Introduction

These Mini Strawberry Cheesecakes are a delightful treat, combining a crunchy graham cracker crust with a creamy strawberry-infused filling. Topped with a fresh homemade strawberry sauce, they offer the perfect balance of sweet and tangy in every bite.

A close-up of a small dessert with three clear layers: at the bottom is a thick, crumbly light brown crust, the middle layer is a smooth, pale pink cheesecake with a soft texture, and the top layer consists of shiny, thick, bright red strawberry jam evenly spread over the cheesecake. The dessert is set on a white marbled surface, with several similar desserts blurred in the background, showing the same three layers. The edges of the dessert show some ridges from its liner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs (about 8 full-sheets)
2 tablespoons granulated sugar
3 tablespoons unsalted butter (melted)
¾ cup freeze dried strawberries
¾ cup granulated sugar
16 ounces cream cheese (softened)
½ cup sour cream (room temperature)
1 ½ teaspoons vanilla extract
2 large eggs (room temperature, lightly beaten)
½ cup granulated sugar
16 ounces strawberries (stemmed and chopped)
2 teaspoons fresh lemon juice

Instructions

Step 1: Move the oven rack to the lower third position and preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
Step 2: Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Distribute evenly among the liners, about 1.5 tablespoons per cup, pressing firmly into an even layer. Bake for 5 minutes and set aside to cool.
Step 3: Reduce oven temperature to 300°F. In a food processor, blend freeze-dried strawberries with ¾ cup sugar until fine powder forms.
Step 4: Beat softened cream cheese and strawberry sugar powder in a mixer until smooth and creamy, about 3 minutes. Add sour cream and vanilla, mixing on low until smooth. Gently stir in eggs with a spatula just until combined.
Step 5: Fill each muffin liner almost to the top with the cheesecake batter and bake for 15–20 minutes, until tops puff and edges are set but centers jiggle slightly. If underdone, bake an additional 5–10 minutes.
Step 6: Cool cheesecakes in the pan for 1 hour. Remove carefully and refrigerate in an airtight container for at least 4 hours or overnight.
Step 7: For the topping, combine ½ cup sugar, chopped strawberries, and lemon juice in a small saucepan. Cook over medium heat until bubbling, then reduce heat and simmer 15–20 minutes until thickened. Cool to room temperature and refrigerate.
Step 8: Just before serving, top each cheesecake with 1 tablespoon of the strawberry sauce.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cheesecake batter or strawberry sauce.
Use different freeze-dried berries to vary the flavor, such as raspberries or blueberries.
If you don’t have a food processor, finely crush the freeze-dried strawberries and mix thoroughly with the sugar.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep the strawberry sauce chilled separately and add just before serving. To reheat, bring to room temperature or warm slightly without cooking to maintain the texture.

How to Serve

The image shows a close-up view of a mini cheesecake with three clear layers: the bottom crust layer is a coarse, crumbly light brown, the thick middle cheesecake layer is creamy with a light pink hue and soft texture, and the top layer is a glossy, chunky red strawberry topping covering the entire surface. The cheesecake is unwrapped but the imprint of the paper liner is visible on the sides. In the background, other mini cheesecakes with similar layers are slightly out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes are best made a day ahead to allow them to set properly and develop flavor. Refrigerate overnight for best results.

Can I freeze the mini cheesecakes?

You can freeze the cheesecakes without topping for up to 1 month. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before adding the fresh strawberry sauce.