Print

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/mini-strawberry-cheesecakes-recipe/