I’m sharing how to make amazing strawberry mini cheesecakes with simple steps. The smoothest cheesecake with fluffy cream, homemade strawberry jam, and crunchy graham cracker is a perfect combination that surely impresses everyone you share them with!
❤️ I love these strawberry mini cheesecakes because:
- The steps are so simple and it's so easy to make.
- They look so cute and eye-catchy!
- It is the smoothest baked cheesecake I've ever had!
- The cheesecake has the perfect sweetness and sourness.
🍓 In this post, you'll learn essential baking tips such as:
- What's the difference between using cornstarch and all-purpose flour for cheesecake
- What a water bath does to bake cheesecakes
- Should we use whipped cream or cream cheese buttercream frosting? How to decide
- How to fill the jam in the frosting
- How to store the cake and strawberry jam
Jump to:
📌 What's In Strawberry Mini Cheesecakes?
Mini Cheesecake:
- Cream cheese
- Use full-fat cream cheese. I used Philadelphia cream cheese this time.
- Granulated sugar
- Salt
- The saltiness matches so well with the cream cheese!
- Sour cream
- It adds a refreshing taste, natural tartness, and creaminess.
- Heavy cream
- Cornstarch
- Starch in cornstarch helps to set the cheesecake.
- Cornstarch creates a lighter texture while all-purpose flour creates a heavier, chunkier texture.
- Yolk
- It adds a rich and deep flavor. It also helps to set the cheesecakes.
- Whole egg
- It helps to set the cheesecakes.
- Vanilla extract
- A little bit of vanilla flavor matches so well with cheesecakes.
- Lemon juice
Strawberry jam:
- Strawberries
- Granulated Sugar
- Sugar helps to thicken the jam.
- It also works as a preservative.
- Lemon juice
- Pectins in lemon juice help to thicken the jam a little bit more.
- It also helps to brighten the color of the jam.
Whipped cream frosting:
- Heavy cream
- Granulated sugar
You can also use my cream cheese frosting recipe.
Decorations:
- Fresh strawberries
- Graham crackers
📌 How To Make Strawberry Mini Cheesecakes
8 Steps To Make Mini Cheesecake
Preparation: Prepare hot simmering water for a water batch.
👩🏻🍳 Just like creme brûlée, the heat gets delivered more slowly by baking them with a water bath which leads to incredibly smooth cheesecakes!
- Mix cream cheese, granulated sugar, and salt until it looks smooth.
- Add sour cream and heavy cream. And mix well until it looks smooth.
- Add cornstarch and mix until you don't see any lumps.
- Add yolk and whole egg and mix until it looks smooth.
- Finally, add vanilla extract and lemon juice and mix until it's combined.
- Mix with a spatula at the end to check if it is blended evenly.
- Pour the batter into a cupcake pan. (One batch makes 8 regular cupcakes.)
- Bake at 300 F | 149 C for 25 minutes with a water bath.
- Adjust the time and temperature depending on the oven, the cake size, etc.
- Let them cool for some time before you try to take them out from a pan. And chill in the fridge for a few hours or more.
Tips With Images
Now, let me share detailed tips on each step that are crucial for making mini cheesecakes successful.
💬 Leave the cream cheese at room temperature for some time to make it softer so that they blend easier.
💬 Dividing it with an ice cream scoop works best for me!
💬 Just like souffle cheesecake or creme brûlée, cheesecakes should bounce back gently when you knock on the oven door and check. Or give some vibrations to the tray to check!
💬 The cheesecakes get firmer as they cool down.
Strawberry jam
Make a half batch of my strawberry jam recipe for 8 cupcakes from one batch of the cheesecake recipe.
*** The ingredients listed in the recipe in this post are already half the amount of the original recipe.
*** You can make one batch of the original recipe and store the rest for other uses!
Whipped cream frosting
- Whip heavy cream and granulated sugar to make a fluffy and stiff whipped cream.
- Pipe a donut shape on top of the cheesecakes, fill the jam in it, and pipe another circle on top. (Or you can try a different way! There is no rule here!)
💬 Make a stiff & fluffy whipped cream so that it can hold the shape.
Decorations
- Attach crushed graham crackers on the side.
- Top them with fresh strawberries. Done!
💡 You can omit graham crackers if you want them as a crustless or gluten-free dessert!
👩🏻🍳 Whipped cream does not hold the best condition for a long time at room temperature. I recommend taking them out from the fridge right before you serve!
📌 Cream Cheese Buttercream Frosting
As a different option, you can also use cream cheese buttercream as the frosting.
You might like it better if you prefer a sweeter, richer frosting with more cream cheese! And also, this might be a better option if you hope to leave them at room temperature for some time.
In the post, I introduced two ways to make cream cheese and the one I used today is the first one with less butter. (Pick whichever you like!)
