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Strawberry Heart Mini Cheesecakes

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Mini cheesecake bites get an extra bit of flavor with the addition of a strawberry topping. Cut the strawberry into a heart for a fun Valentine’s Day treat!

strawberry heart cheesecake bites

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Need another sweet Valentine’s treat?

You have to try these adorable little teeny-tiny cheesecakes I made with my little guys the other day!

My four year old is a SERIOUS strawberry fan-like he eats a package almost every day.  And don’t get me started on his cheese consumption! So these little cheesecakes were the perfect dessert to make for him after some hard work with his speech pathologist yesterday. (This post was updated in 2021 and that 4 year old is now 12, hard to believe!)

strawberry heart cheesecake bites

For some other Valentine’s (or anytime!) treat ideas check out my Strawberry Heart Cheesecake Cookies, Triple Chip Chocolate Chip Cookies and Valentine’s Cookie Mix in a Jar along with my very favorite dessert: dirt cake!


  • graham crackers
  • sugar
  • unsalted butter
  • cream cheese
  • sour cream
  • egg
  • vanilla extract
  • lemon juice

Step by step

  1. In a large bowl or stand mixer (affiliate link) cream together sugar and cream cheese.
  2. Add sour cream, vanilla extract, lemon juice, and egg and mix until just blended.
  3. Put graham crackers in a plastic bag and crush into fine crumbs.
  4. Pour into a bowl and add sugar. Mix.
  5. Add butter and mix.
  6. Press graham cracker mixture into the bottom of a lined mini muffin tin.
  7. Top with filling mixture.
  8. Bake for 10 minutes or until edges are set and middle is still soft.
  9. Cut strawberries in half and then notch the top to create the heart shape.
  10. Remove muffins from the oven and immediately press strawberries into the top.
  11. Allow to cool 30 minutes then transfer to the refrigerator at least 2 hours.


Can I freeze these?

You can freeze the cheesecakes themselves but I don’t recommend freezing them with the strawberry. Thaw overnight in the refrigerator.

Can they be made ahead?

You can prep the filling up to 2 days ahead of time and store in the refrigerator until ready to bake. I recommend making the crust just before you are ready to bake.

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mini cheesecakes with strawberry hearts on top

Strawberry Heart Mini Cheesecake Bites

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4.5 from 2 reviews


Mini cheesecake bites get an extra bit of flavor with the addition of a strawberry topping. Cut the strawberry into a heart for a fun Valentine’s Day treat!


Units Scale

For the crust:

  • 45 graham crackers
  • 2 tbsp unsalted butter, melted
  • 1 tablespoon sugar

For the filling:

  • 8 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1/4 cup sour cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tsp lemon juice
  • 1 egg
  • strawberries (approximately 30)


  1. Preheat oven to 375 degrees.
  2. Line mini-muffin pan with cupcake liners.
  3. In a mixer cream together cream cheese and sugar.
  4. Add lemon juice, vanilla, sour cream, and egg.
  5. Mix until just blended.
  6. In a sandwich bag, crush graham crackers. Pour into a small bowl.
  7. Add sugar and mix.
  8. Add butter in small increments until mixture is sticky.
  9. Spoon 2 teaspoons of graham cracker mixture into the bottom of each muffin liner.
  10. Top with filling mixture.
  11. Bake for 10 minutes. Cheesecakes are done with the edges are set and the center still slightly soft.
  12. While cheesecakes are baking slice strawberries in half and cut a “v” in the top to create heart shape.
  13. Immediately after removing cheesecakes from oven press strawberry hearts into the top of each cake.
  14. Allow to cook 30 minutes on a wire rack then refrigerate for at least 2 hours before serving.


  • if refrigerating more than 2 hours, loosely cover with plastic wrap.
  • to make in a standard muffin tin, increase crust to 1 tablespoon and cook 16-20 minutes until edges are set and middle is still slightly soft
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 52
  • Sugar: 5 g
  • Sodium: 52.5 mg
  • Fat: 2.1 g
  • Carbohydrates: 7.3 g
  • Protein: 1.1 g
  • Cholesterol: 15.6 mg

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  1. Mmmmmm, found these on Sand and Sisal’s roundup today! These look soooo good! I am pinning for future consumption!

  2. Hi Melissa, what an amazidng idea and what a delicious recipe! Thanks for sharing. Just one question: what is the weight of the crackers you used?

    1. I’m not sure what the weight was, I just used a few crushed up enough to cover the bottom of the cupcake tin to act as the crust (sorry!!)

  3. I’ve got these in the oven now yummy yummy although I didn’t read you needed a mini muffin pan so I used a regular one and wondered why I needed to double the crust amount and I only got 9 muffins out of it – thought I was going crazy until I re-read the recipe ha ha
    Any way this make 8 to 9 lovely standard sized cakes (as I have just by accident discovered) I used the same amount of mix but did more crumb.
    I am eagerly waiting for them to cook
    Thank you for a great recipe

  4. Quick Question…. what size cream cheese and do you think they would work fine reg. muffin size…just adjusting cook time?

    1. Hey Amy! I believe it was the 8oz standard size of cream cheese and for full size muffins I’d cook them longer and keep an eye on them. They aren’t temperamental so if they stay in. A few extra minutes they’ll still taste great!

  5. This might be a dumb question but is the butter added to the graham crackers or to the mixture with the cream cheese and everything else?


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