These amazing mini strawberry cheesecakes are made with silky baked cheesecake filling, topped with fresh homemade strawberry jam and either fluffy whipped cream or a cream cheese frosting.
If you love cheesecake and strawberries, this is a must-try dessert. It’s my favorite to share during strawberry season—simple to make, elegant to serve, and addictive to eat. 🍓
4 Reasons Why You’ll Love These Mini Strawberry Cheesecakes
- Easy to follow: Beginner-friendly steps and straightforward technique.
- Beautiful presentation: Perfect for parties, potlucks, and special occasions.
- Delicious texture: Smooth, light, and not overly dense—just the right mouthfeel.
- Balanced sweetness: Not too sweet, with a pleasant tang from sour cream and lemon.
VIDEO: Watch How To Make The Mini Strawberry Cheesecakes
There is a step-by-step video tutorial showing the full process and techniques. Search for the recipe title on the channel to follow along visually.
What’s In Mini Strawberry Cheesecakes?
Mini Cheesecakes
- Cream cheese: Use full-fat cream cheese for the best texture and flavor.
- Granulated sugar
- Salt: A small amount enhances the cheesecake’s flavor.
- Sour cream: Adds a pleasant tang and creaminess.
- Heavy cream: Use full-fat heavy cream or heavy whipping cream.
- Cornstarch: Helps set the filling and creates a lighter texture than flour.
- Egg yolk and whole egg: Provide richness and help the cheesecakes set.
- Vanilla extract and lemon juice: Add balance and brightness; lemon zest can be added for extra freshness.
Strawberry topping
- Strawberries
- Granulated sugar: Helps thicken and preserve the jam.
- Lemon juice: Adds acidity and helps thicken the jam slightly while brightening the color.
Whipped cream frosting
- Heavy cream: Use a high-fat cream (40–50%) so it whips up stable and holds shape.
- Granulated sugar
You can also use a cream cheese buttercream if you prefer a sturdier frosting for room-temperature serving.
Decorations
- Fresh strawberries
- Graham crackers (optional): Use crumbs for a decorative edge or mix with butter for a simple crust if you prefer a base.
How To Make Mini Strawberry Cheesecakes
Below are the key steps and helpful tips to make these mini cheesecakes successfully, including how to bake them in a water bath for a silky texture.
Preparation
- Prepare hot, simmering water for a water bath.
- Preheat the oven to 300°F (149°C).
The benefits of a water bath
Baking the cheesecakes in a water bath delivers gentle, even heat—similar to how crème brûlée is made—resulting in exceptionally smooth cheesecakes and reducing the chance of surface cracks.
Combine cream cheese, sugar, and salt
Mix the cream cheese, sugar, and salt in a large bowl with a whisk until smooth and lump-free.
Add sour cream and heavy cream
Stir in sour cream and heavy cream until the mixture is homogeneous and silky.
Add cornstarch, eggs, and flavor
Add cornstarch and mix until no lumps remain. Add the egg yolk and whole egg, mix until smooth, then stir in vanilla extract and lemon juice to taste. Finish folding with a rubber spatula, scraping the bowl bottom and sides to ensure even incorporation.
Aya’s Quick Tips đź’ˇ
- Use room temperature cream cheese so it blends easily.
- Avoid over-whipping at high speed to prevent air pockets in the batter.
- You can use a stand mixer on low speed if you prefer.
Bake the cheesecakes
Line a cupcake pan with liners and portion the batter—one batch yields about eight regular cupcakes. Place a sheet tray on the oven floor, pour in hot water until it reaches about 1/3 to 1/2 the height of the cupcake pan, then carefully set the pan on top. Bake at 300°F (149°C) for about 25 minutes, or until the centers still jiggle slightly like a soft pudding. Adjust time as needed for your oven and pan size.
Aya’s Quick Tips đź’ˇ
- Take care not to let water splash into the cheesecakes when placing the pan in the oven.
- A gentle tap or a light knock on the oven door can help you check the jiggle without opening the oven fully.
Chill in the refrigerator
Allow cheesecakes to cool in the pan because they are delicate when warm. Gently remove each cupcake with a small spatula and chill for several hours until firm—overnight yields the best texture.
Make the strawberry jam
Prepare a half batch of homemade strawberry jam for one batch of cheesecakes. The jam ingredients are simple: strawberries, sugar, and lemon juice. You can make a full batch and save the extra for toast, yogurt, or other desserts.
Make the whipped cream frosting
Whip heavy cream with granulated sugar until stiff peaks form so the frosting holds its shape. If you prefer, use a cream cheese buttercream for a firmer topping that stands up better at room temperature.
