Name: Mini Strawberry Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 6 h
Yield: 12
Ingredients: 1 cup finely crushed shortbread cookies; 1 tablespoon of granulated sugar; 3 tablespoons of unsalted butter, melted; 2– 8 oz packages of cream cheese, at room temperature; 5 tablespoons of sour cream; 2/3 cup of granulated sugar; 1/2 teaspoon of pure vanilla extract; 1 tablespoon + 1 teaspoon of fresh lemon juice; 2 large eggs, room temperature; 2 cups of whole strawberries, stems removed (fresh or frozen); 2 tablespoons of granulated sugar; 1 tablespoon of fresh squeezed lemon juice; a dash of kosher salt

There’s just something about cheesecake that feels like a special occasion, no matter when you make it. And when it’s in mini form? Even better! These mini strawberry cheesecakes are rich, creamy, and topped with a homemade strawberry sauce that’s just the right balance of sweet and tart. They’re the perfect bite-sized dessert for parties, date nights, or just treating yourself after a long day.

A little story about my love for cheesecake

I remember the first time I made mini cheesecakes. It was for a family gathering, and I was determined to impress everyone with a “fancy” dessert. Of course, I didn’t read the part about chilling them overnight, so there I was, an hour before the party, staring at warm cheesecakes that refused to set. Lesson learned! Since then, I’ve perfected my method, and these little beauties have become a go-to. The best part? That first creamy bite with the sweet strawberry topping—it’s pure bliss.

Where does cheesecake come from, anyway?

Cheesecake has been around for centuries, dating back to ancient Greece, where it was served to athletes at the first Olympic Games. Over time, different cultures have put their spin on it. The New York-style cheesecake we know today became popular in the early 1900s, thanks to the addition of cream cheese. Mini cheesecakes, however, are a more modern invention—probably because someone realized that bite-sized desserts are just more fun (and easier to eat without guilt!).

Let’s talk ingredients: what makes these cheesecakes amazing

Each ingredient in this recipe plays a key role, so let’s break it down.

Shortbread cookies: These create a buttery, slightly crumbly crust that pairs beautifully with the creamy filling. If you’re out of shortbread, graham crackers or vanilla wafers work just as well.
Cream cheese: The heart of any cheesecake! Use full-fat cream cheese at room temperature for the smoothest texture.
Sour cream: This adds a slight tang and keeps the filling from feeling too heavy. Greek yogurt can be a decent substitute in a pinch.
Sugar: Sweetens the cheesecake and balances the tanginess.
Vanilla extract: Adds warmth and depth to the flavor. Use pure vanilla extract for the best taste.
Lemon juice: A little acidity brightens up the filling and complements the strawberries. Fresh lemon juice is best.
Eggs: These help bind everything together and give the cheesecake structure. Let them come to room temperature before mixing to prevent lumps.
Strawberries: The star of the topping! Fresh or frozen both work—just be sure to simmer long enough to thicken the sauce.

Kitchen gear: what you’ll need

Muffin pan: A standard 12-cup muffin pan works perfectly.
Paper liners: These make removing the cheesecakes a breeze.
Mixing bowls: One for the crust and another for the filling.
Stand mixer or hand mixer: For achieving that ultra-smooth cheesecake texture.
Rubber spatula: Essential for scraping down the bowl and making sure everything is well-mixed.
Small saucepan: For making the strawberry sauce.
Cooling rack: Helps the cheesecakes cool evenly before chilling.

Step-by-step: making the perfect mini cheesecakes

Making the crust

Preheat your oven to 350°F and line a muffin pan with paper liners. In a bowl, mix the crushed shortbread cookies with sugar, then stir in the melted butter until everything is evenly moistened. Divide the mixture between the muffin cups and press it down firmly. Bake for 5-7 minutes, just until the edges start to brown. Remove from the oven and lower the temperature to 325°F.

Preparing the cheesecake filling

In a stand mixer, beat the cream cheese until smooth and fluffy. Add sour cream and mix well. Next, add the sugar and beat until fully incorporated. Scrape down the sides of the bowl (and don’t forget the paddle attachment!). Stir in the vanilla and lemon juice, then taste the batter—you can adjust with more lemon or vanilla if needed.

Add the eggs one at a time, mixing just until combined. Overbeating can cause cracks, so go easy here. Divide the batter among the crusts, filling each about ¾ of the way.

Baking and chilling

Bake at 325°F for 18-20 minutes. The cheesecakes should puff up slightly and jiggle in the center when you shake the pan gently. Turn off the oven and leave the door slightly open, letting them cool for 30 minutes. This step helps prevent cracks. Once at room temperature, transfer them to the fridge and chill for at least 5 hours (overnight is even better).

Making the strawberry topping

In a small saucepan, combine the strawberries, sugar, lemon juice, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, stirring occasionally. The strawberries will break down, and the sauce will thicken beautifully. Once cool, store it in the fridge—it will thicken even more as it chills.

Assembling and serving

Carefully peel off the paper liners and spoon a bit of strawberry sauce into the center of each cheesecake. Serve chilled and enjoy!

Ways to switch it up

Gluten-free: Swap the shortbread cookies for gluten-free graham crackers or almond flour cookies.
Vegan: Use dairy-free cream cheese and coconut yogurt in place of sour cream. Swap the eggs for cornstarch (about 1 tablespoon per egg) and use a vegan butter substitute for the crust.
Chocolate twist: Add a teaspoon of cocoa powder to the crust and drizzle with melted chocolate before serving.
Berry variations: Try raspberries, blueberries, or a mix of berries in the sauce.
Citrus boost: Add a bit of orange or lime zest to the filling for extra brightness.

Serving ideas: make it extra special

If you’re serving these for a gathering, plate them on a pretty dessert tray and garnish with fresh strawberries, a dusting of powdered sugar, or even a dollop of whipped cream. A sprig of mint adds a nice pop of color!

Drink pairings

Pair these mini cheesecakes with a cup of coffee or a glass of champagne for a fancy touch. A sweet white wine like Moscato or a light rosé also complements the flavors beautifully.

Storing and reheating

Store any leftovers in an airtight container in the fridge for up to 5 days. These also freeze well—just wrap each cheesecake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.

Adjusting for different serving sizes

Want to make a bigger batch? Just double or triple the ingredients. If you’re using a mini muffin pan instead of a standard one, reduce the baking time to around 12-15 minutes.

Troubleshooting tips

Cracks in the cheesecake? Overmixing or baking too long can cause this. Be gentle when adding the eggs, and don’t skip the slow cooling process.
Soggy crust? Make sure you bake the crust long enough before adding the filling.
Cheesecake sticking to liners? Let them chill completely before removing the wrappers.

Give these mini cheesecakes a try!

These mini strawberry cheesecakes are everything you love about classic cheesecake but in a cute, individual size. They’re easy to make, look impressive, and taste absolutely divine. Try them out, and don’t be afraid to get creative with toppings and flavors!