Irresistible Mini Strawberry Cheesecakes Recipe

Introduction

These irresistibly charming mini strawberry cheesecakes combine a creamy, smooth filling with a fresh strawberry topping and a buttery graham cracker crust. Perfect for entertaining or a special treat, each bite bursts with sweet and tangy flavors.

Ingredients

• 3 cups diced fresh strawberries
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/4 cups graham cracker crumbs
• 1 1/2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
• Dash of salt
• 6 tablespoons unsalted butter, melted
• 12 oz cream cheese, softened
• 6 tablespoons sugar
• 1 tablespoon flour
• 1 1/2 teaspoons vanilla extract
• 1 large egg, lightly beaten

Instructions

1. Step 1: In a heavy saucepan, combine half of the diced strawberries with lemon juice and cook over medium-high heat for 5–6 minutes until the strawberries burst and release their juices.
2. Step 2: Mix brown sugar and cornstarch in a bowl, then stir into the strawberry mixture. Add remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Stir in vanilla extract and set aside to cool completely.
3. Step 3: Preheat oven to 325°F (165°C) and line a cupcake pan with paper liners.
4. Step 4: In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until evenly moistened. Divide about 1 1/2 tablespoons of crumbs among liners, pressing firmly into the bottom. Chill while preparing the filling.
5. Step 5: For the streusel topping, mix flour, sugar, and salt, then add melted butter and stir with a fork until coarse crumbs form. Set aside.
6. Step 6: Beat cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix gently until just combined.
7. Step 7: Fill each crust halfway with cheesecake batter, top with strawberry filling, and sprinkle with streusel crumbs. Gently press crumbs into place.
8. Step 8: Bake for 30–35 minutes, until set and lightly golden. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Refrigerate for at least 2 hours before serving. Garnish with whipped cream or extra strawberry sauce if desired.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in both the filling and topping.
• For a gluten-free version, substitute graham cracker crumbs and flour with gluten-free alternatives.
• You can swap the strawberry topping with fresh blueberries or raspberries for a different berry twist.
• If you prefer a less sweet dessert, reduce the sugar slightly in the crust and filling.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature for 10–15 minutes before serving. They can be frozen for up to one month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day ahead and stored in the refrigerator. In fact, chilling helps the flavors meld and improves the texture.

What if I don’t have a cupcake pan?

You can use a muffin tin with paper liners or silicone molds. Make sure to adjust the filling amounts so each crust is evenly filled.

Irresistible Mini Strawberry Cheesecakes Recipe

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These Irresistible Mini Strawberry Cheesecakes combine a buttery graham cracker crust with a creamy cheesecake filling, topped with a luscious homemade strawberry compote and a crunchy streusel. Perfectly portioned for individual servings, these delightful treats are baked to golden perfection and chilled to a creamy, dreamy finish.

• Author: mia
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 5 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Filling

• 3 cups diced fresh strawberries, divided
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Crust

• 1 1/4 cups graham cracker crumbs
• 1 1/2 tablespoons sugar
• 1/4 cup unsalted butter, melted

Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
• Dash of salt
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 12 oz cream cheese, softened
• 6 tablespoons sugar
• 1 tablespoon flour
• 1 1/2 teaspoons vanilla extract
• 1 large egg, lightly beaten

Instructions

1. Prepare the Strawberry Filling: In a heavy saucepan, combine half of the diced strawberries with lemon juice and cook over medium-high heat for 5–6 minutes until the strawberries burst and release their juices, creating a juicy base.
2. Thicken the Strawberry Sauce: In a bowl, mix brown sugar and cornstarch, then stir into the strawberry mixture. Add the remaining strawberries, and cook for 2 more minutes while stirring constantly until the mixture thickens. Remove from heat, stir in vanilla extract, and set aside to cool completely.
3. Preheat the Oven and Line Pan: Preheat your oven to 325°F (165°C) and line a cupcake pan with paper liners to prepare the mini cheesecake molds.
4. Make the Crust: In a bowl, combine graham cracker crumbs and sugar, then stir in the melted butter until the mixture is evenly moistened. Divide about 1 1/2 tablespoons of the crumb mixture into each liner, pressing firmly to form a solid crust at the bottom. Place the pan in the refrigerator to chill while preparing the filling.
5. Prepare the Streusel Topping: Mix together flour, sugar, and a dash of salt in a bowl. Add melted butter and stir with a fork until coarse crumbs form. Set the streusel aside for topping later.
6. Make the Cheesecake Filling: Beat cream cheese, sugar, flour, and vanilla extract together until smooth and creamy. Add the lightly beaten egg and mix gently until just combined to keep the filling light and airy.
7. Assemble the Mini Cheesecakes: Fill each graham cracker crust halfway with the cheesecake batter, then top with a spoonful of the cooled strawberry filling. Finally, sprinkle the streusel crumbs evenly on top, gently pressing them to adhere to the filling.
8. Bake the Cheesecakes: Bake the assembled mini cheesecakes for 30–35 minutes, or until they are set and lightly golden on top. Once baked, cool them in the pan for 20 minutes before transferring to a wire rack to cool completely.
9. Chill and Serve: Refrigerate the mini cheesecakes for at least 2 hours to allow them to fully set and develop flavor. Serve chilled, optionally garnished with whipped cream or extra strawberry sauce for an added touch.

Notes

• Use fresh strawberries for the best flavor and texture.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Do not overmix the cheesecake batter once the egg is added to keep the filling light.
• Chilling the crust before filling helps prevent sogginess.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To make the strawberry sauce ahead, keep it chilled and add fresh strawberries when assembling.

Keywords: mini cheesecake, strawberry cheesecake, individual cheesecakes, berry dessert, streusel topping, baked cheesecake