamy vanilla cheesecake, sweet strawberry pie filling, and a buttery graham cracker crust combine in bite-sized treats everyone will love.

Ingredients

• 3 cups diced fresh strawberries
• 2 Tablespoons lemon juice
• ½ cup light brown sugar (divided)
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 ¼ cups graham cracker crumbs (pulsed into fine crumbs)
• 1 ½ Tablespoons sugar
• ¼ cup unsalted butter, melted
• 1 cup all-purpose flour
• ½ cup light brown sugar (or ¼ cup light brown sugar + ¼ cup granulated sugar)
• Dash of salt
• 6 Tablespoons unsalted butter, melted (for streusel topping)
• 12 oz. cream cheese, softened
• 6 Tablespoons sugar (for cheesecake filling)
• 1 Tablespoon flour (for cheesecake filling)
• 1 ½ teaspoons vanilla extract (for cheesecake filling)
• 1 egg, slightly beaten

Instructions

1. Step 1: Make the strawberry pie filling by combining half of the diced strawberries and lemon juice in a heavy saucepan. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice starts to form.
2. Step 2: In a separate bowl, mix the brown sugar and cornstarch, then stir this into the strawberry mixture. Add the remaining strawberries and cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and let cool completely.
3. Step 3: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners.
4. Step 4: Prepare the graham cracker crust by mixing graham cracker crumbs and sugar in a bowl. Stir in the melted butter until crumbs are evenly moistened. Divide about 1 ½ tablespoons of the mixture into each cupcake liner and press firmly. Chill in the refrigerator.
5. Step 5: Make the streusel topping by combining sugar, flour, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
6. Step 6: Beat the softened cream cheese, sugar, flour, and vanilla until smooth. Add the beaten egg and mix just until combined without overmixing.
7. Step 7: Spoon the cheesecake filling over the chilled crusts, filling each cup just over halfway (up to two-thirds).
8. Step 8: Spread the cooled strawberry pie filling evenly over the cheesecake layer, filling cups nearly to the top.
9. Step 9: Top each cheesecake with the streusel crumb mixture and gently press down with your palm.
10. Step 10: Place the cupcake pan on a baking sheet and bake for 30 to 35 minutes until set.
11. Step 11: Allow cheesecakes to cool in the pan for 20 minutes, then transfer to a rack to cool completely before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in the pie filling.
• For a twist, substitute some strawberries with raspberries or blueberries in the pie filling.
• Make sure not to overmix the cheesecake batter to keep it light and creamy.
• Chill the crust well before adding the cheesecake filling to prevent sogginess.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to one month; thaw in the refrigerator overnight before serving. Reheat gently at room temperature if desired, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the pie filling?

Frozen strawberries can be used, but be sure to thaw and drain excess liquid before cooking to avoid a watery filling.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and bake at a moderate temperature. Letting the cheesecakes cool slowly in the pan helps reduce cracking as well.

Mini Strawberry Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

Delight in these Mini Strawberry Cheesecakes featuring a crisp graham cracker crust, a smooth vanilla cheesecake filling, and a luscious homemade strawberry pie topping crowned with a buttery streusel crumb. Perfectly portioned for individual servings, these cheesecakes combine fruity freshness with creamy indulgence in a baked treat that’s sure to please any dessert lover.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Pie Filling

• 3 cups diced fresh strawberries
• 2 Tablespoons lemon juice
• ½ cup light brown sugar (divided)
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract

Graham Cracker Crust

• 1 ¼ cup graham cracker crumbs (pulsed in a food processor into fine crumbs)
• 1 ½ Tablespoons sugar
• ¼ cup unsalted butter, melted

Streusel Crumb Topping

• 1 cup all-purpose flour
• ½ cup light brown sugar (or ¼ cup light brown sugar + ¼ cup granulated sugar)
• Dash of salt
• 6 Tablespoons unsalted butter, melted

Vanilla Cheesecake Filling

• 12 oz. cream cheese, softened
• 6 Tablespoons sugar
• 1 Tablespoon flour
• 1 ½ teaspoon vanilla extract
• 1 egg, slightly beaten

Instructions

1. Prepare Strawberry Pie Filling: In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice forms.
2. Thicken the Filling: In a separate bowl, mix brown sugar and cornstarch, then stir into the strawberry mixture. Add remaining strawberries and cook an additional 2 minutes, stirring constantly until thickened to a pie filling consistency. Remove from heat and cool completely.
3. Preheat Oven and Prepare Pan: Set oven to 325°F. Line a cupcake pan with paper liners and set aside.
4. Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs and sugar, then stir in melted butter until evenly moistened.
5. Form Crusts: Divide crust mixture among liners (about 1 ½ tablespoons each) and press firmly into bottoms. Refrigerate to set.
6. Prepare Streusel Crumb Topping: Mix sugar, flour, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
7. Make Vanilla Cheesecake Filling: Beat softened cream cheese, sugar, flour, and vanilla extract until smooth. Add beaten egg and mix just to combine—do not overmix.
8. Fill Crusts: Spread cheesecake mixture over crusts to fill each cup just over halfway, up to two-thirds full.
9. Add Strawberry Pie Filling: Spoon strawberry filling over cheesecake layer, filling cups nearly to the top.
10. Top with Streusel: Sprinkle streusel crumb topping on each cheesecake and gently press with palm.
11. Bake: Place cupcake pan on a baking sheet and bake for 30-35 minutes, or until set.
12. Cool: Let cheesecakes cool in pan for 20 minutes before transferring to a rack to cool completely.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Do not overmix the cheesecake filling to prevent cracking or a dense texture.
• Chilling the crust before baking helps it hold its shape during baking.
• Ensure the strawberry filling is completely cooled before layering to avoid mixing with the cheesecake filling.
• To prevent over-browning, you can loosely cover the cheesecakes with foil halfway through baking.

Keywords: mini cheesecakes, strawberry cheesecakes, individual cheesecakes, graham cracker crust, strawberry pie filling, homemade cheesecake