Mini Strawberry Cheesecakes

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Being mini cheesecakes and looking so cute, these are waiting to be picked up and put on your plate.

A close-up of a mini strawberry cheesecake with a crumble topping, presented on a piece of parchment paper. The cheesecake has a golden-brown crust at the base, a creamy white cheesecake layer in the middle, and a bright red strawberry layer on top, all covered with a generous amount of light golden crumble.
Why You Will Love These Mini Cheesecakes:
The texture of these is phenomenal! These are extra creamy in the center, and crunchy streusel topping add some irresistible crunchiness
They are simply made in a muffin pan without a water bath
Homemade strawberry pie filling cuts the sweetness and makes every bite irresistible.
Mini Strawberry Cheesecakes are perfect for parties.
You can make it ahead and the cheesecakes will last for a few days in the fridge.
You can use fresh or frozen strawberries
This recipe is made from simple ingredients.
How To Make Homemade Strawberry Pie Filling?
Don’t miss this fresh strawberry season to try this recipe.

The image showcases ingredients and steps for making a strawberry filling or topping, most likely for desserts like cheesecake. On the left side, there are four bowls with individual ingredients labeled: brown sugar, fresh strawberries, lemon juice, and vanilla, along with a small bowl of corn starch. The right side of the image shows a bowl with the strawberries mixed into a red, saucy mixture, indicating that the strawberries have been cooked down with the other ingredients to create a thickened filling or topping.
Wash and hull the strawberries, and chop them in about 1/3- ½ inch pieces. In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries are bursting and juice has started to form.

In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat and set aside to cool completely

If you don’t have enough time for this step just use the shortcut and buy canned strawberry pie filling for this cheesecake recipe. However, I prefer homemade pie filling, especially when fresh, juicy strawberries are in the season.

How To Make Mini Cheesecakes?
You won’t need any special equipment, like mini cheesecake pans or water-bath. Just use standard muffin tin and paper liners.

The crust is just a simple mixture of graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of each paper cup and set aside while making the cheesecake filling.

The image appears to be a step-by-step illustration of preparing a cheesecake mixture. On the left, the ingredients are separately displayed with labels: a bottle of vanilla extract, a large bowl of softened cream cheese, a bowl containing a mix of sugar and flour, and another bowl with an egg. On the right, there's a clear glass bowl showing the final blended cheesecake batter, which looks smooth and creamy, indicating that the ingredients have been thoroughly mixed.
For Streusel crumb topping simply whisk together all-purpose flour, sugar, dash of salt and add melted butter, then whisk with a fork until coarse crumbs are formed.

To make the cheesecake filling, simply beat cream cheese, sugar, vanilla extract, and flour. Add an egg and mix just to combine. Do not overmix the mixture.

Finally, spread about 1 ½ Tablespoons of cream cheese mixture over the crust, then spread strawberry pie filling, and top with streusel crumbs.

Place muffin tin on a baking sheet, and bake for about half an hour at 325F.

Cool for 10-20 minutes in the pan then transfer on a rack to cool completely and enjoy!

The image is part of a series showing the process of preparing a graham cracker crust for desserts such as cheesecakes or pies. On the top left, there's a clear glass bowl with graham cracker crumbs mixed with what appears to be sugar and a hint of cinnamon. On the top right, a pot contains melted butter with a spoon, ready to be mixed with the dry ingredients. The bottom of the image shows two muffin liners in a tin, each filled with the graham cracker mixture, which is likely pressed down to form the base layer of a mini cheesecake or similar dessert.

Starting from the top left, the first photo is labeled "graham cracker crust," showing a muffin liner filled with a pressed graham cracker mixture forming the base of the cheesecake. Moving to the top right, the image labeled "vanilla cheesecake filling" displays the same liner now filled with a smooth, creamy cheesecake mixture on top of the crust. The third photo at the bottom left, labeled "strawberry pie filling," shows the addition of a bright red strawberry mixture on top of the cheesecake filling, while the bottom right photo completes the assembly with "streusel crumbs" sprinkled over the strawberry layer, indicating the final touch before the dessert would be baked or chilled.
How To Store Mini Cheesecakes?
You can keep them on the counter for a day, but for longer storage, place them in an air-tight container and store in the fridge. They will stay good for a few days.

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