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Mini strawberry basil cheesecake bites

Mini Strawberry-Basil Cheesecake Bites

The Crispy Chef
These elegant mini cheesecakes are bursting with flavor — a creamy base on a buttery graham crust, topped with a glossy strawberry-basil compote. Bite-sized and beautiful, they're perfect for parties, brunches, and special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, Fusion
Servings 24 bites
Calories 130 kcal

Equipment

  • mini muffin pan or silicone mold
  • Mixing bowls
  • Hand mixer or stand mixer
  • spoon or mini cookie scoop
  • Small saucepan

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • ¼ cup sour cream or Greek yogurt
  • pinch of salt
  • 1½ cups fresh strawberries, chopped
  • 2 tbsp honey or sugar
  • 1 tbsp lemon juice
  • 3–4 fresh basil leaves, finely chopped
  • 1 tsp cornstarch mixed with 1 tbsp water (optional)
  • fresh basil leaves or strawberry slices, for garnish (optional)

Instructions
 

  • Preheat oven to 325°F (165°C). Line a mini muffin pan with paper liners or use a silicone mold.
  • Mix graham cracker crumbs, butter, and sugar. Spoon 1 tsp into each cup and press. Bake for 5 minutes, then cool slightly.
  • Beat cream cheese and sugar until smooth. Add egg, vanilla, sour cream, and salt. Mix until fully combined.
  • Spoon or pipe filling into crusts, filling ¾ full. Bake 12–14 minutes until set but slightly wobbly. Cool 15 minutes, then refrigerate 2+ hours.
  • In saucepan, cook strawberries, sweetener, and lemon juice over medium heat 5–7 mins. Add basil and cornstarch (if using). Cool completely.
  • Top each chilled cheesecake with cooled topping. Garnish with basil leaf or strawberry slice.
  • Refrigerate 30 minutes more before serving. Enjoy cold for best texture.

Notes

Use fresh basil for best flavor, and let the cheesecakes chill fully before adding topping. You can prep them up to 2 days in advance and freeze without the topping. A silicone mini muffin pan makes release much easier.

Nutrition

Calories: 130kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gCholesterol: 26mgSodium: 70mgPotassium: 55mgFiber: 0.5gSugar: 9gVitamin A: 295IUVitamin C: 4mgCalcium: 35mgIron: 0.3mg
Keyword bite-sized dessert, mini cheesecakes, no-fuss entertaining, strawberry basil dessert
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