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Mini Strawberry Cheesecakes

Mini strawberry cheesecakes with a buttery graham cracker crust and a gently jiggle-set filling, baked at 325°F and chilled for a creamy bite. Finished with a quick strawberry jam glaze and fresh ruby strawberries for an elegant individual dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

graham cracker crumbs
  • 1 cup graham cracker crumbs
melted butter
  • 4 tbsp melted butter
granulated sugar
  • 2 tbsp granulated sugar
  • 0.25 cup granulated sugar
cream cheese
  • 16 oz cream cheese, softened
egg
  • 1 large egg
vanilla extract
  • 0.5 tsp vanilla extract
sour cream
  • 0.5 cup sour cream
strawberries
  • 12 fresh strawberries
strawberry jam
  • 2 tbsp strawberry jam
water
  • 1 tbsp water

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Line a muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter and 2 tablespoons sugar until evenly combined.
  2. Press about 1 tablespoon into each liner to form a compact crust. Bake at 325°F for 5 minutes.
Bake the cheesecake filling
  1. Beat cream cheese with 1/4 cup sugar until smooth. Beat in the egg and vanilla, until combined.
  2. Fold in sour cream gently until the batter looks thick and glossy. Spoon filling into each liner, filling to about 3/4 full.
  3. Bake at 325°F for 10 minutes, until the edges look set and the center still looks slightly jiggly. Remove to a rack to start cooling.
Chill and top
  1. Cool completely, then refrigerate for at least 2 hours. The tops should feel firm when pressed lightly.
  2. Heat strawberry jam with water until loosened and spreadable. Brush a thin layer on top of each cheesecake.
  3. Top each cheesecake with a fresh strawberry. Serve chilled for clean slices and a bright, ruby finish.

Notes

For the smoothest filling, soften cream cheese fully before mixing so there are no lumps. Refrigerate mini cheesecakes in a covered container for up to 4 days; they freeze up to 1 month without the fresh strawberry topping. For a lighter option, use low-fat cream cheese and sour cream for a slightly less rich texture while keeping the same bake and chill times.