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Easy Mini Strawberry Cheesecake Recipe | Vegan Option

Easy Mini Strawberry Cheesecake Recipe | Vegan Option

These mini strawberry cheesecakes are the perfect bite-sized desserts, featuring a buttery graham cracker crust, creamy cheesecake filling, and fresh strawberry topping. Made with simple ingredients like cream cheese, vanilla extract, and lemon juice, this easy recipe guarantees rich flavor with every bite. For a plant-based option, swap dairy ingredients with vegan alternatives, and enjoy the same indulgent texture. Whether you’re using a mini cheesecake pan or a muffin tin with cupcake liners, these little treats are great for any occasion. Serve them chilled for a refreshing summer dessert or a perfect treat year-round!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 220 kcal

Equipment

  • Mini cheesecake pan or mini muffin pan
  • Cupcake liners or muffin liners
  • Food processor
  • Hand mixer or electric mixer with whisk attachment
  • Rubber spatula
  • Medium bowl and small bowl
  • Medium saucepan
  • Plastic wrap or freezer bag

Ingredients
  

For the Buttery Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar

For the Creamy Cheesecake Filling

  • 16 oz room temperature cream cheese or full-fat vegan cream cheese
  • ½ cup sour cream or Greek yogurt
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract or strawberry essence
  • 2 large eggs or flax eggs for vegan option
  • 1 tablespoon lemon juice

For the Homemade Strawberry Sauce

  • 1 cup fresh strawberries diced
  • ¼ cup strawberry jam
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions
 

Make the Buttery Graham Cracker Crust

  • Preheat the oven to 325°F (163°C).
  • Use a food processor to crush the graham crackers into fine crumbs.
  • In a large bowl, mix the crumbs with melted butter and brown sugar until it resembles wet sand.
  • Line a muffin tin with paper liners and press the mixture firmly into each cup using the back of a spoon to form an even layer.
  • Bake for 5 minutes, then let cool.

Prepare the Creamy Cheesecake Filling

  • In the bowl of a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth.
  • Add the sour cream, sugar, vanilla extract, and lemon juice. Beat on medium speed until well combined.
  • Add the large eggs one at a time, mixing on low speed. Avoid overmixing to prevent air bubbles.

Assemble the Cheesecakes

  • Pour the creamy cheesecake filling into the muffin cups, filling each about ¾ full.
  • Tap the pan gently to release any air bubbles.
  • Place the muffin tin in a water bath for even baking.

Bake the Cheesecakes

  • Bake for 18-20 minutes, or until the edges are set but the center is still slightly jiggly.
  • Turn off the oven, leave the oven door ajar, and let the cheesecakes cool for 30 minutes.
  • Cover with plastic wrap and refrigerate for at least 2 hours.

Make the Fresh Strawberry Sauce

  • In a medium saucepan, combine the fresh strawberries, strawberry jam, sugar, and lemon juice over medium heat.
  • Stir until the mixture thickens and becomes syrupy, about 10 minutes.
  • Let it cool before spooning over the chilled cheesecakes.

Notes

Tips for the Perfect Cheesecake
  1. Room Temperature Ingredients
Always use room temperature cream cheese and eggs for a smooth batter. Cold ingredients can cause lumps.
  1. Avoid Overmixing
Overmixing introduces air, which can cause cracks. Mix on low speed for the best texture.
  1. Use a Water Bath
Placing the muffin tin in a water bath helps create an even baking environment.
  1. Cool Gradually
Cooling the cheesecakes slowly by cracking the oven door prevents them from sinking.
  1. Store Properly
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 4gFat: 14gSaturated Fat: 8gSugar: 15g
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