📌 Uses For Strawberry Mini Cheesecakes
Enjoy the cheesecakes in many ways for many occasions:
- As a little snack for your family: This little treat is a perfect amount to fill their stomach as an afternoon snack or dessert after dinner.
- Bring them for a potluck party: The cakes are easy to transport; you can bring them to your neighbors, friends, and family in town!
- For any kid's event: These cupcakes would be a great surprise treat for kids and their parents! One of my subscribers shared she was making them for her easter party!
- Try them with other types of frosting: Frost them with any of your frostings and enjoy the different flavors!
- Try them with other fruits: Today, I used strawberries but you can use other kinds of fruits, such as blueberries, raspberries, mangoes, cherries, etc.
📌 Frequently Asked Questions
Cover them with plastic wrap or put them in an air-tight container and store it in the refrigerator for up to 5 days. I recommend eating them sooner, within a few days for the best taste!
Store it in air-tight containers such as glass jars. In the refrigerator, you can store it for at least a month. Once it is opened, I recommend consuming it within a few weeks. Or you can store it in the freezer for up to about 6 months.
Yes, you can! You'll need to bake longer for more amount. Adjust the time and temperature accordingly!
Use full-fat cream cheese. I like to use Philadelphia cream cheese.
📌 VIDEO: Strawberry Mini Cheesecakes
To learn how to make strawberry mini cheesecakes visually and have a deeper understanding of all, watch this video.
Don't forget to subscribe if you liked it 😉
💬 If you loved this recipe, please share your feedback on this post! I always love to hear how you enjoyed it at home with your friends and family.
📌 Printable Recipe
Strawberry Mini Cheesecakes
Equipment
- Bowl
- Whisk
- Spatula
- Cupcake liners
- Tray/Tin for water bath
- Knife
- Pastry bag
- Pastry tip Use any pastry tip you like!
Ingredients
Cheesecake
- 8 oz Cream cheese 1 US block
- 2.3 oz Granulated sugar ⅓ US cup
- ⅛ teaspoon Salt
- 5.3 oz Sour cream ⅔ US cup
- 2.6 oz Heavy cream ⅓ US cup
- 1 tablespoon Cornstarch
- 1 yolk Yolk
- 1 egg Whole egg
- 1 teaspoon Vanilla extract
- 1.5 teaspoon Lemon juice
Strawberry jam
- 8 oz Fresh Strawberries 1 pound
- 4 oz Granulated Sugar ½ US cup
- 1.5 tablespoon Lemon juice You can reduce it a bit if you prefer!
Whipped cream frosting (You can also use cream cheese frosting.)
- 7 oz Heavy cream ⅚ US cup
- 0.5 oz Granulated sugar 1 Tbsp
Decorations
- Some Fresh strawberries
- Some Graham crackers
Instructions
Preparation
- Prepare hot simmering water for a water batch.
Cheesecake
- Mix cream cheese, granulated sugar, and salt until it looks smooth.8 oz Cream cheese, 2.3 oz Granulated sugar, ⅛ teaspoon Salt
- Add sour cream and heavy cream. And mix well until it looks smooth.5.3 oz Sour cream, 2.6 oz Heavy cream
- Add cornstarch and mix until you don't see any lumps.1 tablespoon Cornstarch
- Add yolk and whole egg and mix until it looks smooth.1 yolk Yolk, 1 egg Whole egg
- Finally, add vanilla extract and lemon juice and mix until it's well combined.1 teaspoon Vanilla extract, 1.5 teaspoon Lemon juice
- Clean with a spatula at the end to check if it is blended evenly.
- Pour the batter into a cupcake pan. (One batch makes 8 regular cupcakes.)Bake at 300 F | 149 C for about 25 minutes with a water bathAdjust the time and temperature depending on the oven, the cake size, etc.
- Let them cool for some time before you try to take them out from a pan. And chill in the fridge for a few hours or more.
Strawberry jam
- Make a half batch of my strawberry jam recipe for 8 cupcakes (from one batch of the cheesecake recipe.)*** The quantities of the ingredients listed in the recipe in this post are already the half amount of the original recipe. *** You can make one batch of the original recipe and store the rest for other uses!8 oz Fresh Strawberries, 4 oz Granulated Sugar, 1.5 tablespoon Lemon juice
Whipped cream frosting (You can also use cream cheese frosting.)
- Whip heavy cream and granulated sugar to make a fluffy and stiff whipped cream.7 oz Heavy cream, 0.5 oz Granulated sugar
- Pipe a circle (like a donut) on top of the cheesecakes, fill the jam in it, and pipe another circle on top. (Or you can try a different way! There is no rule here!)
Decorations
- Attach crushed graham crackers on the side.Some Graham crackers
- Top them with fresh strawberries. Done!Some Fresh strawberries
Video
Notes
How to store them:
Cover them with plastic wrap or put them in an air-tight container and store it in the refrigerator for up to 5 days. I recommend eating them sooner, within a few days, for the best taste! ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **Nutrition
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