Mini Strawberry Cheesecakes
How to make mini strawberry cheesecakes with graham cracker crust in a muffin tin
Making individual cheesecakes in a muffin pan is an awesome way to get all of that delicious cheesecake flavor without the time commitment and water bath that larger cheesecakes require.
Plus when you make mini cheesecakes you don’t have to worry about your cheesecake cracking – thumbs up!!
You’ll need a standard size muffin tin and muffin liners (the paper) kind. It’s very easy to make mini fruit cheesecakes at home!
How to make mini fruit cheesecakes
Strawberry cheesecakes are a 2 step process – the cheesecakes and the strawberry sauce.
These mini strawberry cheesecake cupcakes only call for 6 ingredients for the base of the cheesecake. Graham cracker crumbs and butter for the crust and cream cheese, sugar, vanilla extract, and eggs for the cheesecake batter.
How to make strawberry cheesecake topping
I actually shared an entire post on how to make homemade strawberry sauce in April of 2018. That post describes in detail how to make strawberry sauce, we even have a video to show you how to make it!
However, instead of chopping all the strawberries to make the sauce, we did 1 cup of chopped strawberries and 13 whole strawberries. You need whole strawberries if you’re wanting to top your strawberry cheesecake with a single whole strawberry like you see in the photos.
How long does it take to make mini cheesecakes with strawberry topping?
The time breakdown is – 5 minutes to prep crust, 5 minutes to bake crust, 5 minutes to prep cheesecake, 18 minutes to bake cheesecake, then at least 2 hours to refrigerate the cheesecake before serving.
Waiting is the hardest part, right?! But while you are waiting for the cheesecakes to chill, you can make the strawberry cheesecake topping.
The strawberry sauce can be made up to 2 days in advance and stored in the fridge until you’re ready to use it.
Can you freeze mini cheesecakes?
Yes! Freeze the mini cheesecakes (without the strawberry sauce) on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer.
They can be frozen for 4 months. To thaw, place them in the refrigerator for 8 hours.
Tips for making mini strawberry cheesecakes
Use room temperature cream cheese because it whips more smoothly. So pull that cream cheese out of the fridge and let it sit on the counter for at least 1 hour.
You can buy a box of graham cracker crumbs at the grocery store instead of having to blend your own! The crumbs are usually located near the premed graham cracker pie crusts.
Mini cheesecakes need proper chilling time, which means at least 2 hours in the fridge. But you can loosely cover pan with plastic wrap and chill overnight!
More cheesecake recipes
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- 1 & 1/2 cups graham cracker crumbs
- 2 tbsp melted butter
- 2 (8 oz) packages cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup chopped strawberries (equal to about half 1 lb carton)
- 12 whole strawberries (tops cut off)
- 1/3 cup sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 muffin liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter with a spatula until it resembles coarse sand.
- Put 1-2 tbsp of crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1-2 minutes.
- Beat in the sugar and vanilla extract until smooth.
- Beat in the eggs.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Bake for 16-18 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
- In a small-medium sized pot over medium heat, combine the diced strawberries, whole strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.
- Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.
- Cook until the sauce thickens, about 7 additional minutes.
- Transfer the sauce to a container and store in the fridge to cool. Serve when ready.
NOTE: If you’d prefer to top each cheesecake with a fresh whole strawberry, instead of one that has been cooked with the sauce, you can do that too! Just don’t include the whole strawberries when making the sauce, only chopped ones.
Assemble the cheesecake
- Place a whole strawberry from the sauce on each cheesecake, top with a spoonful of sauce. Serve.
If you’d prefer to top each cheesecake with a fresh whole strawberry, instead of one that has been cooked with the sauce, you can do that too! Just don’t include the whole strawberries when making the sauce, only chopped ones.