Introduction

These irresistible mini strawberry cheesecakes combine a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry topping. Perfectly portioned for individual servings, they’re a delightful treat for any occasion.

Mini Strawberry Cheesecakes with Streusel Topping Recipe - Recipe Image

Ingredients

3 cups diced fresh strawberries
2 tablespoons lemon juice
1/2 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons sugar
1/4 cup unsalted butter, melted
1 cup all-purpose flour
1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
Dash of salt
6 tablespoons unsalted butter, melted
12 oz cream cheese, softened
6 tablespoons sugar
1 tablespoon flour
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten

Instructions

Step 1: In a heavy saucepan, combine half of the diced strawberries with lemon juice and cook over medium-high heat for 5–6 minutes until the strawberries burst and release their juices.
Step 2: Mix brown sugar and cornstarch in a bowl, then stir into the strawberry mixture. Add remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Stir in vanilla extract and set aside to cool completely.
Step 3: Preheat oven to 325°F (165°C) and line a cupcake pan with paper liners.
Step 4: In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until evenly moistened. Divide about 1 1/2 tablespoons of crumbs among liners, pressing firmly into the bottom. Chill while preparing the filling.
Step 5: For the streusel topping, mix flour, sugar, and salt, then add melted butter and stir with a fork until coarse crumbs form. Set aside.
Step 6: Beat cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix gently until just combined.
Step 7: Fill each crust halfway with cheesecake batter, top with strawberry filling, and sprinkle with streusel crumbs. Gently press crumbs into place.
Step 8: Bake for 30–35 minutes, until set and lightly golden. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Step 9: Refrigerate for at least 2 hours before serving. Garnish with whipped cream or extra strawberry sauce if desired.

Tips & Variations

Use ripe, fragrant strawberries for the best flavor and sweetness in the strawberry topping.
For a gluten-free option, substitute all-purpose flour with gluten-free flour blends and use gluten-free graham crackers or almond meal for the crust.
If you prefer a tangier cheesecake, add a tablespoon of lemon zest to the filling mixture.
To make ahead, assemble the cheesecakes but bake fresh just before serving for optimal texture.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before using to prevent excess liquid, which can affect the consistency of the topping.

What can I substitute for cream cheese?

For a lighter option, you can use Neufchâtel cheese, which has a similar texture but lower fat content. Avoid using whipped cream cheese as it contains added air and stabilizers, which may alter the texture.

Mini Strawberry Cheesecakes with Streusel Topping Recipe

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★★★★★

4.8 from 111 reviews

These irresistible mini strawberry cheesecakes feature a buttery graham cracker crust, creamy cheesecake filling, fresh strawberry topping thickened to perfection, and a crumbly streusel topping. Baked in a cupcake pan for perfectly portioned servings, they are a delightful and easy-to-make dessert that combines fresh fruit and creamy richness with a touch of cinnamon-scented streusel.

Author: Elias
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 3 hours (includes chilling time)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Topping

3 cups diced fresh strawberries, divided
2 tablespoons lemon juice
1/2 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Crust

1 1/4 cups graham cracker crumbs
1 1/2 tablespoons sugar
1/4 cup unsalted butter, melted

Streusel Topping

1 cup all-purpose flour
1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
Dash of salt
6 tablespoons unsalted butter, melted

Cheesecake Filling

12 oz cream cheese, softened
6 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten

Instructions

Cook Strawberries: In a heavy saucepan, combine half of the diced strawberries with lemon juice and cook over medium-high heat for 5–6 minutes until the strawberries burst and release their juices.
Thicken Strawberry Mixture: Mix brown sugar and cornstarch in a bowl, then stir into the strawberry mixture. Add remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Stir in vanilla extract and set aside to cool completely.
Preheat Oven: Preheat oven to 325°F (165°C) and line a cupcake pan with paper liners.
Prepare Crust: In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until evenly moistened. Divide about 1 1/2 tablespoons of crumbs among liners, pressing firmly into the bottom. Chill while preparing the filling.
Make Streusel Topping: For the streusel topping, mix flour, sugar, and salt, then add melted butter and stir with a fork until coarse crumbs form. Set aside.
Prepare Cheesecake Filling: Beat cream cheese, sugar, flour, and vanilla extract until smooth. Add the egg and mix gently until just combined.
Assemble Mini Cheesecakes: Fill each crust halfway with cheesecake batter, top with strawberry filling, and sprinkle with streusel crumbs. Gently press crumbs into place.
Bake: Bake for 30–35 minutes, until set and lightly golden. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Chill and Serve: Refrigerate for at least 2 hours before serving. Garnish with whipped cream or extra strawberry sauce if desired.

Notes

Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
Press the graham cracker crust firmly to create a solid base.
Use fresh strawberries for best flavor and texture.
Allow cheesecakes to chill thoroughly for the best texture and flavor blending.
The streusel topping adds a delightful crunch and can be customized with cinnamon or nuts if desired.

Keywords: mini strawberry cheesecakes, strawberry dessert, mini cheesecakes, graham cracker crust, streusel topping, easy cheesecake recipe, fresh strawberry topping