Finish assembling cheesecakes
Pipe a donut-shaped ring of whipped cream or frosting on each cheesecake. Spoon strawberry jam into the center and pipe another small ring on top if desired. Press crushed graham cracker crumbs onto the side for decoration, or skip them for a crustless version. Top with fresh strawberry slices and serve chilled.
Aya’s Quick Tips đź’ˇ
Whipped cream softens at room temperature, so store cheesecakes chilled and remove them from the fridge just before serving for the best texture and appearance.
Uses for strawberry mini cheesecakes
These little cheesecakes are versatile and ideal for many occasions:
- Family snack: The small portion size is perfect for an afternoon treat or dessert after dinner.
- Potlucks and parties: Easy to transport and serve—great for sharing.
- Kids’ events: A popular choice for birthday parties, Easter celebrations, and school gatherings.
- Try different frostings: Swap in cream cheese frosting, chocolate ganache, or flavored buttercream for variety.
- Try other fruits: Substitute strawberries with blueberries, raspberries, mango, or cherries for a different twist.
Frequently Asked Questions
Store them covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, eat within a few days.
Keep jam in airtight jars in the refrigerator for at least a month. Once opened, consume within a few weeks, or freeze for up to six months.
Yes. If you double the recipe, you may need longer baking time and should adjust based on oven performance and pan size.
Full-fat cream cheese gives the creamiest, most stable filling. A well-known brand or any high-quality full-fat cream cheese works well.
Yes. Wrap each cheesecake individually and freeze in an airtight container. Thaw overnight in the refrigerator before finishing with frosting and serving.
Absolutely. The cheesecakes are delicious on their own as mini baked vanilla cheesecakes with jam on top.
Full-Sized Strawberry Cheesecake
If you prefer a full-size dessert, try a classic New York–style cheesecake with a graham cracker crust and the same strawberry jam topping for a richer, denser experience. For a lighter option, a no-bake strawberry cheesecake with a simple glaze is another excellent choice.
More Strawberry Recipes
If you enjoy strawberry desserts, consider also making strawberry cream cake, strawberry cinnamon rolls, strawberry mousse, or a fresh fruit tart using your favorite fruits.
Did you try the recipe?
Share your honest feedback in the comments below. I’d love to hear how the cheesecakes turned out and how you served them for your occasions.
Thank you! – Aya
Mini Strawberry Cheesecakes — Recipe Overview
Author: Aya Caliva
Servings: 8 cupcakes
Prep time: 35 mins | Cook time: 25 mins | Total time: 1 hr
Ingredients
- Cheesecake: 225 g cream cheese, 65 g granulated sugar, â…› tsp salt, 150 g sour cream, 75 g heavy cream, 1 tbsp cornstarch, 1 egg yolk, 1 whole egg, 1 tsp vanilla extract, 1.5 tsp lemon juice.
- Strawberry jam: 225 g fresh strawberries, 113 g granulated sugar, 1.5 tbsp lemon juice.
- Whipped cream frosting: 200 g heavy cream, 15 g granulated sugar (or use cream cheese buttercream).
- Decorations: Fresh strawberries, crushed graham crackers (optional).
Equipment
- Mixing bowl, whisk, spatula
- Cupcake pan and liners
- Baking tray for water bath
- Pastry bag and tip, small spatula, knife
Method
- Preheat oven to 300°F (149°C). Prepare hot water for the water bath.
- Beat cream cheese with sugar and salt until smooth. Add sour cream and heavy cream and mix. Stir in cornstarch until smooth.
- Add egg yolk and whole egg, then vanilla and lemon juice. Finish folding with a rubber spatula.
- Line cupcake pan with liners, portion batter (about 8 cupcakes). Place a sheet tray in the oven, pour in hot water to reach 1/3–1/2 of the cupcake pan height, carefully set the cupcake pan on the tray, and bake ~25 minutes until centers jiggle gently.
- Cool in the pan, then remove carefully when slightly firm and chill in the refrigerator for several hours or overnight.
- Make strawberry jam by cooking strawberries, sugar, and lemon juice to desired thickness. Chill.
- Whip heavy cream with sugar to stiff peaks. Pipe frosting, fill centers with jam, add crumbs or fruit decorations, and serve chilled.
Notes
Measure ingredients by weight for best results. Store finished cheesecakes in an airtight container in the refrigerator up to 5 days. They can be frozen individually and thawed in the fridge before serving; finish with frosting after thawing.
Nutrition (per cupcake)
- Calories: 404 kcal
- Carbohydrates: 31 g
- Protein: 7 g
- Fat: 29 g (Saturated fat: 16 g)
- Sugar: 28 g