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–+ servings

Mini Strawberry Cheesecake Bites

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Handheld cream-cheese centers tucked into a buttery graham crust and crowned with diced strawberries, perfect for bake sales or a quick dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 20 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 3/4 cup graham cracker crumbs Use gluten-free crumbs for a gluten-free option.
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
For the filling
  • 8 ounces cream cheese, room temperature Use room temperature for smooth texture.
  • 1 large egg, room temperature Use room temperature for smooth texture.
  • 1/4 cup granulated sugar
  • 1 teaspoon corn starch Stabilizes the filling.
  • 1/4 cup heavy cream Swap with full-fat sour cream for a tangier finish.
  • 1 teaspoon vanilla extract
  • 3 tablespoons Greek yogurt (or sour cream) Feel free to substitute Greek yogurt with sour cream.
For the topping
  • 1 1/2 cups strawberries, diced Use fresh strawberries.
  • 1 tablespoon sugar (for macerating strawberries)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners or lightly grease the cups.
  2. Combine graham cracker crumbs, brown sugar, melted butter, and cinnamon in a bowl. Press about 1 teaspoon of the crust mixture into the bottom of each mini cup to form a compact base.
  3. In a mixing bowl, beat the room-temperature cream cheese until smooth. Add the egg and mix until incorporated.
  4. Stir in 1/4 cup sugar and 1 teaspoon corn starch. Pour in the heavy cream, vanilla, and Greek yogurt; beat until the filling is silky and homogeneous.
  5. Divide the filling evenly among the prepared cups — about 1 to 1.5 teaspoons per cup.
Baking
  1. Bake for 14–18 minutes, or until the edges are set and the centers have a slight jiggle. Avoid overbaking.
  2. Meanwhile, toss diced strawberries with 1 tablespoon sugar and let sit for 10–15 minutes to macerate.
Cooling and Serving
  1. Cool cheesecakes in the tin for 15 minutes, then transfer to the fridge to chill for at least 1 hour.
  2. Top each chilled mini cheesecake with the macerated strawberries just before serving.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 150mgSugar: 5g

Notes

Store finished cheesecakes in an airtight container for up to 4 days in the refrigerator, keeping the strawberries separate to maintain crust crispness. For freezing, place cheesecakes on a baking sheet until firm, then wrap individually and freeze for up to 1 month.
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