Mini Strawberry Cheesecakes: Easy Valentine’s Day Dessert Recipe

Why You’ll Love This Recipe

I appreciate how easy these mini cheesecakes are compared to a full-sized cheesecake. I don’t need a water bath, and I get perfectly portioned servings every time. I also love the balance of flavors—the tangy cream cheese filling pairs beautifully with the sweet and slightly tart strawberry topping.

I enjoy that I can prepare them ahead of time and let them chill until I’m ready to serve. They look impressive, but I know they require very simple steps and everyday ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup graham cracker crumbs (about 8 full sheets)
1/4 cup granulated sugar (for crust)
4 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1/2 cup granulated sugar (for filling)
1/3 cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh strawberries, diced
1 tablespoon lemon juice
2 tablespoons powdered sugar

Directions

1. I preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners or grease it well.

2. I mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. I divide the mixture evenly among the muffin cups and press it down firmly to form the crust.

3. I bake the crusts for 5 minutes, then remove them from the oven and let them cool.

4. In a large bowl, I beat the cream cheese until smooth. I add 1/2 cup sugar, sour cream, eggs, vanilla extract, and salt, then beat until the mixture is creamy and lump-free.

5. I divide the cheesecake batter evenly among the muffin cups, filling them almost to the top. I gently tap the tin to release air bubbles.

6. In a small saucepan, I combine the diced strawberries, powdered sugar, and lemon juice. I cook over medium heat, stirring, until the strawberries break down and the sauce thickens, about 5–7 minutes. I mash the mixture gently and let it cool slightly.

7. I spoon 1–2 teaspoons of strawberry sauce onto each cheesecake and swirl it gently with a toothpick or skewer.

8. I bake the cheesecakes at 325°F for 18–22 minutes, until the centers are set but still slightly jiggly.

9. I let the cheesecakes cool in the tin for 30 minutes, then chill them in the refrigerator for at least 1 hour, though I find overnight chilling gives the best texture.

10. I remove the liners and serve, topping with extra strawberry sauce and fresh berries if I like.

Servings and timing

I make 12 mini cheesecakes with this recipe.

Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour (or overnight for best results)
Total Time: About 1 hour 15 minutes plus chilling

Variations

I sometimes swap the strawberries for raspberries or blueberries for a different berry flavor. When I want a chocolate twist, I add mini chocolate chips to the cheesecake batter or drizzle melted chocolate over the top before serving.

I also like adding a hint of almond extract instead of vanilla for a slightly different flavor profile. For a festive touch, I decorate the tops with heart-shaped strawberry slices.

storage/reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. I keep them covered so they stay fresh and do not absorb other flavors from the fridge.

If I want to freeze them, I place them in a single layer in an airtight container and freeze for up to 2 months. I thaw them overnight in the refrigerator before serving. I do not reheat them, since I prefer cheesecake chilled.

FAQs

Can I use frozen strawberries instead of fresh?

I can use frozen strawberries if that’s what I have. I thaw and drain them first to avoid excess moisture in the sauce.

How do I know when the mini cheesecakes are done baking?

I look for set edges and centers that still have a slight jiggle. I know they will firm up more as they cool and chill.

Can I make these ahead of time?

I often make them a day in advance. I find that chilling overnight actually improves the texture and flavor.

Why did my cheesecakes crack?

I notice cracks can form if I overmix the batter or overbake them. I mix just until smooth and remove them from the oven once the centers are slightly jiggly.

Do I need a water bath for this recipe?

I do not use a water bath for these mini cheesecakes. Because they are small, they bake evenly and stay creamy without the extra step.

Conclusion

I find these mini strawberry cheesecakes to be

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the perfect combination of creamy, fruity, and sweet. They are easy to prepare, beautifully portioned, and ideal for special occasions like Valentine’s Day or any gathering where I want a charming dessert. I love how simple ingredients come together to create such an elegant treat.