These amazing mini strawberry cheesecakes are made with combinations of the smoothest cheesecakes topped with fresh homemade jam topping, and fluffy whipped cream. (Or cream cheese frosting! when I feel like it.) the steps are simple and the result will surprise you. It tastes divine.


📌 Why you'll love these mini cheesecakes
- The steps are simple. It's beginner-friendly!
- They look so cute and eye-catching! A perfect dessert to serve for a special occasion.
- The texture is so smooth, light, and not overly dense. I always end up eating a few of them!
- The cheesecake itself has the perfect sweetness and sourness that tastes so heavenly with the homemade strawberry jam.
🍓 If you love cheesecakes and strawberries, this dessert is a must-try! This is my favorite recipe to share with my family every strawberry season.
In this post, you'll learn essential baking tips, such as:
- The difference between using cornstarch and all-purpose flour for cheesecake
- What does a water bath do to bake cheesecakes?
- How to fill the jam in the frosting
- How to store the cheesecake and strawberry jam
Let's dive in!


📌 What's In Strawberry Mini Cheesecakes?
Mini Cheesecakes
- 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: Use full-fat heavy cream or heavy whipping 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: You can also add lemon zest to add a refreshing flavor.

Strawberry topping
- 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: Use regular heavy cream or heavy whipping cream. I recommend 40 - 50 % fat content for it to whip properly.
- Granulated sugar
* You can also use my cream cheese frosting recipe.

Decorations
- Fresh strawberries
- Graham crackers (optional): They are topped on the cheesecakes as a decoration this time. You can also lay a graham cracker crust on the bottom. Mix graham crackers and melted butter to make it quickly. Check out my NY cheesecake recipe for the amounts.

📌 Step-by-step instructions to make strawberry mini cheesecakes
Now, let's go through the steps and the crucial tips for making strawberry mini cheesecakes successful.
Preparation:
- Prepare hot simmering water for a water batch.
- Preheat the oven to 300°F | 149°C.

The benefits of a water bath:
Just like creme brûlée, the heat gets delivered more slowly by baking them with a water bath, which leads to incredibly smooth cheesecakes! It also decreases the chance of the surface of the cheesecakes getting cracked.
Combine the ingredients.
Mix cream cheese, sugar, and salt.
Mix them in a large bowl with a whisk until it looks smooth.


Add sour cream and heavy cream.
Mix them well until smooth.

Add cornstarch.
Mix it until you don't see any lumps of cornstarch.

Add yolk and whole egg.
Mix them until it looks smooth.

Add vanilla extract and lemon juice.
You can adjust the amounts as you like.

Mix it with a rubber spatula at the end.
Clean the bottom and sides of the bowl to ensure it's incorporated evenly.

Tips💡:
- Use room temperature cream cheese. Leave it at room temperature ahead to make it soft so that it blends easily.
- Avoid whipping it at high speed for a long time to prevent the cheesecakes from containing lots of air holes.
- You can also use a stand mixer instead of mixing them by hand.
Bake the cheesecakes.
- Place cupcake liners on the cupcake pan and divide the cheesecake batter. One batch makes 8 regular cupcakes. Use an ice cream scoop to do this easily.
- Place a sheet tray in the preheated oven and pour hot simmering water which is enough to soak about ⅓ - ½ of the cupcake pan height. Carefully place the cupcake pan on top and bake at 300°F | 149°C for about 25 minutes until the cheesecakes jiggle like puddings when you add vibrations. (Adjust the time and temperature depending on the oven, the cake size, etc.)


Tips💡:
- Be careful not to spill any water into the cheesecakes when placing the cupcake pan on top of the sheet tray.
- I often knock on the oven door to add the vibrations and see how much it jiggles. You can also tap the tray the tray gently!
Chill them in the fridge for a few hours.
- Let the cheesecakes cool down in the cupcake pan since they are very soft and fragile while they are hot.
- Take them out carefully with a small cake spatula and chill them in the fridge for more than a few hours. They get firmer as they cool down.

Make strawberry jam
Make a half batch of homemade strawberry jam for 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 also make one batch of the original recipe and store the rest for other uses!

Make the whipped cream frosting.
Whip heavy cream and granulated sugar until it looks fluffy and stiff.

Tip💡:
Make a stiff & fluffy whipped cream so it can hold the shape.
Cream Cheese Buttercream Frosting
You can also use cream cheese buttercream as the frosting. This might be a better option if you hope to leave them at room temperature for some time. I introduced two ways to make cream cheese in the post, and the one I used this time was the first one with less butter. (Pick whichever you like!)
Finish assembling.
- Pipe the frosting into a donut shape on top of the cheesecake using a piping bag with a round tip. Fill the jam on the hole in the center and pipe another circle on top. (Or you can also try a different way!)
- Attach crushed graham cracker crumbs on the side. You can omit graham crackers if you want them as a crustless cheesecake!
- Top them with fresh strawberries on top. Enjoy!


Tip💡:
Whipped cream slowly softens at room temperature. I recommend taking them out from the fridge right before you serve!


📌 Uses for strawberry mini cheesecakes
Enjoy these little cheesecakes in many ways for special occasions:
- As a little snack for your family: The mini dessert 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 kid's events: One of my viewers shared she made them for her easter party. They'll be a big hit for kids and their parents.
- Try them with other types of frosting: Frost them with any of your frostings and enjoy the different flavors!
- Try them with other fruits: You can use other kinds of fruits instead of strawberries, such as blueberries, raspberries, mangoes, cherries, etc.
📌 Frequently Asked Questions
Cover them with plastic wrap or put them in an airtight container and store them in the refrigerator for up to 5 days. I recommend eating them sooner, within a few days, for the best taste!
Store it in airtight 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 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.
Yes! Wrap each cheesecake and put them in an airtight container or Ziploc to freeze them. Thaw them in the fridge overnight and finish frosting!
Yes, the cheesecakes also taste amazing without any frosting. Enjoy it as mini vanilla cheesecakes!
📌 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 😉
📌 More strawberry recipes
If you love strawberry desserts, also try these!:
📌 Full-sized cheesecake recipes
Try this New York cheesecake with buttery graham cracker crust if you are looking for a full-size baked cheesecake recipe! The filling is as smooth and creamy as this mini strawberry cheesecake recipe. It contains less sour cream and more cream cheese, which creates a more classic baked cheesecake taste!

📌 Printable recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.

