Ingredients

3/4 cups graham cracker crumbs (see notes)

3 tablespoons brown sugar

3 tablespoons butter, melted

1/4 teaspoon cinnamon

8 ounces cream cheese, room temperature

1 large egg, room temperature

1/4 cup sugar

1 teaspoon corn starch

1/4 cup heavy cream

1 teaspoon vanilla extract

3 tablespoons Greek yogurt or sour cream

1 and 1/2 cups strawberries, diced

1 tablespoon sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.

Step 2: In a small bowl, mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon until combined.

Step 3: Divide the graham cracker mixture evenly among the paper liners, pressing firmly into the bottom to form the crust.

Step 4: Bake the crusts in the preheated oven for a few minutes until set. Remove and allow to cool while preparing the filling.

Step 5: In a large bowl, beat the softened cream cheese with a mixer until light and fluffy.

Step 6: Add the egg, sugar, cornstarch, heavy cream, vanilla extract, and Greek yogurt. Beat until the mixture is smooth and lump-free.

Step 7: Use a cookie scoop or measuring cup to portion the cheesecake batter over each crust in the cupcake tin.

Step 8: Bake for 15-16 minutes. The cheesecakes may still jiggle slightly but will firm up as they cool.

Step 9: Chill the cheesecakes at room temperature for 1 hour. Then remove from the tin and store in an airtight container for at least 3 hours or overnight.

Step 10: For the strawberry topping, combine the diced strawberries and 1 tablespoon sugar in a small saucepan over medium heat. As they heat and release juice, mash the berries slightly with a fork.

Step 11: Let the mixture boil for about 5 minutes until it thickens. Turn off the heat and allow to cool.

Step 12: Serve the strawberry sauce alongside the mini cheesecakes or spoon it over each bite before serving.

Tips & Variations

Use crushed digestive biscuits instead of graham crackers for a slightly different crust flavor.

For extra richness, substitute sour cream for the Greek yogurt in the filling.

Top the cheesecakes with fresh strawberries instead of the cooked sauce for a fresher taste.

If you prefer, add a tablespoon of lemon zest to the filling for a bright citrus note.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day ahead and kept refrigerated. The flavors meld nicely, especially if you prepare the strawberry sauce beforehand as well.

What if I don’t have a cupcake tin?

You can use any small baking dish or muffin tin, but paper liners help with easy removal. If not using liners, grease the cups well to prevent sticking.