Strawberry Mini Cheesecakes recipe

French

These strawberry mini cheesecakes bake in a muffin tin for neat, portable portions.

A crunchy cookie base meets a creamy lemon-vanilla filling, then a fresh strawberry-lemon sauce finishes each bite with extra bright, fruity flavour.

Mini Cheesecakes (Cupcake-Style) with No-Cook Strawberry Lemon Sauce

These strawberry mini cheesecakes, baked in a muffin tin, are one of my favourite little treats, shared with me by my dear Lunetoiles.

I love them because they’re genuinely easy, quick to pull together, and they look instantly impressive once topped with that glossy strawberry-lemon sauce.

The individual portions make life so much simpler: they’re perfect for Valentine’s day, buffets, parties, birthdays, school events, or anytime you want neat, consistent servings without slicing and mess.

Another bonus is the baking time, mini cheesecakes set faster than a full-size one, so you get that creamy result sooner.

And the texture is exactly what you hope for: a crunchy cookie base, softly set edges, and a smooth, creamy centre scented with lemon and vanilla.

Then comes the best part : an express, no-cook topping blended in minutes. Fresh strawberries and a squeeze of lemon give every bite a bright, fruity finish.

I once made them for a school celebration and transported them plain in a box. At the table, the kids decorated each one with sauce and a strawberry, pure joy.

For picnics, keep the sauce chilled and top at the last minute.

Ingredients for these delightful mini cheesecake

For the crunchy bases

• 180 g cookies, finely crushed: speculoos (spiced), digestives (classic), or petit-beurre (milder).
• 3 tbsp salted butter, melted: binds the crumbs and adds flavour (use unsalted + pinch of salt if preferred).
• 1 tbsp sugar (optional): helpful if your cookies aren’t very sweet.

For the cheesecake filling

• 100 g sugar: balances the lemon and sweetens the filling.
• 1 tbsp lemon zest: use only the yellow part for fragrance without bitterness.
• 240 g cream cheese, softened (Philadelphia recommended): room temperature = smooth, lump-free batter.
• 2 eggs: give structure; mix gently to keep the texture creamy.
• 60 ml buttermilk (lait ribot): adds tenderness and a light tang.
• 3 tbsp thick crème fraîche (or sour cream): boosts richness and a velvety finish.
• 2 tbsp lemon juice: brightens the flavour.
• 1/2 tsp vanilla extract: rounds everything out.

For the strawberry lemon sauce (no-cook)

• 240 g fresh strawberries: ripe strawberries give the best flavour.
• 1 tbsp sugar (to taste): adjust depending on sweetness of the fruit.
• 2 tsp fresh lemon juice: adds lift and keeps the sauce lively.

Step-by-step instructions (bake, chill, and serve)

1) Make the cookie bases

1. Heat oven to 170°C (340°F). Line a muffin tin with paper liners.
2. Mix crushed cookies, melted butter, and sugar (if using).
3. Spoon into the 12 liners (about 1 tbsp + 1/2 tbsp each) and press firmly to compact.
4. Bake for 5 minutes, then remove and let cool.

2) Mix the filling

1. Lower oven to 160°C (320°F).
2. Blend sugar + lemon zest in a processor (or rub together with your fingertips).
3. Beat cream cheese on low speed until smooth. Add the zesty sugar; beat smooth again.
4. Add eggs one at a time, mixing just until combined after each.
5. Stir in buttermilk + crème fraîche, then add lemon juice and vanilla.

3) Bake and chill

1. Divide filling over the bases.
2. Bake 20–25 minutes, until puffed and slightly domed (they will settle as they cool).
3. Cool at room temperature for about 1 hour, then chill for at least 2 hours.

4) Make the strawberry lemon sauce

1. Blend strawberries, sugar, and lemon juice until smooth.
2. Chill until serving, then spoon over each mini cheesecake.

Tips for the best result

• Softened cream cheese prevents lumps, take it out early.
• Mix on low speed, especially after adding eggs, for a smooth, creamy texture.
• Don’t overbake: the edges should look set; the centre should still feel softly springy.
• Press the cookie base firmly so it stays crisp and tidy.

Variations

• Cookie swap: Oreos (scrape out the filling), ginger biscuits, graham crackers, digestive biscuits.
• Citrus twist: orange zest instead of lemon, or half-and-half.
• Chunky topping: stir diced strawberries into the blended sauce for texture.

Make-ahead, storage, and freezing

• Make-ahead: bake and chill the cheesecakes a day early; keep sauce separate.
• Fridge: 2-3 days in an airtight container.
• Freezer: freeze cheesecakes (without sauce) individually wrapped; thaw overnight in the fridge.

FAQ: Strawberry Mini Cheesecakes

• Why did they sink after baking? That’s normal, mini cheesecakes puff in the oven and settle as they cool.
• How do I know they’re done? Edges should look set; the centre can still jiggle slightly, it firms up in the fridge.
• Can I skip buttermilk? Yes, use plain yogurt thinned with a little milk.
• How long should I chill them? At least 2 hours, ideally overnight for best texture.
• Can I make them ahead? Yes, bake the day before and keep the sauce separate.
• How do I store them? Airtight in the fridge for 2-3 days.

Other desserts to try

• French Chocolate Marquise
• Raspberry Panna Cotta
• Baked Egg Custard : Oeuf au Lait Recipe