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These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. Everyone of all ages loves these. They are so cute being mini cheesecakes; just asking to be picked up and put on your plate.
Don’t let the cuteness fool you. The texture of these is phenomenal! The cheesecake is creamy and smooth with a buttery crust and the fresh strawberry topping cuts the sweetness and makes every bite irresistible.
Mini Strawberry Cheesecakes are perfect for entertaining. You can make every part a day ahead; the cheesecakes and toppings, then assembled quickly before serving making them ideal for your next gathering.
P.S. We’ve included our Amazon affiliate links below for the tools we used to make this recipe.
Ingredients for Strawberry Cheesecakes:
1 1/2 cups graham cracker crumbs (from 12 whole crackers)
6 Tbsp unsalted butter, melted
16 oz Cream Cheese (from two 8 oz packages), softened
3 large eggs, room temperature
14 oz can sweetened condensed milk, room temperature
Ingredients for Toppings:
1 Recipe for Strawberry Sauce, chilled
1 cup cold heavy whipping cream
1/2 tsp vanilla extract
1 Tbsp granulated sugar
12 small strawberries, halved
How to Make Mini Strawberry Cheesecakes:
1. Preheat Oven to 350˚F. Pulse graham crackers into fine crumbs using a food processor, high powered blender, or place in a large ziploc bag and crush with a rolling pin. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line 24 count standard-sized cupcake or muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp in each). Press the crumbs into the base with fingers or a small spoon.
2. To make the filling: In the bowl of your stand mixer fitted with whisk attachment, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 minutes or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 minutes), scraping down the bowl as needed.
3. Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins. They should be set with a very slight jiggle in the center. Slight cracking is normal but if you notice deep cracking they are over-baking. Remove from oven and let them cool to room temperature in the pans then refrigerate until chilled.
4. To serve: top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until thick and fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over each swirl of cream.
P.S. Speaking of mini cheesecakes, don’t miss our salted caramel mini cheesecakes here. Also, here is another mini dessert that is surprisingly easy and perfect for parties!
Mini Strawberry Cheesecakes Recipe
Ingredients
Ingredients for Strawberry Cheesecakes:
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 16 oz Cream Cheese, from two 8 oz packages, softened
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk, room temperature
Ingredients for Toppings:
- 1 cup heavy whipping cream, chilled
- 1/2 tsp vanilla extract
- 1 Tbsp granulated sugar
- 12 strawberries, halved
Instructions
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
To Decorate and Serve Cheesecakes:
- Top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over whipped cream.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These are minis but taste like a fancy slice of New York Cheesecake – a memorable treat that is perfect for Valentines Day, bridal and baby showers and for satisfying the fiercest cheesecakes cravings.
I’d pass you one if I could. Hope you have a sweet Valentine’s Day! Need more V-Day inspiration? Check out our favorite Valentine’s Day Recipes Here.
Loads of Love,
-Natasha ❤
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!
Hi Anastasia! I’m happy you enjoyed this recipe! The cheesecake will set once it is chilled.
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
Can I add the jam , give a mild swirl and then bake the cheesecake?
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.