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Mini Strawberry Cheesecakes

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Mini Strawberry Cheesecakes are the ultimate bite-sized dessert, combining a buttery graham cracker crust with a velvety cheesecake filling and luscious homemade strawberry pie topping. Perfect for any occasion, these mini treats are not only easy to make but also disappear quickly, especially during strawberry season. Elevate your dessert game with this delightful recipe that will impress family and friends alike!

Ingredients

Scale
  • 3 cups diced fresh strawberries
  • 2 tablespoons lemon juice
  • ½ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 ¼ cups graham cracker crumbs
  • 1 ½ tablespoons sugar (for crust)
  • ¼ cup unsalted butter (melted, for crust)
  • 1 cup all-purpose flour (for streusel)
  • ½ cup light brown sugar (for streusel)
  • Dash of salt (for streusel)
  • 6 tablespoons unsalted butter (melted, for streusel)
  • 12 oz cream cheese (softened)
  • 6 tablespoons sugar (for filling)
  • 1 tablespoon flour (for filling)
  • 1 ½ teaspoons vanilla extract (for filling)
  • 1 egg (slightly beaten)

Instructions

  1. For the strawberry pie filling, combine half of the strawberries and lemon juice in a saucepan. Cook over medium-high heat until the strawberries burst and juices form. Mix brown sugar and cornstarch in a bowl, then stir into the saucepan. Add remaining strawberries and cook for another two minutes until thickened. Cool completely.
  2. Preheat oven to 325°F and line a cupcake pan with liners.
  3. In a bowl, mix graham cracker crumbs with sugar and melted butter until moistened. Press into the bottom of each liner and refrigerate.
  4. For the streusel topping, mix flour, sugar, and salt in a bowl. Add melted butter and mix until coarse crumbs form; set aside.
  5. Beat cream cheese, sugar, flour, and vanilla until smooth. Add egg and mix gently to combine without overmixing. Fill each crust with cheesecake mixture to two-thirds full.
  6. Spoon strawberry pie filling on top of the cheesecake mixtures, then sprinkle with streusel topping.
  7. Bake for about 30-35 minutes or until set. Cool in pan for 20 minutes before transferring to a rack to cool completely.

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