Who can say no to mini strawberry cheesecakes with an irresistible graham cracker crust? That’s not all though–you’ll also be making a decadent homemade strawberry sauce to go along with your mini cheesecakes as well.

How to Make Homemade Strawberry Sauce

The very first thing that I like to get out of the way when making this recipe is the homemade strawberry sauce; simply follow these instructions:

Prepare the cornstarch mixture. Add the cornstarch and water to a bowl and mix to combine.
Combine the ingredients. Add the cornstarch mixture, diced fresh strawberries, lemon juice, and sugar to a saucepan.
Simmer. Simmer the ingredients over medium heat, stirring constantly, until the sauce has thickened to your liking.
Cool. Remove the sauce from the heat and allow it to cool completely.

Strawberry Cheesecake

(Love pineapple? Try these: Mini Pineapple Upside Down Cheesecakes)

How to Make Mini Strawberry Cheesecakes with a Graham Cracker Crust

After preparing the strawberry sauce, you can then turn your attention to making the mini strawberry cheesecakes:

Preheat the oven. Preheat your oven to 350℉.
Prepare the graham cracker crust. Add the graham cracker crumbs, sugar, and melted butter to a bowl and mix to combine.
Prepare the muffin pan. Line 12 cavities of a muffin pan with either paper or silicone cups.
Divide the graham cracker mixture. Divide the graham cracker mixture between the muffin cups and press firmly.
Prepare the cheesecake filling. Add the softened cream cheese and sugar to a bowl and mix to combine. Next, add the eggs, sour cream, and pure vanilla extract and mix to combine.
Add the cheesecake filling. Equally divide the cheesecake filling among the muffin cups.
Bake. Bake the mini cheesecakes in the preheated oven for 18 to 20 minutes or until they’re set with a very slight jiggle in the center.
Cool. Remove the mini cheesecakes from the oven and allow them to cool completely.
Refrigerate. Once cool, place the mini cheesecakes in the fridge for a minimum of 2 hours.
Serve. Top with the homemade strawberry sauce and serve.

Strawberry Cheesecake

(Also try: Cheesecake Stuffed Chocolate Covered Strawberries)

3 Quick Tips for Making Mini Cheesecakes

If you’re struggling to get your mini cheesecakes to turn out properly, then keep these 3 quick tips in mind; they both helped me to really elevate my mini cheesecake making game.

Make sure that you’re using cream cheese that is actually softened; if it’s too firm when you make the recipe, your batter will not turn out smooth. I usually just microwave my cream cheese on low for 20 to 30 seconds.
It’s normal for mini cheesecakes to appear slightly undercooked when done (watch for a slight jiggle in the center); there’s no need to worry as they’ll naturally firm up afterwards as they cool.
Don’t be afraid to swap out the graham cracker crumbs for your favorite cookie crumbs (Oreos are another fantastic choice) if you want to switch things up a bit.

Strawberry Cheesecake

Can I Make This Recipe with Other Fruits?

These mini cheesecakes are actually quite easy to modify if you want to use other fruits beside strawberries. Here are a few of my favorite fruit alternatives to use when making mini cheesecakes:

Blackberries
Blueberries
Raspberries
Pears
Apricots

Strawberry Cheesecake

Strawberry Cheesecake Alternatives

No-Bake Raspberry Cheesecake Bars

Hibiscus Cherry Cheesecake

Blueberry Cheesecake Tacos

Mini Strawberry Cheesecakes with Graham Cracker Crust

Author: Emma - NurturedHomes.com
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 1x

Scale

For the crust:

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the filing:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract

For the sauce:

1 tbsp cornstarch
1 tbsp water
2 cups fresh strawberries, diced
2 tbsp granulated sugar
1 tbsp lemon juice

To make the sauce, in a small bowl combine the cornstarch and water.
Add the cornstarch mixture, strawberries, lemon juice and sugar to a saucepan.
Simmer over medium heat, stirring constantly, until the sauce is thickened to your liking.
Remove from the heat and allow to cool completely.
Preheat oven to 350ºF.
In a bowl combine the graham cracker crumbs, sugar and melted butter.
Line 12 cavities of a muffin pan with paper or silicon cups.
Divide the graham cracker mixture between cups and press firmly.
To make the filling, add the cream cheese and sugar to a bowl and mix to combine.
Add the eggs, sour cream and vanilla extract and mix to combine.
Equally divide cheesecake filling among the muffin cups.
Bake in preheated oven for 18-20 minutes or until or until set with a very slight jiggle in the center.
Remove form the oven and allow to cool completely.
Refrigerate for minimum 2 hours.
Top with strawberry sauce and serve.