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Mini Strawberry Cheesecakes

Mini strawberry cheesecakes with graham cracker crust and a creamy, slightly jiggly center. Baked in muffin liners, chilled for clean slicing, then finished with ruby strawberries and a quick jam glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter
  • 2 tbsp granulated sugar
Cheesecake filling
  • 16 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 tsp vanilla extract
  • 0.5 cup sour cream
Strawberry topping
  • 12 fresh strawberries
  • 2 tbsp strawberry jam
  • 1 tbsp water

Equipment

  • 1 muffin tin

Method
 

Make the crust
  1. Line a muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter and 2 tablespoons sugar until evenly moistened, then press about 1 tablespoon into each liner.
  2. Bake the crusts at 325°F for 5 minutes, until lightly set. Keep the oven at 325°F for the next bake.
Mix and bake the filling
  1. Beat cream cheese with 1/4 cup sugar until smooth and no lumps remain. Add the egg and vanilla, beating until combined.
  2. Fold in sour cream gently just until smooth. Avoid overmixing so the filling stays tender.
  3. Spoon filling into each liner, filling to about 3/4 full. Bake at 325°F for 10 minutes, until just set but still slightly jiggly in the center.
Chill and finish
  1. Cool the mini cheesecakes completely at room temperature. Move them to the refrigerator to chill for at least 2 hours.
  2. Heat strawberry jam with water until it turns glossy and thin enough to brush, then stir well. Brush a light layer on top of each cheesecake.
  3. Top each cheesecake with a fresh strawberry. Serve chilled for the best creamy texture.

Notes

Pro tip: Bake only until the centers are slightly jiggly—carryover heat sets them as they cool. Refrigerate in a sealed container up to 3 days; freeze is not recommended because the strawberry topping can weep and the texture may soften.