Go Back

Mini Strawberry Cheesecakes

Delight in these bite-sized mini strawberry cheesecakes, bursting with flavor and topped with fresh strawberries. Perfect for gatherings or a sweet treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar For sweetness
  • 1/2 cup unsalted butter, melted Must be melted for mixing
For the cheesecake filling
  • 8 oz cream cheese, softened Bring to room temperature
  • 1/2 cup powdered sugar For sweetness and texture
  • 1 teaspoon vanilla extract For flavor
  • 1 cup whipped cream Fold in gently
For topping
  • Fresh strawberries Fresh strawberries, for topping Can substitute with other berries or toppings

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and resembles wet sand.
  2. Spoon the crust mixture into the cups of a muffin tin, pressing it down firmly to create a solid base for the cheesecakes.
Making the filling
  1. In a separate bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  3. Gently incorporate the whipped cream into the cream cheese mixture for a light and airy texture.
Assembly and Setting
  1. Spoon the cheesecake filling on top of the crusts in the muffin tin, smoothing the tops with a spatula.
  2. Place the tin in the refrigerator for at least 4 hours, or preferably overnight to set properly.
Serving
  1. Once set, carefully remove the cheesecakes from the muffin tin and top them with fresh strawberries before serving.

Notes

Ensure cream cheese is at room temperature for easier blending. Keep in the fridge for a firmer texture. Experiment with various toppings for a twist!