Craving cheesecake but don’t want to commit to a full-sized dessert? These miniature baked cheesecakes are the perfect solution! They’re rich, creamy, and have a buttery graham cracker crust that complements the luscious cheesecake filling. Plus, they’re topped with a fresh strawberry compote that adds a bright, fruity contrast.
Whether you're hosting a party, celebrating a special occasion, or just indulging in a sweet treat, these mini cheesecakes are guaranteed to be a hit. They're easy to make, require simple ingredients, and can be prepared ahead of time.
Ingredients for Mini Cheesecakes
For the Crust:
- 1 ½ cups graham cracker crumbs – Adds a delicious, buttery crunch.
- ¼ cup melted butter – Helps bind the crumbs together for a firm crust.
For the Cheesecake Filling:
- 1 (8-ounce) package cream cheese, softened – The key ingredient for a smooth and creamy texture.
- ½ cup granulated sugar – Sweetens the cheesecake perfectly.
- ¼ cup sour cream – Adds richness and a slight tang.
- 1 large egg – Helps set the filling and provides structure.
- 1 teaspoon vanilla extract – Enhances the overall flavor with warmth and depth.
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced – Adds a fresh, juicy burst of flavor.
- 1 tablespoon sugar – Draws out the natural sweetness of the berries.
- 1 teaspoon lemon juice – Brightens the flavor and balances the sweetness.
Step-by-Step Instructions
1. Make the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs and melted butter until evenly combined.
- Press about 1 tablespoon of the mixture firmly into the bottom of each mini muffin tin.
2. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese, sugar, and sour cream together until the mixture is smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated. Avoid overbeating to prevent cracks.
3. Assemble and Bake the Cheesecakes
- Pour the cheesecake batter evenly into the prepared muffin tins, filling them about ¾ full.
- Bake for 15-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Strawberry Topping
- In a small bowl, combine the sliced strawberries, sugar, and lemon juice.
- Let the mixture sit for 5 minutes, allowing the strawberries to release their natural juices.
5. Assemble and Serve
- Once the cheesecakes are completely cooled, top each one with a spoonful of the strawberry mixture.
- Serve chilled or at room temperature for the best flavor.
Pro Tips for Perfect Mini Cheesecakes
✔ Use a non-stick mini muffin tin – This makes it easier to remove the cheesecakes after baking.
✔ Line the muffin tin with paper liners – For mess-free removal and presentation.
✔ Chill before serving – This enhances the texture and flavor.
✔ Experiment with toppings – Swap strawberries for blueberries, raspberries, or a drizzle of chocolate.
✔ Make ahead-friendly – Store in the fridge for up to 2 days, or freeze for up to 1 month.
Serving Suggestions
These mini cheesecakes pair wonderfully with:
- A dusting of powdered sugar for an elegant touch.
- A dollop of whipped cream for extra indulgence.
- A drizzle of salted caramel or chocolate ganache for a decadent twist.
Final Thoughts
These miniature baked cheesecakes are everything you love about classic cheesecake in a bite-sized, easy-to-serve format. They’re creamy, rich, and perfectly sweet, making them ideal for parties, holidays, or just a sweet craving. Best of all, they come together with minimal effort and can be customized with your favorite toppings.
Make a batch today and watch them disappear! Who needs a full-sized cheesecake when you can have these delightful mini versions?