Mini Strawberry Cheesecakes Recipe
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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
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. !
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
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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.
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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:
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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.
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 ❤
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Guests said these tastes awesome! They were a hit, I used shortbread cookie crust, no sugar added to crust. And since they were for a 15th anniversary party, I ‘ blinged out’ the whipped cream with edible Disco dust after piping. They were lovely to eat and look at too! Pity I can’t post a pic
That sounds amazing I’m so happy you all enjoyed this recipe! Happy Anniversary, Candy!
Hi Natasha, can these be made 2 days in advance?
Hi Oksana, 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.
I made these for a Sunday lunch dessert and to my dissapointment they were too sweet and had an egg taste…It really missed that “tang” like you would except from a cheesecake. Kids didn’t mind it, but will have to skip on this recipe. Looking for something closer to a classic cheesecake, otherwise keep up the good work!!
Hi Nat, I haven’t had that experience using the proportions and bake instructions in the recipe, particularly the egg taste – I’m not sure why there would be an egg taste unless maybe it was cooled in an area with outdoor draft? Sometimes cakes with eggs in them can have a more pronounced egg aroma after being placed in an outdoor draft area (if you’re sensitive to the smell). I’m not sure what else it could be.
So I wanted to come back and comment that after the second day the cheesecake tasted much better (I think we ate it too soon after backing)…no eggy taste.
Thank you so much for sharing that with us!
Hi Natasha,
Can I use this sme recipe for a large mould (8-9″ diameter) instead of mini cupcakes?
Will it affect the texture?
If yes, what baking precautions do I take ?
Hi Busaina, 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 recipe.
I don’t have a food processor so would it be okay to use graham cracker crumbs?
Hi Daina, yes absolutely! I often use graham cracker crumbs to save time. I hope you love these mini strawberry cheesecakes.
Natasha, thank you so much for sharing this recipe, my cheesecake turned out simply delish! I have a few questions, as below :
1. How many days after preparation can I store the cake in the refridgerator? (Cling wrapped) having the texture preserved.
2. I didn’t specifically find Graham crackers in UAE. Any substitue/ brand that you would suggest?
I made mine with cream crackers ad the base turned out to be a bit powdery.
Cheers 🙂
Hi Busaina, The closest thing we get is the graham crackers would be a digestive biscuit. We have made this last a few days in the refrigerator.
This recipes is so delicious and easy to make!! I don’t even make the crust, I double the recipe and bake it in a big pan (about an hour) and it’s gone the next day!!! Perfect quick recipe for a busy mama!! 🙂
That’s just awesome!! Thank you for sharing your wonderful review 🙂
What size was the pan?
I want to do this using a springform or a 8 inch pan. But not sure how long to do it and if it’ll come out thin..
I used a 9×13 glass baking dish and baked for 35 min convection oven, and it turned out delicious
Hi Natasha why do my graham crackers fall out once they are cooked & ready to eat?
Hi Marina, Could you expand on that to better troubleshoot? What do you mean by “fall out”? Also, did you make any changes to the recipe?
Natasha, these were AMAZING!!! It was my first time make cheese cake and my son and husband LOVED them!
I plan to make the blueberry cheesecake for Thanksgiving!
Thank you!!!!
Rebecca
Wow! That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can the sauce be frozen for later use
I think that should work Nancy!
This cheesecake didn’t taste good, too much eggs and condensed milk and it was too liquid, next time I’ll try less eggs and less condensed milk
Hi Natalie. Did you possible use larger eggs adding more liquid and resulting in the egg flavoring? It shouldn’t be runny. I hope it works out better for you next time. Here is a tip on measuring.
Great recipe. These mini cheesecakes were sooooo delicious.
That’s so great! I’m happy you enjoyed these!
These were absolutely delicious and now I’m about to make another batch for another event. My only question is do you recommend to serve the finished cheesecakes in the paper liners or with out them like in the photo?
I think this would look great and work well either way! If this event is buffet style I would probably do the liners.
Will this dessert be okay if I make it 2 days before the event?
Hi Tatyana. I think that should be fine. I wouldn’t add the toppings until the day you intend to serve them however.
Perfect cheesecake
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi there,
Thanks for sharing this delicious cupcakes. Just wondering if I can use the small molder? How many minutes baking?
I haven’t tested that but I think it could work. I can’t say exact bake time since I haven’t experimented but I would watch it closely and possibly lower the baked time as well. I’d love to hear how it worked out for you!
This recipe is great I made it for a tea party and was a great success. The only change I made was, instead of strawberries, I added bluberries and decorated with a mint leaf.
Thank you
Thank you for such a nice review Andrea and for making the recipe 😀
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!
Hi Candice, I don’t recall hearing anyone report using this for a full cheesecake and we personally do the blueberry cheesecake. 🙂
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?
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 recipe.
How does this cheesecake compare to your blueberry topped cheesecake? Because that one is amazing but didnt require condensed milk…
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.
im gonna try this….looks good and for sure taste good
They taste as good as they look too! I hope you love them!
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.🌹🌺😊
My pleasure Olga! I’m happy to hear the recipe is a hit. Thanks for following and sharing your fantastic review!
Hi Natasha. Can these cheesecakes be frozen without the topping? Thanks, Marlene.
Hi Marlene, I haven’t tried that but I don’t see why not! 🙂
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!
I’m happy to hear you and husband enjoy the recipe. Thanks for sharing your excellent review!
Natasha, could I use the mini muffin pan for this recipe, making them even smaller? 🙂
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.
Hi Natasha,
What can I use instead of condensed milk for the mini cheesecake? Thank you.
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.
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?
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 :).
Super Delicious! I just made these for my birthday and they were gone quickly. Thank you! 🙂
You’re welcome Kayli! I’m happy to hear the recipe was a hit. Thanks for sharing! 🙂
Would it work if I made these in ceramic dishes- like you would use for creme brule?
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.
Hi Natasha I have jumbo muffin pan, do you think it will work? Thanks!
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 🙂
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 🙂
Yay, I’m glad to hear how much you enjoy the recipe Lana! Thanks for sharing your wonderful review!
These were so delicious!! One of my favorite desserts I’ve ever made! Thank you!
You’re welcome Sulamita! I’m glad you love the recipe. Thanks for sharing your excellent review!
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!
Hello Caroline! Please do let me know!
Could I half the recipe, would it work as well as the full one.
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.
If I am halving the recipe – for the eggs, do I use two eggs? 1.5 eggs(?!)
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.
These were so so good and really easy to make!
I’m glad you enjoy the recipe so much Stephanie! Thanks for sharing!
Do you use mini muffin liners or regular size liners?? You mention 24 mini, but the pics look like regular size??
Thanks!!
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! 🙂
Thank you very much for clarifying!!
You’re welcome Stacey, thanks for bringing that to my attention!
Looks amazing! Could I make these four days in advance and just store in an air tight container in the fridge?
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.
I can’t wait to make these! they look so so good!
They are easy AND delicious Leah! Please let me know what you think!
Yum, these look soooo good and you are right, very few ingredients, I will have to try these soon!
I hope you love them Jenny! Please let me know what you think!