Home > Dessert > Mini Strawberry Cheesecakes Recipe

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

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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!

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Mini Strawberry Cheesecakes Recipe

4.89 from 68 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: $13-$17
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

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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

Read comments/reviewsAdd comment/review

  • 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

  • Joy
    February 15, 2022

    Speechless! These taste so good and so easy to make! Everyone’s new fave! Thanks Natasha!

    Reply

    • NatashasKitchen.com
      February 15, 2022

      So happy to hear that. You’re very welcome!

      Reply

  • Mary
    December 18, 2021

    I have made these several times and they are amazing but I was wondering could these be made into bars instead of the mini version

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Mary, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Ashley
    December 15, 2021

    Hi Natasha, I know I am almost a year late to this! Whoops. But I was wondering how long to chill them in the fridge after keeping them at room temperature?

    Reply

    • Natasha
      December 16, 2021

      Hi Ashley, I would chill until they are cold. It’s not like a typical cheesecake where you have to refrigerate overnight. Maybe a couple of hours should be plenty.

      Reply

  • Tammy
    November 23, 2021

    I’m making these but need to use a gluten pie crust that is premade from the store.do you think it would hold up in that pie crust? I’m not wanting the original cheesecake recipe

    Reply

    • Natashas Kitchen
      November 23, 2021

      Hi Tammy, without trying that myself, it’s hard to say that it will work. If you experiment, let me know how you liked the recipe.

      Reply

  • Jordana Pereira
    September 23, 2021

    Hi! I love this mini cheesecake recipe and I make all the time. Can I make the same recipe for a 8” pie? If yes do I need a water bath and for how long should I cook?
    Thank you for great recipes!😊

    Reply

  • Shelly
    August 28, 2021

    Hi Natasha!

    I absolutely love this recipe! I wanted to know if there was a way to incorporate the strawberry sauce into the actual cheesecake batter without ruining the consistency?

    Thanks!

    Reply

    • Natashas Kitchen
      August 30, 2021

      Hi Shelly, I haven’t tested that myself to advise on the outcome, but I bet it could work! If you happen to try it, I’d love to know how it goes!

      Reply

  • Mimi Anis
    August 3, 2021

    Hello Natasha, thank you for posting all these wonderful recipes!!!
    For the mini cheesecakes, how long do they stay fresh please? Does the whip cream have to be prepared same day?
    I am trying to see if I can bake them ahead of time.
    Thank you so much!

    Reply

    • Natashas Kitchen
      August 3, 2021

      Hi Mimi, We have made this last a few days in the refrigerator. I would recommend adding the whipped cream before serving.

      Reply

  • Cristina
    July 8, 2021

    Hi Natasha!
    You are my kind of ‘baker’ !!
    Trust me I love to bake not so in love to cook but you made me want to cook also!
    I live in Europe and many times I find your recipes more appropriate for my kind of baking. I already baked a lot of your recipes and all of them came out perfect! And because you are a great guide! Thanks for sharing with us all these goodies!❤️

    Reply

    • Natasha's Kitchen
      July 8, 2021

      Thanks for sharing that with me, Cristina. That’s so inspiring for me, I appreciate it!

      Reply

  • Roseann
    May 3, 2021

    Could you please send me the recipe for your New York style cheesecake I have it all written down but missed the amount of sour cream added to the mixture thank you

    Reply

  • Sam
    April 2, 2021

    Oh my gosh! Natasha, these came out perfect. The sweetness, texture and even the sauce all components were so balanced and tasted good. I warmed up mine a bit in the microwave and that was super. How can we make cinnamon topping in place of strawberry for this?

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Sam! I haven’t tried a cinnamon substitution to advise. If you happen to experiment, I would love to know how you like that.

      Reply

      • Jeannette lavigne
        April 4, 2021

        I made your mini cheesecakes turned out perfectly thank you so much for the receipe.

        Reply

        • Natasha's Kitchen
          April 4, 2021

          You’re welcome, glad you enjoyed it!

          Reply

  • Sarah
    February 26, 2021

    I just made these little treats but they came out the oven and as they cooked it sunk in the middle! Why did that happen? Did I do something wrong?

