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Mini Strawberry Cheesecakes

Delight in the divine elegance of our Mini Strawberry Cheesecakes – a symphony of rich, velvety creaminess and the vibrant sweetness of strawberries. Picture these petite masterpieces: a golden-brown crust cradling a luscious layer of smooth cheesecake, each one adorned with a crown of strawberry perfection.


  • 1 cup graham cracker crumbs (about 7-8 crackers)
  • 3 Tbsp. brown sugar
  • 3 1/2 Tbsp. salted butter
  • 2 (8 oz) packages of cream cheese, softened
  • 1/3 cup sour cream, room temperture
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 Eggs, room temperture
  • 3/4 cup Lucky Leaf Strawberry Fruit Filling
  • Fresh mint for garnish, optional


  1. Step 1
    Preheat oven to 325°F and line a 12 cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, brown sugar and salted butter. Mix to combine.

  2. Step 2
    Evenly distribute the graham cracker mixture between the 12 cupcake liners, ensuring the bottom of each one is completely covered. Using the bottom of a small glass or back of a measuring cup, press down the graham cracker mixture until it’s flat and compact. Bake for 5 minutes.

  3. Step 3
    Meanwhile in a stand mixer, or using a hand mixer, combine the cream cheese, sour cream, sugar, vanilla extract and eggs. Evenly divide the cheesecake mixture between cupcake liners and bake for 18 minutes, or until the tops are set.

  4. Step 4
    Cool in the pan for 1 hour and then transfer to the refrigerator to chill for 4 hours. Before serving, remove liners from the mini cheesecakes. Top each cheesecake with 1 tbsp. Lucky Leaf Strawberry Fruit filling and garnish with a fresh mint leaf.

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This recipe was created by


Alexis is a self-taught home cook and baker! She loves making and creating recipes, trying new things, and collecting cookbooks.

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