Print

Mini Strawberry Cheesecakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/mini-strawberry-cheesecakes-recipe/