Description
Creamy, bite-sized Mini Strawberry Cheesecakes with buttery graham cracker crust, smooth vanilla filling, and a homemade strawberry topping finished with a golden streusel. Perfect for holidays, parties, or any dessert occasion.
Ingredients
Scale
- 3 cups diced fresh strawberries
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/4 cups graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
- Dash of salt
- 6 tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- 6 tablespoons sugar
- 1 tablespoon flour
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
Instructions
- In a saucepan, combine half the diced strawberries and lemon juice. Cook over medium-high heat for 5–6 minutes until strawberries burst and juices form.
- In a separate bowl, mix brown sugar and cornstarch. Stir into strawberry mixture. Add remaining strawberries and cook 2 more minutes until thickened. Stir in vanilla and set aside to cool.
- Preheat oven to 325°F (165°C). Line a cupcake pan with paper liners.
- In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter. Divide about 1½ tablespoons of the mixture among liners and press firmly into the bottom. Chill.
- For streusel topping: mix flour, sugar, and salt. Add melted butter and stir with a fork until coarse crumbs form. Set aside.
- Beat cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix gently just until combined.
- Fill each crust halfway with cheesecake batter. Top with strawberry filling and sprinkle with streusel crumbs. Press crumbs gently.
- Bake for 30–35 minutes until set and golden. Cool in the pan for 20 minutes, then transfer to a rack to cool completely.
- Refrigerate for at least 2 hours before serving. Garnish with whipped cream or fresh strawberries if desired.
Notes
- Chill the cheesecakes for best texture.
- Variations can include different fruit toppings.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Mini Strawberry Cheesecakes, cheesecake, dessert, strawberries