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 the spring berry menu. 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!
Why you'll love mini cheesecakes
- Faster baking: Minis bake and cool much quicker than a full cheesecake.
- Easier to serve: Ideal for parties, potlucks, or holidays - just set them out and guests can grab and go.
- Less fuss: No need for a springform pan or water bath - mini versions are more forgiving and less stressful to make.
- Customizable: Top each one differently (berries, caramel, chocolate, nuts) for variety in a single batch.
- Built-in portion control: Enjoy a sweet treat without committing to a whole slice (or three!).
Ingredients
- Graham Cracker Crust: You will need Graham Cracker Crumbs, butter and sugar.
- Strawberry Cream Filling: Just make sure that you have fresh strawberries, cream cheese at room temperature, powdered sugar, vanilla extract and 1 container of Cool Whip.
- Whipped cream topping: You will need whipping cream and powdered sugar. For a finishing touch, slice your strawberries thinly and add one slice on top.
Supplies you'll need
- 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 or electric hand held mixer.
- Several bowls and spatulas.
How to make Strawberry Mini Cheesecakes
Making these mini cheesecakes is easy. Below is the summary of each step with photos.
Crust
- First, you'll line 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.
- Pre-bake the crust at 350 degrees for 6 minutes.
Strawberry cream cheese filling
Making strawberry cream cheese filling is very easy.
- Add the strawberries to a food processor and blend until completely pureed.
2. Then beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Add the strawberry puree into the cream cheese mixture and mix until completely combined.
4. Finally fold the Cool Whip until smooth and fluffy.
Fill the cupcakes
Evenly distribute the Strawberry Cheesecake Mixture between the cupcake liners and spread evenly over the crust. Freeze for at least 2 hours before serving.
Whipped cream topping
Making whipped cream topping is easy in 3 simple steps.
- 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.
Strawberry Mini Cheesecakes
Better than a regular strawberry cheesecake, these compact strawberry mini cheesecakes are extra delicious with juicy strawberry cream filling and whipped cream topping.
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Servings: 18 pieces
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.
Calories: 188kcal
Nutrition Facts
Strawberry Mini Cheesecakes
Amount per Serving
Calories
188
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
47
mg
16
%
Sodium
121
mg
5
%
Potassium
81
mg
2
%
Carbohydrates
9
g
3
%
Fiber
0.4
g
2
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
609
IU
12
%
Vitamin C
9
mg
11
%
Calcium
48
mg
5
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
609
IU
12
%
Vitamin C
9
mg
11
%
Calcium
48
mg
5
%
Iron
0.1
mg
1
%
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
Tips for success
- Room temperature ingredients: 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.
- Achieve smooth texture: Beat the cream cheese and sugar on medium or low speed until completely smooth.
- Cool whip: 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
Leftovers and storage
- Refrigerate: Strawberry mini cheesecakes will keep for three days in the fridge.
- Freezer-friendly: Easy to store and thaw a few at a time, unlike a whole cheesecake. Store them for up to three months in the freezer.
- Omit topping: Another option is to store them without the whipped topping and make it the day of.
- Store in cupcake liners: In any case you should store them in the cupcake paper liners and make sure to use tall enough container.
Kat says
They were cute and melted in your mouth - very good recipe! Will us strawberry jam next time
Olya says
Sounds like you nailed it Kat