I’m excited to share my Mini Strawberry Cheesecake cups, and I’ll let you in on a pantry-friendly trick that keeps them party-ready and easy to store.

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I never thought a Mini Strawberry Cheesecake could be this simple or make people go quiet at parties. I whipped up this Cheesecake Cups Recipe on a whim and now I bring them to every get together, cause they disappear faster than I can plate them.

The silky cream cheese and the pop of fresh strawberries on top somehow make each bite feel special, but without any of the fuss. You’ll want to try different toppings, I know I did, and end up with your own favorite combo.

Trust me, these little cups are dangerously shareable and oddly addictive.

Ingredients

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Graham cracker crumbs: provide carbs and fiber, give crunchy, slightly sweet base.
Unsalted butter: adds richness and helps crust stick together, mostly fats.
Cream cheese: creamy, tangy, high in protein and fat, not exactly light.
Powdered sugar: makes it sweet and smooth, adds quick dissolving sweetness.
Heavy whipping cream: whips into fluffy topping, adds rich mouthfeel and calories.
Strawberries: fresh, full of vitamin C and fiber, sweet with a hint sour.
Lemon juice: tiny sour kick, brightens flavors and balances sweetness in filling.
Strawberry jam: optional glaze, concentrates sweetness and color, adds extra sugar.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full crackers, give or take)

6 tablespoons unsalted butter melted

2 tablespoons granulated sugar for crust

16 ounces cream cheese softened (2 (8 oz) blocks)

2/3 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream cold

1 1/2 cups fresh strawberries hulled and chopped

2 tablespoons granulated sugar for strawberries

1 teaspoon fresh lemon juice

1/4 cup strawberry jam or preserves optional

Extra whole strawberries or whipped cream for garnish optional

How to Make this

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1. Preheat oven to 350°F and line a 12-cup mini muffin tin with paper liners or lightly grease silicone cups.

2. Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until crumbs are evenly moistened. Press about 1 to 1 1/2 tablespoons of the mixture firmly into the bottom of each liner.

3. Bake crusts 6 to 8 minutes until they’re set and slightly darker, then cool on a rack. If you don’t want to bake, press crusts and chill in the fridge 30 minutes or freeze 10 minutes to firm.

4. For the filling, beat 16 ounces softened cream cheese with 2/3 cup powdered sugar and 1 teaspoon vanilla until very smooth, scraping the bowl so no lumps remain.

5. In a separate cold bowl whip 1 cup cold heavy whipping cream to stiff peaks with a mixer. Don’t overwhip or you’ll start making butter.

6. Gently fold the whipped cream into the cream cheese mixture until uniform and fluffy, try not to deflate it too much.

7. Spoon or pipe the filling into the cooled crusts, filling almost to the top. Smooth the top and chill in the fridge 2 to 4 hours until set; if you’re in a rush pop them in the freezer 30 to 45 minutes.

8. While they set, macerate 1 1/2 cups chopped fresh strawberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice, let sit 15 to 30 minutes so the berries release their juices.

9. Optional glaze: warm 1/4 cup strawberry jam with a tablespoon or two of the strawberry juices until smooth, brush over the macerated strawberries for shine. Top each mini cheesecake with the strawberries (and glaze if using), add a whole strawberry or a dollop of whipped cream for garnish if you want.

10. Store finished cheesecakes in an airtight container in the fridge up to 3 days or freeze individually up to a month; thaw in the fridge before serving.

Equipment Needed

1. 12-cup mini muffin tin
2. Paper liners or silicone mini cups
3. Two mixing bowls (one kept cold for whipping the cream)
4. Hand mixer or stand mixer
5. Measuring cups and spoons
6. Rubber spatula and a small sturdy spoon for pressing crusts
7. Piping bag or small spoon for filling the cups
8. Small saucepan or microwave-safe bowl plus a pastry brush for glazing
9. Cooling rack and oven mitts (or potholders)

FAQ

Q: How many mini cheesecakes does this recipe make? A: About 12 standard muffin-size minis, maybe 10-14 depending on how big you press the crust. I usually get 12 and thats perfect for parties.

Q: Do I need to bake them? A: No, this is a no-bake cheesecake, so no oven needed. Just mix, chill them until set. If you want a baked style you'd need a different recipe with eggs and a water bath.

Q: How long should I chill them before serving? A: Chill at least 2 to 4 hours so they firm up, overnight is best if you have the time. They slice and hold together way nicer after a long chill.

Q: Can I use frozen strawberries? A: Yes just thaw and drain them well, pat dry so they dont water down the filling. You can stir them in as is or simmer with a little sugar to make a thicker topping, or mix in a spoonful of jam.

