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These recipe for Mini Strawberry Cheesecakes are creamy, delicious and full of fresh strawberries! They are the perfect dessert to celebrate strawberry season!
If you love all things strawberry cheesecake, then make sure to try this super easy No Bake Strawberry Cheesecake, this classic Strawberry Cheesecake recipe, and this fun Strawberry Brownie Cheesecake!
Easy Strawberry Mini Cheesecakes
Strawberries have always been one of my favorite fruits. I have been known to sit and eat entire containers of them. Lately the strawberries have been so good that the hubs and I just go through them like water. He takes them to work and everything.
Of course I always feel like people must think I’m such a weirdo when I pick them out at the grocery store. Maybe you do this too? To pick them out, I smell them. Since the carton has holes on the bottom that are closest to the berries, I literally put them as close to my nose as possible and take a big whiff. The sweeter they smell, the better. If I don’t smell much strawberry-ness, they aren’t worth buying. Am I the only one? How do you pick your strawberries?
The better your strawberries, the better the flavor of these cheesecakes, naturally. The pops of strawberry in every bite are so darn good!
How to Make these Mini Strawberry Cheesecakes
I started with a crust made with vanilla wafer cookies. It has a little sugar added to it and some butter. It’s one of my very favorite crusts. It’s just a bit sweeter than a graham cracker crust. You could certainly swap them out for graham crackers, if that’s what you have on hand, but if you’ve never tried it I would suggest you do. SO good!
The filling is a thick, creamy vanilla cheesecake with fresh chopped strawberries in the bottom. It’s pretty straightforward and a perfect base for these little cups of heaven. They don’t rise too much when baking, so be sure to fill the cups pretty much all the way for a full mini cheesecake.
For the topping, there’s a swirl of whipped cream and more chopped strawberries. The strawberries are mixed with a bit of sugar and water and allowed to sit for half an hour or so. The sugar basically pulls out some of the moisture of the berries and it creates a bit of a strawberry syrup that is SO good when drizzled over the cheesecakes. The longer the berries sit, the softer they get.
These mini strawberry cheesecakes are to die for! The hubs couldn’t wait to get his hands on them! As soon as I finished photographing them, he took the plate with four on it and grabbed the fork. He got through three of them before he started to feel a little sick. He says it was totally worth it though. 😉
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Read transcript
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Mini Strawberry Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12-14 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Strawberry Cheesecakes recipe is creamy, delicious and full of fresh strawberries! The perfect mini dessert to celebrate strawberry season!
Ingredients
CRUST
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
CHEESECAKE FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
- 6–8 strawberries, chopped
TOPPING
- 3/4 cup (110g) chopped strawberries
- 2 tbsp sugar
- 1 tsp water
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING
4. Reduce oven to 300°F (148°C).
5. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract. Beat on low speed until well combined.
7. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
8. Add about a tablespoon of chopped strawberries to each cheesecake crust so there’s an even layer at the bottom of each.
9. Add the filling to each cheesecake cup until cups are mostly full.
10. Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 12. When cheesecakes are cooled, remove them from the pan.
TOPPING
13. Combine the strawberries, sugar and water in a small bowl and stir to coat the strawberries. Set them in the fridge for 30 minutes to an hour. The strawberries will get nice and juicy.
14. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl, then whip on high speed until stiff peaks form.
15. Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
16. Finish off the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 202
- Sugar: 17 g
- Sodium: 155.1 mg
- Fat: 11.2 g
- Carbohydrates: 21.8 g
- Protein: 4.3 g
- Cholesterol: 53.2 mg
Keywords: mini cheesecakes recipe, strawberry cheesecake recipe, strawberry cheesecake, easy cheesecake recipe, best cheesecake recipe, homemade cheesecake
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Enjoy!
You may want to correct the beginning of your post where it says super easy “no bake” strawberry cheesecake as the recipe calls for 2 oven sessions 😅 that’s a bit confusing for us newbies.
Do you mean the second little paragraph where I am linking to the no bake strawberry cheesecake? You may have misread that a little bit and perhaps it’s confusing, but that’s just a little tidbit linking you to other recipes that are related that you might want to try. The cheesecake that I linked to is the no bake strawberry cheesecake. I’m sorry that was confusing!
Hi! I’m so excited to try this recipe! I have a question; if I wanted to substitute the strawberries for raspberries, can I just switch them or do I need to do/add anything else? Thanks in advance 🙂
I think raspberries would be fine and you shouldn’t need to make any changes.
Love this recipe!!! Family loves them!! Can you use silicone cup cake holder instead of paper?
★★★★★
So glad you enjoyed them! I have never used silicone ones but I’d think it’d be ok.
I can’t find freeze dried strawberries in Canada. Can I substitute ?
This recipe uses fresh strawberries.
Can you add pink colouring to the mix?
Sure!
I made a test batch and find that after sitting in the fridge for at least two hours, the cupcake wrappers don’t come off very easy. Tend to pull some of the cheese cake and/or crumbs. Thinking about popping into the freezer for a little bit to see if I can peel off the wrappers without doing damage to these adorable little cuties. One thing I did, when initially putting into fridge to continue cooling, I removed all the little cheesecakes from the muffin tin. It appeared as though it was “wet” under the paper so placed them in the fridge on a cooling rack. Any words of wisdom would be appreciated.
Hi Lindsay, I have tried about four of your recipes already and all of them came out perfect and delicious. I have never made cheesecake before. This weekend both my kids will celebrate their birthdays and asked for mini cheesecake to take to school. My question is, I have read through some of your mini cheesecake recipes and all of them ask to bake a certain time and then leave in oven and lastly crack the oven door. If I am baking multiples… Will I need to turn off the oven after each batch of cheesecake is baked and cooled in oven? Hope you understandy question.. TIA
I can see how turning the oven off each time would be a pain. You could definitely try adding a few more minutes to the bake time and not do the slow cooling and see how it goes. You just might get a few small cracks.
Thank you! Well I did turned off the oven each time. (Wish I never had to) I must add though, that the cheesecakes were delicious. Cannot wait to try others.. And last week we made your banana cake.. OMG!!! Awwwmazing!! I now confess and trust in all your recipes. They are the best!!
Just wondering why you put flour in the filling. I’ve made mini cheesecakes with a different recipe that was just the cream cheese greek yogurt and eggs. But I want to try something different. These look amazing and i love strawberries.
It changes up the texture a bit. I tend to prefer it.
Can this be premade and frozen?
Usually cheesecakes do fine frozen, but with the fresh fruit in these, I’m not sure. Fresh fruit can often get mushy after freezing and thawing.