Mini Strawberry Cheesecakes: Bite-Sized Dessert for Parties

Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes layer four things into one small bite: a graham cracker crust, a creamy vanilla cheesecake filling, homemade strawberry pie filling, and a streusel crumb topping. This recipe is adapted from the original mini strawberry cheesecakes recipe by Vera Z.

at OMG Chocolate Desserts, and it is built for strawberry season, when fresh berries are at their sweetest and juiciest.

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Everything bakes in a standard muffin pan, so there is no water bath and no special mini cheesecake pan to buy. That keeps the project approachable, even on a busy day.

The cheesecakes are said to disappear fast, which is a good reason to bake a double batch. If you enjoy strawberry desserts, these Mini Strawberry Crunch Cheesecake Bites are another fun option.

Baked Strawberry Cheesecake Cupcakes With Streusel Crunch

Think of these as cheesecake cupcakes. They are baked rather than chilled, and they come out of the oven with a tender, crunchy crumb topping. The ingredient list stays simple, using pantry basics such as flour, sugar, butter, cream cheese, and a single egg.

Because they are make ahead friendly, you can bake a batch before a party and keep them cold until serving time. Their mini size also makes them easy to pick up and serve, whether you arrange them on a dessert platter or pass a tray around the room.

Why You Will Love These Mini Cheesecakes:

Here is what makes this recipe such a keeper:

• An extra creamy center. The vanilla cheesecake filling is smooth and rich, and it bakes gently at 325°F so it stays soft.
• A crunchy streusel topping. Flour, brown sugar, a dash of salt, and melted butter come together with a fork into coarse crumbs that add texture to every bite.
• No water bath. A standard muffin pan lined with paper cups does all the work.
• Homemade strawberry pie filling. Cooking fresh strawberries with lemon juice, brown sugar, and cornstarch balances the sweetness of the cheesecake.
• Make ahead friendly. Bake them in advance and keep them in the fridge for a few days.
• Flexible berries. Fresh or frozen strawberries both work.
• Simple ingredients. Nothing unusual, just everyday baking staples.

In short, this is a dessert that looks impressive on a platter and still stays simple to put together.

How To Make Homemade Strawberry Pie Filling?

The filling is what gives these cheesecakes their bright, fruity center. It comes together in a few minutes at the stove, and it tastes far better than anything from a can.

1. Wash and hull the strawberries, then chop them into pieces about 1/3 to 1/2 inch.
2. In a heavy saucepan, combine half of the diced strawberries with the lemon juice. Cook over medium high heat for 5 to 6 minutes, until the strawberries burst and start to release their juice.
3. In a separate bowl, combine the brown sugar and cornstarch. Stir that mixture into the strawberries in the pan.
4. Add the remaining strawberries and cook for 2 more minutes, stirring constantly.
5. When the mixture has thickened and looks like pie filling, take the pan off the heat and let it cool completely.

Cooling matters here. Warm filling would soften the cheesecake batter, so give it time to come down to room temperature before you layer it into the cups.

The filling also includes 1 teaspoon of vanilla extract. As a shortcut, you can use canned strawberry pie filling, but the homemade version is worth the few extra minutes when fresh, juicy strawberries are in season.

How To Make Mini Cheesecakes?

You do not need any special equipment. A standard muffin tin and paper liners are all it takes, and there is no water bath involved.

The crust. Stir the graham cracker crumbs and sugar together with a fork, then stir in the melted butter until every crumb is evenly moistened. Divide the mixture among the paper liners, about 1 1/2 Tablespoons for each one, press it firmly into the bottom, and slide the pan into the fridge while you make the rest.

The streusel. Stir together the sugar, flour, and a dash of salt. Add the melted butter and mix with a fork until coarse crumbs form, then set the bowl aside.

The filling. Beat the softened cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix just to combine. Do not overmix, or the filling can turn loose.

The assembly. Spread the cheesecake mixture over the chilled crusts, filling each cup a little over halfway and no more than two thirds full. Spoon the strawberry pie filling over the cheesecake layer, filling the cups almost to the top. Finish with a spoonful of streusel crumbs and gently press them down with your palm.

The bake. Set the muffin tin on a baking sheet and bake for about 30 to 35 minutes at 325°F, until the cheesecakes are set. Cool them in the pan for 10 to 20 minutes, then move them to a rack to cool completely.

Mix the egg in just until it disappears into the batter. A few gentle stirs are enough, and the filling keeps its creamy texture.

How To Store Mini Cheesecakes?

These cheesecakes keep well, which makes them a great make ahead dessert. You can leave them on the counter for a day if you plan to serve them soon. For longer storage, place them in an airtight container and refrigerate. They stay good for a few days.

Ingredients

The recipe makes 12 mini cheesecakes and is built from four simple parts.

Strawberry Pie Filling

• 3 cups diced fresh strawberries
• 2 Tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract

Graham Cracker Crust

• 1 1/4 cup graham cracker crumbs, pulsed in a food processor into fine crumbs
• 1 1/2 Tablespoons sugar
• 1/4 cup unsalted butter, melted

Streusel Crumb Topping

• 1 cup all purpose flour
• 1/2 cup light brown sugar, or 1/4 cup light brown sugar plus 1/4 cup granulated sugar
• A dash of salt
• 6 Tablespoons unsalted butter, melted

Vanilla Cheesecake Filling

• 12 oz. cream cheese, softened
• 6 Tablespoons sugar
• 1 Tablespoon flour
• 1 1/2 teaspoon vanilla
• 1 egg, slightly beaten

Fresh or frozen strawberries both work for the filling. Frozen berries do not need to be thawed before they go into the saucepan.

Instructions

Strawberry Pie Filling

1. In a heavy saucepan, combine half of the diced strawberries and the lemon juice. Cook over medium high heat for 5 to 6 minutes, until the strawberries are bursting and juice has started to form.
2. In a separate bowl, combine the brown sugar and cornstarch, then stir it into the strawberry mixture. Add the remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove it from the heat and set it aside to cool completely.
3. Preheat the oven to 325°F. Line a cupcake pan with paper liners and set it aside.

Graham Cracker Crust

1. In a bowl, stir the graham cracker crumbs and sugar together with a fork. Stir in the melted butter until all the crumbs are evenly moistened.
2. Divide the mixture among the prepared liners, about 1 1/2 Tablespoons for each one, press it firmly into the bottom, and place the pan in the fridge.

Streusel Crumb Topping

1. Stir together the sugar, flour, and a dash of salt. Add the melted butter and mix with a fork until coarse crumbs form, then set the mixture aside.

Vanilla Cheesecake Filling

1. Beat the softened cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix just to combine. Do not overmix. Spread the cheesecake mixture over the prepared crusts to fill each cup just a little over halfway, and no more than two thirds full.
2. Spread the strawberry pie filling over the vanilla cheesecake, filling the cups almost all the way to the top.
3. Top each cup with streusel crumbs and gently press the crumb with your palm. Place the cupcake pan on a baking sheet and bake for about 30 to 35 minutes, until set.
4. Cool the cheesecakes in the pan for 20 minutes, then transfer them to a rack to cool completely.
5. For longer storage, keep them in the fridge in an airtight container.

Notes

Leftover strawberry filling does not have to go to waste. Transfer it to a jar and keep it in the fridge, then use it as a topping for ice cream or pancakes.

One more tip: when the egg goes into the cheesecake filling, mix just until it disappears into the batter. Overmixing adds air and can change the texture of the baked cheesecake. If you want to see how the same flavors work in a full size dessert, this Strawberry Cheesecake Recipe is a good place to start.

Recipe details

Plan around the individual steps rather than a single number, since the cheesecakes also need time to cool in the pan and then on a rack before you serve or store them.

FAQs

Mini Strawberry Cheesecakes

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• Total Time: 100 min
• Yield: 12 mini cheesecakes 1x

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Description

Mini Strawberry Cheesecakes Mini Strawberry Cheesecakes layer four things into one small bite: a graham cracker crust, a creamy vanilla cheesecake filling, homemade strawberry pie filling, and a streusel crumb topping. This recipe is adapted from the original mini strawberry cheesecakes recipe by Vera Z.

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Ingredients

Scale 1x2x3x

Strawberry Pie Filling
3 cups fresh strawberries, diced
2 Tablespoon lemon juice
1/2 light brown sugar
2 Tablespoons cornstarch
1 teaspoon vanilla extract

Graham Cracker Crust
1 1/4 cup graham cracker crumbs, pulsed in a food processor into fine crumbs
1 1/2 Tablespoons sugar
1/4 cup unsalted butter, melted

Streusel Crumb Topping
1 cup all-purpose flour
1/2 cup light brown sugar, or 1/4 cup light brown sugar + 1/4 cup granulated sugar
1 salt, dash
6 Tablespoons unsalted butter, melted

Vanilla Cheesecake Filling
12 oz. cream cheese, softened
6 Tablespoons sugar
1 Tablespoon flour
1 1/2 teaspoon vanilla
1 egg, slightly beaten

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Instructions

Strawberry Pie Filling
1-In a heavy saucepan combine half of: In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries are bursting and juice has started to form.
2-In a separate bowl, combine the brown: In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat and set aside to cool completely.
3-Preheat the oven to 325 F: Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.

Graham Cracker Crust
4-In a bowl stir together graham cracker: In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
5-Divide the mixture among prepared liners (about: Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.

Streusel Crumb Topping
6-Stir together sugar, flour: Stir together sugar, flour., and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.

Vanilla Cheesecake Filling
7-Beat softened cream cheese, sugar, flour and: Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
8-Spread strawberry pie filling over vanilla cheesecake: Spread strawberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
9-Finally, top each cup with streusel crumb,gently: Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
10-Cool the cheesecakes in the pan for: Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
11-For longer storage, keep them in the: For longer storage, keep them in the fridge in an air-tight container.

• Prep Time: 30 min
• Cook Time: 30 min
• Method: bake

Keywords: Mini Strawberry Cheesecakes