Go Back
Mini strawberry cheesecake bites on a decorative plate

Mini Strawberry Cheesecake Bites

These delightful bite-sized treats combine creamy cheesecake with fresh strawberries, making them perfect for gatherings or a sweet personal indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 3/4 cups graham cracker crumbs Provides a sweet and crispy texture.
  • 3 tablespoons brown sugar Adds a hint of caramel-like sweetness.
  • 3 tablespoons butter, melted Holds the crust together beautifully.
  • 1/4 teaspoon cinnamon Brings a comforting aromatic quality.
For the filling
  • 8 ounces cream cheese, room temperature Forms the heart of the cheesecake.
  • 1 large egg, room temperature Helps bind the filling.
  • 1/4 cup sugar Adds sweetness to the filling.
  • 1 teaspoon cornstarch Ensures a perfectly set cheesecake.
  • 1/4 cup heavy cream Enhances the decadence of the filling.
  • 1 teaspoon vanilla extract Gives depth to the overall flavor.
  • 3 tablespoons Greek yogurt or sour cream Provides tanginess that complements the sweetness.
For the strawberry topping
  • 1 and 1/2 cups strawberries, diced Crown the cheesecakes with vibrant flavor.
  • 1 tablespoon sugar To sweeten the strawberries.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a cupcake tin with paper liners.
  3. In a small bowl, mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon until it resembles wet sand.
  4. Divide the graham cracker mixture into the paper liners. Press down to form a solid base.
  5. Bake in the preheated oven for 5-7 minutes and let cool.
Filling
  1. In a large bowl, beat the softened cream cheese until light and fluffy for 2-3 minutes.
  2. Add the egg, sugar, cornstarch, heavy cream, vanilla extract, and Greek yogurt. Beat until smooth.
  3. Scoop the batter into the prepared cupcake tin, filling each liner about three-quarters full.
Baking
  1. Return to the oven and bake for 15-16 minutes until slightly jiggly.
  2. Chill at room temperature for 1 hour before removing from the tin.
  3. Store in an airtight container for at least 3 hours or refrigerate overnight.
Topping
  1. Combine 1 tablespoon of sugar with the diced strawberries in a saucepan over medium heat.
  2. Heat, mash gently, and cook for about 5 minutes until thickened.
  3. Allow the sauce to cool and serve it with the mini cheesecakes.

Notes

Use room temperature ingredients for a smoother batter. Don't overmix the filling to prevent air bubbles.