Healthier Mini Strawberry Cheesecake recipe are lightened up with Greek yogurt and use a little less sugar than a traditional cheesecake recipe. Mini cheesecakes are always a hit and much less intimidating than a full-size cheesecake! Gluten-free friendly.
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If you love mini cheesecake recipes, check out Mini Mocha Cheesecakes, Mini Pumpkin Cheesecake Recipe, and Classic Mini Cheesecakes!
Why You’ll Love This Recipe
- Celebrate strawberries with a pretty-in-pink dessert!
- Baking cheesecake in a muffin pan for individual cheesecakes is the way to go.
- You don’t need a springform pan or a water bath for these strawberry cheesecake bites.
Recipe Ingredients
We’re using a combination of cream cheese with Greek yogurt and lowering the amount of added sugar to lighten this strawberry cheesecake recipe up. Here’s the list of simple ingredients:
- graham crackers – you will need 6 sheets of graham crackers or prepared graham cracker crumbs. Option to use your favorite gluten-free graham crackers instead.
- unsalted butter – this will get mixed with graham cracker crumbs to make the crust.
- cream cheese – use full-fat cream cheese or Neufchatel cheese (reduced-fat cream cheese), both will work.
- strawberry Greek yogurt – I like to use strawberry yogurt here but you can also use plain. Pick up one small 5.3 ounce container. Sour cream is a great substitute.
- granulated sugar – I used white sugar to keep the color of the cheesecakes more pink and it adds the perfect amount of sweetness. If you use brown sugar or coconut sugar, the color of the cheesecake filling will change.
- fresh strawberries – a little more flavor boost to the strawberry filling, plus strawberry slices for serving.
- vanilla extract – for delicious vanilla flavor.
- large egg and egg white – the eggs bind the filling and creates a sturdy texture.
- strawberry jam – optional, but it makes for a pretty presentation. Use my Strawberry Chia Jam for a nutritious boost!
- whipped cream – finish these mini cheesecakes with a dollop of fresh whipped cream. Simply whip heavy cream in an electric mixer with the whisk attachment until fluffy.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
You can’t go wrong with mini cheesecakes. They are easier to manage and come individually portioned. Here are the step-by-step instructions:
Prepare the homemade graham cracker crust
Preheat the oven to 325ºF. Line a 12-cup standard muffin pan with 9 paper liners.
In a small food processor or blender (I used my Nutribullet), process graham crackers into fine crumbs.
Transfer to a small bowl and mix with the melted butter until it resembles wet sand.
Scoop one tablespoon of the cookie crust into the prepared muffin cups, pressing with back of spoon to flatten into one even layer. Bake crusts for 7-8 minutes.
GLUTEN-FREE TIP: You can use gluten free graham crackers to make these mini cheesecakes gluten free friendly. I’ve also used grain-free crunchy cookies, I like these.
make the creamy cheesecake filling
In a medium bowl with an electric hand mixer (or bowl of a stand mixer with the paddle attachment), beat softened cream cheese on medium speed until light and fluffy.
Scrape down sides of bowl with a rubber spatula. Then, add the yogurt, sugar, 3 tablespoons strawberry puree, and vanilla extract. Mix on medium-high speed until smooth, 1 minute.
Add egg and egg white, beating on low speed until just combined. Do not overmix.
bake
Using a cookie scoop, evenly distribute cheesecake batter on top of baked graham cracker crusts.
Swirl the leftover strawberry mixture into each cheesecake using a toothpick or small knife.
Bake cheesecake for 15-18 minutes, or until the middle slightly jiggly and the edges are golden brown. Try not to open the oven door.
chill
Cool the cheesecakes in the pan on a wire rack for 30 minutes. Then, place in fridge to chill for 2 hours before serving.
Serving Suggestions
Honestly, these cheesecakes are delicious as is without any extra topping.
If you’re feeling fancy, add about half a tablespoon strawberry jam, fresh strawberry slices, and finish with whipped cream.
Recipe Tips & Tricks:
Here are some baking tips when making this mini strawberry cheesecake recipe:
- Make sure ingredients are room temperature: Before you begin, make sure you have all of the ingredients out. Room temperature cream cheese, yogurt, and eggs are a must.
- Use a muffin pan or silicone baking cups: Line a muffin pan with parchment paper liners or use silicone baking cups.
- If you want to make 12 mini cheesecakes, use 3/4 cup graham cracker crumbs and 3 tablespoons unsalted butter.
How to Store & Freeze
Leftover strawberry cheesecakes can be stored in an airtight container or tightly wrapped with plastic wrap in the fridge for 4 days. Omit the homemade strawberry sauce and toppings if storing for later.
Freeze: Flash freeze (without toppings) for 1 hour on a baking sheet. Then transfer the frozen cheesecakes to a freezer bag. Freeze for 2 months. Thaw slightly before enjoying.
Recipe FAQs
Do I have to use strawberry yogurt?
No, but it does add more strawberry flavor into this recipe.
How can you tell if a mini cheesecake is undercooked?
Press softly in the center of the cheesecake. If no wet batter sticks to your finger, it’s ready. If not, give it another 2-3 minutes in the oven.
Should the cheesecakes be brown on top?
No, this is an indication the cheesecakes are overcooked. They should only be slightly golden on the edges.
How to prevent the cheesecakes from turning out runny?
First, fully bake them until the centers slightly jiggle. Second, cool completely at room temperature, then finishing cooling for at least 2 hours in the fridge. The cheesecakes will firm up in the fridge.
Let me know if you make my Mini Strawberry Cheesecake by leaving a comment and rating below the recipe card. It helps others learn more about the recipe too! Xx Ashley
Mini Strawberry Cheesecakes
Ingredients
- 2/3 cup graham cracker crumbs, about 6 sheets
- 2.5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened (low fat or regular)
- 5.3 ounce strawberry Greek yogurt*, see notes
- 1/4 cup granulated sugar
- 4 large strawberries, puréed, see notes
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 egg white
Optional Toppings
- fresh strawberry slices
- strawberry jam
- whipped cream
Instructions
- Preheat oven to 325ºF. Line muffin pan with 9 cupcake liners; set aside.
- Make graham cracker crust: In a small food processor or blender, process graham crackers into fine crumbs, almost flour-like consistency. Transfer to bowl with melted butter and stir to combine. Scoop about one tablespoon each into 9 cups, pressing with back of tablespoon to flatten. Bake for about 7-8 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make the strawberry cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy, about 1 minute. Scrape down sides of bowl; add in yogurt, sugar, and 3 tablespoons strawberry puree and vanilla extract. Mix on medium-high speed until smooth, about another minute. Add in egg and egg white, beating on low-medium speed until just combined. Scrap down sides of bowl as needed to make sure eggs are fully combined.
- Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Swirl with leftover strawberry puree using toothpick, about 1/2 tsp each. Bake for 15-18 minutes, or until the middle is set (moves ever so slightly in the middle but done around edges). If the edges are golden, the cheesecakes are done.
- Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
- Top with fresh strawberry slices, strawberry jam, and/or whipped cream as desired!
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