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Mini Strawberry Cheesecakes

Mini strawberry cheesecakes with a buttery graham crust and a creamy, slightly jiggly center. Topped with fresh ruby strawberries and a quick jam glaze for an elegant individual dessert.
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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: 330
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
  • 1 muffin tin

Method
 

Prepare 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 a crust.
  2. Bake the crusts at 325°F for 5 minutes. Let them cool while you make the filling.
Make cheesecake filling
  1. Beat cream cheese with 1/4 cup sugar until smooth. Add the egg and vanilla, beating until combined, then fold in sour cream gently.
Bake and chill
  1. 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.
  2. Cool completely, then refrigerate for at least 2 hours. The centers should firm up as they chill.
Glaze and assemble
  1. Heat strawberry jam with water until loosened and easy to brush. Brush a thin layer over the top of each cheesecake.
  2. Top each cheesecake with a fresh strawberry and serve chilled. Keep them cold until serving for the best set texture.

Notes

Pro tip: keep the filling slightly jiggly at bake time—overbaking makes mini cheesecakes dry. Refrigerate in an airtight container up to 4 days; do not freeze because fresh strawberry topping and texture may change. For a lighter option, swap sour cream for plain low-fat Greek yogurt (similar thickness, slightly tangier).