Mini Strawberry Cheesecakes Recipe

Introduction

Mini strawberry cheesecakes are a delightful treat that combine a crunchy graham cracker crust, creamy vanilla cheesecake filling, and a sweet-tart strawberry topping. Perfect for parties or a special dessert, these bite-sized delights are both charming and delicious.

Ingredients

• Strawberry Pie Filling:
• 3 cups diced fresh strawberries
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Graham Cracker Crust:
• 1 1/4 cups graham cracker crumbs (pulsed fine in a food processor)
• 1 1/2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• Streusel Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
• Dash of salt
• 6 tablespoons unsalted butter, melted
• Vanilla Cheesecake Filling:
• 12 oz cream cheese, softened
• 6 tablespoons sugar
• 1 tablespoon flour
• 1 1/2 teaspoons vanilla extract
• 1 egg, slightly beaten

Instructions

1. Step 1: Make the strawberry pie filling by combining half of the diced strawberries and lemon juice in a heavy saucepan. Cook over medium-high heat for 5 to 6 minutes until strawberries start bursting and juice forms.
2. Step 2: In a separate bowl, mix the brown sugar and cornstarch. Stir this into the strawberry mixture, then add the remaining strawberries. Cook for another 2 minutes, stirring constantly until thickened. Remove from heat and let cool completely.
3. Step 3: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners and set aside.
4. Step 4: Prepare the graham cracker crust by mixing graham cracker crumbs and sugar in a bowl. Stir in melted butter until all crumbs are evenly moistened.
5. Step 5: Divide the crust mixture evenly among the lined cupcake cups (about 1 ½ tablespoons each), pressing firmly to form a crust base. Place the pan in the refrigerator to chill while continuing.
6. Step 6: For the cheesecake filling, beat together the softened cream cheese, sugar, flour, vanilla, and egg until smooth and creamy.
7. Step 7: Spoon the cheesecake filling over the chilled crusts, filling each about 3/4 full.
8. Step 8: Bake the mini cheesecakes in the preheated oven for about 18-20 minutes, or until the centers are set and edges slightly puffed. Remove from the oven and cool.
9. Step 9: While cooling, prepare the streusel topping by combining flour, brown sugar, salt, and melted butter until crumbly.
10. Step 10: Sprinkle the streusel crumb topping evenly over each cheesecake, then return the pan to the oven and bake for an additional 8-10 minutes until golden and crisp.
11. Step 11: Remove from oven and allow the mini cheesecakes to cool completely. Once cool, top each with a spoonful of the prepared strawberry pie filling before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in the pie filling.
• For a lighter crust, substitute half the butter with cream cheese for a tangier base.
• Try adding a teaspoon of almond extract to the cheesecake filling for a subtle nutty flavor.
• These cheesecakes can be made a day ahead and chilled to enhance flavors.

Storage

Store your mini strawberry cheesecakes in an airtight container in the refrigerator for up to 3 days. To reheat, bring to room temperature or enjoy chilled. Avoid freezing as the texture of the cheesecake and strawberry topping may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the filling, which can affect texture.

How do I prevent the cheesecake from cracking?

Gently beating the ingredients and avoiding overbaking helps prevent cracks. Baking at a slightly lower temperature and cooling slowly also reduces cracking.

Mini Strawberry Cheesecakes Recipe

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★★★★★

4.5 from 99 reviews

These Mini Strawberry Cheesecakes feature a delightful combination of a crunchy graham cracker crust, creamy vanilla cheesecake filling, topped with a luscious homemade strawberry pie filling and a crumbly streusel topping. Perfectly portioned for individual servings, these cheesecakes are a delicious treat for spring and summer gatherings.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Pie Filling:

• 3 cups diced fresh strawberries
• 2 Tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract

Graham Cracker Crust:

• 1 1/4 cups graham cracker crumbs (pulsed in a food processor into fine crumbs)
• 1 1/2 Tablespoons sugar
• 1/4 cup unsalted butter, melted

Streusel Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
• Dash of salt
• 6 Tablespoons unsalted butter, melted

Vanilla Cheesecake Filling:

• 12 oz. cream cheese, softened
• 6 Tablespoons sugar
• 1 Tablespoon flour
• 1 1/2 teaspoons vanilla extract
• 1 egg, slightly beaten

Instructions

1. Prepare the Strawberry Pie Filling: In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice begins to form. In a separate bowl, mix the brown sugar and cornstarch, then stir this mixture into the pan. Add the remaining strawberries and cook for an additional 2 minutes, stirring constantly until thickened to a pie filling consistency. Remove from heat and let cool completely.
2. Preheat Oven & Prepare Pan: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners and set aside.
3. Make the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until crumbs are evenly moistened. Divide the mixture among the prepared liners (about 1 1/2 tablespoons per cupcake) and firmly press to form the crust base. Chill in the refrigerator while preparing the filling.
4. Prepare the Vanilla Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Add sugar, flour, and vanilla extract, mixing until combined. Gradually add the slightly beaten egg and blend gently until smooth and creamy.
5. Assemble the Cheesecakes: Spoon the cream cheese filling evenly over the chilled graham cracker crusts in the cupcake liners.
6. Make Streusel Crumb Topping: Combine flour, brown sugar, and salt in a bowl. Stir in melted butter until crumbly and evenly mixed.
7. Add Streusel Topping & Bake: Sprinkle the streusel topping evenly over each cheesecake cup. Bake in the preheated oven for approximately 22-25 minutes or until the edges are set but the center still slightly jiggles when gently shaken.
8. Cool and Chill: Remove from oven and cool to room temperature. Then refrigerate for at least 2 hours to set completely before serving.
9. Top with Strawberry Pie Filling: Spoon a generous amount of the cooled strawberry pie filling over each mini cheesecake before serving.

Notes

• Use fresh strawberries for best flavor in the pie filling; frozen strawberries might release too much water.
• Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
• Press the graham cracker crust firmly to prevent it from crumbling when eating.
• Do not overbake the cheesecakes; they should have a slight jiggle to stay creamy.
• These mini cheesecakes can be stored in the refrigerator for up to 3 days.
• For easier removal from liners, use foil liners or gently peel paper liners before serving.

Keywords: mini strawberry cheesecakes, strawberry cheesecake cups, individual cheesecakes, easy cheesecake recipe, graham cracker crust, homemade strawberry pie filling, streusel topping