Mini Strawberry Cheesecakes with Fresh Strawberry Sauce Recipe

Introduction

These mini strawberry cheesecakes are the perfect bite-sized dessert for any occasion. With a buttery graham cracker crust, creamy filling, and fresh strawberry sauce, they offer a delightful balance of sweetness and texture. They’re simple to make and sure to impress your guests.

Ingredients

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup quartered strawberries

Instructions

1. Step 1: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick spray if desired.
2. Step 2: Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Divide this mixture evenly among the cupcake liners (about 2 tablespoons each), pressing it firmly into the bottoms.
3. Step 3: Bake the crusts for 5 minutes, then remove from the oven and set aside.
4. Step 4: Lower the oven temperature to 300°F (148°C). In a large bowl, mix the cream cheese, 1/2 cup sugar, and flour on low speed until just combined to avoid air bubbles. Scrape down the sides of the bowl.
5. Step 5: Add the sour cream and 1 1/2 teaspoons vanilla extract, beating on low speed until smooth.
6. Step 6: Add the eggs one at a time, mixing slowly and scraping down the bowl after each addition to ensure an even batter.
7. Step 7: Divide the filling evenly among the cupcake liners, filling each almost to the top.
8. Step 8: Bake for 15 minutes, then turn off the oven and leave the door closed for an additional 10 minutes to gently finish baking.
9. Step 9: Crack the oven door open and let the cheesecakes cool inside for 15–20 minutes. Then transfer them to the refrigerator to cool completely for 3–4 hours.
10. Step 10: For the strawberry sauce, puree the chopped strawberries in a food processor until smooth. Strain to remove seeds if desired, aiming for about 3/4 cup of puree.
11. Step 11: In a saucepan, whisk together the 3/4 cup sugar and cornstarch until lump-free. Stir in the strawberry puree and cook over medium heat, stirring constantly until the mixture thickens and boils, about 5 minutes.
12. Step 12: Boil for one minute, then remove from heat. Stir in the 1/2 teaspoon vanilla extract and quartered strawberries. Refrigerate the sauce until fully cooled, about 2–3 hours.
13. Step 13: Once both cheesecakes and sauce are chilled, remove the mini cheesecakes from the liners and top each with strawberry sauce before serving.

Tips & Variations

• Use vanilla wafer crumbs instead of graham crackers for a sweeter, more vanilla-forward crust.
• For a smoother filling, make sure cream cheese is fully softened before mixing.
• To avoid cracks, mix the batter on low speed and avoid overbeating.
• Try adding lemon zest to the filling for a bright, citrusy twist.
• Substitute fresh raspberries or blueberries in the sauce for different berry flavors.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator. They will keep well for 4 to 5 days. For best flavor, bring to room temperature for about 10 minutes before serving. The strawberry sauce can also be stored separately in the refrigerator for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be prepared a day or two in advance. Keep them refrigerated in an airtight container until ready to serve, then add the fresh strawberry sauce just before serving.

Can I freeze mini cheesecakes?

You can freeze mini cheesecakes without the strawberry sauce for up to one month. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before adding the sauce and serving.

Mini Strawberry Cheesecakes with Fresh Strawberry Sauce Recipe

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4.6 from 68 reviews

These Mini Strawberry Cheesecakes are a delightful, individual-sized dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry sauce topping. Perfect for parties or a sweet treat, they offer the classic flavors of cheesecake in a convenient mini format.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
• 2 tbsp (26g) sugar
• 4 tbsp (56g) unsalted butter, melted

Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature

Strawberry Sauce

• 1/2 lb strawberries, chopped
• 3/4 cup (155g) sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup quartered strawberries
• Pinch of salt

Instructions

1. Make the Crusts: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners. Optionally, spray liners with non-stick spray. Combine graham cracker crumbs, sugar, and melted butter until evenly mixed, then divide about 2 tablespoons of this mixture into each liner, pressing firmly to form a crust base. Bake for 5 minutes, then remove from the oven and set aside.
2. Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed just until combined to minimize air incorporation, which prevents cracks. Scrape down the sides of the bowl to ensure even mixing.
3. Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract on low speed until fully incorporated, forming a smooth batter.
4. Incorporate Eggs: Add eggs one at a time, beating slowly and scraping the bowl’s sides after each addition, ensuring a smooth mixture without overbeating.
5. Fill the Cups and Bake: Divide the cheesecake filling evenly among the crust-lined cups, filling most of the way to the top. Bake for 15 minutes, then turn off the oven but keep the door closed for an additional 10 minutes to finish cooking gently.
6. Cool the Cheesecakes: Crack the oven door open slightly and let the cheesecakes cool inside for 15-20 minutes to prevent cracking from abrupt temperature changes. Then transfer to the refrigerator to chill thoroughly for 3-4 hours.
7. Make the Strawberry Sauce: Puree the chopped strawberries in a food processor until smooth, yielding about 3/4 cup. Strain to remove seeds if desired. In a large saucepan, whisk sugar and cornstarch until lump-free, then stir in the strawberry puree.
8. Cook the Sauce: Over medium heat, cook the strawberry mixture with constant stirring until thickened and boiling, about 5 minutes. Let boil for 1 minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate until cooled completely, approximately 2-3 hours.
9. Assemble and Serve: Once both the cheesecakes and strawberry sauce are fully chilled, carefully remove the mini cheesecakes from their liners and top each with a generous spoonful of strawberry sauce. Serve immediately.
10. Storage: Keep leftover mini cheesecakes in an airtight container in the refrigerator. For best taste and texture, consume within 4-5 days.

Notes

• Use room temperature cream cheese and eggs for a smoother filling and to prevent lumps.
• Press the crust mixture firmly to prevent it from crumbling when serving.
• Low-speed mixing reduces air bubbles to help avoid cracks in the cheesecake surface.
• Cooling the cheesecakes gradually inside the oven and then in the fridge helps prevent cracks and ensures a smooth texture.
• Straining the strawberry puree is optional but helps make the sauce silky and seed-free.
• Ensure the strawberry sauce is fully cooled before topping the cheesecakes to avoid melting or sogginess.
• These mini cheesecakes can be made a day ahead for convenience.

Keywords: mini cheesecake, strawberry cheesecake, individual cheesecakes, dessert, strawberry sauce, graham cracker crust