Q: How long will they keep and can I freeze them? A: Store in the fridge for 3 to 4 days. You can freeze unfrosted minis for up to a month, wrap tight, thaw in the fridge overnight and then add fresh topping.

Q: My filling was a bit runny, how do I prevent that or fix it? A: Press the crust firmly, chill crust a bit before adding filling, and dont overwhip the cream. Fold the cream into the cream cheese gently. If topping gets watery, drain the berries or stir in a little jam to thicken.

Easy Mini Strawberry Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits, Nilla wafers, or 1 1/2 cups almond flour for a nuttier gluten free crust. If using almond flour add a touch more melted butter so it packs together.
Unsalted butter melted: use melted coconut oil for a dairy free version, or a neutral vegetable shortening or plant based butter. Coconut oil will give a mild coconut note.
Cream cheese softened: Neufchatel for lower fat, mascarpone for a richer creamier filling, or a dairy free cream cheese if you want vegan just soften it first.
Heavy whipping cream cold: swap with chilled canned coconut cream to whip for a dairy free option, or use whipped topping like Cool Whip as a quick shortcut. Chill the can overnight then whip the solid part.

Pro Tips

– Soften the cream cheese completely before you start. Cut it into cubes and beat on low first, scrape the bowl often so no lumps hide in there. If you rush this you’ll get little blobs in the filling and nobody wants that.

– Keep everything for the whipped cream cold: bowl, beaters, even the cream. Chill the bowl for a few minutes or set it over an ice bath while you whip. Stop at stiff peaks; if you accidentally go too far, fold in a tablespoon of cold cream to rescue it.

– Press the crumbs really firmly into the liners for a cleaner bite. Use the bottom of a small glass or a measuring spoon to compact them. If you want less soggy crust later, brush a thin layer of melted chocolate or warmed jam on the crust and let it set before adding the filling.

– Macerate the strawberries and save the juices for glaze, but dont put the wet topping on until right before serving if you can. You can simmer a tablespoon of the juices with a little cornstarch to thicken the glaze so the berries wont make the filling weep.

Easy Mini Strawberry Cheesecake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m excited to share my Mini Strawberry Cheesecake cups, and I’ll let you in on a pantry-friendly trick that keeps them party-ready and easy to store.

Servings

servings

Calories

562

kcal

Equipment: 1. 12-cup mini muffin tin
2. Paper liners or silicone mini cups
3. Two mixing bowls (one kept cold for whipping the cream)
4. Hand mixer or stand mixer
5. Measuring cups and spoons
6. Rubber spatula and a small sturdy spoon for pressing crusts
7. Piping bag or small spoon for filling the cups
8. Small saucepan or microwave-safe bowl plus a pastry brush for glazing
9. Cooling rack and oven mitts (or potholders)

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full crackers, give or take)
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar for crust
16 ounces cream cheese softened (2 (8 oz) blocks)
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream cold
1 1/2 cups fresh strawberries hulled and chopped
2 tablespoons granulated sugar for strawberries
1 teaspoon fresh lemon juice
1/4 cup strawberry jam or preserves optional
Extra whole strawberries or whipped cream for garnish optional

Directions

Preheat oven to 350°F and line a 12-cup mini muffin tin with paper liners or lightly grease silicone cups.
Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until crumbs are evenly moistened. Press about 1 to 1 1/2 tablespoons of the mixture firmly into the bottom of each liner.
Bake crusts 6 to 8 minutes until they're set and slightly darker, then cool on a rack. If you don't want to bake, press crusts and chill in the fridge 30 minutes or freeze 10 minutes to firm.
For the filling, beat 16 ounces softened cream cheese with 2/3 cup powdered sugar and 1 teaspoon vanilla until very smooth, scraping the bowl so no lumps remain.
In a separate cold bowl whip 1 cup cold heavy whipping cream to stiff peaks with a mixer. Don't overwhip or you'll start making butter.
Gently fold the whipped cream into the cream cheese mixture until uniform and fluffy, try not to deflate it too much.
Spoon or pipe the filling into the cooled crusts, filling almost to the top. Smooth the top and chill in the fridge 2 to 4 hours until set; if you're in a rush pop them in the freezer 30 to 45 minutes.
While they set, macerate 1 1/2 cups chopped fresh strawberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice, let sit 15 to 30 minutes so the berries release their juices.
Optional glaze: warm 1/4 cup strawberry jam with a tablespoon or two of the strawberry juices until smooth, brush over the macerated strawberries for shine. Top each mini cheesecake with the strawberries (and glaze if using), add a whole strawberry or a dollop of whipped cream for garnish if you want.
Store finished cheesecakes in an airtight container in the fridge up to 3 days or freeze individually up to a month; thaw in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.