    Reply

    • Natasha
      March 1, 2021

      Hi Sarah, over-baking is the most likely reason for mini cheesecakes to sink in the center.

      Reply

  • Trudy
    February 13, 2021

    Cannot find your Amazon affiliated links for the tools you use to make this recipe.
    Thinking about ordering the mini cheesecake pans for this recipe.
    What do you think?

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Trudy, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Trudy
        February 14, 2021

        Thanks. Baking these today.

        Reply

  • Ira
    February 7, 2021

    Hi Natasha, I adore and love each recipe of yours, they are a success with easy and simple ingredients that most of us has in our house. A question:
    If I use frozen strawberries to make the strawberry sauce would be the same?!
    Thank you

    Reply

    • Natasha's Kitchen
      February 8, 2021

      That’s so nice to know, Ira. Thank you so much. That should work with frozen strawberries; just cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.

      Reply

  • E Kaiser
    January 18, 2021

    These are wonderful. I love the strawberry sauce recipe for the top. I will definitely use it for other recipes. This is a keeper.

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Stephanie
    January 14, 2021

    These are amazing! Made these without the strawberry sauce and just added fresh strawberries alongside. The cheesecake is perfect! Definitely making these again!

    Reply

    • Natashas Kitchen
      January 14, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Patricia Flaherty
    December 25, 2020

    Mine came out great & my daughter is vegan but she said they were so cute she had to try one! She loved it!
    I’m wondering how long they keep in the freezer?

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Patricia, I haven’t tried freezing these, they never last long enough for that here, but it may work. Cheesecake generally freezes well. If you experiment, please let me know how you like that.

      Reply

  • Mahek Hassanali
    December 23, 2020

    Can I make the exact recipe without adding any of the strawberry toppings? I wanted to to make them mini that’s why I’m using this one instead of ur normal cheesecake recipe. Also if I add the whip cream topping a day ahead and keep them in the fridge would that affect the taste?

    Reply

    • Natasha's Kitchen
      December 23, 2020

      Hi Mahek, I think that would work just fine. I recommend adding the topping on the same day just to be sure.

      Reply

  • Caroline
    December 12, 2020

    Is possible to add some drops of lemon juice in this recipe? Thank you for your answer

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Caroline, I haven’t experimented with that, but I imagine that will work! I would love to know how you like that if you experiment!

      Reply

  • Talisa Sawyer
    December 3, 2020

    Hey there I am new to the blog and I love your recipes! You make it so much easier and the videos help me as well thank you 😊. I do have a question, when you list your “cost to make” are you basing the price on one slice of cake or the cake as a whole? I’m new to baking and selling and having trouble with pricing.

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Talina, Welcome to our blog! We estimate the cost of the ingredients that go into the full recipe.

      Reply

      • Dina
        June 29, 2022

        Hello,
        Love this recipe 😋
        Just wanted to let you that i buy store bought Graham Cracker crumbs in the store and it makes the process even easier!

        Reply

        • Natashas Kitchen
          June 30, 2022

          Thank you so much for sharing that with me!

          Reply

  • Eileen
    December 2, 2020

    Hi can i replace the sweetened condensed milk with homemade dulce de leche?

    Reply

    • Natashas Kitchen
      December 2, 2020

      Hi Eileen, I have not tried that substitute to advise on that. If you happen to experiment, I would love to know how it works for you!

      Reply

  • Saba Khan
    November 20, 2020

    I tried the baked cheese cake with the water bath and it came out perfect so thought I should give it a try. The taste was great but for some reason mine sank from the middle and were getting a bit brown from the top so took out a few minutes before the suggested time. Any idea what may have caused it? Would definitely want to give them another try and change the ratings to 5 stars as all the other recipes I have tried of urs are awesome.

    Reply

    • Natasha
      November 21, 2020

      Hi Saba, the sinking in the middle is due to over baking (either too high of heat or baking too long) which causes it to rise too much and then sink afterward.

      Reply

  • Angel
    September 16, 2020

    Would adding the strawberry sauce hours before serving change the solidity of the cheesvake? I added the strawberry sauce in the morning, and when afternoon came, my cheesecake turne$ out a bit “soggy” like not firm when we cut it… i wonder where I went wrong.
    Also is whipping cream the same as the think cream 40% ?

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Angel, it shouldn’t be soggy. Were the cakes set completely? Anything altered in this recipe? 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.

      Reply

  • Monica Frye
    September 9, 2020

    Hi Natasha,

    I don’t have graham cracker, what can I use in place.

    Love all your recipes.

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hi Monica, 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.

      Reply

  • Sarah
    August 28, 2020

    Hi natasha. I love your recipe of these mini cheesecakes. Made them three times already. On this third time however i noticed that some firmed up when i chilled them in the fridge but some remained on the softer side. I am hoping you could enlighten me on possible causes for some of it to be softer? It still tastes good. Thanks.

    Reply

    • Natasha
      August 29, 2020

      Hi Sarah, I haven’t had that happen – consider if maybe any of the ingredients were substituted or possibly baked for less time or in a different spot in the oven? (a lower or higher rack)?

      Reply

  • Amelia
    July 20, 2020

    I’m known in my family to be the one that doesn’t cook. I have been known to screw up many a dish in my day. Just last night, for example, my boyfriend couldn’t even finish the dinner I made him because I messed up the recipe. However! i’ve now tried this recipe for mini cheesecakes twice and it’s completely foolproof. I didn’t even have a food processor (used my hands to mus up the butter and graham cracker). I also don’t have an electric mixer, just got a good arm work out with a regular old whisk.

    These are so good! The last time around I also put a little dollop of lemon curd under the strawberry compote. It was divine.

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Yay good job! Thanks for sharing your experience with us and I am so glad that you got this recipe right. I hope you and your family will love every recipe that you try. Thanks, Amelia.

      Reply

  • Twila mason
    June 28, 2020

    I love this recipe only one thing it doesn’t say and that is if it’s freezable which is something I’d like to know

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Twila, I haven’t tried freezing these, they never last long enough for that here but it may work. Cheesecake generally freezes well. If you experiment please let me know how you like that.

      Reply

  • Sydney
    May 20, 2020

    AMAZING! Omg everyone had 3rds! Amazing flavor!

    Reply

    • Natashas Kitchen
      May 20, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Melanie moore
    May 19, 2020

    Hi, I love this recipe. Can I also use this recipe to make a regular size cheesecake?

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Melanie, you sure can! We have a full-size cheesecake recipe HERE. I hope you love it!

      Reply

      • Shirl
        June 27, 2020

        Hi Natasha! I want to make a full-size cheesecake with this recipe. How long should it be baked in the oven for? Thank you!

        Reply

  • Ava
    May 8, 2020

    Hi Natasha! I don’t have condensed milk at the moment. Do you think it would be okay if I add sugar instead? Thanks.

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Ava, The combination of ingredients here works well so I haven’t experimented with any substitutions. The condensed milk adds to the texture and creaminess of the recipe.

      Reply

  • Wafa Saeed
    May 8, 2020

    Natasha please tell me graham cracker are sweet or unsweetened and cream cheese total 8 oz tell me grams

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Wafa, the graham cracker we used to have an image on the box that they are made with honey. So yes, they are sweetened.

      Reply

  • Sindhu
    March 17, 2020

    Hi
    Can I add the jam , give a mild swirl and then bake the cheesecake?

    Reply

    • Natashas Kitchen
      March 18, 2020

      Hi Sindhu, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Eunises Valentin
    February 18, 2020

    My daughter wanted to try a new dessert recipe for a luncheon we were having. I sent this recipe to her. She made it and it was a hit. Everyone loved it. I will post a picture of it on your facebook page.

    Reply

    • Natashas Kitchen
      February 18, 2020

      That’s so great! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Marie Masters
    February 15, 2020

    Made these for a bbq & they were enjoyed by everyone. Looked impressive. Thanks easy to make.

    Reply

    • Natashas Kitchen
      February 16, 2020

      I’m so glad you enjoyed it!

      Reply

  • Olga
    February 6, 2020

    Hey natasha it’d be awesome if you did a video on this recipe!

    Reply

    • Natashas Kitchen
      February 6, 2020

      Thank you for that suggestion, Olga! I’ll have to add to my list.

