Mini Strawberry Cheesecake (2024)

Jump to Recipe

Mini Strawberry Cheesecakes are sweet little handheld treats that are perfect for spring and summertime! Buttery graham cracker crust serves as the base to creamy cheesecake filling, and it’s all topped off with vibrant strawberries.

Mini Strawberry Cheesecake

Biting into one of these strawberry topped mini cheesecakes is like taking a bite right out of sunshine! Strawberries always remind me of sunny, happy weather, and the homemade cheesecake compliments those fresh flavors perfectly.

The best part of all? These little cheesecakes are SO easy to make! There’s no water bath or super long cooling time required for these quick and easy cheesecake bites. In fact, these two bite cheesecakes are so easy, your kids will be able to help you whip up a batch!

I love making these Mini Strawberry Cheesecakes for bridal showers, birthday parties, potlucks, and any other spring or summertime celebration. They’re always a party favorite, so much so that I nearly never end up with leftovers! They’re sweet, perfectly poppable two bite treats that always satisfy your sweet tooth.

These little cheesecakes are even better if you can top them with berries straight from the local strawberry patch! However, store-bought strawberries are perfectly fine too. It’s hard to mess up this pretty topping!

Mini Strawberry Cheesecake Ingredients

For the crust, you’ll need:

GRAHAM CRACKERS: 1 cup crushed graham crackers
SUGAR: 1 1/22 tbsp granulated sugar
BUTTER: 3 1/2 tbsp salted butter, melted

The cheesecake calls for:

SUGAR: 3/4 cup granulated sugar
FLOUR: 1 1/2 tbsp flour
CREAM CHEESE: 1 (8 oz.) pkg cream cheese, softened
EGGS: 2 large eggs
VANILLA: 1 tsp vanilla extract
SOUR CREAM: 1/4 cup sour cream
HEAVY CREAM: 1/4 cup heavy cream

The toppings include:

STRAWBERRY TOPPING
FRESH STRAWBERRIES

How to Make Mini Strawberry Cheesecake

You’re going to love how simple this recipe really is!

PREPARE. Preheat the oven to 350°F and line a cupcake pan with paper muffin cups.

MAKE THE CRUST. Combine the graham cracker crumbs, sugar, and melted butter together. Add a tablespoon of crust mixture to each muffin paper, then bake for 5 minutes. Cool.

MAKE THE CHEESECAKE FILLING. Whisk together the sugar and flour. Blend in the cream cheese. Mix in the eggs one at a time. Stir in the vanilla extract, sour cream, and heavy cream until just combined.

Tips for the Best Mini Strawberry Cheesecake

Do not over bake your mini cheesecakes! Remember, there should still be a slight jiggle to them when they’re fully cooked in the oven. They just need time to settle in the fridge.
While most cheesecakes take nearly a full day to set in the fridge, these only need 2 hours. You can keep them in there for longer, but there’s really no need!
Use plain graham crackers with no additional flavors for the best crust.
When baking, I try to always use pure vanilla extract, not imitation.

Spring has officially sprung! Enjoy the upcoming sunny days with springtime sweets like Strawberry Chocolate Chip Cookies, Frosted Lemon Cheesecake Bars, and No Bake Orange Cream Pie. They’re all treats like these Mini Strawberry Cheesecakes, meaning they can bring sunshine even to a dreary day!

4.81 from 26 ratings

Leave a Review

Servings: 12 Cupcakes

Mini Strawberry Cheesecake

Prep Time: 10 minutes mins

Cook Time: 23 minutes mins

Additional Time: 2 minutes mins

Total Time: 35 minutes mins

Print RecipePin Recipe

Ingredients

CRUST:

▢ 1 cup crushed graham crackers
▢ 1 ½ Tablespoons granulated sugar
▢ 3 ½ Tablespoons salted butter, melted

CHEESECAKE:

▢ ¾ cup granulated sugar
▢ 1 ½ Tablespoons flour
▢ 2 packages cream cheese, softened, 8 ounces each
▢ 2 large eggs
▢ 1 teaspoon vanilla extract
▢ ¼ cup sour cream
▢ ¼ cup heavy cream

TOPPING:

▢ strawberry topping
▢ fresh strawberries

Instructions

Preheat oven to 350F degrees. Linecupcake pan with paper lined muffin cups.
In a mixing bowl, whisk together crushed graham crackers and sugar. Pour in melted butter and stir until evenly coated.Add a heaping tablespoon of graham cracker mixture to each cupcake cup. Bake for 5 minutes. Remove from oven and allow to cool while preparing cheesecake filling.
In a small mixing bowl, whisk together sugar and flour.
Add cream cheese and blend on low speed until smooth.
Mix in eggs one at a time.
Add vanilla extract, sour cream and french vanilla creamer, mix until just combined.
Fill each cupcake cupnearly full with the cheesecake mixture. Bake for 18-23 minutes. Centers should still jiggle slightly, don't overbake! Allow to cool for 1 hour. Cover and place in refrigerator and chill for 2 hours.
Top with strawberry sauce topping or fresh strawberries.

Notes

Store cheesecake cupcakesin a covered container for up to 7 days in the refrigerator. Cheesecake cupcakescan also befrozen up to 2-3 months. Thaw overnight in the refrigerator before serving.

Calories: 286kcal, Carbohydrates: 23g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 83mg, Sodium: 205mg, Potassium: 86mg, Fiber: 0.3g, Sugar: 17g, Vitamin A: 752IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1mg

Cuisine: American

Course: Cakes + Cupcakes

Author: Jennifer

Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

Some of the links above are affiliate links, which we get paid a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.