Mini Strawberry Cheesecakes
Equipment
- Bowl
- Whisk
- Spatula
- Cupcake liners
- Baking tray for water bath
- Knife
- Pastry bag
- Pastry tip Use any pastry tip you like!
Ingredients
Cheesecake
- 225 g Cream cheese
- 65 g Granulated sugar
- ⅛ teaspoon Salt
- 150 g Sour cream
- 75 g Heavy cream
- 1 Tablespoon Cornstarch
- 1 yolk Yolk
- 1 egg Whole egg
- 1 teaspoon Vanilla extract
- 1.5 teaspoon Lemon juice
Strawberry jam
- 225 g Fresh Strawberries
- 113 g Granulated Sugar
- 1.5 Tablespoon Lemon juice You can reduce it a bit if you prefer
Whipped cream frosting (You can also use cream cheese frosting.)
- 200 g Heavy cream
- 15 g Granulated sugar
Decorations
- Some Fresh strawberries
- Some Graham crackers
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Preparation1. Prepare hot simmering water for a water batch.2. Preheat the oven to 300°F | 149°C.The benefits of a water bath:Just like creme brûlée, the heat gets delivered more slowly by baking them with a water bath, which leads to incredibly smooth cheesecakes! It also decreases the chance of the surface of the cheesecakes getting cracked.
- Combine the ingredients.1. Mix cream cheese, sugar, and salt. Mix them in a large bowl with a whisk until it looks smooth.2. Add sour cream and heavy cream. Mix them well until smooth.3. Add cornstarch. Mix it until you don't see any lumps of cornstarch.4. Add yolk and whole egg. Mix them until it looks smooth.5. Add vanilla extract and lemon juice. You can adjust the amounts as you like.6. Mix it with a rubber spatula at the end. Clean the bottom and sides of the bowl to ensure it's incorporated evenly.Tips💡1. Use room temperature cream cheese. Leave it at room temperature ahead to make it soft so that it blends easily.2. Avoid whipping it at high speed for a long time to prevent the cheesecakes from containing lots of air holes. 3. You can also use a stand mixer instead of mixing them by hand.225 g Cream cheese, 65 g Granulated sugar, ⅛ teaspoon Salt, 150 g Sour cream, 75 g Heavy cream, 1 Tablespoon Cornstarch, 1 yolk Yolk, 1 egg Whole egg, 1 teaspoon Vanilla extract, 1.5 teaspoon Lemon juice
- Bake the cheesecakes.1. Place cupcake liners on the cupcake pan and divide the cheesecake batter. One batch makes 8 regular cupcakes. Use an ice cream scoop to do this easily.2. Place a sheet tray in the preheated oven and pour hot simmering water which is enough to soak about ⅓ - ½ of the cupcake pan height. Carefully place the cupcake pan on top and bake at 300°F | 149°C for about 25 minutes until the cheesecakes jiggle like puddings when you add vibrations. (Adjust the time and temperature depending on the oven, the cake size, etc.)Tips💡1. Be careful not to spill any water into the cheesecakes when placing the cupcake pan on top of the sheet tray.2. I often knock on the oven door to add the vibrations and see how much it jiggles. You can also tap the tray the tray gently!
- Chill them in the fridge.1. Let the cheesecakes cool down in the cupcake pan since they are very soft and fragile while they are hot. 2. Take them out carefully with a small cake spatula and chill them in the fridge for more than a few hours. They get firmer as they cool down.
- Make strawberry jam.Make a half batch of homemade strawberry jam for 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 also make one batch of the original recipe and store the rest for other uses!225 g Fresh Strawberries, 113 g Granulated Sugar, 1.5 Tablespoon Lemon juice
- Make the whipped cream frosting.Whip heavy cream and granulated sugar until it looks fluffy and stiff.Tip💡Make a stiff & fluffy whipped cream so it can hold the shape.Cream Cheese Buttercream FrostingYou can also use cream cheese buttercream as the frosting. This might be a better option if you hope to leave them at room temperature for some time. I introduced two ways to make cream cheese in the post, and the one I used this time was the first one with less butter. (Pick whichever you like!)200 g Heavy cream, 15 g Granulated sugar
- Finish assembling.1. Pipe the frosting into a donut shape on top of the cheesecake using a piping bag with a round tip. Fill the jam on the hole in the center and pipe another circle on top. (Or you can also try a different way!)2. Attach crushed graham cracker crumbs on the side. You can omit graham crackers if you want them as a crustless cheesecake!3. Top them with fresh strawberries on top. Enjoy!Tips💡Whipped cream slowly softens at room temperature. I recommend taking them out from the fridge right before you serve!Some Fresh strawberries, Some Graham crackers
Video

Notes
How to store them:
Cover them with plastic wrap or put them in an airtight container and store them in the refrigerator for up to 5 days. I recommend eating them sooner, within a few days, for the best taste!Nutrition
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Kat says
It's silky, smooth and really creamy. Good texture. The recipe is easy to follow. The cheesecake, the whipped Cream frosting on top and the strawberry jam together taste incredible🤩!
ayacaliva says
Thank you Kat! I'm so glad you liked it!😊
Celeste says
I baked two recipes of the strawberry mini cheesecake for a family dinner. The cheesecakes were wonderful; smooth and creamy and not too sweet. Is this like a Japanese cheesecake? The strawberry jam complemented the cheesecake perfectly. Since I was low on heavy whipping cream, I made half a batch of the cream cheese buttercream frosting. It tasted great with the cheesecake but next time I want to try topping with the whipped cream.
When I removed the cheesecakes from the pan, there was moisture at the bottom. Is that because I cooled the cheesecake completely in the pan? Should I have removed it sooner?
Aya, may I ask what size decorating tip you use. I used a tip that was about half a centimeter and thought it was too narrow.
Thank you for sharing this recipe. It’s easy to make and tastes amazing.