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Strawberry Cheesecake
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5 from 1 vote

Mini Strawberry Cheesecakes

These mini strawberry cheesecakes are so easy to make, using a creamy cheesecake mix, fresh strawberry sauce and homemade graham cracker crust.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Author: Emma Kelly

Ingredients

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

Instructions

  • 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. 

Notes

  • Soften Your Cream Cheese: 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.
  • Don't Overcook: 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.
  • Swap Out the Graham Crackers: 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.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 202mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 727IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg