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Mini Strawberry Cheesecakes

Karissa Parrish
These mini strawberry cheesecakes feature a buttery graham cracker crust, a creamy cheesecake filling, and a fresh strawberry sauce!
4.60 from 10 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

Ingredients:
 
 

Strawberry Sauce

  • 2 cups strawberries, diced (about 13 medium-sized strawberries)
  • 3 tablespoons sugar
  • ½ tablespoon lemon juice

Graham Cracker Crust

  • 7 graham cracker sheets, crumbs (about 1 cup)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • teaspoon salt

Cheesecake

  • 12 ounces block-style cream cheese, room temperature
  • cup sugar
  • ¼ cup yogurt (plain or vanilla), room temperature
  • ½ teaspoon vanilla extract
  • 1 large egg, room temperature

Instructions:
 

Strawberry Sauce

  • Combine the diced strawberries, sugar, and lemon juice in a small sauce pan over medium heat. Use a rubber spatula to stir the strawberries as they cook. As the sauce starts to boil, use your spatula to break up some of the strawberries into smaller chunks.
  • Cook the sauce until thickened (about 15 minutes) and then remove the pan from the heat. Pour the sauce into a heat-safe bowl and place it into the refrigerator to chill as you make the other components of the cheesecake.

Graham Cracker Crust

  • Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
  • Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
  • Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.

Cheesecake

  • In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
  • Add the yogurt and vanilla extract and mix on medium speed until combined. Then add the egg and mix just until incorporated. Remove the bowl from the stand and use a rubber spatula to gently fold in any loose pieces.
  • Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Scoop a ½ tablespoon of the strawberry sauce over each cheesecake and use a toothpick to create a swirl pattern.
  • Place the muffin pan into the oven and bake for 15-20 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 saran wrap and place in the refrigerator to chill for 3 hours. Serve your cheesecakes with the extra strawberry sauce (optional).
  • Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.

Notes:

Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
Strawberry Swirl: Use a toothpick to swirl the strawberries into the unbaked cheesecake batter.
Bake Time: Be sure that the cheesecakes are completely set and baked through before chilling on the counter. They should bake anywhere between 15-20 minutes.
Completely Chill: It's very 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.

Nutrition

Serving: 1cheesecakeCalories: 148kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 14mgSodium: 278mgPotassium: 131mgFiber: 1gSugar: 15gVitamin A: 18IUVitamin C: 14mgCalcium: 110mgIron: 0.5mg
Keyword mini cheesecakes, strawberry cheesecake, strawberry swirl mini cheesecakes
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