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Strawberry Mini Cheesecakes

Strawberry Mini Cheesecakes – a perfect way to make a bite-sized version of your favorite cheesecake, a must make for Memorial Day, Father’s Day, or any spring or summer cookout.
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Course: Easy Dessert, Mini Cheesecake, Strawberry
Cuisine: American
Keyword: Graham Crust, Mini Cheesecake, Strawberry
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill: 4 hours
Total Time: 4 hours 40 minutes
Servings: 16
Author: Dan



  • 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
  • 2 1/2 Tbsp granulated sugar
  • 6 Tbsp butter melted


  • 2 8 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 1/2 teaspoon vanilla or vanilla bean paste

Homemade Strawberry Sauce

  • 1 pint fresh strawberries stems removed and sliced (or 2 1/4 cups frozen sliced strawberries)
  • cup granulated sugar
  • 1 Tbsp lemon juice from 1/2 Lemon


  • Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, melted butter and sugar together.
  • Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
  • Prepare easy Strawberry Sauce. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice.
  • Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally.
  • Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
  • In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream. Stir in lemon juice, lemon zest, and vanilla until blended.
  • Once well combined, pour on top of your mini graham cracker crusts. Bake at 350 F for 15-20 minutes, until the center is still a bit wobbly. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
  • Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Spoon a 1-2 tsp strawberry sauce curd to each cheesecake. Serve and enjoy!