Why You’ll Love Mini Strawberry Cheesecakes Recipe

The filling is smooth, creamy, and full of classic cheesecake flavor.
The strawberry topping bursts with real fruit flavor and adds brightness and sweetness.
They’re relatively quick and easy compared to a full cheesecake—no water bath required.
Individual servings mean no slicing or fussing—you just grab one and go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Graham cracker crumbs
Sugar
Unsalted butter, melted

Filling

Cream cheese, room temperature
Sugar
All‑purpose flour
Sour cream
Vanilla extract
Eggs, room temperature

Strawberry Topping

Strawberries, chopped
Sugar
Cornstarch
Vanilla extract
Quartered strawberries

Directions

Preheat & prepare pans — Preheat oven to 325 °F (162 °C). Line a standard muffin/cupcake pan with liners (you can spray them lightly with nonstick spray if desired).
Make the crusts — In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide this mixture among the liners (about 2 tablespoons per cup) and press into the bottoms. Bake for 5 minutes, then remove and set aside.
Reduce oven temperature — Lower oven to 300 °F (148 °C).
Make the filling
a. In a large bowl, beat together cream cheese, sugar, and flour on low speed (to avoid incorporating too much air). Scrape down the sides of the bowl.
b. Add sour cream and vanilla, and mix until smooth.
c. Add eggs one at a time, mixing slowly and scraping after each addition.
Fill and bake — Divide the cheesecake batter into the liners, filling nearly to the top. Bake for 15 minutes. Then turn off the oven (leave door closed) and let them rest in there for 10 minutes. Crack the oven door slightly and allow them to cool in the oven for another 15–20 minutes.
Chill — Transfer to the refrigerator and chill for 3–4 hours (or until fully set).
Make the strawberry sauce — While the cheesecakes chill, puree the chopped strawberries in a food processor (strain if you prefer a smoother sauce). In a saucepan, whisk sugar and cornstarch until smooth, then stir in the strawberry puree. Cook over medium heat, stirring constantly, until the mixture thickens and just reaches a boil. Boil for 1 minute. Remove from heat and stir in vanilla and the quartered strawberries. Refrigerate the topping until completely cooled (2–3 hours).
Assemble & serve — Once both cheesecakes and topping are cold, remove the cheesecakes from the pan, top with the strawberry sauce, and serve immediately.

Servings and timing

Yield: 12–14 mini cheesecakes
Prep Time: ~1 hour
Cook Time: ~40 minutes
Chill Time: ~3–4 hours
Total Time: ~4 hours 40 minutes

Variations

Fruit swap: Use raspberries, blueberries, or mixed berries instead of strawberries (prepare topping the same way).
Crust alternative: Use vanilla wafer or biscuit crumbs instead of graham crackers.
Gluten‑free: Use a gluten‑free flour blend or substitute cornstarch (half the amount) for flour in the filling.
Lower sugar: Reduce sugar slightly in the filling or topping, but test to ensure proper texture.
Mini muffin size: If you use mini muffin cups, bake for a shorter time (perhaps ~half the time), but watch carefully so they don’t overbake.

Storage/Reheating

Refrigerator: Store in a single layer in an airtight container, up to 5 days.
Freezer: You can freeze them (without topping) for up to 3 months. Thaw overnight in the fridge, then add topping before serving.
Reheating: These are best served cold. If you prefer slightly warmer, let them sit at room temperature for 10–15 minutes before enjoying, but avoid microwaving as it may ruin the texture.

FAQs

What kind of pan do I use for mini cheesecakes?

Use a regular (standard) muffin or cupcake pan with liners. Although they’re called “mini,” they’re not baked in a mini muffin pan.

Can I skip the chilling time?

No — chilling is essential for the cheesecakes to set fully and develop the right texture. You need at least 3 hours in the refrigerator.

Do I need a water bath?

No, this recipe does not require a water bath. The baking and cooling method provided is sufficient to bake them gently without cracking.

Can I use frozen strawberries for the topping?

Yes — thaw them completely and pat them dry before using. They may be a bit softer, but they’ll still work.

Should I remove the liners before adding the strawberry topping?

Yes — it’s generally better to remove the liners before adding the sauce, otherwise it can become messy to eat.

Can I convert this to a full‑size 9‑inch cheesecake?

Yes, but you’ll need to scale up ingredients and adjust baking time. Expect a longer bake with a water bath for stability.

Why did my topping turn out too thin?

If you overcook it or boil it too long, the cornstarch may break down and thin out. Only boil it for 1 minute as directed.

Can I make this dairy‑free?

You’d need to replace cream cheese and sour cream with suitable dairy‑free alternatives (like vegan cream cheese and coconut cream). Texture and flavor may vary, so test carefully.

Why did my cheesecakes crack?

Overmixing or mixing too fast can incorporate air, causing cracks. Also, cooling too abruptly can lead to cracks — the gradual cooling method helps prevent that.

How do I get a smooth filling texture?

Ensure the cream cheese is fully softened to room temperature before mixing. Mix on low speed and scrape the bowl well so no lumps or unmixed bits remain.

Conclusion

These mini strawberry cheesecakes are an elegant, crowd‑pleasing dessert that deliver all the richness of a full cheesecake in a convenient single‑serve size. With their creamy filling, bright strawberry topping, and simple baking method, they’re ideal for parties or anytime you want a special treat without the fuss of slicing a large cake. Enjoy!