Mini Strawberry Cheesecakes Recipe

If you’re craving a treat that’s effortless to whip up, tastes utterly delightful, and will make you look like a dessert genius—all without any fancy equipment—look no further than these Mini Strawberry Cheesecakes. Imagine bite-sized cheesecakes with a buttery graham cracker crust, lusciously creamy filling, and a vibrant swirl of strawberry jam, all topped with fresh, juicy strawberries. It’s the ultimate sweet reward for busy weeknights, casual gatherings, or simply whenever you need a moment of bliss. Best of all, they come together surprisingly fast and require zero stress. Who says homemade cheesecake has to be complicated?

Ingredients You’ll Need

A streamlined ingredient list keeps these mini cheesecakes simple. Here’s what goes into each delicious layer:

• Graham crackers – The soul of a classic cheesecake crust. Provides that crunchy, slightly sweet base every cheesecake needs.
• Coconut oil or butter – Melted and stirred into the crumbs, it binds everything together and adds richness. Coconut oil brings a hint of tropical flavor; butter gives that traditional taste—choose your favorite.
• 1/3 less fat cream cheese – Room temperature is key for a velvety, lump-free filling. Using reduced fat lets you indulge a bit more.
• Granulated sugar – Sweetens the filling and creates that luxurious texture you expect from a good cheesecake.
• Nonfat plain Greek yogurt – Adds protein and a gentle tang, plus helps lighten the filling.
• All-purpose flour – A touch for structure; keeps the cheesecakes soft and creamy but not runny.
• Vanilla extract – The foundation of warm, sweet depth. Don’t skip it!
• Egg – Just one to set the filling and give it that perfect, custardy finish.
• Sugar free strawberry jam – Swirled through and layered on top for big strawberry flavor without extra sugar. Regular jam or preserves work too.
• Fresh strawberries – Sliced and piled on top for brightness, color, and the irresistible taste of spring.

Tip: Make sure all your dairy ingredients are at room temperature—this makes blending smooth and easy.

Variations

Want to experiment? This recipe happily adapts to what you have or what you love.

• Berry Bonanza: Mix it up with raspberry or blueberry jam, or combine fruits for a mixed berry version.
• Chocolate Lovers: Drizzle a little melted chocolate on top, or swirl in some chocolate spread instead of jam for a decadent twist.
• Nutty Crunch: Add a sprinkle of chopped nuts—like almonds or pistachios—to the crust or as a topping.
• Gluten-Free: Use gluten-free graham crackers for the crust to make these friendly for gluten-free guests.
• Citrus Burst: Grate a little lemon or orange zest into the filling for fresh, zippy notes.
• Dairy-Free: Try plant-based cream cheese and yogurt as substitutions—the texture will change slightly, but the result is still completely delicious.

How to Make Mini Strawberry Cheesecakes

Prepare the Crust

Preheat your oven to 325°F and line a standard muffin tin with cupcake liners, giving them a light mist of nonstick spray. Blitz your graham crackers into fine crumbs in a food processor (or crush them in a zip bag with a rolling pin—whatever’s easier!). Add your melted coconut oil or butter, pulsing to combine until the mixture looks like wet sand. Press an even layer of this mixture into the bottom of each cupcake liner, making sure to compact them firmly so you get a sturdy crust. Pop them in the oven for 6-10 minutes until the edges turn golden. Let them cool while you tackle the filling.

Make the Cheesecake Filling

Grab a large bowl and beat your softened cream cheese and sugar with a hand mixer—keep going for about 3-5 minutes until perfectly smooth and creamy. You’re looking for a fluffy, pale mixture with all the sugar dissolved. Next, fold in the Greek yogurt, vanilla, and flour until fully incorporated. Now, gently beat in the egg just until everything is mixed. Don’t overmix here; you want a silky filling, not a tough one.

Assemble and Bake

Scoop the cheesecake mixture onto your cooled crusts—about one full scoop using a large cookie scoop (or 1.5 tablespoons per liner). They should be nearly full. Spoon a teaspoon of strawberry jam onto each one, then carefully swirl with a toothpick or small spoon. Keep the swirling gentle so you don’t disturb the crust. Bake for 14-16 minutes or until the edges look set but the centers still have a slight wobble—trust that jiggle!

Cool and Chill

Cool the cheesecakes to room temperature, then cover loosely with plastic wrap and refrigerate for a minimum of 2 hours—overnight is even better if you can wait (the flavor and texture just get dreamier).

Finish and Serve

Before serving, top each cheesecake with another spoonful of strawberry jam and a crown of fresh sliced strawberries. That’s it—mini cheesecakes ready for applause!

How to Serve

Serve these gems as is for a fuss-free treat! They shine as a sweet finish to a weeknight dinner or as part of a brunch spread. Pair with:

• Fresh berries on the side
• A dusting of powdered sugar
• A dollop of lightly whipped cream
• Even a little drizzle of melted chocolate if you’re feeling extra

They also travel well to potlucks and make a beautiful dessert plate when arranged with extra strawberries or a sprig of mint.

Make Ahead and Storage

Storing Leftovers

Mini cheesecakes keep beautifully in the fridge—just cover and refrigerate for up to four days. The flavors actually deepen as they rest!

Freezing

Yes, you can freeze them! Place the chilled cheesecakes (without toppings) in an airtight container or wrap them individually in plastic wrap, then freeze up to one month. Bring to room temp or thaw overnight in the fridge before topping and serving.

Reheating

No reheating needed—these cheesecakes are best served straight from the fridge or at cool room temperature. If frozen, let them thaw before enjoying.

FAQs

Final Thoughts

If you love the idea of homemade cheesecake but not the hassle, these Mini Strawberry Cheesecakes are your secret superpower. They’re incredibly easy, intensely satisfying, and totally adaptable. Trust—you’ll want to make them again and again. Gather your ingredients, unleash your creativity with toppings and flavors, and dive in. Delightful dessert moments await!

Print