This mini white chocolate strawberry cheesecake recipe has a graham cracker crust, a creamy white chocolate cheesecake filling, and a strawberry sauce on top!
These mini white chocolate cheesecakes are an easy recipe to make because they're made in a muffin tin. Compared to a full-size cheesecake that needs a water bath and a springform pan, mini cheesecakes do not!
Fresh strawberries and white chocolate go so well together, especially when there's graham crackers involved. Feel free to top the cheesecakes with extra strawberries and white chocolate chips too (that's what I did)!
Why You'll Love These Cheesecakes
- They're made in a muffin pan.
- The cheesecake is silky smooth.
- White chocolate and strawberries are tasted in every bite.
- They're bite-size, making them a perfect dessert for any holiday.
- The strawberry topping can be made with either fresh or frozen berries.
This strawberry white chocolate cheesecake has the best balance of flavours. The white chocolate adds sweetness, while the strawberries add a touch of tartness.
Mini cheesecakes are so easy to make and perfect for all baking levels. They take less time to bake and are practically fool-proof!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: The main component of the crust. Use a food processor to pulse into fine crumbs.
- White Chocolate: Use a high-quality chocolate brand such as Ghirardelli or Lindt. Do not use white chocolate chips for the filling, only for decorations on top if desired.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Yogurt: I always add a little bit of yogurt to my cheesecakes. It adds even more creaminess and I love the flavor. If you don't have yogurt, you could substitute it for sour cream.
Here are the step by step instructions on how to make these mini white chocolate strawberry cheesecakes.
Step 1: Make the crust. In a medium or large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Step 2: Bake the crust. Disperse the graham cracker crumbs into the cupcake liners, pressing down firmly. Bake for 5 minutes in a 325 degree oven and set aside to cool.
Step 3: Melt the chocolate. In a small microwaveable-safe bowl, melt the chopped chocolate in 15-second intervals, mixing each time, until completely melted. Set aside to cool.
Step 4: Beat the cream cheese. Using an electric mixer, beat together the cream cheese and white sugar on high speed until smooth.
PRO TIP! Be sure to scrape the bottom of the bowl with a silicone spatula as needed to avoid a lumpy cheesecake.
Step 5: Add the wet ingredients. Add the yogurt, vanilla extract, and melted white chocolate on medium speed and mix until combined. Then mix in the eggs, one at a time, on low speed just until combined.
Step 6: Bake. Evenly distribute the cheesecake mixture over the crust and bake for 15-17 minutes, or until the tops of the cheesecakes are set. Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 7: Strawberry topping. In a saucepan over medium heat, mix together the diced strawberries, sugar, corn starch, and lemon juice. Stir occasionally until it starts to boil and thicken. Chill in the refrigerator until ready to use.
Step 8: Assemble. Top the chilled cheesecakes with the strawberry topping and white chocolate chips.
NOTE: Feel free to add whipping cream if you'd like.
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.
- Cream Cheese: Always use the block-style cream cheese when making any cheesecake.
- White Chocolate: It's important to use a high-quality white chocolate bar, such as Ghirardelli. If not, the chocolate won't melt properly.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
- Completely Chill: It is super important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
The easiest way is to place the chopped chocolate in a small bowl and heat it in 15-second intervals. Mix after every 15 seconds until smooth and melted.
You can definitely make a white chocolate raspberry cheesecake instead if you'd like! Just swap the strawberries for raspberries.
Yes you can, although I prefer to make my own, especially when it's strawberry season.
It brings me so much joy to see you make my recipes. 🙂
More Cheesecake Recipes
Mini White Chocolate Strawberry Cheesecakes
- 12-count muffin pan
- Electric Stand Mixer
- Food Processor
Graham Cracker Crust
- 7 graham cracker sheets, crumbs (about 1 cup)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon salt
White Chocolate Cheesecake
- 4 ounces white chocolate bar, chopped and melted
- 12 ounces block-style cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups strawberries, diced
- 3 tablespoons sugar
- 1 tablespoon corn starch
- ½ tablespoon lemon juice
- white chocolate chips (optional for decorations)
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
White Chocolate Cheesecake
- In a small microwaveable-safe bowl, melt the chopped chocolate in 15-second intervals, mixing each time, until completely melted. Set aside to cool.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt, vanilla extract, and the cooled white chocolate and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, one at a time, mixing on low speed just until incorporated.
- Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
- In a medium-sized saucepan over medium heat, add the diced strawberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Use your spatula to gently squish down the berries as they start to get soft. Once thickened, remove the pan from the heat and transfer the strawberry mixture to a heat safe bowl.
- Place the bowl into the refrigerator to chill.
- Top the chilled cheesecakes with the strawberry topping and white chocolate chips (optional). Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.