This post may contain affiliate links. Read my disclosure policy.
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 ❤
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.
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.
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% ?
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.
Hi Natasha,
I don’t have graham cracker, what can I use in place.
Love all your recipes.
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.
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.
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)?
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.
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.
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
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.
AMAZING! Omg everyone had 3rds! Amazing flavor!
That’s so great! It sounds like you have a new favorite!
Hi, I love this recipe. Can I also use this recipe to make a regular size cheesecake?
Hi Melanie, you sure can! We have a full-size cheesecake recipe HERE. I hope you love it!
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!
Hi Shirl, I haven’t tested that so I’m not sure if it would work well. This is our usual recipe for a full-sized classic cheesecake.
Hi Natasha! I don’t have condensed milk at the moment. Do you think it would be okay if I add sugar instead? Thanks.
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.
Natasha please tell me graham cracker are sweet or unsweetened and cream cheese total 8 oz tell me grams
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.
Hi
Can I add the jam , give a mild swirl and then bake the cheesecake?
Hi Sindhu, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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.
That’s so great! Thank you so much for sharing that with me! I’m all smiles
Made these for a bbq & they were enjoyed by everyone. Looked impressive. Thanks easy to make.
I’m so glad you enjoyed it!
Hey natasha it’d be awesome if you did a video on this recipe!
Thank you for that suggestion, Olga! I’ll have to add to my list.
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???
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.
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!
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.
Hi Natasha, this is a great recipe, very creamy. What could I add to make a batch of chocolate cheesecakes?
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
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
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?
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
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?
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.
Thank you so much for sharing this with me Nina! Sounds like you found a favorite recipe!
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.
Hi Bernie, I haven’t had that report before – I wonder if maybe other substitutions were made?