Strawberry Mini Cheesecakes Recipe

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Strawberry mini cheesecakes anyone? Sweet summertime strawberries on a yummy creamy cheesecake filling with a satisfying crunch. 

Why You’ll Love this Post

  • Easy to Make! – Our mini cheesecake recipe don’t require a “water bath” like classic cheesecakes do. It has a buttery graham cracker crust. Just fill mini cupcake liners and use your small tart or muffin tins! We’ve got suggestions on where to get these below.  
  • The Perfect Summer Dessert! – When it’s strawberry season and everyone loves cheesecake right? Yet these tiny decadent desserts are the perfect size after a summer potluck or picnic. You could even serve these mini cheesecakes at a bridal or baby shower! 
  • No fancy ingredients or prep – Nope. Nada. Zilch. Just regular ingredients you can find at any grocery store or supermarket. And you can always get your berries at your fave local farmer’s market!
A mini cheesecake topped with whipped cream and a half strawberry on a silver plate, with more cheesecakes and strawberries visible in the background.

Ingredients

Pick up all the ingredients for these yummy strawberry mini cheesecakes right at your local grocery store. Grab the list in our recipe card below!

Overhead view of baking ingredients on a marble surface, including strawberries, cookies, eggs, flour, cream cheese, sugar, milk, butter, and vanilla extract.

Ingredients:

  • Graham cracker crumbs
  • Unsalted butter
  • Cream cheese
  • Large eggs
  • Sweetened condensed milk
  • Fresh strawberries
  • Sugar
  • Heavy cream
  • Pure vanilla extract
  • Golden Oreos
  • Strawberry Jello mix

Equipment you will need: 

  • Standard Muffin Pan (12 or 24)
  • Medium Muffin Tin liners 
  • Piping bag and star tip
  • Stand Mixer or Electric Hand Mixer
  • Small food processor

Getting Ready to Make Strawberry Mini Cheesecakes

Note: Detailed instructions and recommended baking equipment are in the recipe card below.

A strawberry-topped mini cheesecake with a layered biscuit base and creamy filling, set on a marble counter with more desserts blurred in the background.

Gather all of your ingredients and equipment, and Line a standard muffin tin with paper liners, set aside. 

Step 1: Crush the graham crackers in your food processor, to make fine crumbs. Mix the crushed graham crackers with butter and add a tablespoon of the graham cracker mix to each cupcake liner, and press with a spoon to compact into the bottom of the liner in the tin. 

Step 2: Make the cheesecake by combining the cream cheese and eggs, and sweetened condensed milk until the mixture is smooth.

Step 3: Add the cheesecake batter to each of the cupcake liners, (about ¾ full for 20 – 24 cheesecakes)

Step 4: Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center.  Don’t worry if the top cracks, we’ll be covering the top later anyway. 

Step 5: While the cheesecakes are cooling at room temperature and then for at least four hours, make the glaze and strawberry crunch. 

Step 6: Make the strawberry glaze, which is really homemade strawberry sauce in a small saucepan by combining the diced strawberries and sugar.  Cook over low heat, stirring often, for about 10 minutes, until the juices release and the mixture begins to thicken.  Allow the glaze to cool before assembling the mini cheesecakes. 

Step 7: For the strawberry crunch combine the crushed golden Oreo crumbs, strawberry jello mix and butter, in a small bowl.  Mix to combine until it resembles wet sand.  Set aside until ready to assemble.

Step 8: When you are ready to assemble, combine the heavy cream, vanilla and sugar in the bowl of a stand mixer, or in a medium bowl if you are using a hand mixer.  Mix until stiff peaks form.  Pro Tip: Chill your mixing bowl and beaters in the freezer before using! Transfer the whipped cream to a piping bag fitted with a large star tip. 

How to assemble your Strawberry Mini Cheesecakes:

  • To assemble – pour a small spoonful of strawberry glaze on top of each cheesecake.
  • Pipe a small dollop of whipped cream. 
  • Place a sliced strawberry and press into the whipped cream to stick. 
  • Liberally sprinkle with the strawberry crunch.  

Variations and Substitutions

Crunch: Don’t like graham crackers? Use the Golden Oreos for the base of the mini cheesecakes as well as the Strawberry Crunch!

Fruit: Substitute blueberries or raspberries!

Jello: If you don’t want to use strawberry jello (gelatin) you can substitute freeze dried strawberries.

Cool Whip: One of my favorite shortcuts instead of whipping heavy cream. 

