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Mini strawberry cheesecakes garnished with fresh strawberries on a white plate

Mini Strawberry Cheesecakes

Delightful mini cheesecakes topped with fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter
  • 2 tbsp granulated sugar
For the cheesecake filling
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened Ensure completely softened for smooth filling.
  • 1 large egg
  • 0.5 tsp vanilla extract
  • 0.5 cup sour cream
For the topping
  • 12 pieces fresh strawberries Use fresh for the best flavor.
  • 2 tbsp strawberry jam
  • 1 tbsp water

Method
 

Making the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined.
  3. Press this mixture into the bottom of 12 muffin cups lined with paper liners.
Baking the Cheesecake Filling
  1. In another bowl, beat the cream cheese and 0.25 cup of sugar until smooth.
  2. Add in the egg and vanilla extract, mixing well.
  3. Stir in the sour cream until fully combined.
  4. Pour this filling over the crust in each muffin cup.
Chilling and Topping
  1. Bake for about 20-25 minutes, or until the edges are set but the center is slightly jiggly.
  2. Let them cool at room temperature, then place them in the fridge for at least 4 hours.
  3. Before serving, combine the strawberry jam and water in a small bowl.
  4. Top each cheesecake with fresh strawberries and drizzle with the jam mixture.

Notes

Store mini cheesecakes in an airtight container in the fridge for up to five days. For longer storage, wrap tightly in plastic wrap and freeze.