Better than a regular strawberry cheesecake! These compact strawberry mini cheesecakes in a crunchy graham cracker crust are extra delicious with juicy strawberry cream cheese filling and easy to make whipped cream topping.
Strawberry Mini Cheesecakes are so easy to make, they are an absolute Yes on my spring berry menu now. How can anyone resist this heavenly strawberry cheese cake nested so comfortably on top of the crunchy Graham Cracker crust? And you can also decorate your whipped cream topping with extra berries, chopped nuts or melted chocolate. Yum!
Ingredients
To make Graham Cracker Crust you will need Graham Cracker Crumbs, butter and sugar.
To make Strawberry Cream Filling, make sure that you have fresh strawberries, cream cheese at room temperature, powdered sugar, vanilla extract and 1 container of Cool Whip.
To whip up the topping, you will need whipping cream and powdered sugar. Slice your strawberries thinly and add one slice on top!
Supplies
12 cup muffin or cupcake pan to bake Graham Cracker crust in.
12 cupcake paper liners to make sure our strawberry mini cheesecakes hold their shape.
Piping bag to make the whipped cream topping!
Food processor
Several bowls and spatulas
How to make Strawberry Mini Cheesecakes step by step
Making these mini cheesecakes is easy. First you bake the Graham Cracker crust, then you make strawberry cheesecake filling and lastly, whip up the heavy cream, pipe the topping on to the strawberry filling and add a slice of a strawberry!
How to make Graham Cracker Crust
First, you’ll prepare a 12 count cupcake pan with paper liners. Then combine the Graham Cracker crumbs, sugar, and melted butter and mix until combined. I like to use a small bowl and a spatula to do that.
Next evenly distribute the mixture into each paper liner and press firmly into an even layer. Bake at 350 degrees for 6 minutes.
How to make strawberry cream cheese filling
Making strawberry cream cheese filling is very easy. Add the strawberries to a food processor and blend until completely pureed.
Then beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the strawberry puree into the cream cheese mixture and mix until completely combined. Finally fold the Cool Whip until smooth and fluffy.
Evenly distribute the Strawberry Cheesecake Mixture between the cupcake liners and spread evenly over the crust. Freeze for at least 2 hours before serving.
How to make whipped cream topping
Making whipped cream topping is easy. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Then transfer to a piping bag and pipe whipped cream onto each cheesecake. Garnish with a sliced strawberry.
Best Tips for Strawberry Mini Cheesecakes
- If you want your mini cheesecakes to turn out great every single time, make sure that your cream cheese is at room temperature! I recommend to leave it out the night before or soften it in the microwave for 20 seconds. If the cream cheese is too firm the strawberry cream filling will not be smooth.
- Beat the cream cheese and sugar until completely smooth.
- You can use Cool Whip instead of the whipping cream and sugar for the topping to save time and effort.
- Don’t be concerned if your mini cheesecakes will disappear too fast
Storage instructions
Refrigerate: Strawberry mini cheesecakes will keep for three days in the fridge or three months in the freezer. In both cases you should store them in the cupcake paper liners and make sure to use tall enough container. Another option is to store them without the whipped topping and make it the day of.
You might also enjoy these strawberry treats
No Bake Fourth of July Icebox Cake with Strawberries and Blueberries
Strawberry Mini Cheesecakes
Equipment
- 12 count muffin pan
- 12 paper liners
- piping bag
- Food processor
- Bowls and spatulas
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crust crumbs
- 6 tablespoon butter, melted
- 2 tablespoon granulated sugar
Strawberry Cheesecake
- 1 cup strawberries, chopped
- 16 oz cream cheese, room temperature
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cool whip, 1 container
Topping
- 1 cup strawberries, sliced
- ⅔ cup whipping cream, cold
- 1 tablespoon powdered sugar
Instructions
Make Graham Cracker Crust
- Preheat the oven to 350 degrees F. Prepare a 12 count cupcake pan with paper liners. Set aside.
- In a small mixing bowl, combine the Graham Cracker crumbs, sugar, and melted butter. Mix until combined.
- Evenly distribute the mixture into each paper liner and press firmly into an even layer.
- Bake at 350 degrees for 6 minutes. Allow the crust to cool while making the strawberry filling.
Make Strawberry Cheesecake Filling
- Add the strawberries to a food processor, blend until completely pureed. Set aside. This is your strawberry puree.
- In a large mixing bowl, beat the cream cheese,powdered sugar, and vanilla extract until smooth and creamy. This is your cheesecake mixture.
- Add the strawberry puree to the cheesecake mixture and mix until completely combined. Fold the Cool Whip until smooth and fluffy.
- Evenly distribute this strawberry cheesecake mixture between the cupcake liners, making sure to spread evenly over the crust.
- Freeze for at least 2 hours before serving. Once chilled, remove from the freezer and remove the paper liners.
Make Whipped Cream Topping
- Beat the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a piping bag and pipe whipped cream onto each cheesecake.
- Garnish with a sliced strawberry.
- Allow the cheesecakes to thaw for 10 minutes before serving for a softer cheesecake.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
They were cute and melted in your mouth – very good recipe! Will us strawberry jam next time
Sounds like you nailed it Kat