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Homemade Mini Strawberry Cheesecakes Recipe photo

Mini Strawberry Cheesecakes Recipe

These Mini Strawberry Cheesecakes are a delightful treat! Perfectly creamy and bursting with fresh strawberry flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups graham cracker crumbs from 12 whole crackers
  • 6 Tbsp unsalted butter melted
For the Filling:
  • 16 oz cream cheese softened
  • 3 large eggs at room temperature
  • 14 oz sweetened condensed milk
  • 1 cup heavy whipping cream chilled
  • 0.5 tsp vanilla extract
  • 1 Tbsp granulated sugar
For Topping:
  • 12 strawberries halved

Equipment

  • Muffin tin
  • Parchment paper
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Rubber spatula
  • Whisk

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well coated. Press this mixture into the bottom of each muffin cup.
  2. Step 2: Bake the Crust - Bake for about 8-10 minutes or until golden brown. Let cool.
  3. Step 3: Make the Filling - Beat the cream cheese until creamy. Add sweetened condensed milk, mixing well. Add eggs one at a time. Stir in vanilla extract.
  4. Step 4: Fill the Crusts - Pour the cream cheese mixture over the crusts, filling each about three-quarters full.
  5. Step 5: Bake the Cheesecakes - Bake for 15-20 minutes until set but slightly jiggly. Cool to room temperature, then chill for at least 4 hours.
  6. Step 6: Whip the Cream - Whip the heavy cream with granulated sugar until soft peaks form.
  7. Step 7: Assemble and Serve - Remove cheesecakes from the muffin tin, top with whipped cream and a halved strawberry.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze without topping for up to 2 months.
  • Use gluten-free graham crackers for a gluten-free version.