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Mini Strawberry Cheesecakes

Mini strawberry cheesecakes with a buttery graham crust and creamy, slightly jiggly center baked at 325°F. Topped with glossy strawberry jam and a fresh ruby strawberry for an elegant individual presentation.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
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 sheet pan

Method
 

Prep and bake the crust
  1. Line a muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter and 2 tablespoons sugar, then press about 1 tablespoon into each liner to form the crust.
  2. Bake at 325°F for 5 minutes. Let the crusts rest while you prepare the filling.
Make the cheesecake filling and bake
  1. Beat cream cheese with 1/4 cup sugar until smooth. Add egg and vanilla, beating until combined.
  2. Fold in sour cream gently. Spoon filling into each liner, filling to about 3/4 full.
  3. Bake at 325°F for 10 minutes until just set but still slightly jiggly in the center. Avoid overbaking to keep the texture creamy.
Chill and finish with strawberry topping
  1. Cool completely, then refrigerate for at least 2 hours. The centers should look fully chilled and hold their shape when tapped.
  2. Heat strawberry jam with water and brush on top of each cheesecake. Top each with a fresh strawberry and serve chilled.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating—this helps prevent lumps. Refrigerate mini cheesecakes in a covered container up to 4 days; freezing is not recommended due to topping texture. If you want a lighter version, use reduced-fat cream cheese and sour cream (texture stays creamy, slightly less rich).