I just made Mini Strawberry Cheesecake that vanish in seconds and I’m not sorry if you eat the whole batch.
I can’t stop making these Mini Strawberry Cheesecake cups because they’re small, stupidly satisfying, and everyone fights for the last bite. I adore the tang of cream cheese blended into that silky filling and the pop of fresh strawberries on top.
It’s not about presentation, it’s about the hit you get when sweet meets tart and a buttery crust crumbles just right. Strawberry Cheesecake Bites are my go-to when I want something ridiculous but easy to share.
And yes, I talk about them too much. But I don’t care.
You need this dessert in your life right now, seriously, please.
Ingredients
- Graham cracker crumbs: crunchy base that soaks flavors and holds the cheesecake together.
- Unsalted butter: adds richness and helps the crust stick, not too salty.
- Granulated sugar for crust: just a touch of sweet to balance the crumbs.
- Cream cheese: creamy, tangy body—this is what makes it feel like cheesecake.
- Granulated sugar for filling: sweetens the filling so it’s not overly tangy.
- Vanilla extract: warm, homey note that makes it taste familiar.
- Fresh lemon juice: bright little zip that cuts the richness nicely.
- Unflavored gelatin: keeps the minis set and sliceable without baking.
- Cold water to bloom gelatin: makes the gelatin actually work, basically.
- Heavy cream: whipped for airy texture, gives a soft, cloud-like filling.
- Fresh strawberries: juicy, fresh fruit that adds color and tart sweetness.
- Granulated sugar for strawberries: macerates the berries, brings out their sweet juices.
- Strawberry jam: optional glossy glaze that makes them look bakery-fresh.
- Pinch of salt: tiny contrast that makes the sweetness pop, trust it.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 6 tablespoons unsalted butter, melted (about 85 g)
- 2 tablespoons granulated sugar for crust
- 16 ounces cream cheese, softened (450 g)
- 1/2 cup granulated sugar for filling (100 g)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon unflavored gelatin (or 1 envelope, about 2 1/4 tsp)
- 3 tablespoons cold water to bloom the gelatin
- 1 cup heavy cream, cold (240 ml) to whip and fold in
- 1 pint fresh strawberries, hulled and sliced (about 2 cups / 300 g)
- 1/4 cup granulated sugar for strawberries (50 g) or to taste
- 2 tablespoons strawberry jam or preserves, optional for glaze
- pinch of salt
How to Make this
1. Line a 12-cup muffin tin with paper liners or silicone cups; mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar and a pinch of salt until it feels like wet sand, press about 1 to 1 1/2 tablespoons into the bottom of each liner to form the crust, then chill in the fridge while you make the filling.
2. Sprinkle 1 teaspoon gelatin over 3 tablespoons cold water in a small bowl and let it bloom for 5 minutes, then gently warm it (microwave 5-8 seconds or over a double boiler) until fully dissolved and set aside to cool slightly.
3. Beat 16 ounces softened cream cheese with 1/2 cup sugar, 1 teaspoon vanilla and 1 tablespoon lemon juice until smooth and no lumps remain; scraping the bowl helps get it silky.
4. Whip 1 cup cold heavy cream to soft peaks, be careful not to overbeat; fold about a third of the whipped cream into the cream cheese mixture to loosen it, then fold in the rest gently so you keep the fluffy texture.
5. Slowly drizzle the dissolved gelatin into the cream-cheese mixture while folding constantly so it incorporates evenly, then taste and adjust sweetness if needed.
6. Spoon or pipe the filling onto the chilled crusts, smoothing the tops, fill to just below the rim; tap the tin on the counter to remove air bubbles.
7. Cover and refrigerate the mini cheesecakes for at least 3 hours, preferably 4 to firm up completely; if you’re in a hurry you can freeze for 45-60 minutes but chilled overnight is best.
8. Meanwhile, hull and slice 1 pint strawberries, sprinkle with 1/4 cup sugar and let sit for 10-15 minutes so they release their juices; gently stir to make a quick macerated topping.
9. If you want a shiny glaze, warm 2 tablespoons strawberry jam with 1 tablespoon water until runny and brush lightly over the sliced berries before topping the cheesecakes.
10. Top each chilled cheesecake with the macerated strawberries, serve cold, store in an airtight container in the fridge up to 3 days or freeze for longer.
Equipment Needed
1. 12-cup muffin tin (for mini cheesecakes)
2. Paper liners or silicone cups to line each cavity
3. Medium and large mixing bowls (one small too for the gelatin)
4. Electric hand mixer or stand mixer for the cream cheese and whipped cream
5. Rubber spatula and a spoon or rubber scraper for folding and smoothing
6. Measuring cups and spoons (including a tablespoon and teaspoon)
7. Small microwave-safe bowl or a small saucepan for dissolving the gelatin
8. Knife and cutting board for hulling and slicing the strawberries
FAQ
Easy Mini Strawberry Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: swap with crushed digestive biscuits, vanilla wafer cookies, or plain shortbread. If using Oreos, remove the filling first. Texture and sweetness will change a bit, so taste and cut back on added sugar if needed.
- Unsalted butter: use melted coconut oil or melted margarine. Coconut oil will add a light coconut note and firms up in fridge, so press crust well; use 1:1 substitution by weight.
