These Mini Strawberry Cheesecakes easy to make using simple ingredients and packed with flavor! With a creamy cheesecake filling on top of a graham cracker crust, these individual strawberry cheesecakes are perfect for any occasion!
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If you love all things strawberry like I do, you’ll also want to check out my Fresh Strawberry Bread, Strawberry Pretzel Salad, Strawberry White Chocolate Pie, and Strawberry Crumb Coffee Cake! All delicious recipes that are especially great during strawberry season.
Why You’ll Love Strawberry Mini Cheesecakes
- Perfect to make ahead of time– this recipe can easily be made ahead of time, so feel free to make this up to 1 day in advance.
- Quick and easy to prepare– using only a few simple ingredients and minimal prep time, these are ready for the oven in about 10 minutes!
- Individually sized– being that these are made in a muffin tin, these are great to serve at parties, gatherings, picnics, and more. The perfect grab and go dessert.
- Packed with flavor– with a buttery graham cracker crust and creamy strawberry cheesecake filling, the flavor combination is one you can’t beat.
Ingredient Notes
See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Graham Crackers– any brand will work; you will want these into crumbs. I use a food processor to blend until crumbs form.
- Butter– I use unsalted butter for this recipe since salt will be added as well.
- Cream Cheese– allow cream cheese to sit out until at room temperature so it combines easily into the creamy mixture.
- Strawberry Pudding Mix– any brand works, look for whichever one is on sale.
- Granulated Sugar– this adds to the sweetness of the mini cheesecakes.
- Sour Cream– this will combine into the cheesecake mixture to help add to the creaminess.
- Vanilla Extract– be sure to use pure versus imitation as it adds a lot more flavor to recipes.
- Salt– this balances the sweetness perfectly.
- Eggs– I use large eggs at room temperature. These act as the binder.
How to make Mini Strawberry Cheesecakes Recipe
- Line a muffin tin with cupcake liners and set to the side. Preheat the oven to 350°. Add the Graham cracker crumbs and melted butter to a small bowl, mix together until the texture is sand-like.
- Scoop 1 tablespoon of the crumb mixture into each cupcake liner and press down lightly to make an even crust layer. In a large bowl using a head mixer, beat the cream cheese and sugar until creamy and smooth.
- Beat in the strawberry pudding powder, sour cream, vanilla and the salt, stir until well combined. Add the eggs in and continue beating just until the eggs are mixed together. Scrape sides of the bowl with a rubber spatula to ensure all is combined.
- Scoop 1/4 cup of the cheesecake batter and pour into a cupcake liner and repeat with all the other liners. Bake in the oven for 17-20 minutes, or until the edges get slightly golden brown. Allow to cool completely and then set them in the fridge for 1 hour.
- Top with whipped cream and either fresh strawberries, strawberry sauce, or dried strawberries to make a strawberry swirl topping. Serve and enjoy!
Expert Tips
- For smooth and creamy cheesecakes, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Ensure that you do not overbeat the mixture as it will change the texture. If you are using a hand mixer or stand mixer to make the cheesecake filling, use low speed and mix until just combined.
- Use high-fat cream cheese or the brand Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- If you want to add a chocolate addition, you can use chocolate graham crackers in place of original. You can also drizzle chocolate sauce or melted chocolate chips on top of the mini cheesecakes once cooled and just before serving.
- Although these are great on their own, they are even BETTER when they are topped with whipped cream, a fresh strawberry topping, dried strawberries, or even chocolate chips. Have fun with the toppings and garnishes.
- Greek yogurt can be used in place of the sour cream if desired.
Storing Miniature Strawberry Cheesecakes
- These cheesecakes will last up to 4 days in an airtight container in the fridge. You can also cover with foil if you don’t have a container.
- I think these mini strawberry cheesecakes are delicious eaten frozen, right out of the freezer, without having to thaw too! Do not freeze them with any strawberry topping, keep that until ready to serve. These will last in an airtight, freezer safe container up to 3 months. For best results, cover with plastic wrap and then place in the container.
FAQ’s
How do I know when these are ready to be removed from the oven?
These are ready to remove from the oven when the middle is still slightly jiggly, however, the sides are set and slightly golden brown in color. They will continue to set up once during the cooling process.
Can I make these using a mini muffin pan to make even more servings?
Absolutely! The only change you will want to make is to decrease the bake time to about 10 minutes. Keep an eye on them though since every oven cooks differently.
How do I make this gluten free?
Simply use gluten free graham crackers in place of original. Other than that, they should be gluten free.
More Cheesecake Recipes to try
No-Bake Banana Pudding Cheesecake– irresistibly flavorful and loved by all! Combining two classic desserts into one, this sweet treat will be a hit at any gathering!
Chocolate Fudge Brownie Cheesecake– layered brownie, chocolate, and cheesecake combined into an incredible dessert!
Instant Pot Chocolate Peanut Butter Cheesecake– this dessert is the ultimate treat for any chocolate peanut butter lover. Made in no time using the Instant Pot!
Mini Cheesecake Cups– cheesecake filling with graham cracker crust made conveniently in cupcake tins! Perfect for any occasion!
Peanut Butter Cheesecake Brownies– blend the tangy taste of cheesecake with rich peanut butter in a chewy dessert that’s worth every calorie.
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Miniature Strawberry Cheesecakes
Ingredients
- 2 cups crushed graham crackers *crumbs
- 1/4 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 oz strawberry pudding mix
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 eggs
Instructions
- Line a muffin tin with cupcake liners and set aside. Preheat oven to 350 degrees.
- Add the graham cracker crumbs and melted butter to a small bowl and mix until texture is sand-like.
- Scoop 1 tbsp. crumb mixture and press it down lightly into the bottom of the muffin liner to make an even layered crust.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy.
- Add in the strawberry pudding mix, sour cream, vanilla, and salt. Stir until just combined.
- Add in the eggs mixing until just combined.
- Scoop 1/4 cup of the cheesecake mixture and place on top of the graham cracker crusts in each prepared muffin cups. Repeat until all crusts are topped with cheesecake mixture.
- Place pan into preheated oven and bake for about 17-20 minutes, or until edges are slightly golden brown.
- Remove from oven and allow to cool completely before placing them in the fridge to chill for about an hour.
- Once ready to serve, remove from refrigerator and top with whipped cream, fresh strawberries, strawberry sauce, or any other toppings desired.
susan
Want to try this. The recipe calls for ‘strawberry pudding’ which I have never seen around here. It looks like jello in the picture? Or where did you find it? Thanks
Kristin
Hi! Great question! I have bought mine at Walmart, its Jell-o brand, but pudding. Here is a link what I purchased, https://www.walmart.com/ip/Jell-O-Strawberry-Creme-Instant-Pudding-Mix-3-4-oz-Box/21827035