Plate of mini cheesecakes topped with halved strawberries on a glass cake stand.

FAQS

What is the strawberry crunch made of?

Crushed Golden Oreos or other vanilla sandwich type cookies, strawberry gelatin and melted butter. 

How do you store the mini cheesecakes?

Once the filling is added to the cones, they will become soggy within a few hours. Besides, they are just so good, you probably won’t have any left!

Can I make my Strawberry Mini Cheesecakes ahead of time? 

These Strawberry Mini Cheesecakes can be stored in an airtight container in the refrigerator for up to two days. I recommend that you assemble them  – piping the whipped cream, crunch and strawberries, on the day you will be serving. 

Mini cheesecakes topped with fresh strawberry slices on a glass stand, surrounded by whole strawberries on a blue background.

EXPERT TIPS

  • Make sure your butter and cream cheese are softened
  • Get all of your ingredients and equipment out and ready before you start
  • Use full fat room temperature cream cheese for a rich creamy texture
  • Bake the mini cheesecakes the day before, storing them in an airtight container in your refrigerator. Then assemble them a few hours before serving. 
  • Be sure to let the strawberry mini cheesecakes cool at least four hours before assembling and serving. 

Where did I get my inspiration for this post?

I’m always on the lookout for fun summer dessert recipes, and these miniature strawberry cheesecakes are on my list for our next potluck! 

A showstopper dessert you will be proud to share with friends and family, at your next birthday party, bridal shower, or get together with your pals. 

Image of strawberry mini cheesecakes displayed on a plate, each topped with a half-sliced strawberry, titled "summer desserts" in a pinterest style layout.

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

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See you soon!

Judy

★★★★★ 

If you’ve made this delicious dessert or one of our Easy Desserts recipes, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

A slice of strawberry cheesecake with a whipped cream topping and a fresh strawberry half, served on a glass plate with a fork.

Strawberry Mini Cheesecakes

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Judy Kahansky
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Course Dessert
Cuisine North American
Servings 20 – 24 Servings

Ingredients
 
 

For the cheesecakes

  • 1 ½ cups graham cracker crumbs - about 12 whole crackers
  • 6 tbsp unsalted butter - melted
  • 16 oz cream cheese - softened
  • 3 eggs - large
  • 14 oz sweetened condensed milk

For the strawberry glaze –

  • 1 cup diced strawberries
  • 2 tbsp sugar

For the whipped cream –

  • 1 cup heavy cream
  • ½ tsp vanilla
  • 1 tbsp sugar

For the strawberry crunch topping –

  • 16 Golden Oreos - crushed
  • 3 tbsp strawberry jello mix
  • 2 tbsp unsalted butter - melted

Additional strawberries, to decorate

    Instructions
     

    The Cheesecakes

    • Preheat the oven to 350F/180C degrees. Line a standard muffin tin with paper liners, set aside.
    • In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir to combine until it looks like wet sand.
    • Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner. Press down to compact into the bottom of the tin. Set aside.
    • In the bowl of a stand mixer, combine the cream cheese and eggs. Mix for approximately 5 minutes, scraping down the sides often, until the mixture is smooth.
    • Add in the sweetened condensed milk and combine well.
    • Divide the cheesecake filling between each of the cupcake liners. Fill until about ¾ full.
    • Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center. Don’t worry if the top cracks, we’ll be covering the top later anyway.
    • Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.

    The Strawberry Glaze

    • For the glaze – in a small saucepan, combine the diced strawberries and sugar. Heat over low and cook for about 10 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow to cool before assembly.

    The Strawberry Crunch

    • For the strawberry crunch – in a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter. Mix to combine until it resembles wet sand. Set aside until ready to assemble.

    Whipped Cream Topping

    • For the whipped cream – in the bowl of a stand mixer, combine the heavy cream, vanilla and sugar. Mix on low to combine for about 2-3 minutes and then bump up the speed to medium and mix until stiff peaks form.
    • Transfer the whipped cream to a piping bag fitted with a large star tip.

    Assemble the Mini Cheesecakes

    • To assemble – pour a small spoonful of strawberry glaze on top of each cheesecake. Pipe a small dollop of whipped cream. Place a sliced strawberry and press into the whipped cream to stick. Liberally sprinkle with the strawberry crunch.

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes
    Mini cheesecakes topped with whipped cream and a strawberry half, presented with text "mini cheesecakes for summer" above.

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    Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.