      Reply

      • Rena Bacci
        July 1, 2021

        Hi. I made these, & they are great but mine sunk & cracked. I backed for about 13 min. But I have a gas stove. Should I have cooked less or reduced the heat???

        Reply

        • Natashas Kitchen
          July 1, 2021

          Hi Rena, I would follow the recipe instructions making sure you’re using the same temp — I would make sure your oven is not running too hot. The sinking in the middle is likely due to over baking (either too high of heat or baking too long), which causes it to rise too much and then sink afterward.

          Reply

  • Amy
    January 5, 2020

    Hi Natasha! I love this recipe!! Made it a couple of times and it’s always a hit! I was just wondering if I wanted to make mini mini cheesecakes, what the cook time would be? Thanks so much!

    Reply

    • Natashas Kitchen
      January 6, 2020

      Hi Amy, 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

  • Sherri
    December 23, 2019

    Hi Natasha, this is a great recipe, very creamy. What could I add to make a batch of chocolate cheesecakes?

    Reply

    • Natashas Kitchen
      December 23, 2019

      Hi Sherri, I haven’t tried this recipe with a chocolate base but you can use chocolate to top the cake. If you experiment, let me know how you liked the recipe

      Reply

  • Lori Romey
    September 22, 2019

    Hi Natasha,
    Made the caramel mini cheesecakes last thanksgiving and they were awesome. Tonight I want a lighter fruit ones for a heavy pasta meal. Used this recipe. The only difference is I used silicone cupcake liners. However they shrunk in size and about one cup of crust did not set. Can you give any recommendations? Thank you

    Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Lori, I haven’t had that happen but I wonder if that is due to the silicon liner. Possibly need to adjust bake time and temp due to the effects of the silicon?

      Reply

  • julie boothroyd
    September 16, 2019

    hi natasha i made the cheesecakes today but some of them seemed to shrink just wondered what i had done wrong x they were good though lol

    Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Julie! I’m so glad you still enjoyed them! I’m more than happy to troubleshoot, did you alter any ingredients in the recipe? Was the shrinking drastic?

      Reply

  • Nina
    August 26, 2019

    Have made these several times and they are always a HIT. They are dense and smooth and creamy! So easy–I call them “cheater cheesecakes”! I seem to get 21 perfectly filled cups. I do add a bit of sugar and salt to the crust, and also some vanilla to the cheesecake batter. I also beat everything on low with the paddle, in an effort to minimize air bubbles. I take a toothpick and swirl it through the batter before putting them in the oven to try to pop some of the air bubbles. Don’t over bake them. This is a go-to recipe when you need a quick birthday or work treat.

    Reply

    • Natashas Kitchen
      August 26, 2019

      Thank you so much for sharing this with me Nina! Sounds like you found a favorite recipe!

      Reply

  • Bernie Hill
    August 11, 2019

    Sorry Natasha. I wanted to make mini cheesecakes but the 14 oz of condensed milk made it taste like condensed milk. For the purpose of my party with fresh fruit toppings, they were okay but I wouldn’t make again.

    Reply

    • Natasha
      August 12, 2019

      Hi Bernie, I haven’t had that report before – I wonder if maybe other substitutions were made?

      Reply

  • Anastasiia
    August 8, 2019

    Hi, Natasha,
    I loved this recipe. It’s such a fool-proof! They came out wonderful and very cheese-cakey? 😀
    One thing I would change in the recipe it’s to use a hand mixer instead of table mixer. When I was scraping out my filling into the cups, there were bunch of crumbles left on the bottom of mixer’s jar, so mixer didn’t quite reach well, so I had to use my hand mixer. And I have a question. What kind of consistency are cheese cakes supposed to be when they are out of the oven, like jiggly a bit? I ended up baking 2 mins extra and then chilling them in refrigerator.
    Anyway, I loved those ones! I’m sure I’ll make them many times!

    Reply

    • Natashas Kitchen
      August 8, 2019

      Hi Anastasia! I’m happy you enjoyed this recipe! The cheesecake will set once it is chilled.

