Mini Strawberry Cheesecake Recipe

This Mini Strawberry Cheesecake Recipe is charming, rich, and elegant. This incredible strawberry-flavored cheesecake doesn’t require a water bath and has the most fantastic texture ever!

You can enjoy this easy muffin tin dessert recipe with pudding with very minimal effort. 

Scroll to bottom for printable recipe card.

Mini Strawberry Cheesecake Recipe  

Cheesecake… It’s seriously one of the best desserts on the planet! When you bite into one of these strawberry cupcake cheesecakes, you are going to feel like you’ve died and gone to heaven. They are so creamy and have an amazing flavor and texture.

I have a secret to tell you. And you’re going to be so shocked when you find out what it is!

I used something a little extra special for these mini strawberry cheesecakes. The secret ingredient is the strawberry pudding mix. It just enhances the flavor and takes the cheesecakes to a whole new level that I’ve never had before. You already know how much I dislike boring desserts!

That’s why when I wanted to make a strawberry cheesecake, I wanted something that was different and not likes what everybody else makes. I love regular strawberry cheesecake recipes, but I felt like using some Jell-O would take it to a whole new flavor depth. I was right because it is a huge victory, and I am certain you’re going to love everything about it too. 

How to Store Cheesecake Properly 

After you prepared this muffin tin dessert recipe, it’s essential to let it cool down. After they’ve cooled, you can go ahead and put them inside of an airtight container and keep them in the refrigerator.

It’s essential to never put the warm cheesecake in the fridge, or you’ll develop a lot of condensation on top of the cheesecakes. This could make them slimy and wet, and nobody wants to eat a slimy cheesecake.

Can I Use A Different Flavor Of Jello Pudding 

Yes, you can absolutely swap out the strawberry pudding for a different flavor. You could even do cherry, chocolate, or vanilla. They make so many different varieties of putting you might as well try them all! 

Could I Use An Oreo Crust Instead of Graham Cracker Crust 

When you’re making the strawberry cupcake cheesecakes, you can absolutely swap out the graham cracker crust for Oreo crust instead. All you need to do is follow the recipe as directed except use Oreos in place of the graham crackers. It will give you a more rich and chocolaty flavor. We all know how well chocolate and cheesecake go well together!

Do These Cheesecakes Freeze Well 

Yes, these mini strawberry cheesecakes freeze very well. Place some inside of an airtight freezer-safe container, and they will last up to three months! When you’re ready to serve them, you just take them out of the freezer and place them in the refrigerator until they’ve thawed.

They actually taste really good frozen, so consider that next time you make them. 

Tips for Making Cheesecakes in Muffin Tins 

Making mini cheesecakes in muffin tins is a relatively easy process. I wanted to give you a few tips to ensure that you have the best cheesecake experience ever. 

• You can combine the melted butter and graham crackers in a food processor. This is an easy way to combine ingredients and provide you with the best crust ever.
• You can use a measuring cup or a large cookie scoop to place the cheesecake batter on top of the crust. Whatever you do, make sure that you’re using the same thing for each cheesecake, so they’re all uniform in size.
• Don’t overbake the mini cheesecakes. If you do, they will be dried out and really not flavorful. 

Ingredients

You only need two ingredients for the crust and seven ingredients for the strawberry shortcake cheesecake filling. I wasn’t kidding when I said this was a super easy recipe. I’m eager to get started, so you can learn how to make these yummy cheesecakes. 

Crust Ingredients:

• 2 C crushed graham cracker crumbs
• ¼ C unsalted butter, melted

Strawberry Shortcake Cheesecake Filling:

• 2 – 8oz cream cheese, softened
• 1 – 1oz packet of strawberry pudding mix or flavoring
• 1 C sugar
• ½ C sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs

How to Make Strawberry Cheesecake

Even if you’ve never begged before, these cheesecakes are super simple to make. I will provide you with step-by-step directions, so you don’t have any issues at all. Let’s get started! 

Crust Directions:

1. Begin by lining a cupcake pan with cupcake liners and set it aside. Heat the oven to 325 degrees. 
2. Combine the crust ingredients together until combined and sand-like texture.
3. Using a tablespoon, scoop 1 tablespoon of the mixture into the cupcake liners and lightly press the crust down into the bottom to make an even layer.

Strawberry Shortcake Cheesecake Filling Directions:

1. Beat together the cream cheese and sugar until smooth and creamy in a stand mixer.
2. Whip in the strawberry pudding mixture, sour cream, vanilla, and salt until combined well. 
3. Mix in the eggs, 1 at a time until combined. Don’t overbeat the batter once you incorporate the eggs.
4. Add about ¼ cup of the cheesecake batter into the cupcake liners. 
5. Bake the cheesecakes in the oven for 17-21 minutes or until the edges start to turn a light golden brown color, and the center is set. 
6. Allow to cool completely and then store in the fridge.
7. Top with whipped cream and crushed freeze-dried strawberries or fresh strawberries. Enjoy!

Mini Strawberry Cheesecake

Cook Time: 21 minutes minutes

Total Time: 21 minutes minutes

Mini Strawberry Cheesecake are a strawberry flavored cheesecake that has a graham cracker crust. This muffin tin dessert recipe is so easy, and delicious. Strawberry cupcake cheesecakes are a must make. 

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Ingredients 

Crust Ingredients:

• 2 C crushed graham cracker crumbs
• ¼ C unsalted butter, melted

Strawberry Shortcake Cheesecake Filling:

• 2 – 8 oz cream cheese, softened
• 1 – 1 oz packet of strawberry pudding mix or flavoring
• 1 C sugar
• ½ C sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs

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Instructions

Crust Directions:

• Line a cupcake pan with cupcake liners and set aside. Preheat the oven to 325 degrees. 
• Mix the crust ingredients together until combined and sand-like.
• Using a tablespoon, scoop 1 tablespoon of the mixture into the cupcake liners and lightly press the crust down into the bottom to make an even layer.

Strawberry Shortcake Cheesecake Filling Directions:

• Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
• Beat in the strawberry pudding mixture, sour cream, vanilla, and salt until combined
• Beat in the eggs, 1 at a time until combined. Don’t overmix the batter once you incorporate the eggs.
• Scoop about ¼ cup of the cheesecake batter into the cupcake liners
• Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
• Allow to cool completely and then store in the fridge.
• Top with whipped cream and crushed freeze-dried strawberries

Author: Laura

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