- Cream cheese: mascarpone or full fat ricotta are good swaps. Mascarpone gives almost the same richness; ricotta makes it lighter and slightly grainy unless you blitz it smooth. Use equal amounts, and chill well before whipping.
- Unflavored gelatin: agar agar powder works for a vegetarian option but needs different handling. Use about 1 teaspoon agar for each teaspoon gelatin, dissolve in hot liquid and boil 1 minute to activate. Chill to set, it gives a slightly firmer, less wiggle texture.
Pro Tips
1) Make sure the cream cheese is really soft at room temp. If it’s still cold you’ll get lumps and the filling won’t be silky. Scrape the bowl often while beating, and don’t rush the smoothing step or you’ll end up with little pockets of firm cream cheese.
2) Bloom the gelatin fully and let it cool a bit before adding. If it’s too hot it can thin the whipped cream and make the texture runny, too cool and it’ll clump. Drizzle it in slowly while folding gently so it disperses evenly.
3) Don’t overwhip the cream. Stop at soft to medium peaks. Overwhipping makes the filling grainy and harder to fold, and then the mini cheesecakes become dense instead of light. Folding in thirds helps keep it airy.
4) Keep the fruit from sogging the crust. Let the berries macerate, then spoon off any excess syrup or brush the berries with warmed jam for shine instead of dumping all the juices on top. Also chill the filled cups completely before adding fruit so the topping sits on a firm surface.
Easy Mini Strawberry Cheesecake Recipe
I just made Mini Strawberry Cheesecake that vanish in seconds and I’m not sorry if you eat the whole batch.
8
servings
555
kcal
Equipment: 1. 12-cup muffin tin (for mini cheesecakes)
2. Paper liners or silicone cups to line each cavity
3. Medium and large mixing bowls (one small too for the gelatin)
4. Electric hand mixer or stand mixer for the cream cheese and whipped cream
5. Rubber spatula and a spoon or rubber scraper for folding and smoothing
6. Measuring cups and spoons (including a tablespoon and teaspoon)
7. Small microwave-safe bowl or a small saucepan for dissolving the gelatin
8. Knife and cutting board for hulling and slicing the strawberries
Ingredients
-
1 1/2 cups graham cracker crumbs (about 150 g)
-
6 tablespoons unsalted butter, melted (about 85 g)
-
2 tablespoons granulated sugar for crust
-
16 ounces cream cheese, softened (450 g)
-
1/2 cup granulated sugar for filling (100 g)
-
1 teaspoon vanilla extract
-
1 tablespoon fresh lemon juice
-
1 teaspoon unflavored gelatin (or 1 envelope, about 2 1/4 tsp)
-
3 tablespoons cold water to bloom the gelatin
-
1 cup heavy cream, cold (240 ml) to whip and fold in
-
1 pint fresh strawberries, hulled and sliced (about 2 cups / 300 g)
-
1/4 cup granulated sugar for strawberries (50 g) or to taste
-
2 tablespoons strawberry jam or preserves, optional for glaze
-
pinch of salt
Directions
- Line a 12-cup muffin tin with paper liners or silicone cups; mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar and a pinch of salt until it feels like wet sand, press about 1 to 1 1/2 tablespoons into the bottom of each liner to form the crust, then chill in the fridge while you make the filling.
- Sprinkle 1 teaspoon gelatin over 3 tablespoons cold water in a small bowl and let it bloom for 5 minutes, then gently warm it (microwave 5-8 seconds or over a double boiler) until fully dissolved and set aside to cool slightly.
- Beat 16 ounces softened cream cheese with 1/2 cup sugar, 1 teaspoon vanilla and 1 tablespoon lemon juice until smooth and no lumps remain; scraping the bowl helps get it silky.
- Whip 1 cup cold heavy cream to soft peaks, be careful not to overbeat; fold about a third of the whipped cream into the cream cheese mixture to loosen it, then fold in the rest gently so you keep the fluffy texture.
- Slowly drizzle the dissolved gelatin into the cream-cheese mixture while folding constantly so it incorporates evenly, then taste and adjust sweetness if needed.
- Spoon or pipe the filling onto the chilled crusts, smoothing the tops, fill to just below the rim; tap the tin on the counter to remove air bubbles.
- Cover and refrigerate the mini cheesecakes for at least 3 hours, preferably 4 to firm up completely; if you're in a hurry you can freeze for 45-60 minutes but chilled overnight is best.
- Meanwhile, hull and slice 1 pint strawberries, sprinkle with 1/4 cup sugar and let sit for 10-15 minutes so they release their juices; gently stir to make a quick macerated topping.
- If you want a shiny glaze, warm 2 tablespoons strawberry jam with 1 tablespoon water until runny and brush lightly over the sliced berries before topping the cheesecakes.
- Top each chilled cheesecake with the macerated strawberries, serve cold, store in an airtight container in the fridge up to 3 days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 183g
- Total number of serves: 8
- Calories: 555kcal
- Fat: 42.8g
- Saturated Fat: 26.1g
- Trans Fat: 0.25g
- Polyunsaturated: 1g
- Monounsaturated: 6.25g
- Cholesterol: 111mg
- Sodium: 295mg
- Potassium: 178mg
- Carbohydrates: 43g
- Fiber: 1.3g
- Sugar: 28.3g
- Protein: 4.9g
- Vitamin A: 651IU
- Vitamin C: 12mg
- Calcium: 93mg
- Iron: 0.73mg