      Reply

  • Candy
    May 17, 2019

    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

    Reply

    • Natashas Kitchen
      May 17, 2019

      That sounds amazing I’m so happy you all enjoyed this recipe! Happy Anniversary, Candy!

      Reply

    • Sindhu
      March 10, 2020

      Hi
      Can I add the jam , give a mild swirl and then bake the cheesecake?

      Reply

  • Oksana
    February 28, 2019

    Hi Natasha, can these be made 2 days in advance?

    Reply

    • Natashas Kitchen
      February 28, 2019

      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.

      Reply

  • Nat
    January 12, 2019

    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!!

    Reply

    • Natasha
      January 12, 2019

      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.

      Reply

      • Nat
        January 14, 2019

        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.

        Reply

        • Natashas Kitchen
          January 14, 2019

          Thank you so much for sharing that with us!

          Reply

  • Busaina
    January 9, 2019

    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 ?

    Reply

    • Natashas Kitchen
      January 10, 2019

      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.

      Reply

  • Daina Thibodeaux
    January 9, 2019

    I don’t have a food processor so would it be okay to use graham cracker crumbs?

    Reply

    • Natasha
      January 9, 2019

      Hi Daina, yes absolutely! I often use graham cracker crumbs to save time. I hope you love these mini strawberry cheesecakes.

      Reply

  • Busaina Basrai
    January 1, 2019

    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 🙂

    Reply

    • Natashas Kitchen
      January 2, 2019

      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.

      Reply

  • Anna
    December 22, 2018

    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!! 🙂

    Reply

    • Natashas Kitchen
      December 22, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

    • Snizhana
      February 14, 2019

      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..

      Reply

      • Dina
        March 3, 2019

        I used a 9×13 glass baking dish and baked for 35 min convection oven, and it turned out delicious

        Reply

  • Marina
    December 6, 2018

    Hi Natasha why do my graham crackers fall out once they are cooked & ready to eat?

    Reply

    • Natashas Kitchen
      December 6, 2018

      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?

      Reply

  • Rebecca
    November 17, 2018

    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

    Reply

    • Natashas Kitchen
      November 17, 2018

      Wow! That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Nancy
    November 12, 2018

    Can the sauce be frozen for later use

    Reply

    • Natashas Kitchen
      November 13, 2018

      I think that should work Nancy!

      Reply

  • Natalie
    August 30, 2018

    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

    Reply

    • Natashas Kitchen
      August 31, 2018

      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.

      Reply

  • Rosie palma
    August 5, 2018

    Great recipe. These mini cheesecakes were sooooo delicious.

    Reply

    • Natashas Kitchen
      August 5, 2018

      That’s so great! I’m happy you enjoyed these!

      Reply

  • Viola Stepanchenko
    August 3, 2018

    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?

    Reply

    • Natashas Kitchen
      August 3, 2018

      I think this would look great and work well either way! If this event is buffet style I would probably do the liners.

      Reply

  • Tatyana Melnikov
    July 19, 2018

    Will this dessert be okay if I make it 2 days before the event?

    Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Tatyana. I think that should be fine. I wouldn’t add the toppings until the day you intend to serve them however.

      Reply

  • Grace
    July 6, 2018

    Perfect cheesecake

    Reply

    • Natashas Kitchen
      July 6, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Grace
    July 6, 2018

    Hi there,

    Thanks for sharing this delicious cupcakes. Just wondering if I can use the small molder? How many minutes baking?

    Reply

    • Natashas Kitchen
      July 6, 2018

      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!

      Reply

  • Andrea Cypriano
    May 26, 2018

    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

    Reply

    • Natasha
      May 27, 2018

      Thank you for such a nice review Andrea and for making the recipe 😀

      Reply

  • 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 recipe.

      Reply

  • 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

    • Sammy
      June 6, 2023

      Hi Natasha, I went to the link for the strawberry sauce. I found that it was very simple but I am allergic to Lemon therefore wondering what I could use in place of this ingredient. Everything I see says oranges and limes but I’m allergic to those too. Any suggestions?

      Reply

      • Natasha's Kitchen
        June 6, 2023

        Hi Sammy, I haven’t tried using any substitution to advise. If you do an experiment, we’d love to. know how it goes!

        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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