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Mini Strawberry Cheesecakes

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  • 1 and 1/2 cups graham cracker crumbs
  • 1 TBSP Stevia In The Raw® Bakers Bag
  • 1 TSBP sugar
  • 5 TBSP butter melted
  • 3 packages 8 oz each of cream cheese, softened
  • 1/2 cup Stevia In The Raw® Bakers Bag
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 3 eggs

Strawberry Sauce

  • 1 16 oz bag frozen strawberries, thawed
  • 1/4 cup Stevia In The Raw® Bakers Bag
  • 1/4 cup sugar
  • 1/4 cup water


  • Preheat oven to 325 Degrees F.
  • If using a cupcake pan, place liners in 18 cupcake cavities. If using a mini cheesecake pan, spray lightly with non-stick cooking spray.
  • Mix graham cracker crumbs, 1 TBSP Stevia In The Raw®, 1 TBSP sugar and melted butter and stir well to combine. Divide mixture among 18 muffin cups or mini cheesecake cups. Press into each cavity. I find a very small glass with a flat bottom can help press down the crumbs nicely. Set aside.
  • Beat softened cream cheese, 1/2 cup Stevia In The Raw®, 1/2 cup sugar and vanilla until well combined. Add eggs in, one at a time, mixing gently after each egg. Once all ingredients are combined, scoop into pan over prepared crusts.
  • Bake for approximately 25 to 30 minutes or until centers start to set. Remove from oven and allow to cool. Place in the fridge to store.
  • To prepare your strawberry sauce, combine thawed frozen strawberries, Stevia In The Raw®, sugar and water in a sauce pan. Bring to a boil stirring well. Using either a fork, potato masher or immersion blender, break down strawberries to create a smooth sauce. Remove from heat and allow to cool. Once cooled, place in fridge to store.
  • Once ready to serve, remove mini cheesecakes from the fridge, top with strawberry sauce, serve and enjoy!
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