Mini Strawberry Cheesecakes Recipe

Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert! | natashaskitchen.com

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.

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Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert!

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.

Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert! | natashaskitchen.com

Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert!

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

5 from 6 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert! | natashaskitchen.com

These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. 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. ! 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$17
Calories: 211 kcal
Servings: 24 mini strawberry cheesecakes

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

  1. 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.
  2. 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.
  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 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:

  1. 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.

Recipe Notes

Visit Natashaskitchen.com for strawberry sauce recipe used as topping in this recipe. 

Nutrition Facts
Mini Strawberry Cheesecakes Recipe
Amount Per Serving
Calories 211 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 128mg 5%
Potassium 120mg 3%
Total Carbohydrates 15g 5%
Sugars 11g
Protein 3g 6%
Vitamin A 11.2%
Vitamin C 4.9%
Calcium 8.1%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert!

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 ❤

Mini strawberry cheesecakes are easy to make with simple ingredients. The texture in this strawberry cheesecake recipe is is creamy and smooth with a buttery crust. The fresh strawberry topping is irresistible. Valentine’s Day Dessert! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Candice
    May 10, 2018

    Has anyone used this cream cheese filling for a normal sized cheesecake or would I be better off using the recipe for the blueberry cheesecake? Curious.

    The mini cheesecakes came out amazing! This was also my first attempt at making the glaze from scratch! Reply

    • Natasha
      natashaskitchen
      May 11, 2018

      Hi Candice, I don’t recall hearing anyone report using this for a full cheesecake and we personally do the blueberry cheesecake. 🙂 Reply

  • Candice
    May 4, 2018

    Could this recipe be used to make a normal sized cheesecake or would thr amount differences change since everything here is divided into mini portions? Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Candice, I haven’t tested this as a normal cheesecake so I wouldn’t be able to offer exact instructions. For a full sized cheesecake, we usually use this cheesecake recipeReply

  • Zory
    April 16, 2018

    How does this cheesecake compare to your blueberry topped cheesecake? Because that one is amazing but didnt require condensed milk… Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Zory, the texture of the blueberry one is a little more airy and creamy and still my favorite ever, but this cheesecake recipe works best for the mini cheesecakes – it doesn’t crack and sink as badly as when I attempted using the blueberry cheesecake batter for mini cheesecakes. Reply

  • Mhyrnz
    April 15, 2018

    im gonna try this….looks good and for sure taste good Reply

    • Natasha's Kitchen
      April 15, 2018

      They taste as good as they look too! I hope you love them! Reply

  • Olga
    April 7, 2018

    Hi Natasha,thanks for sharing this recipe. I made once,we really liked it,& made is this Easter,everyone liked it. Thanks for sharing all your recipes,they sure r good. God bless u & your family.🌹🌺😊 Reply

    • Natasha's Kitchen
      April 7, 2018

      My pleasure Olga! I’m happy to hear the recipe is a hit. Thanks for following and sharing your fantastic review! Reply

  • Marlene Pittari
    March 28, 2018

    Hi Natasha. Can these cheesecakes be frozen without the topping? Thanks, Marlene. Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Marlene, I haven’t tried that but I don’t see why not! 🙂 Reply

  • Alka
    March 26, 2018

    Very delicious, made these today and half of them are already gone. My husband, who doesn’t like anything “cheese” lol said these cheesecakes are yum!
    I personally like that these don’t taste too much like cream cheese and not too sweet like some of the recipes I have tried before. This one is definitely a keeper! Reply

    • Natasha's Kitchen
      March 27, 2018

      I’m happy to hear you and husband enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Karina
    March 13, 2018

    Natasha, could I use the mini muffin pan for this recipe, making them even smaller? 🙂 Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Karina, I honestly have not tried to make them tiny but I don’t see why not! They would however need a shorter baking time. You might do a quick google search to gauge the bake temp and time of mini muffin tin cheesecakes. Reply

  • nathalie
    March 12, 2018

    Hi Natasha,
    What can I use instead of condensed milk for the mini cheesecake? Thank you. Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Nathalie, I have a different cheesecake recipe on my blog but I haven’t been able to make it work well for mini cheesecakes. The combination of ingredients here work well so I haven’t experimented with any substitutions. Reply

