Mini Strawberry Cheesecakes
This post may contain affiliate links. Read the full disclosure here.
Indulge in the delightful goodness of mini strawberry cheesecakes! These bite-sized treasures feature a velvety strawberry cream cheese filling nestled in a buttery graham cracker crust, all topped with a luscious, sweet strawberry sauce. Perfect for any occasion, these mini desserts are easy to make and absolutely irresistible!

Mini strawberry cheesecakes are a delightful treat that is as easy to make as they are to devour! With simple ingredients that might surprise you, these little gems are sure to be a hit with everyone—kids and adults alike. Their adorable mini size makes them irresistible, just waiting to be picked up and devoured.
The texture is truly phenomenal. Each cheesecake is luxuriously creamy and smooth, perfectly complemented by a buttery crust. And that fresh strawberry topping? It adds the perfect pop of flavor, cutting through the sweetness and making every bite utterly irresistible.
These mini desserts are ideal for entertaining! Prep everything a day in advance—the cheesecakes and toppings—and simply assemble before serving. It’s the perfect way to impress your guests without the last-minute rush. Whether it’s a party, a picnic, or just a sweet treat at home, these mini strawberry cheesecakes are a crowd-pleaser every time!
Why This Recipe Works
- Freeze-dried strawberries add the ultimate strawberry flavor to the cheesecake filling.
- Fresh berries make up the homemade strawberry sauce for and added punch of berry flavor.
- This is my ultimate cheesecake recipe scaled down into smooth, cream, bite-sized treats.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Graham crackers: I used regular honey-flavored graham crackers.
- Butter: Unsalted butter is what you want to use.
- Sugar: Granulated white sugar offers sweetness to the crust, filling, and topping.
- Cream cheese: I recommend using high-quality, full-fat cream cheese for the best results.
- Freed dried and fresh strawberries: Freeze dried strawberries add loads of flavor to the filling while fresh strawberries are used for the extra sweet topping.
- Vanilla: Use a good quality pure vanilla extract for the best results.
- Eggs: Make sure the eggs are at room temperature for easier blending.
- Lemon juice: Brightens the strawberry topping.

Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the crust. Blend the graham crackers crumbs with sugar and melted butter. Press it into a 12-cup muffin pan and bake until set.


- Make the filling. Pulse freeze-dried strawberries with sugar until you have a fine powder.
- Blend the cream cheese with the strawberry powder until smooth. Beat in the sour cream and vanilla. Then gently fold in the eggs.
- Bake. Divide the filling among the prepared crusts and bake until the cheesecakes puff up and look set.
- Cool to room temperature then refrigerate for at least 4 hours.
- Make the topping. Cook fresh strawberries with sugar and lemon juice until reduced and thickened. Cool to room temperature then refrigerate until ready to use.




Tips For Success
- Don’t beat the eggs into the filling. Instead lightly beat the eggs in a bowl with a fork then gently fold them into the filling until fully combined. This will ensure the filling doesn’t crack when baked.
- Don’t overbake the cheesecakes! If they are baked too long they will not be as creamy. I found that 15 minutes is the perfect amount of time.
- Freeze-dried strawberries can be found on the aisle with the dried fruits at your local grocery store. They can also be ordered on Amazon.

More Cheesecake Recipes
- Classic Mini Cheesecakes
- No Bake Berry Cheesecake
- Butterfinger Cheesecake
- Easy Lemon Cheesecake Bars
Mini Strawberry Cheesecakes

Ingredients
For the crust
- 1 cup (120 g) graham cracker crumbs, about 8 full-sheets
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the filling
- ¾ cup (25 g) freeze dried strawberries
- ¾ cup (150 g) granulated sugar
- 16 ounces (452 g) cream cheese, softened
- ½ cup (113 g) sour cream, room temperature
- 1 ½ teaspoon vanilla extract
- 2 large eggs, room temperature, lightly beaten
For the topping
- ½ cup (100 g) granulated sugar
- 16 ounces (453 g) strawberries, stemmed and chopped
- 2 teaspoons fresh lemon juice
Instructions
Make the crust
- Move the oven rack to the lower third position (1 notch below the center of the oven) and heat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
- Combine the graham cracker crumbs, sugar, and melted butter.
- Evenly distribute the mixture between all 12 liners, about 1.5 tablespoons in each cup. Use a ¼-cup measuring cup or small glass to firmly press it down into one even layer.
- Bake for 5 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300°F.
- In a food processor or blender, combine the freeze-dried strawberries and sugar, and process them until you get a fine powder.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer beat the cream cheese and strawberry sugar together until completely smooth and creamy, about 3 minutes. Add the sour cream and vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined.
- Evenly distribute the batter between all 12 liners in the muffin pan, filling each one almost all the way to the top.
- Bake for 15-20, or until the tops of the cheesecakes puff up and look set. The edges should be completely set, but the center will still be just a little bit jiggly when shaken. If they look too underdone, continue baking 5-10 minutes longer.
- Remove the cheesecakes from the oven and cool in the pan for 1 hour. Carefully remove from the pan and refrigerate in an airtight container for at least 4 hours, preferably overnight.
Make the topping
- Combine the sugar, strawberries, and lemon juice in a small saucepan.
- Cook over medium heat for 5-8 minutes, until bubbling. Reduce heat to low and cook for 15-20 until sauce has thickened.
- Transfer to a heatproof bowl and let cool to room temperature. Cover tightly and refrigerate until ready to use.
- Top each cheesecake with 1 tablespoon of strawberry sauce just before serving.
Notes
- Graham crackers: To make this recipe a little easier, you can use store-bought graham cracker crumbs. You can also try your favorite cookie in place of graham crackers.
- Freeze-dried strawberries: These can be found on the aisle with the dried fruit at your local grocery store. You can also purchase them on Amazon.
- Cream cheese: Make sure to use brick-style cream cheese and not cream cheese spread in a tub. I recommend using full-fat cream cheese for the best results.
- Sour cream: Full-fat sour cream works best in this recipe. You may use an equal amount of plain Greek yogurt instead.
- Room temperature ingredients: Make sure the cold ingredients are brought to room temperature. Set everything out at least 1 hour before using. Remove the cream cheese from the package and slice it into cubes. If the cream cheese is still cold, the fill will not be smooth.
- How to tell mini cheesecakes are done baking: Set edges and jiggly centers are signs of perfectly cooked cheesecakes. They will continue to set up as they cool and chill in the refrigerator.
- Mini cheesecake pan: You can use a mini cheesecake pan for this recipe. However, since the cavities are a little smaller than a muffin pan, I recommend making 16 instead of 12.
- Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freeze: Mini cheesecakes will freeze well for up to 3 months, thaw overnight in the refrigerator.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.