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A hand holding a mini strawberry cheesecake with sweet strawberry topping dripping down onto a white plate filled with more mini cheesecakes.

Mini strawberry cheesecakes

Decadent, bite-sized New York-style cheesecakes with a buttery graham cracker crust, topped with a glossy, fresh strawberry glaze. Perfectly creamy and entirely foolproof.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 4 hours 37 minutes
Servings: 12
Course: Dessert
Calories: 210
Ingredients Method

Ingredients
  

  • 1 cup Graham cracker crumbs
  • 3 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar (for crust)
  • 16 oz Cream cheese, full fat, room temperature
  • 0.5 cup Granulated sugar (for filling)
  • 0.25 cup Sour cream, room temperature
  • 1 teaspoon Pure vanilla extract
  • 2 large Eggs, room temperature
  • 1 cup Fresh strawberries, finely diced
  • 2 tablespoons Strawberry preserves, slightly warmed

Method
 

  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust. Bake for 5 minutes, then set aside to cool.
  3. In a stand mixer, beat the room-temperature cream cheese until completely smooth.
  4. Add 1/2 cup sugar, sour cream, and vanilla extract. Mix until just combined.
  5. Mix in the eggs one at a time on low speed, being careful not to overmix the batter.
  6. Divide the batter evenly among the muffin cups. Bake for 15-17 minutes until edges are set but the center still has a slight jiggle.
  7. Cool in the pan for 1 hour, then chill in the refrigerator for at least 4 hours to set.
  8. Before serving, toss the diced fresh strawberries with the warmed strawberry preserves and spoon over the top of each chilled cheesecake.