Carolyn’s mini strawberry cheesecakes Recipe

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Mini strawberry cheesecakes are the perfect way to get a little bit of your favourite dessert without feeling like you’ve ruined all your dieting efforts. The recipe for these moreish mini strawberry cheesecakes was devised by Carolyn, who earned a runner-up prize in our strawberry tea contest. