Thank you so much for being here. It truly means the world when someone takes the time to explore a recipe that’s so close to my heart. This one? Oh, it’s a keeper. These Strawberries & Cream Cheesecakes are a celebration of everything that’s fresh, fruity, and decadent in one perfectly portioned dessert. They’re creamy, subtly tangy, naturally pink, and built on a buttery graham cracker crust that adds just the right crunch. You get fresh strawberries in every single bite—and the whipped cream and whole strawberry on top? That’s the magic finishing touch.

These mini cheesecakes are simple enough to make on a weekday, pretty enough for your next gathering, and delicious enough to steal the show at any dessert table. They’re the kind of dessert that makes people pause and say, “Wait, you made these?” And you’ll get to proudly say yes.

What Are Strawberries & Cream Cheesecakes?

Strawberries & Cream Cheesecakes are luscious, individual-sized desserts made with a graham cracker crust, creamy strawberry-infused cheesecake filling, and topped with whipped cream and a juicy berry. They’re baked in a muffin pan—no springform pan, no fuss, just the kind of accessible baking I live for.

The filling is made with cream cheese, sweetened condensed milk for a silky texture, a touch of sour cream to add that tangy note we all love in cheesecake, and real strawberry puree. Chopped strawberries folded in make every bite feel like spring.

Think of them as the cuter, more colorful cousins of traditional cheesecake—perfect for portion control and easy to serve. And with their pretty pink color and fresh fruit topping, they look way more complicated than they actually are!

Why You’ll Fall in Love with This Recipe

There’s just so much to love here, from the simplicity of the process to the stunning results on the plate. Here’s why these are a favorite:

Bite-sized beauty: No slicing, no crumbling—just easy grab-and-go dessert heaven.
Perfectly creamy texture: Thanks to the combination of cream cheese, sour cream, and sweetened condensed milk.
Fresh fruit throughout: Puree + chunks = layered strawberry flavor.
Customizable: Add swirls, jams, or even chocolate chips.
Party-ready: These mini cheesecakes transport and serve easily.
Make ahead–friendly: They hold up great in the fridge or freezer.

Plus, they’re pink! That makes them perfect for birthdays, bridal showers, baby showers, Valentine’s Day—or any time you want your dessert to turn heads.

What Do These Cheesecakes Taste Like?

If you’re wondering what to expect from your first bite, let me paint the picture. The crust is buttery and slightly crisp, grounding the soft and airy texture of the cheesecake. The filling itself is light yet rich, with a perfect balance of sweet creaminess and fresh berry brightness. The strawberry puree gives it an almost mousse-like quality, while the chopped fruit adds bursts of juicy flavor. The whipped cream on top adds a cool, airy contrast, and the fresh berry garnish? It seals the deal.

These little cheesecakes are creamy, fruity, tangy-sweet, and delicately rich—anything but boring!!

Benefits of Mini Cheesecakes

There’s a reason I keep coming back to mini cheesecakes. Aside from their undeniable cuteness, they offer a host of practical perks:

Less baking time: Just a few minutes in the oven compared to a full-sized cheesecake.
Perfect portions: Built-in serving size means no guessing, slicing, or leftovers waste.
Faster chilling: They set more quickly than their full-sized counterparts.
Less risk: No worrying about cracked tops or water baths.
Perfect for variety: You can make multiple flavors in one batch!

If you’re new to baking cheesecake, this is a great place to start. And if you’re a pro? These are just a fun, fast way to get your cheesecake fix.

Ingredients for Strawberries & Cream Cheesecakes

For the Crust:

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

For the Cheesecake Filling:

8 oz cream cheese, softened
1/3 cup sweetened condensed milk
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 cup strawberry puree (fresh or thawed frozen strawberries)
1–2 drops red or pink food coloring (optional, for color boost)
1/2 cup chopped fresh strawberries

For the Topping:

Whipped cream (store-bought or homemade)
Whole strawberries, for garnish

Tools You’ll Need

Muffin pan (12-cup recommended)
Paper or silicone cupcake liners
Mixing bowls
Electric mixer (hand or stand)
Rubber spatula
Measuring cups and spoons
Piping bag or zip-top bag (optional for decorating)

Ingredient Substitutions & Creative Additions

Here’s where you can make the recipe your own:

Crust variations: Swap graham crackers for crushed vanilla wafers, chocolate cookies, or even Biscoff for a spiced twist.
Flavor swaps: Sub the strawberries with raspberries, blueberries, or even mango puree.
Add-ins: Fold in mini chocolate chips, swirl in strawberry jam, or drop a spoonful of fruit curd in the center for a surprise middle.
Color variations: Skip the food dye for a more natural pink or use beet juice for a plant-based hue.

And hey—if you’re loving these, you’ll definitely want to try these Mini Key Lime Cheesecakes for a citrusy, zingy twist on the mini cheesecake trend.

Step-by-Step: How to Make Strawberries & Cream Cheesecakes

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). Line your muffin pan with 12 cupcake liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly moistened and looks like wet sand.
Spoon about 1 tablespoon of the mixture into each liner and press it down firmly using the back of a spoon or the bottom of a small glass.
Bake for 5 to 7 minutes until lightly golden. Remove and let cool completely.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until it’s smooth and lump-free. This is key—smooth cream cheese equals silky cheesecake.
Add in the sweetened condensed milk, sour cream, and vanilla extract. Beat again until fully combined and velvety.
Fold in the strawberry puree and food coloring if using, mixing until evenly colored. Then gently stir in the chopped strawberries.

Step 3: Fill and Chill

Divide the cheesecake filling evenly among the cooled crusts. Gently tap the pan on the counter to release any air bubbles.
Refrigerate the cheesecakes for at least 4 to 6 hours, but overnight is best for the perfect set texture.

