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Mini Strawberry Cheesecakes

Deliciously creamy mini strawberry cheesecakes featuring a buttery graham cracker crust and a fresh strawberry topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 220 kcal

Ingredients
  

For the Strawberry Topping

  • 3 cups diced fresh strawberries Adds natural sweetness and a juicy burst of flavor.
  • 2 tablespoons lemon juice Brightens up the strawberries.
  • 1/2 cup light brown sugar Sweetens the fruit topping.
  • 2 tablespoons cornstarch Helps thicken the strawberry mixture.

For the Crust

  • 1 1/4 cups graham cracker crumbs Forms the buttery crust.
  • 1 1/2 tablespoons sugar Sweetens the crust.
  • 1/4 cup unsalted butter, melted Binds the crust.

For the Cheesecake Filling

  • 12 oz cream cheese, softened Provides the creamy base.
  • 1/2 cup light brown sugar Sweetens the cheesecake filling.
  • 6 tablespoons sugar Sweetens the filling.
  • 1 tablespoon flour Helps stabilize the cheesecake.
  • 1 1/2 teaspoons vanilla extract Adds flavor.
  • 1 large egg, lightly beaten Binds the filling.
  • dash salt Balances the sweetness.
  • 6 tablespoons unsalted butter, melted Adds richness to the filling.

Instructions
 

Preparation

  • Preheat your oven to 325°F (160°C).
  • Gather your ingredients and equipment: muffin tin, mixing bowls, and measuring cups.
  • Prepare the muffin tin by lining it with cupcake liners or greasing it.

Cooking

  • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until crumbly. Press this mixture into the bottoms of each muffin cup to form a crust.
  • In another bowl, beat the softened cream cheese and sugar until smooth. Add in flour, vanilla, and the egg, mixing until well combined.
  • Pour the cream cheese mixture over the crusts until they are about three-quarters full.
  • Bake in the preheated oven for 20-25 minutes, or until the center is set and just slightly wobbly.

Serving

  • While the cheesecakes cool, prepare the strawberry topping. In a saucepan, combine the diced strawberries, lemon juice, brown sugar, and cornstarch.
  • Cook over medium heat until the strawberries release their juices and thicken slightly.
  • Spoon the strawberry mixture over the cooled cheesecakes and chill in the fridge for at least an hour.

Notes

Use softened cream cheese for a smoother filling. Don’t overmix to avoid air bubbles. Chill thoroughly for best results.
Keyword Easy Cheesecake, Mini Desserts, Strawberry Cheesecake, Summer Desserts