Mini Strawberry Cheesecakes

These are both delicious and adorable! There's something about individual-sized desserts. They're perfect for a get-together. Just serve the cheesecakes on a platter with a bowl of the sauce next to it. This recipe is scaled to 6, but can easily be doubled to make a dozen. Top with whipped cream if you'd like!

Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
3 hrs 15 mins
Total Time:
4 hrs
6 mini cheesecakes



  • 1 ½ tablespoons unsalted butter, melted

  • ½ cup graham cracker crumbs

  • 1 ½ tablespoons white sugar

Cheesecake Filling:

  • 1 (8 ounce) package brick-style cream cheese, softened

  • 2 ½ tablespoons sour cream, at room temperature

  • 2 ½ tablespoons white sugar

  • ½ teaspoon pure vanilla extract

  • 1 large egg

  • Strawberry Sauce:

  • 8 ounces fresh strawberries, stemmed and sliced, divided

  • 2 ½ tablespoons white sugar

  • 1 teaspoon lemon juice


  1. Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.

  2. Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.

  3. Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.

  4. Bake in the preheated oven until golden, 5 to 6 minutes.

  5. While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.

  6. Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.

  7. Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.

  8. Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.

  9. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.

  10. Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.

  11. When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.

Nutrition Facts (per serving)

276 Calories
19g Fat
23g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 276
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 82mg 27%
Sodium 169mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 5g
Vitamin C 22mg 112%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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