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Bite-Sized Strawberry Cheesecakes

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40min

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12 servings

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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

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven and line pan

Preheat the oven to 325°F. Line a muffin tin with 12 paper liners.

2
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.

3
Form crusts

Spoon about 1 tablespoon of the mixture into each muffin liner. Press down firmly with the back of a spoon.

4
Bake crust

Place the pan in the oven and bake for 5 minutes. Remove and let cool slightly.

5
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.

6
Fill the muffin cups

Spoon the filling evenly into the 12 cups over the crust. Each should be about ¾ full.

7
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.

8
Chill in fridge

Place the pan in the fridge and chill cheesecakes for at least 1 hour.

9
Top with strawberries

Rinse 6 strawberries. Cut each in half. Place one half on top of each cheesecake before serving.

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