Mini Strawberry Cheesecakes

Adapted from kid chef Bakes by Lisa Huff

Makes 6 mini cheesecakes


5-6 graham crackers

3 Tablespoon melted butter

1- 8 oz block of cream cheese at room temperature

¼ cup granulated sugar

1 egg

¼ teaspoon vanilla extract

For the Topping:

1 lb frozen strawberries, thawed

¼ cup granulated sugar

1 teaspoon vanilla extract


  1. Preheat the oven to 350℉. Using a muffin tin, line 6 cups with muffin liners and set aside.

  2. Make the crust: Add 5-6 graham crackers to a ziploc bag. Gently crush the graham crackers into crumbs, using the heel of your hand or a measuring cup. In a small bowl mix together the crumbs with 3 Tablespoons of melted butter. Divide the mixture evenly between the 6 lined muffin cups. Using a spoon or your fingers, press the crumbs into the bottom of the muffin cups.

  3. Make the cheesecake filling: In a medium mixing bowl beat the cream cheese with a hand mixer until smooth. Add ¼ cup sugar and mix in until well combined. Crack the egg into a small bowl, check for shell and add to the cream cheese and mix well with hand mixer. Add ¼ teaspoon vanilla extract and mix in.

  4. Divide the filling between the 6 crusts. Bake for 25-30 minutes. Remove cheesecakes from the oven, cool to room temperature, then cover and refrigerate at least 3 hours.

  5. Make the strawberry sauce: In a blender add the thawed frozen strawberries plus any juice that might be in the bag. Add ¼ cup sugar and 1 teaspoon vanilla extract. Pluse until the sauce is smooth. You can pour the sauce through a strainer to remove the seeds, if you would like.

  6. To serve: remove the cheesecake from the muffin liner and place on a small plate. Pour on a drizzle of strawberry sauce and enjoy!