This Mini Strawberry Cheesecake Bites recipe is perfect when you want some bite sized pieces to share at a party, to gift or just want some mini sweet treats in the fridge! They are great for Valentine’s Day, Galentine’s day and even kids birthdays!
The best part? You don’t need a springform pan or any fancy tricks. Just a muffin tin, a hand mixer, and a few ingredients you probably already have.
The strawberry topping adds that pretty red pop that makes them look like you worked way harder than you did. Anyway, let’s bake.
Why You’ll Love It
- They’re creamy, rich, and taste just like a classic cheesecake but in mini form.
- You don’t need a water bath (thank goodness).
- The strawberry topping adds that bright, sweet-tart flavor.
- They chill beautifully and actually taste even better the next day.
- Perfect for parties, gifting, or when you just want one tiny dessert instead of a whole cake.
Ingredients
Cheesecake Crust
- 1 cup finely crushed shortbread cookies – graham crackers work too if that’s what you’ve got.
- 1 tablespoon sugar – helps the crust crisp up a bit.
- 3 tablespoons melted unsalted butter – mix it in while still warm so it coats the crumbs evenly.
Cheesecake Filling
- 2 (8 oz) packages cream cheese – softened; let it sit out so it blends smoothly.
- 4 tablespoons sour cream – adds that lovely tang.
- 2/3 cup sugar – just enough sweetness to balance the creaminess.
- 1/2 teaspoon vanilla extract – gives warmth and depth.
- 1 tablespoon lemon juice – fresh if possible; it keeps things bright.
- 2 large eggs – room temperature helps everything combine evenly.
Strawberry Sauce
- 2 cups strawberries – fresh or frozen both work.
- 2 tablespoons sugar – adjust if your berries are very sweet.
- 1 tablespoon lemon juice – keeps the color vibrant and the flavor fresh.
- Pinch of salt – brings out the fruit flavor.
How To Make These Mini Strawberry Cheesecake Bites
1. Prep the crust.
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners.
In a bowl, stir together the crushed cookies, sugar, and melted butter until the crumbs feel evenly coated and slightly clumpy.
Spoon about a tablespoon of the mixture into each liner, then press it down firmly using your fingers or the back of a spoon.
2. Bake the crust.
Pop the pan in the oven for 6–7 minutes until the edges just start to turn golden. Take it out and let it cool while you make the filling. Reduce the oven to 325°F (160°C).
3. Make the filling For Your Mini Strawberry Cheesecake Bites
Beat the cream cheese with a mixer until smooth and fluffy.
Add the sour cream and sugar, mixing until it looks silky.
Blend in the vanilla and lemon juice, then add the eggs one at a time.
Don’t overbeat here, just mix until combined.
4. Fill and bake.
Scoop the filling over the cooled crusts (about ¼ cup each).
Bake for 18–20 minutes until the tops look set but still have a gentle jiggle in the center.
Turn off the oven, crack the door open, and let them cool in there for about 30 minutes. This helps prevent cracks.
5. Chill time your Mini Strawberry Cheesecake Bites
Once they’ve cooled, refrigerate for at least 5 hours or overnight.
The centers might sink a little, which is perfect because that’s where the strawberry sauce will go.
6. Make the strawberry sauce.
In a small pot, combine strawberries, sugar, lemon juice, and a pinch of salt.
Bring to a gentle boil, then lower the heat and simmer for 15–20 minutes until the mixture thickens and the berries start to break down.
Let it cool completely; it’ll thicken more as it chills.
7. Assemble Your Mini Strawberry Cheesecake Bites
Right before serving, remove the cheesecakes from the liners and spoon a bit of strawberry sauce into each sunken center.
Tips & FAQ For These Mini Strawberry Cheesecake Bites
Can I make these ahead?
Yes! They’re actually better the next day after chilling overnight.
Do I have to use shortbread cookies?
Nope. Graham crackers, vanilla wafers, or even digestive biscuits work great.
Can I skip the lemon juice?
You can, but it adds a little tang that keeps them from tasting overly sweet.
Do they freeze well?
Absolutely. Freeze them plain (without the sauce), then thaw in the fridge before topping.
What if I don’t have muffin liners?
Just grease the pan well, though the liners make it easier to pop them out cleanly.
