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Mini Strawberry Cheesecakes Recipe
4.9 from 145 votes

Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes feature a graham cracker crust filled with a smooth mixture of cream cheese, eggs, and sweetened condensed milk, baked until just set. These bite-sized cheesecakes are topped with homemade strawberry whipped cream and fresh strawberries, providing layers of creamy, tart, and sweet flavors in individual portions.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 mini strawberry cheesecakes
Calories: 211 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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

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%)

Nutrition Facts

Serving: 24 mini strawberry cheesecakes

Amount Per Serving

Calories 211

% 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.