Mini Cheesecakes (with strawberry sauce!)

mini cheesecake recipe with strawberries

So rich and creamy and just perfect with this simple strawberry sauce! My kids ask me to make a batch of these weekly!

So rich and creamy and just perfect with this simple strawberry sauce! My kids ask me to make a batch of these weekly!

Yield 12 cheesecakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


For the cheesecake:

For the strawberry sauce:


To make the cheesecake:

  1. Preheat oven to 325 degrees. Line a muffin tin with paper liners.
  2. Beat together the cream cheese and eggs until smooth and creamy.
  3. Add the sweetener  and vanilla to the cream cheese mixture and mix until well combined. Do not overmix.
  4. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
  5. Bake for 25 minutes or until just slightly jiggly in the center.
  6. Cool completely on the counter before transferring to the refrigerator to finish cooling.
  7. When cheesecake is completely cooled, spoon strawberry sauce over the tops and serve.

To make the strawberry sauce:

  1. Wash and quarter the strawberries.
  2. Place the strawberries in a small sauce pan with the sweetener and lemon juice.
  3. Cook over low heat for 20 minutes, stirring occasionally, until the strawberries are fully softened. Break the strawberries up with a spoon as you stir.
  4. For a smooth sauce, use an immersion blender to puree the sauce. For a chunky sauce, use a spoon or fork to mash the strawberries to your desired consistency.
  5. Transfer the sauce to a bowl and cover. Refrigerate until ready to use.
  6. Store in the fridge for up to 1 week.


Make sure that the cream cheese is fully at room temperature for a smooth cheesecake. If it's too cold, you'll end up with lumps in the cheesecake batter.

Both the classic and golden version of monkfruit work well in this recipe. Use whichever you prefer.

The strawberry sauce doubles perfectly and makes a great topping for waffles, pancakes, or low carb bread.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 131mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 5gProtein: 4g

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