These easy Mini Strawberry Cheesecakes are a perfect dessert for potlucks and parties. They are bite sized, delicious and popular with everyone! With a delicious vanilla wafer crust, creamy cheesecake, and topped with a strawberry sauce, these mini strawberry cheesecakes are sure to be a hit at your next gathering! They only take about 40 minutes from start to finish, so it’s a quick and easy dessert recipe you could put together whenever the mood strikes.
I love bringing a special dessert to things like dinner parties, barbecues and special events with friends. These Mini Strawberry Cheesecakes are a great option because they are so decadent, but so very easy to make. If you aren’t a big strawberry fan, you could create the sauce with raspberries, blackberries, or play around with other fruits.
You start with your vanilla wafers and blend them into a crumb to make a simple crust in your cupcake liners. They are truly the perfect crust! If you are feeling lazy, you could simply put one waver in the bottom of each cupcake liner, but it wouldn’t quite cover the bottom the same way.
The cheesecake filling is pretty easy to mix up if you have a good stand mixer or hand mixer. I love the addition of heavy cream and sour cream to the filling. It creates a really rich flavor and still has a lighter texture.
Once you cook these and allow them to cool, you can top them with the delicious strawberry syrup recipe below or create your own topping!
Easy Mini Strawberry Cheesecakes
- 2 cups vanilla wafers Brand name is Nilla Wafers, but store brand works just fine!
- 3 Tablespoons butter melted
- 2 packages cream cheese 8 oz each, softened
- 3/4 cup sugar
- 1/8 cup milk
- 1/8 cup heavy cream
- 1/2 cup sour cream
- 1 Tablespoon pure vanilla extract
- 2 Tablespoons flour
- 2 eggs
- 1 pint strawberries washed & hulled
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 350 and line muffin pan with paper liners.
Put the vanilla wafers in the blender and pulse they are fine crumbles. Transfer to a bowl and mix in the melted butter. Press into the bottom of paper liners.
Put the cream cheese and sugar in your stand mixer (or use a hand mixer) and combine. Add the milk, heavy whipping cream, sour cream, vanilla extract, and flour to the mixing bowl. Mix well.
Add the eggs one at a time and mix until JUST combined between eggs. Be sure not to over mix as this will cause cheesecakes to sink after baking.
Transfer cheesecake filling into the muffin pan & bake for 20-25 minutes until the middles are set.
Refrigerate until cooled completely.
Place strawberries in the food processor with sugar. Mix until the sugar is dissolved into the sauce. Add vanilla and pulse a couple times.
Spoon the sauce onto the cheesecake filling.
Top with fresh strawberries.
You know I love foods that are great for the freezer, and these are definitely freezer friendly foods. Simply wrap these mini strawberry cheesecakes well and label with the date before you freeze. They are delicious frozen, and amazing when thawed!
Don’t forget to check out my Nutella Vanilla Cheesecake Cups!