These Mini Strawberry Cheesecake Bites are creamy, tangy, and perfectly sweet — a bite-sized dessert that looks fancy but comes together with simple ingredients. Perfect for spring parties, showers, or anytime you want an easy make-ahead treat.
Ingredients
Crust
1cup(120g)
1tablespoon(12g)
3tablespoons(42g)
Cheesecake Filling
16oz(450g)
4tablespoons(60g)
⅔ cup (135g)
½ teaspoon vanilla extract
1tablespoon(15ml)
2large eggs, room temperature
Strawberry Sauce
2cups(300g)
2tablespoons(25g)
1tablespoon(15ml)
Pinch of kosher salt
Instructions
1
Prep the crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix crushed cookies, sugar, and melted butter until evenly coated. Press about 1 tablespoon of the mixture firmly into each liner.
2
Bake the crust: Bake for 6–7 minutes or until lightly golden. Remove from oven and cool. Lower oven temperature to 325°F (160°C).
3
Make the filling: Beat the cream cheese until smooth, then mix in sour cream, sugar, vanilla, and lemon juice. Add eggs one at a time, mixing just until combined.
4
Fill and bake: Spoon the batter evenly over each crust (about ¼ cup each). Bake for 18–20 minutes until the centers are set but slightly jiggly.
5
Cool and chill: Turn off the oven and crack the door open. Let cheesecakes cool inside for 30 minutes, then chill in the fridge for at least 5 hours or overnight.
6
Make the sauce: In a small saucepan, combine strawberries, sugar, lemon juice, and salt. Bring to a boil, then simmer for 15–20 minutes until thickened. Cool completely before topping.
7
Assemble: Remove paper liners, spoon strawberry sauce on top of each mini cheesecake, and serve chilled.
Note
These cheesecakes can be made a day ahead and taste even better after chilling overnight.
Freeze plain cheesecakes (without topping) for up to 1 month, then thaw in the fridge before serving.
Swap sour cream for Greek yogurt for a slightly lighter texture.