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

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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.

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 Mini Strawberry Cheesecakes crust on a table

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

Ingredients for Mini Strawberry Cheesecakes on a table

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.

Four photos two of graham crackers in a food processor and two in a bowl

Two photos of lined muffin tins with strawberry cheesecake crust in them

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.

Three photos of ingredients for Strawberry Cheesecakes in a mixer

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.

Two photos of mini strawberry cheesecakes in a lined cupcake tin

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!

Natasha's Kitchen Cookbook

Mini Strawberry Cheesecakes Recipe

4.91 from 82 votes
Author: Natasha of 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! | 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. ! 
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients 

Servings: 24 mini strawberry cheesecakes

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

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

Nutrition Per Serving

211kcal Calories15g Carbs3g Protein15g Fat8g Saturated Fat68mg Cholesterol128mg Sodium120mg Potassium11g Sugar560IU Vitamin A4mg Vitamin C81mg Calcium0.4mg Iron
Nutrition Facts
Mini Strawberry Cheesecakes Recipe
Amount per Serving
Calories
211
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
68
mg
23
%
Sodium
 
128
mg
6
%
Potassium
 
120
mg
3
%
Carbohydrates
 
15
g
5
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
Vitamin A
 
560
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
81
mg
8
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Mini Strawberry Cheesecakes
Skill Level: Easy
Cost to Make: $$
Calories: 211

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.

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Yelena
    February 10, 2024

    Just made these for superbowl tomorrow – so easy and absolutely delicious!! ❤️

    Reply

    • Natashas Kitchen
      February 10, 2024

      I’m so glad you enjoyed it, Yelena! These are perfect for parties like the Superbowl!

      Reply

  • Suzanne
    February 9, 2024

    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 😋

    Reply

    • Natashas Kitchen
      February 9, 2024

      Hi Suzanne, yes a hand mixer will work. I hope you love this recipe!

      Reply

  • Tonya
    January 26, 2024

    Can you freeze these without the toppings for later use? Then add the toppings after they are thawed.

    Reply

    • NatashasKitchen.com
      January 26, 2024

      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.

      Reply

  • AMc
    January 14, 2024

    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.

    Reply

    • NatashasKitchen.com
      January 14, 2024

      That’s great To hear!

      Reply

  • Priscilla
    January 11, 2024

    Hello. Am I able to refrigerate left over batter? Didn’t realize I would blend 2 baking trays and I only have 1.

    Reply

    • NatashasKitchen.com
      January 11, 2024

      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.

      Reply

  • Inna
    December 23, 2023

    Hi, the graham crackers crust doesn’t need to be pre baked before adding the filling?

    Reply

    • Natasha
      December 23, 2023

      Hi Inna, that is correct. There is no need to pre-bake the crust in this recipe.

      Reply

  • Rosemary
    December 23, 2023

    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!

    Reply

    • Natashas Kitchen
      December 23, 2023

      Hi Rosemary, we used a 14oz can of sweetened condensed milk. I hope that helps.

      Reply

      • Rosemary
        December 23, 2023

        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!🎄🎄🎄

        Reply

        • Natashas Kitchen
          December 23, 2023

          You’re very welcome Rosemary! Happy Holidays!

          Reply

  • Hannah
    December 18, 2023

    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

    Reply

    • NatashasKitchen.com
      December 18, 2023

      So glad to hear that, Hannah! Thank you so much for sharing.

      Reply

  • Lauren Knapp Visser
    July 24, 2023

    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.

    Reply

    • NatashasKitchen.com
      July 24, 2023

      Sounds amazing! Thank you for sharing.

      Reply

    • Noerria Jassiem
      September 22, 2023

      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…

      Reply

  • Kelsi Allen
    July 18, 2023

    Could I do this same recipe but into bars and cook in an 8×8 pan?

    Reply

    • NatashasKitchen.com
      July 18, 2023

      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.

      Reply

  • Kim
    July 15, 2023

    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!!

    Reply

    • Natashas Kitchen
      July 15, 2023

      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.

      Reply

      • Kim
        July 15, 2023

        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!!

        Reply

        • NatashasKitchen.com
          July 15, 2023

          You’re welcome, Kim!

          Reply

  • joanna
    May 11, 2023

    oh and is it really necesary to put sweetened condensed milk? other people recipe does not need sweetened condensed milk.

    Reply

    • Natasha's Kitchen
      May 11, 2023

      Hi Joanna, I haven’t experimented on that to advise. If you happen to try that, we’d love to know how it goes.

      Reply

  • joanna
    May 11, 2023

    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.

    Reply

    • Natasha's Kitchen
      May 11, 2023

      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.

      Reply

  • Vika
    March 31, 2023

    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 !!

    Reply

    • Natasha's Kitchen
      March 31, 2023

      Aaaw, my heart is full! Thanks so much.

      Reply

  • Deb
    December 3, 2022

    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!

    Reply

    • Natashas Kitchen
      December 3, 2022

      These are always a hit! I’m so glad you loved them!

      Reply

  • Megan
    May 27, 2022

    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?

    Reply

    • Natasha
      May 29, 2022

      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.

      Reply

  • Paula St. Pierre
    April 25, 2022

    14 oz sweetened condensed milk, room temperature – do we cook the condensed milk? If yes, for how long?

    Reply

    • Natashas Kitchen
      April 25, 2022

      Hi Paula, we did not cook the sweetened condensed milk for this recipe.

      Reply

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