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Mini White Chocolate Strawberry Cheesecakes

Karissa Parrish
This mini white chocolate strawberry cheesecake recipe has a graham cracker crust, a creamy white chocolate cheesecake filling, and a strawberry sauce on top!
5 from 3 votes
Prep Time 40 minutes
Cook Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

  • 12-count muffin pan
  • Electric Stand Mixer
  • Food Processor
  • Saucepan

Ingredients:
 
 

Graham Cracker Crust

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

White Chocolate Cheesecake

  • 4 ounces white chocolate bar, chopped and melted
  • 12 ounces block-style cream cheese, room temperature
  • cup sugar
  • ¼ cup yogurt (plain or vanilla), room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Strawberry Topping

  • 2 cups strawberries, diced
  • 3 tablespoons sugar
  • 1 tablespoon corn starch
  • ½ tablespoon lemon juice
  • white chocolate chips (optional for decorations)

Instructions:
 

  • 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.

Strawberry Topping

  • 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.

Assemble

  • 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.

Notes:

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: Alway 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.

Nutrition

Serving: 1cheesecakeCalories: 193kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 286mgPotassium: 158mgFiber: 1gSugar: 20gVitamin A: 21IUVitamin C: 14mgCalcium: 129mgIron: 1mg
Keyword easy cheesecake recipe, mini cheesecakes, strawberry cheesecake, white chocolate cheesecake
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