  • Catherine
    March 11, 2018

    Hi Natasha, I love all your recipes and have made many of them! I want to make the mini strawberry cheesecakes for my church’s Saint Joseph table next week but they will have to sit out unrefrigerated for several hours do you think that’s a problem? Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Catherine, that should be ok. It depends on the room temperature but from what I have read on google, cheesecake can stay good at room temperature for up to 5 or 6 (maximum) hours. Keep it refrigerated for as long as possible before serving :). Reply

  • Kayli
    March 4, 2018

    Super Delicious! I just made these for my birthday and they were gone quickly. Thank you! 🙂 Reply

    • Natasha's Kitchen
      March 5, 2018

      You’re welcome Kayli! I’m happy to hear the recipe was a hit. Thanks for sharing! 🙂 Reply

  • Natalia
    February 23, 2018

    Would it work if I made these in ceramic dishes- like you would use for creme brule? Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Natalia, think that would work as long as the cups are oven safe. Your bake time might need modification so keep an eye on them. if you see any deep cracking, pull them out of the oven right away. Reply

  • Lize
    February 22, 2018

    Hi Natasha I have jumbo muffin pan, do you think it will work? Thanks! Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Lize, I haven’t tried that so I won’t be able to provide specific baking times. They would take longer to bake, but I think it is worth an experiment! If you test them in a larger muffin pan, let me know how it goes 🙂 Reply

  • Lana
    February 21, 2018

    These are so yummy. My friend made them and I gotta try making them sometime too. I don’t like cheesecake usually but with the strawberry sauce it made it taste so delicious. It’s not heavy like cheesecakes usually are. Love it 🙂 Reply

    • Natasha's Kitchen
      February 21, 2018

      Yay, I’m glad to hear how much you enjoy the recipe Lana! Thanks for sharing your wonderful review! Reply

  • Sulamita Siok
    February 20, 2018

    These were so delicious!! One of my favorite desserts I’ve ever made! Thank you! Reply

    • Natasha's Kitchen
      February 20, 2018

      You’re welcome Sulamita! I’m glad you love the recipe. Thanks for sharing your excellent review! Reply

  • Caroline Attard
    February 19, 2018

    Hi there, thanks for recipe. We are on a keto diet and will try these with ground almonds for base instead of graham crackers and alternative sugar to still be complaint with the diet. Will let you know how it goes! Reply

    • Natasha's Kitchen
      February 19, 2018

      Hello Caroline! Please do let me know! Reply

  • Margaret
    February 17, 2018

    Could I half the recipe, would it work as well as the full one. Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Margaret, that should still work well. It might be easier to blend with an electric hand mixer with a smaller batch, but that should work fine. Reply

      • N
        February 23, 2018

        If I am halving the recipe – for the eggs, do I use two eggs? 1.5 eggs(?!) Reply

        • Natasha
          natashaskitchen
          February 23, 2018

          Hi, It’s difficult to get that exactly right without actually measuring out 1 1/2 eggs (put 2 eggs in a measuring cup, lightly beat and remove 1/4 of the total liquid amount). I think 2 small eggs would work if that is any easier. Reply

  • Stephanie
    February 15, 2018

    These were so so good and really easy to make! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you enjoy the recipe so much Stephanie! Thanks for sharing! Reply

  • Stacey
    February 13, 2018

    Do you use mini muffin liners or regular size liners?? You mention 24 mini, but the pics look like regular size??
    Thanks!! Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Stacey, I meant that they are mini cheesecakes. They go into a regular sized cupcake tin. Great question and I will be sure to clarify that in the recipe! 🙂 Reply

      • Stacey
        February 14, 2018

        Thank you very much for clarifying!! Reply

        • Natasha's Kitchen
          February 14, 2018

          You’re welcome Stacey, thanks for bringing that to my attention! Reply

  • Sarah
    February 12, 2018

    Looks amazing! Could I make these four days in advance and just store in an air tight container in the fridge? Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Sarah, it would work great if you made the cheesecake portion that far in advance and then made the whipped cream the day you are serving them. Strawberry sauce can be made ahead also. Reply

  • Leah
    February 12, 2018

    I can’t wait to make these! they look so so good! Reply

    • Natasha's Kitchen
      February 12, 2018

      They are easy AND delicious Leah! Please let me know what you think! Reply

  • Jenny
    February 12, 2018

    Yum, these look soooo good and you are right, very few ingredients, I will have to try these soon! Reply

    • Natasha's Kitchen
      February 12, 2018

      I hope you love them Jenny! Please let me know what you think! Reply

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