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Mini Strawberry Cheesecakes Recipe

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4.1 from 2 reviews

These Mini Strawberry Cheesecakes are a delightful dessert featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a fresh strawberry topping. Perfectly portioned in cupcake liners, they combine the tangy flavor of Greek yogurt with the sweetness of strawberries for a light yet indulgent treat.

Ingredients

Crust

  • 2/3 cup graham cracker crumbs (about 6 sheets)
  • 2.5 tablespoons unsalted butter (melted)

Filling

  • 8 ounces cream cheese (softened, low fat or regular)
  • 5.3 ounces strawberry Greek yogurt
  • 1/4 cup granulated sugar
  • 4 large strawberries (puréed)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 egg white

Toppings

  • Fresh strawberry slices
  • Strawberry jam
  • Whipped cream

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 325ºF. Line a muffin pan with 9 cupcake liners and set aside to prepare the crust.
  2. Make Graham Cracker Crust: Using a food processor or blender, finely process the graham crackers into an almost flour-like consistency. Combine the crumbs with melted unsalted butter in a bowl. Distribute approximately one tablespoon of this mixture into each cupcake liner and press down firmly with the back of a spoon. Bake the crusts for 7-8 minutes, then set aside to cool for about 10 minutes while making the filling.
  3. Prepare Strawberry Cheesecake Filling: In a medium mixing bowl, beat softened cream cheese with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape sides of the bowl down. Add strawberry Greek yogurt, granulated sugar, 3 tablespoons of the strawberry purée, and vanilla extract. Beat on medium-high speed until smooth, around 1 minute. Add the whole egg and egg white, mixing on low to medium speed just until combined. Scrape the sides of the bowl again to ensure even mixing.
  4. Fill and Swirl: Evenly spoon the cheesecake batter over the cooled graham cracker crusts in the muffin liners. Using a toothpick, swirl about half a teaspoon of the leftover strawberry purée into the batter in each cup for a marbled effect.
  5. Bake the Mini Cheesecakes: Bake in the preheated oven for 15-18 minutes until the centers are mostly set but might jiggle slightly, and edges have a golden tone indicating they are done.
  6. Chill: Remove the pan from the oven and allow to cool to room temperature. Then refrigerate for at least 2 hours to fully set the cheesecakes.
  7. Serve and Garnish: Before serving, top the mini cheesecakes with fresh strawberry slices, a dollop of strawberry jam, and whipped cream as desired.

Notes

  • Use low-fat or regular cream cheese based on preference.
  • The strawberry Greek yogurt adds both flavor and creaminess; do not substitute plain yogurt.
  • Purée fresh strawberries for a bright, natural strawberry flavor in the filling and swirl.
  • The cheesecakes should be chilled thoroughly for the best texture and flavor.

Find it online: https://marthatasty.com/mini-strawberry-cheesecakes-recipe/