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Strawberry Topped Mini Cheesecakes

Mini Strawberry Cheesecake Cookie Cups

These Mini Strawberry Cheesecake Cookie Cups are a delicious and festive Christmas cookie recipe that can also be enjoyed all year long!

Course Dessert
Cuisine American
Keyword Mini Strawberry Cheesecakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 mini cheesecakes
Author Amanda @ Old House to New Home


For the cheesecake:

  • 12 oz cream cheese at room temperature
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract

For the crust:

  • 1 cup graham cracker crumbs save time by buying these precrushed
  • 2 tbsp white sugar
  • 4 tbsp Country Crock Unsalted Baking Sticks

For the topping:

  • 1 lb strawberries sliced
  • 2 tbsp sugar


  1. Preheat oven to 350 degrees. Line a mini muffin tin with mini cupcake liners. 

  2. Mix strawberries and sugar together. Set aside until ready to garnish. 

  3. In a mixing bowl, add crust ingredients. Using a pastry cutter, two forks, or your fingers, mix butter into the crumbs until well distributed. 

  4. Add 1 scant teaspoon of crumb mixture to each muffin tin well. Press down with fingers to line the bottom. Repeat with all wells. 

  5. In a mixing bowl or a stand mixer, add your cheesecake ingredients. Mix for 3-4 minutes, or until well mixed and the sugar is no longer visible. Add 1 tablespoon of the mixture to each muffin tin. 

  6. Bake for 10 minutes, or until set. Do not let brown or overbake!

  7. Let sit until cool and add topping. 

  8. Refrigerate until serving.