Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes 

Whip up a quick and sweet treat for your closest friends with these mini desserts.


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup heavy cream
  • 1 container Stonemill Kitchens® Strawberry Cheesecake Dessert Dip
  • 12 oz frozen strawberries, thawed
  • 1 teaspoon vanilla extract


  1. PREHEAT oven to 350℉. In a medium bowl combine crumbs, ½ cup sugar, and butter. Stir to combine.
  2. PRESS 1/4 cup of crumb mixture into the bottoms of 8 small oven safe containers (wide glasses, ramekins, or wide-rimmed half-pint jars). Place small containers on a baking sheet and bake until crumbs are set, about 15 minutes. Let cool completely.
  3. In a large bowl, BEAT heavy cream on medium-high speed until stiff peaks form. Fold half the Stonemill Kitchens Strawberry Cheesecake Dessert Dip into the cream and stir. Then fold in remaining dip.
  4. When crusts are cool, DIVIDE creamed mixture between glasses or jars and refrigerate up to one hour before serving.
  5. In a medium bowl, COMBINE strawberries, remaining 2 tablespoons sugar, and vanilla. Stir well to dissolve sugar.
  6. Just before serving, SPOON strawberries on top of cheesecakes


Beverage Pairings

Pair mini strawberry cheesecakes with a dry Kombucha or late harvest Riesling.

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