Mini Strawberry Cheesecakes Recipe
User Reviews
4.9
Mini Strawberry Cheesecakes Recipe
Description
The crust is formed by mixing graham cracker crumbs with melted unsalted butter and pressing the mixture into paper-lined muffin tins. The filling combines softened cream cheese beaten with eggs and sweetened condensed milk until smooth, then poured into the crust-lined tins.
After baking at 350°F for 13–15 minutes, the cheesecakes should be set with a slight jiggle and minimal cracking. Once cooled and chilled, whipped cream flavored with vanilla and sugar is piped or spooned on top, then garnished with halved fresh strawberries for freshness and color contrast.
The small size makes these cheesecakes convenient for serving at gatherings or when portion control is desired. They balance the richness of the classic cheesecake base with the lightness of whipped cream and the bright flavor of strawberries.
Ingredients
Ingredients for Strawberry Cheesecakes:
- 1 1/2 cups graham cracker crumbs from 12 whole crackers
- 6 Tbsp butter melted, unsalted
- 16 oz cream cheese from two 8 oz packages, softened
- 3 egg room temperature, large
- 14 oz sweetened condensed milk room temperature
Ingredients for Toppings:
- 1 cup heavy whipping cream chilled
- 1/2 tsp vanilla extract
- 1 Tbsp granulated sugar
- 12 strawberries halved
Instructions
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
To Decorate and Serve Cheesecakes:
- Top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over whipped cream.
Notes
- For best results, use room temperature cream cheese and eggs to ensure a smooth filling.
- Do not overbake; a slight jiggle in the center indicates perfect doneness without cracks.
- Chill cheesecakes thoroughly before adding whipped cream topping to maintain structure.
- Serve topped with fresh strawberries or strawberry sauce for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini strawberry cheesecakes
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbs | 15g | |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 128mg | 5% |
| Potassium | 120mg | 3% |
| Sugar | 11g | 22% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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