One bite of this creamy cheesecake filling with buttery graham cracker crust and you will never make cheesecake any other way! Mini strawberry cheesecake bites bake in just minutes making them an easy dessert to prepare for parties and holidays.
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Why These Mini Strawberry Cheesecake Bites Are The Best!
I love cheesecake and have been making them for my friends and family for years. However making a regular sized cheesecake is a labor of love. Let's face it eggs and cream cheese are getting pricey these days, not to mention the bake time takes 60-90 minutes and then you will need a water bath and a spring form pan!
Sometimes I just do not have the time to devote to an entire cheesecake, however you can achieve the same delicious results with these cute mini cheesecake bites that have that same smooth texture but bake in just 15 minutes! Yes, and the best part is no special equipment is needed. Just a regular cupcake or muffin pan is all you need.
Then you can top these individual cheesecakes with fresh strawberry sauce. These are great for portion control, easier to serve at parties and less messy than trying to cut a cheesecake. My daughter loves these little cheesecakes because she can add different toppings. Usually just a little whipped cream for her.
The next time you have a special occasion serve this mini strawberry cheesecake recipe. I promise it will be a hit and everyone will be impressed with your delicious cheesecake!
Equipment Needed
muffin pan- I used a regular 12 cup pan.
hand mixer or stand mixer- this makes it much easier to mix the cheesecake filling.
Key Ingredients
cream cheese- use full-fat cream cheese for the best results. Low fat just isn't as good for cheesecake!
graham cracker crumbs- you can use premade crumbs for this recipe or you can use a food processor to make your own fine crumbs. You will need around 5-6 full sheets of graham crackers to make the crust.
strawberries- fresh strawberries are plentiful here in Florida, but if you can not find ripe berries use frozen strawberries instead.
Step-By-Step Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners. This will make it much easier to remove the cheesecakes from the pan.
Add graham cracker crumbs, melted butter, brown sugar and cinnamon to a large mixing bowl. Stir until the graham cracker crumbs resemble wet sand.
Divide the crumb mixture evenly between the paper liners and press down to make the cheesecake crust. Bake in the preheated oven for 5 minutes. This will help hold the crust together.
While the crust is cooling make the cheesecake filling. Use a hand mixer or stand mixer to beat the cream cheese until it is light and fluffy. It is very important to make sure you use softened cream cheese. It is very difficult to beat cold cream cheese and it will be lumpy.
Next add the egg, sugar, cornstarch, heavy cream, vanilla extract and Greek yogurt. Mix until the ingredients are fully incorporated. You will need to scrap the sides of the bowl to make sure everything is mixed well.
Use a cookie scoop to portion out the cheesecake batter into the muffin cups. Each cup will be about ¾ filled.
Bake cheesecake in the preheated oven for 15-16 minutes. The cheesecakes will be soft and maybe a bit jiggly but they will firm as they cool. It is best to let them cool in the muffin tin for an hour at room temperature before you remove them. Then store in an airtight container and place them in the refrigerator to chill. Make sure you make these ahead so that they have at least 3 hours to chill in the fridge. Warm cheesecake isn't too appetizing.
While the cheesecakes are cooling, make the strawberry topping. Add the chopped berries to a saucepan with the sugar. As the strawberries heat they will begin to release their juices. Use the back of a fork to help break them up a little. Once the strawberries begin to bubble and boil remove the pan and they will thicken as they cool.
Serving Suggestions
After cheesecakes have cooled in the refrigerator for at least 3 hours, they are ready to serve. Remove the cheesecakes from the paper liner and place on a serving plate or platter. Add a spoonful of homemade strawberry sauce to the top of each cheesecake.
Storage Recommendations
Mini strawberry cheesecake bites are the perfect dessert to make ahead because they should be prepared several hours before or even a day ahead for the best texture. Store in the refrigerator in an airtight container for up to 4 days or freeze for up to 3 months.
Substitutions
Greek yogurt- I always have plain Greek yogurt on hand because I use it in my muffin recipes and love to eat it with fruit and honey. You can easily use the same amount of sour cream if that is something you keep in your fridge.
Looking For Other Mini Dessert Recipes? Try These!
Mini Chocolate Ganache Tarts {No Bake}
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Easy Mini Strawberry Cheesecake Bites Recipe
Equipment
- muffin pan
- hand mixer
Ingredients
Graham Cracker Crust
- ¾ cups graham cracker crumbs *see notes
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- ¼ teaspoon cinnamon
Cheesecake
- 8 ounces cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup sugar
- 1 teaspoon corn starch
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons Greek yogurt, or sour cream
Strawberry Topping
- 1 and ½ cups strawberries diced
- 1 tablespoon sugar
Instructions
Crust
- Preheat oven to 350 degrees Fahrenheit.
- Line a cupcake tin with paper liners.
- In a small bowl mix the graham cracker crumbs, brown sugar, melted butter and cinnamon.
- Divide the graham cracker mixture into the paper liners. Press into the bottom of the liners to form the crust.
- Bake in preheated oven for minutes. Cool while making the cheesecake filling.
Cheesecake Filling
- In a large bowl, with a hand mixer or stand mixer, beat the softened cream cheese until light and fluffy.
- Add the egg, sugar, cornstarch, heavy cream, vanilla extract and Greek yogurt and beat just until smooth and no lumps.
- Use a cookie scoop or measuring cup to portion out the batter into the tin.
- Return the oven and bake for 15-16 minutes. Cheesecakes may be slightly jiggly but will firm as they cool.
- Chill the cheesecakes for 1 hour at room temperature. Remove from the cupcake tin and store in an airtight container for at least 3 hours or overnight.
Strawberry Topping
- To make the strawberry topping combine the 1 tablespoon of sugar with the strawberries in a small saucepan over medium heat. As the strawberries begin to heat and release their juices use a fork to slightly smash the berries. The strawberry juice will begin to boil after about 5 minutes. Turn off the heat and allow the mixture to cool and thicken.
- Pour the strawberry sauce into a serving dish to serve with the cheesecakes.
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