Easy Mini Strawberry Cheesecake Bites Recipe
These Easy Mini Strawberry Cheesecake Bites are a delightful and convenient dessert that combines a buttery graham cracker crust with a creamy cheesecake filling, topped with a fresh and slightly sweetened strawberry sauce. Perfect for parties or a special treat, these bite-sized cheesecakes are simple to make and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 mini cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 3/4 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- 1/4 teaspoon cinnamon
Cheesecake Filling
- 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
Strawberry Topping
- 1 and 1/2 cups strawberries, diced
- 1 tablespoon sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tin with paper liners to prepare for the crust.
- Make the Crust: In a small bowl, combine graham cracker crumbs, brown sugar, melted butter, and cinnamon. Divide this mixture evenly into the cupcake liners, pressing firmly to form the crust base. Bake the crust in the preheated oven for 5 minutes, then remove and allow to cool while preparing the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese using a hand or stand mixer until light and fluffy. Add the egg, sugar, cornstarch, heavy cream, vanilla extract, and Greek yogurt or sour cream. Mix just until the batter is smooth and free of lumps.
- Assemble and Bake: Portion out the cheesecake batter evenly into the cupcake tin over the cooled crusts using a cookie scoop or measuring cup. Bake for 15-16 minutes; the cheesecakes may appear slightly jiggly but will firm up as they cool.
- Cool and Chill: Allow the cheesecakes to cool at room temperature for 1 hour. Then remove them from the cupcake tin and store them in an airtight container to chill in the refrigerator for at least 3 hours or overnight for best texture.
- Make the Strawberry Topping: In a small saucepan over medium heat, combine diced strawberries and sugar. As they heat, use a fork to gently mash the strawberries and coax out their juices. After about 5 minutes, when the mixture begins to boil, turn off the heat and let it cool and thicken.
- Serve: Pour the cooled strawberry sauce into a serving dish and serve alongside or on top of the mini cheesecake bites for a fresh, fruity finish.
Notes
- Room temperature ingredients like cream cheese and egg help to create a smooth cheesecake batter without lumps.
- Pressing the crust firmly into the cupcake liners ensures a stable base for each mini cheesecake.
- The jiggly texture after baking is normal; the cheesecakes will firm up during chilling.
- You can substitute sour cream for Greek yogurt if preferred.
- Strawberry topping can be served warm or chilled depending on preference.
- Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
Keywords: mini cheesecake bites, strawberry cheesecake, easy cheesecake recipe, graham cracker crust, dessert, mini desserts
