With a buttery graham cracker crust, creamy cheesecake filling and strawberry sauce swirl, these Mini Strawberry Cheesecakes are the perfect Spring or Summer dessert. So easy to make and great for entertaining.
Ok, I’m going to say it out loud – these Mini Strawberry Cheesecakes are even better than a full-size cheesecake, and for so many reasons.
- So, so easy to make
- Simple, everyday ingredients
- A buttery crust
- Amazing smooth and creamy filling
- They taste fantastic
- Perfectly portioned for one
- A make ahead dessert
A little like my strawberry swirl cheesecake in miniature, these cuties are perfect for entertaining. I love the fact that I can mix them up and bake them the day before I need them and just top them at the last minute.
And the flavour is sensational – bright and zesty from the strawberries and some lemon, rich and buttery from the crust and creamy filling. These are a blissful treat to celebrate strawberry season.
How to make mini baked strawberry cheesecakes
- The strawberry sauce: Cook a mixture of fresh or frozen strawberries, lemon juice, lemon zest and sugar on the stove until the juice is thick and syrupy. You can break up the chunks of strawberry as small as you like.
- The base: A simple mix of graham cracker crumbs, brown sugar and melted butter. Mix it all together and press into cupcake liners or cups. You can use just a regular 12 hole muffin tin if using the paper style.
- The filling: Beat together cream cheese and sugar, then add in a couple of eggs, vanilla, lemon zest and sour cream. It takes all of 5 minutes to make.
- Assemble: Bake the bases for 8 minutes, then top with filling. Add a little strawberry sauce on top and swirl it in a little, then bake for another 30 minutes.
- Let them cool & set: Now you need to be a little patient while they chill and set – 2-3 hours is enough but overnight is even better.
You’ll have lots of strawberry sauce left for topping the cheesecakes and you can even puree it if you prefer
What to bake them in
I’ve used regular cupcake liners, muffin papers and thin card cupcake cups to bake these mini cheesecakes and all work fine. My favorite are the thin card cups that I just sit on a regular baking tray – it gives them those perfectly straight and flat sides.
Once they cool, they will start to release from the sides a little and you can easily peel away the wrapper.
I top mine with some of that leftover chunky strawberry sauce and a fresh strawberry but you could also add a swirl of whipped cream.
Can I use frozen strawberries?
Yes, you can use frozen strawberries to make the sauce for these mini baked cheesecakes and I most often do. It means you can have these any time of year. If you’re anything like me sometimes a craving hits and you just got to have it – in season or not.
Mini Cheesecake tips and tricks
- You can use graham cracker crumbs or crush them yourself
- Make sure your ingredients are at room temperature – otherwise you’ll end up with lumpy cheesecake.
- Don’t overbeat – just beat everything until smooth and combined.
- See my notes above for what to cook them in, but a 12 hole muffin tin and regular cupcake wrappers will do the trick.
- You’ll know they’re ready when the middle isn’t jiggly anymore and the edges look firm. The cheesecakes will still be soft but will set up once cooled.
- The wrappers will come away from the cheesecakes fairly easily once cold and set, so long as they are fully baked.
These mini strawberry cheesecakes are a delicious way to celebrate strawberry season. And I don’t know anyone that doesn’t love a cute dessert like this.
You’ll love these cheesecake recipes:
- No Bake Mini Cheesecakes with Raspberry Sauce
- Easy Baked Cheesecake with Fresh Cherry Sauce
- Mini Twix Caramel Cheesecakes
- Mini Dutch Apple Cheesecakes
- No Bake Caramel Cheesecake Bars
- Swirled Raspberry Lemon Cheesecake Bars
- My Favorite Lime Cheesecake with Triple Berry Sauce
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Mini Strawberry Cheesecakes
FOR THE STRAWBERRY SAUCE
- 3 cups (13oz) quartered strawberries, frozen or fresh
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup white granulated sugar
FOR THE BASE
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
FOR THE FILLING
- 16 oz (1lb) cream cheese, softened
- 1/2 cup white granulated sugar
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, room temp
- Zest of one medium lemon
- 6 fresh strawberries, cut in half
FOR THE STRAWBERRY SAUCE
- Place the strawberries, lemon juice, zest and sugar into a heavy based saucepan over low heat.
- Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly. Set aside to cool slightly.
FOR THE BASE
- Preheat the oven to 325F. Line a standard 12 hole muffin tin with cupcake wrappers. Set aside.
- Mix together the crumbs, brown sugar and melted butter, the divide evenly between the wrappers.
- Bake for 8 minutes while you make the filling.
FOR THE FILLING
- Using a stand mixer with paddle attachment or a handheld beater and a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time and beat until just combined. Scraped down the sides of the bowl as necessary.
- Add the vanilla and sour cream and stir through with a spatula.
- Divide the cheesecake mixture over the bases in the muffin tin.
- Swirl 1 1/2 teaspoons of strawberry sauce through the top of each one. Reserve the rest of the sauce for topping later.
- Bake for a further 25-30 minutes until set no longer wobbly in the centre.
- Let them cool in the tin for 1/2 an hour before placing in the fridge to set for 2-3 hours or overnight.
- Top with extra sauce and fresh strawberries to serve.