These mini cheesecakes with strawberry topping will be a party hit for sure

Who doesn’t love a dessert that’s as cute as it is delicious? Mini cheesecakes with strawberry topping are the ultimate treat for anyone who wants to enjoy the rich, creamy decadence of a cheesecake without committing to a full slice—or, let’s be honest, a whole cake. These bite-sized delights are not only visually appealing but also incredibly versatile, perfect for a casual tea party, a fancy dinner gathering, or even a cozy night in which you just want something sweet to snack on.

What sets these mini cheesecakes apart is the nutty almond crust, adding a crunchy, slightly sweet base that balances the tangy cheesecake filling. And then there’s the crowning glory—the strawberry topping. Juicy, vibrant, and macerated to perfection, it’s a combination that screams elegance with every bite. The beauty of this recipe lies not just in its taste but also in its simplicity. With minimal effort and basic ingredients, you can create something that feels gourmet and indulgent. Whether you’re impressing guests or treating yourself, these mini cheesecakes are sure to steal the spotlight.

What’s more, making mini cheesecakes is a surprisingly forgiving process, even for beginners. No need to worry about cracking the top or achieving the perfect water bath balance of a full-sized cheesecake. Their small size means they bake evenly, chill quickly, and are far less intimidating to handle. Plus, they’re portion-controlled—a definite bonus if you’re looking to enjoy something sweet without going overboard. And if you’re feeling adventurous, you can easily swap the strawberries for other fruits like raspberries, mangoes, or even a drizzle of chocolate.

Ingredients

For the crust

• 100 gm sliced blanched almonds
• 50 gm matzo meal (or 3 matzo crackers, crushed)
• 1 gm kosher salt
• 100 gm granulated sugar
• 85 gm unsalted butter, melted, plus extra for greasing

For the cheesecake filling

• 570 gm cream cheese (softened)
• 160 gm granulated sugar, divided
• 1 gm kosher salt
• 120 gm sour cream
• 25 ml almond extract
• 3 large eggs

For the topping

• 450 gm strawberries, hulled and quartered
• 15 gm granulated sugar

Directions

Step 1: Prepare the crust

1. Preheat your oven to 175°C. Lightly grease a 12-cup muffin tin with butter and line with cupcake liners.
2. Spread the almonds on a baking sheet and toast in the oven for 5 minutes until lightly golden and fragrant. Let cool completely.
3. In a food processor, pulse 75 gm of the toasted almonds with matzo meal, salt, and 50 gm of sugar until finely ground.
4. Mix the almond-matzo crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of each liner to form a crust. Bake for 10 minutes, then let cool.

Step 2: Prepare the cheesecake filling

1. Reduce the oven temperature to 150°C.
2. In a large bowl, use an electric mixer to beat cream cheese, 140 gm sugar, and salt at medium-low speed until smooth (about two minutes).
3. Add sour cream and almond extract, mixing until combined.
4. Beat in the eggs, one at a time, ensuring the mixture is smooth and scraping down the sides after each addition.

Step 3: Assemble and bake

1. Divide the cheesecake batter evenly among the muffin cups, filling each nearly to the top.
2. Place the muffin tin in a large, deep baking dish and pour hot water into the dish to create a water bath, reaching halfway up the sides of the muffin tin.
3. Carefully transfer to the oven and bake for 25–30 minutes until the cheesecakes are set around the edges but still slightly jiggly in the center.
4. Turn off the oven and let the cheesecakes cool in the oven for an hour with the door slightly ajar.

Step 4: Prepare the topping and serve

1. Toss the strawberries with 15 gm sugar in a bowl and let sit for 15 minutes until juicy.
2. Remove the cheesecakes from the liners and place on a serving plate.
3. Top each cheesecake with a spoonful of strawberries and sprinkle with the remaining toasted almonds.

Pro tip

For a zesty twist, add 1–2 tsp of lemon zest to the cheesecake batter. You can also drizzle the strawberry topping with a touch of balsamic glaze for an elevated flavor profile. These mini cheesecakes can be made a day in advance—just garnish with strawberries before serving for maximum freshness!

Bonus tips if you like strawberry desserts: Strawberry Oreo Parfait and Strawberry frozen yogurt bites.