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These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. Everyone of all ages loves these. They are so cute being mini cheesecakes; just asking to be picked up and put on your plate.
Don’t let the cuteness fool you. The texture of these is phenomenal! The cheesecake is creamy and smooth with a buttery crust and the fresh strawberry topping cuts the sweetness and makes every bite irresistible.
Mini Strawberry Cheesecakes are perfect for entertaining. You can make every part a day ahead; the cheesecakes and toppings, then assembled quickly before serving making them ideal for your next gathering.
P.S. We’ve included our Amazon affiliate links below for the tools we used to make this recipe.
Ingredients for Strawberry Cheesecakes:
1 1/2 cups graham cracker crumbs (from 12 whole crackers)
6 Tbsp unsalted butter, melted
16 oz Cream Cheese (from two 8 oz packages), softened
3 large eggs, room temperature
14 oz can sweetened condensed milk, room temperature
Ingredients for Toppings:
1 Recipe for Strawberry Sauce, chilled
1 cup cold heavy whipping cream
1/2 tsp vanilla extract
1 Tbsp granulated sugar
12 small strawberries, halved
How to Make Mini Strawberry Cheesecakes:
1. Preheat Oven to 350˚F. Pulse graham crackers into fine crumbs using a food processor, high powered blender, or place in a large ziploc bag and crush with a rolling pin. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line 24 count standard-sized cupcake or muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp in each). Press the crumbs into the base with fingers or a small spoon.
2. To make the filling: In the bowl of your stand mixer fitted with whisk attachment, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 minutes or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 minutes), scraping down the bowl as needed.
3. Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins. They should be set with a very slight jiggle in the center. Slight cracking is normal but if you notice deep cracking they are over-baking. Remove from oven and let them cool to room temperature in the pans then refrigerate until chilled.
4. To serve: top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until thick and fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over each swirl of cream.
P.S. Speaking of mini cheesecakes, don’t miss our salted caramel mini cheesecakes here. Also, here is another mini dessert that is surprisingly easy and perfect for parties!
Mini Strawberry Cheesecakes Recipe
Ingredients
Ingredients for Strawberry Cheesecakes:
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 16 oz Cream Cheese, from two 8 oz packages, softened
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk, room temperature
Ingredients for Toppings:
- 1 cup heavy whipping cream, chilled
- 1/2 tsp vanilla extract
- 1 Tbsp granulated sugar
- 12 strawberries, halved
Instructions
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
To Decorate and Serve Cheesecakes:
- Top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over whipped cream.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These are minis but taste like a fancy slice of New York Cheesecake – a memorable treat that is perfect for Valentines Day, bridal and baby showers and for satisfying the fiercest cheesecakes cravings.
I’d pass you one if I could. Hope you have a sweet Valentine’s Day! Need more V-Day inspiration? Check out our favorite Valentine’s Day Recipes Here.
Loads of Love,
-Natasha ❤
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, I have a question. I make many of your recipes and enjoy all of them. I am preparing a lot (80) of your mini strawberry cheesecakes and I have cute little pink metal cupcake containers for them. The containers are oven proof, but I wonder if I should put a paper liner in them and take it off after it’s baked or just bake them straight in these cups little metal cups.
Hi Linda, wow! That’s a lot of mini cheesecakes — that’s exciting! We used liners when we made ours, if you have the mini ones that would be my recommendation. I hope it all works out. You can possibly try testing out with a small batch first.
Thank you for your reply. I’d pretty much decided to use the liners and then remove them and put the cheesecake back in the little cups, then sauce & cream and strawberry on top. I just love your recipes, I’ve made many and I’ve never been disappointed. I especially like the feature that I can change the quantity of servings. I often cook for fundraisers and also to feed the homeless in our area. Everyone deserves delicious food. Thank you!
Hi Linda, that is so wonderful that you serve the homeless community. Thank you for sharing that with me and I’m so glad you love my recipes.
Just made these for superbowl tomorrow – so easy and absolutely delicious!! ❤️
I’m so glad you enjoyed it, Yelena! These are perfect for parties like the Superbowl!
Hi. I’m wondering if I can use a hand mixer instead of a stand mixer? Since I don’t have a stand and really want to try this recipe 😋
Hi Suzanne, yes a hand mixer will work. I hope you love this recipe!
Can you freeze these without the toppings for later use? Then add the toppings after they are thawed.
Hi Tonya! I haven’t tried freezing these, they never last long enough for that here. Cheesecake generally freezes well so it should be fine. Then make and add the topping when serving.
I brought these mini strawberry cheesecakes to a recent bridal shower. They were a HUGE hit! I wasn’t able to taste them due to my gluten allergy. However, with 1-2 modifications they can be made gluten free – I can’t wait to try them.
