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Strawberry Cheesecake Bites
4.8 from 36 votes

Strawberry Cheesecake Bites

Mini cheesecakes topped with strawberry preserves are the best bite-sized treat for any occasion! Super simple and oh-so-scrumptious!!

Prep Time
15 mins
Cook Time
22 mins
Additional Time
4 hrs
Total Time
4 hrs 37 mins
Servings: 24 cheesecakes
Calories: 283 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1 ½ cups graham cracker crumbs
  • 4 tablespoons butter melted, unsalted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
Cheesecake Filling
  • 32 ounce cream cheese at room temperature
  • 1 ½ cups granulated sugar
  • 4 egg at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Topping
  • 8 ounces Strawberry Preserves
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

Crust
    Cup of Yum
  1. Preheat oven to 325 degrees F. Line two standard-sized muffin tins with cupcake liners.
  2. In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon.
  3. Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Using a cup, press crumbs into an even packed layer.
  4. Bake for 5 minutes. Remove from oven and let rest while you make the filling.
Cheesecake Filling
  1. In the bowl of a stand mixer, whip cream cheese until fluffy. (You can use a hand mixer instead if you prefer.)
  2. Add in sugar slowly to the cream cheese and keep mixing until smooth.
  3. Add in eggs, one at a time. Then add vanilla and salt; mix to combine.
  4. Pour 3 tablespoons of the cheesecake filling into each cupcake liner.
  5. Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
  6. Bake cheesecakes for 22 minutes. Remove from oven and allow to cool for 5 minutes. Then transfer to a wire rack to cool to room temp.
Topping
  1. Place 2 teaspoons of strawberry preserves on top of the cheesecakes where a little dip forms.
  2. In a mixing bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Vanilla glaze will be a little on the thick side- but should still drizzle off a spoon. Add more heavy cream as needed to reach your desired consistency. Drizzle over cheesecake tops.
  3. Move cheesecakes to the fridge to chill for 2 to 4 hours. Remove from liners and enjoy!

Nutrition Information

Calories 283kcal (14%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 76mg (25%) Sodium 195mg (8%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 624IU (12%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cheesecakes

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 76mg 25%
Sodium 195mg 8%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 624IU 12%
Vitamin C 1mg 1%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.