Recipe details
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Bite-Sized Strawberry Cheesecakes
40min
12 servings
Cook this dish
These adorable mini cheesecakes have a crisp graham cracker crust, creamy vanilla filling, and fresh strawberries on top. Perfectly portioned and made for sharing, they’re sweet, rich, and irresistibly cute. Ideal for parties, snacks, or late-night fridge raids.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
7 g
Allergen Content
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Eggs
Milk
Wheat
Ingredients
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Steps
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Preheat oven and line pan
Preheat the oven to 325°F. Line a muffin tin with 12 paper liners.
Mix crust ingredients
Place ¾ cup graham cracker crumbs in a bowl. Add 1 tablespoon sugar and ¼ cup melted unsalted butter. Stir until mixture looks like wet sand.
Form crusts
Spoon about 1 tablespoon of the mixture into each muffin liner. Press down firmly with the back of a spoon.
Bake crust
Place the pan in the oven and bake for 5 minutes. Remove and let cool slightly.
Make cheesecake filling
Place 8 oz cream cheese in a bowl. Beat until smooth using a hand mixer. Add ⅓ cup sugar, 1 egg, 1 teaspoon vanilla extract, and juice from ½ lemon. Beat again until smooth and creamy.
Fill the muffin cups
Spoon the filling evenly into the 12 cups over the crust. Each should be about ¾ full.
Bake cheesecakes
Bake at 325°F for 15 minutes until centers are just set. Remove from oven and let cool in pan for 30 minutes.
Chill in fridge
Place the pan in the fridge and chill cheesecakes for at least 1 hour.
Top with strawberries
Rinse 6 strawberries. Cut each in half. Place one half on top of each cheesecake before serving.
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