Name: Strawberry Cheesecake Minis
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons white sugar; 4 tablespoons unsalted butter (melted); 2 8-ounce packages cream cheese, softened; 3/4 cup white sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup strawberries (pureed); 1/4 cup white sugar; 1 teaspoon cornstarch; Crumbled cookies; Whole and halved strawberries

Who doesn’t love a decadent slice of cheesecake? Now imagine that same creamy, dreamy flavor packed into bite-sized mini cheesecakes, topped with a fresh strawberry glaze. These Strawberry Cheesecake Minis are the perfect treat for any gathering or just an indulgent afternoon snack. The tanginess of the cream cheese balances beautifully with the sweetness of strawberries, and the graham cracker crust gives it that classic cheesecake feel. Each mini cheesecake is easy to serve and enjoy without the need for slicing.

Why You’ll Love This Recipe

Perfect for sharing: These bite-sized cheesecakes are ideal for parties, brunches, or any occasion where you want individual desserts.
Easy to make: Simple, straightforward steps make it beginner-friendly, and the mini size means no complicated slicing or plating.
Flavor-packed: The creamy cheesecake filling pairs perfectly with the vibrant, fruity strawberry glaze.
Make-ahead-friendly: Prepare them in advance, making them perfect for entertaining.
Adaptable: Easily customize with other fruits or toppings for a new twist each time.

Ingredients

For the Crust:

1 cup graham cracker crumbs
2 tbsp white sugar
4 tbsp unsalted butter, melted

For the Filling:

2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

For the Strawberry Glaze:

1 cup strawberries, pureed
1/4 cup white sugar
1 tsp cornstarch

For Garnish:

Crumbled cookie
Whole and halved strawberries

Kitchen Equipment Needed

Step-by-Step Instructions

Step 1: Prepare the Crust

In a medium mixing bowl, combine graham cracker crumbs and 2 tablespoons of sugar.
Pour the melted butter into the mixture and stir until fully combined and resembles wet sand.
Press the mixture into the bottom of each mini cheesecake pan or muffin cup, making sure it’s even and compact. A spoon or bottom of a glass can help with pressing.
Refrigerate the crust for 30 minutes to set.

Step 2: Make the Filling

In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add eggs one at a time, mixing well after each addition. This helps the eggs blend smoothly for a lump-free filling.
Mix in the vanilla extract and gently fold in the sour cream until everything is well combined.

Step 3: Fill the Pans

Spoon the cheesecake filling over the prepared crust in each mini cheesecake pan, filling each cup nearly to the top.

Step 4: Bake

Preheat your oven to 325°F (163°C).
Bake the cheesecakes for 22-25 minutes, until the edges are set and the centers are slightly jiggly.
Remove from the oven and let cool to room temperature.

Step 5: Make the Strawberry Glaze

In a small saucepan, combine the strawberry puree, 1/4 cup sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and let cool slightly.

Step 6: Assemble

Once the mini cheesecakes have cooled, spoon a generous amount of strawberry glaze over each one.
Garnish with whole or halved strawberries and a sprinkle of crumbled cookie for a bit of texture.

Step 7: Chill

Place the cheesecakes in the refrigerator and let them chill for at least 3 hours, or overnight if possible for the best texture and flavor.

Serving and Storage Tips

Serving: Serve these cheesecakes cold, straight from the fridge, for a refreshing and satisfying treat. They’re best enjoyed within 1-2 days of making.
Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they chill, making these even tastier the next day!
Freezing: Freeze individual cheesecakes without glaze or garnish by wrapping each one in plastic wrap, then placing them in a freezer-safe bag. Thaw in the refrigerator overnight and add fresh glaze before serving.

Variations

Mixed Berry Glaze: Substitute half of the strawberries with raspberries or blueberries for a berry blend topping.
Chocolate Swirl: Melt some chocolate and swirl it into the filling before baking for a chocolate-strawberry twist.
Graham & Cinnamon Crust: Add a teaspoon of cinnamon to the crust for a subtle warm flavor that complements the strawberries.
Lemon Zest: Add lemon zest to the filling for a bright, citrusy taste that enhances the tanginess of the cheesecake.

Helpful Notes

Softened Cream Cheese: Make sure your cream cheese is softened to avoid lumps in the filling. Leave it at room temperature for 30-45 minutes.
Strawberry Puree Consistency: For a smooth glaze, blend strawberries until completely smooth, or strain to remove seeds if you prefer.
Cornstarch Caution: Be sure to cook the glaze long enough for the cornstarch to activate; otherwise, it won’t thicken properly.

Tips from Well-Known Chefs

“A water bath helps prevent cracking in cheesecakes of all sizes,” suggests Mary Berry. For minis, place a baking pan filled with hot water on the lower oven rack while baking.
Ina Garten recommends chilling cheesecakes overnight to enhance texture and flavor, as it allows the flavors to meld beautifully.
For a smooth and creamy filling, Martha Stewart advises mixing the cream cheese and sugar thoroughly before adding eggs, which keeps the filling from becoming too airy.

Frequently Asked Questions

Q1: Can I use frozen strawberries for the glaze?
Yes, thaw frozen strawberries completely before pureeing them to ensure a smooth glaze.

Q2: What can I use instead of graham crackers for the crust?
Digestive biscuits, vanilla wafers, or even Oreo cookies (without the filling) work well as crust alternatives.

Q3: Can I make these cheesecakes without a mini cheesecake pan?
Absolutely! Use a regular muffin tin with cupcake liners; just adjust the crust and filling amounts slightly.

Q4: How do I know when the mini cheesecakes are done baking?
The edges should be set, and the centers should still have a slight jiggle. Overbaking can cause cracks.

Q5: Can I double this recipe?
Yes! Simply double the ingredients and bake in batches if needed. Keep the baking time and temperature the same.

These Strawberry Cheesecake Minis are a delightful and manageable way to indulge in classic cheesecake flavors without the fuss of a full-sized cake. The strawberry glaze and bite-sized format add a special touch, making these a crowd-pleaser you’ll turn to again and again. Enjoy your sweet little bites of bliss!