Mini Strawberry Cheesecakes

Get ready for a bite-sized explosion of creamy, tangy perfection! These mini strawberry cheesecakes deliver all the indulgent flavor of a classic cheesecake but in an adorable, perfectly portioned package. They’re the ultimate crowd-pleaser that somehow manages to feel both special occasion-worthy and totally doable on a random Tuesday night.

What makes these little beauties truly exceptional is the contrast between the silky-smooth cheesecake filling and that vibrant, fresh strawberry topping. The graham cracker crust adds the perfect buttery crunch, while the homemade strawberry sauce brings a burst of natural sweetness that store-bought versions simply can’t match. Trust me, once you’ve made these, you’ll never look at regular-sized cheesecake the same way again!

Ingredients

For the crust:

• 6 whole graham cracker rectangles
• 3 tablespoons unsalted butter, melted

For the Batter:

• 2 x 8-ounce packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 cup heavy whipping cream
• 2 tablespoons corn starch
• 1 large egg, room temperature
• 2 teaspoons fresh lemon juice

Strawberry sauce topping:

• 2 cups fresh strawberries, stems removed and sliced
• ⅓ cup granulated sugar
• 2 tablespoons fresh lemon juice
• ¼ cup water
• 1 tablespoon cornstarch

Steps

1. In a medium saucepan, combine the sliced strawberries, ⅓ cup sugar and lemon juice. Place over medium heat and bring to a boil, stirring occasionally for 10 minutes. The strawberries should begin to break down and release their juices. Watch carefully to prevent burning or boiling over.
2. Mix 1 tablespoon cornstarch with ¼ cup water until completely smooth with no lumps (this is called a slurry), then add into the saucepan and stir immediately to prevent clumping. The mixture will temporarily thin out before thickening.
3. Reduce heat to low and simmer for 20 minutes or until sauce is thickened, stirring occasionally. The sauce should coat the back of a spoon and leave a clear path when you run your finger through it. If it’s still too thin after 20 minutes, continue simmering in 5-minute increments.
4. Remove from heat and press berries through a mesh strainer into a small bowl, using the back of a spoon to extract all the liquid. This ensures a smooth sauce without seeds or pulp. Cool completely to room temperature before using (about 30-45 minutes).
5. Preheat the oven to 350°F (175°C). Line a standard cupcake pan with 8 cupcake liners. Make sure they’re placed evenly in the pan for consistent baking.
6. Using a food processor, pulse the graham crackers into fine crumbs (about 10-15 pulses). You can also place crackers in a zip-top bag and crush with a rolling pin if you don’t have a food processor. The texture should resemble wet sand.
7. In a small bowl, mix cracker crumbs and melted butter until thoroughly combined and moistened. Press 2 teaspoons of the mixture firmly into the bottom of each cupcake liner using the back of a measuring spoon to create an even, compact layer.
8. Bake the crusts for 5 minutes at 350°F (175°C) until they’re just beginning to turn golden at the edges. Cool on a wire rack for at least 10 minutes. The crust should feel set to the touch, not soft or crumbly.
9. Reduce the oven temperature to 300°F (150°C) – this lower temperature is crucial for gentle baking that prevents cracks.
10. For the filling: In a large bowl, beat cream cheese and sugar with a spatula until completely smooth with no lumps. Scrape down the sides and bottom of the bowl thoroughly – unmixed cream cheese can cause lumps in the final product.
11. Add ½ cup heavy whipping cream and beat until well blended and slightly fluffy, about 1 minute. The mixture should be smooth and have a soft, uniform consistency.
12. Add the remaining batter ingredients (egg, cornstarch, and lemon juice) and mix with spatula until well combined but not overmixed. Overmixing can incorporate too much air and cause cracks during baking.
13. Use a medium cookie scoop (about 1.5 tablespoons) to spoon the batter into the prepared cupcake liners with crust, leaving a gap about ¼-inch at the top to allow for slight rising and to make room for the topping.
14. Bake for 20-25 minutes at 300°F (150°C) or until the center is just set and the top appears dull. The cheesecakes should still have a slight wobble in the center when gently shaken – they’ll continue firming up as they cool.
15. Turn the heat off, leave oven door open a crack (about 1-2 inches), and leave the cheesecakes to rest in the oven for 30 minutes. This gradual cooling prevents the dramatic temperature change that causes cheesecakes to crack and sink in the middle.
16. Cool mini cheesecakes on a wire rack for 1 hour at room temperature. They should be completely cool to the touch before refrigerating.
17. Once the cheesecakes are chilled, top each one with 2 tablespoons of strawberry sauce, spreading it evenly with the back of a spoon. The sauce should be room temperature or cooler to prevent melting the cheesecake.
18. Refrigerate mini cheesecakes for at least 2 hours or ideally 4 hours until completely set. The texture improves significantly with proper chilling time. Serve cold and enjoy!

Smart Swaps

• Replace cream cheese with Neufchâtel cheese (1:1 ratio) for a lighter version with 1/3 less fat
• Substitute graham crackers with digestive biscuits (same amount) for a different flavor profile
• Use frozen strawberries instead of fresh (same amount) when strawberries aren’t in season
• Replace heavy cream with coconut cream (1:1 ratio) for a dairy-free alternative with a subtle coconut flavor

Make It Diabetes-Friendly

• Replace granulated sugar with allulose (use ⅔ cup instead of ½ cup for the batter) to reduce net carbs by approximately 8g per serving
• Use low-fat cream cheese to cut fat content by 30% without sacrificing texture
• For the strawberry topping, use ¼ cup monk fruit sweetener instead of sugar and add an extra 5 minutes to the cooking time
• Consider making the crust with 2 tablespoons of crushed nuts mixed with the graham crackers to lower the glycemic impact
• Serve a half portion (split each mini cheesecake) for approximately 15g carbs per serving instead of 30g

Pro Tips

• Bring all refrigerated ingredients to room temperature before mixing for the smoothest texture
• To quickly soften cream cheese, cut into cubes and let sit for 30 minutes, or microwave for 10-second intervals
• For perfect portioning, use a spring-loaded ice cream scoop for the batter
• Tap the pan gently on the counter after filling to release any air bubbles
• These freeze beautifully for up to 3 months – freeze without topping, then thaw overnight in the refrigerator