That’s great To hear!
I have a GF person in my house. I use the Simple Mills Sweet Thins for all my crusts, or Pamelas GF Graham’s if those are not available. Both make great crust but the Sweet Thins are more economical (in my area) I do not add any sugar in crust if recipe call for it (they’re all ready sweet enough). 🙂
Hello. Am I able to refrigerate left over batter? Didn’t realize I would blend 2 baking trays and I only have 1.
Hi Priscilla! I’ve never tested it myself so I can’t say for sure but based on a quick online search, it seems that cheesecake batter can be refrigerated for 1-2 days.
Hi, the graham crackers crust doesn’t need to be pre baked before adding the filling?
Hi Inna, that is correct. There is no need to pre-bake the crust in this recipe.
Hi Natasha, I made this before and everyone loved them! I can’t remember the measurement for the condensed milk – is it 14 oz in weight or as a measure (as in 14 oz in a measuring cup)?
Thanks!
Hi Rosemary, we used a 14oz can of sweetened condensed milk. I hope that helps.
Thanks so much for your quick reply! I’m always confused when I see ingredients listed as oz in a recipe. Tomorrow I will attempt to make your red velvet cake. It will be my first time but I have a feeling I will love it too! I’ve enjoyed every recipe of yours that I’ve tried.
Happy holidays!🎄🎄🎄
You’re very welcome Rosemary! Happy Holidays!
I made these for a work bake off and they were not only super easy but the favourite at the bake off. Will definitely make these again!
Made the strawberry sauce to top them
So glad to hear that, Hannah! Thank you so much for sharing.
This is an easy and tasty recipe. Made 100 for my son’s
Wedding. Some vanilla w graham crust. Some w oreo on Too and
Chocolate crust. Strawberry compote for topping and a springy of cocoa powder for chocolate.
Sounds amazing! Thank you for sharing.
Hi,
Can this recipe be used to make a big baked cheesecake? I just love these cheesecakes but would like to try a big one…
Hi Noerria! I recommend following my Strawberry cheesecake recipe instead.
Could I do this same recipe but into bars and cook in an 8×8 pan?
Hi Kelsi! I have not tested that to advise. I assume it would work using a bar pan if you have liners to fit each individual spot on the pan. You’ll have to experiment with it and they may need a little while longer to bake. I would not recommend using an 8×8 pan. A springform pan would work best like our strawberry cheesecake recipe here. If you use an 8×8 pan, you’ll likely need to put parchment paper at the bottom to help lift and remove it from the pan. Let us know if you experiment.
Hi Natasha!
Am I able to add the strawberry sauce and whipped cream on the cupcake and refrigerate a few hours before we eat them? Will it make a difference with the sauce?
Thank you!!
Hi Kim, We usually make the cakes and leave them in the refrigerator, make the toppings ahead, and then pour over when we are ready to serve. Pouring the sauce and toppings too far ahead may make them soggy.
Thank you Natasha! I’ve made your recipe for caramel cheesecake cupcakes and many other of your recipes and my friends and family loved them!!
Thank you!!
You’re welcome, Kim!
oh and is it really necesary to put sweetened condensed milk? other people recipe does not need sweetened condensed milk.
Hi Joanna, I haven’t experimented on that to advise. If you happen to try that, we’d love to know how it goes.
hello. i am trying to make mini baked cheesecake for mothers day will it be still good without strawberry sauce? because i am trying to make chocolate cover strawberries as well.
Hi Joanna, I’ve always made it with sauce but feel free to experiment. I bet that will still be good but so much better with the sauce.
An other super star recipe !!
Made it with Biscoff biscuits ( needed to add more cookies as wasn’t enough for crust )
Filling amount was perfect for 24x
OMG literally the best cheese cake I have ever had and I tried many !!
Aaaw, my heart is full! Thanks so much.
I used to make these years ago with a recipe but lost that recipe. it called for 1 vanilla wafer per mimi cake or the bottom. works great. so I made your recipe for Thanksgiving, today making more because everyone loved them!
These are always a hit! I’m so glad you loved them!
help, I made these and they were lovely. But I had a problem with the crust rising in the middle of each one! Is it because I was mistaken and cooled them in the fridge first before baking or because I’m in the UK and therefore using digestive biscuits instead of Grahams crackers?
Hi Megan, I haven’t had that happen before so I’m not sure why that would occur. Make sure to use the same proportion of butter and be careful not to overbake which can cause these to puff up in the middle and then sink after they are cooled.
14 oz sweetened condensed milk, room temperature – do we cook the condensed milk? If yes, for how long?
Hi Paula, we did not cook the sweetened condensed milk for this recipe.