Step 4: Decorate and Serve

Just before serving, pipe whipped cream over each mini cheesecake. Top with a whole strawberry for that gorgeous finish. Serve chilled and watch them disappear!

What to Serve with Strawberries & Cream Cheesecakes

These pair wonderfully with a range of flavors and drinks:

Drizzle of strawberry or raspberry sauce for extra fruitiness
White chocolate curls or shavings for an elegant touch
Glass of Prosecco or a strawberry mocktail to complement the flavors
Coffee or tea, especially floral or fruity blends

Looking for more cheesecake creativity? Try these irresistible Cookie Butter Cheesecake Stuffed Strawberries—they’re bite-sized heaven and a perfect contrast to this fruity classic!

Tips for the Best Mini Cheesecakes

Use room temperature ingredients—this ensures a smooth, even batter.
Don’t skip the chill—these need time to firm up properly for clean bites.
Avoid overmixing once the puree and chopped fruit are added—too much air can make the texture grainy.
Want perfect edges? Silicone cupcake molds make for easy removal with a clean edge every time.
Going for photo-worthy? Use a piping tip for whipped cream and top with mint or edible flowers!

Storing Your Mini Cheesecakes

Fridge: Store in an airtight container for up to 4 days. They’re best served cold!
Freezer: Wrap each cheesecake in plastic wrap, then place in a sealed container. Freeze for up to 1 month. Thaw in the fridge overnight or at room temp for about an hour.
Make-ahead: You can freeze these without the whipped cream topping. Add it fresh just before serving for the best look and texture.

Fun Facts & Background

Strawberries and cream have been a beloved pairing since at least the 16th century—famously served at Wimbledon!
Cheesecake, in its many forms, dates back to ancient Greece, but the modern cream cheese version became popular in the U.S. in the early 1900s.
Mini cheesecakes have surged in popularity in recent years due to their practicality and Instagram-worthy appeal.

Speaking of trendy favorites, if you love your cheesecake with a rich twist, don’t miss this No-Bake Brownie Batter Cheesecake. It’s an indulgent masterpiece you’ll want to add to your list!

Frequently Asked Questions (FAQ)

Can I make these without baking the crust?
Yes, though baking helps it hold together better. If skipping, chill the crusts for at least 30 minutes before adding the filling.

Can I use frozen strawberries?
Yes! Just make sure they’re fully thawed and patted dry to remove excess water before using.

How do I keep the cheesecakes from sticking?
Use quality cupcake liners or go with silicone molds for the cleanest removal.

Can I double the recipe?
Absolutely! Just use two muffin pans or bake in batches.

What if I don’t have condensed milk?
You can sub with 1/4 cup heavy cream + 2 tablespoons sugar, though the texture won’t be as silky.

In Conclusion: A Little Cheesecake Goes a Long Way

These Strawberries & Cream Mini Cheesecakes are the kind of treat that turns a simple day into a celebration. They’re vibrant, creamy, and bursting with real fruit flavor—every element perfectly balanced. Whether you’re making them for a brunch, a birthday, or just because it’s Tuesday and you deserve dessert, these are the sweet, simple indulgence that never disappoints.

There’s something magical about making something so beautiful from scratch—and even more so when it’s this easy. I promise, these are the cheesecakes you’ll make again and again.

Craving more mini dessert inspiration? You might also love:

Share Your Cheesecake Creations!

If you try this recipe, I’d love to see your results! Leave a review below and don’t forget to tag your photos on Pinterest so I can see how you make them your own. Your baking brings these recipes to life!

Nutritional Information (Per Mini Cheesecake – Approximate)

Calories: 180
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 16g
Sugars: 12g
Protein: 3g
Fiber: 0.5g

Strawberries & Cream Cheesecakes Recipe: Creamy, Fruity, and Perfectly Pink!

Author: Ethan

Print Recipe

Description

Strawberries & Cream Cheesecakes are creamy, fruity, and perfectly pink mini treats made with real strawberries and a buttery graham cracker crust. Each bite delivers fresh berry flavor, a rich yet light texture, and an elegant finish with whipped cream and a whole strawberry on top. Easy to make in a muffin tin—no water bath or springform needed! A lovely dessert for gatherings, spring celebrations, or sweet weekday cravings.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

8 oz cream cheese, softened
1/3 cup sweetened condensed milk
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 cup strawberry puree (fresh or thawed frozen strawberries)
1–2 drops red or pink food coloring (optional)
1/2 cup chopped fresh strawberries

For the Topping:

Whipped cream (store-bought or homemade)
Whole strawberries (for garnish)

Instructions

Preheat the oven to 325°F (163°C). Line a muffin pan with 12 cupcake liners.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Spoon 1 tablespoon of crust mixture into each cupcake liner and press down firmly. Bake for 5–7 minutes, then set aside to cool.
Prepare the filling: Beat softened cream cheese until smooth. Add sweetened condensed milk, sour cream, and vanilla. Beat again until fully blended.
Fold in the strawberry puree and food coloring if using. Gently stir in chopped strawberries.
Assemble: Spoon the filling evenly into each cupcake liner over the cooled crusts. Tap the pan lightly to remove air bubbles.
Chill in the refrigerator for at least 4–6 hours, or overnight for best results.

Decorate: Pipe whipped cream on top of each cheesecake and garnish with a whole strawberry before serving.

Notes

For a brighter pink color, add a drop of red or pink gel food coloring.
These cheesecakes freeze beautifully—just wrap individually and thaw before serving.
Want more strawberry flavor? Add a small spoonful of strawberry jam to the center before chilling.
Use silicone muffin liners for easy release and smooth edges.

Make a day ahead for stress-free entertaining—just add toppings before serving!