Description
Easy 5-ingredient mini cheesecakes with a graham cracker crust, fresh strawberries, and a creamy filling. Perfect for busy weeknights and quick desserts.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 cup (150g) fresh strawberries, chopped
- Optional: 1 teaspoon vanilla extract
Instructions
- Mix graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand and holds together when pressed.
- Press about a tablespoon of the crust mixture firmly into the bottom of each muffin cup using the back of a spoon or bottom of a small glass.
- In a mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract if using.
- Gently fold in the chopped strawberries without overmixing to keep fruit chunky.
- Spoon the cream cheese mixture evenly over the prepared crusts, filling almost to the top.
- Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 2 hours, preferably overnight.
- To serve, loosen cheesecakes with a butter knife or offset spatula and carefully lift out. Garnish with extra fresh strawberries or drizzle with honey if desired.
Notes
Use room temperature cream cheese for smooth mixing. Press crust firmly to prevent crumbling. Fresh strawberries are best; avoid frozen or canned. Chill overnight for best texture and flavor. Store in airtight container in fridge up to 4 days. Not recommended to freeze due to strawberry water content.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 9
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
Keywords: mini cheesecake, strawberry cheesecake, no bake cheesecake, graham cracker crust, easy dessert, quick cheesecake, 5 ingredient dessert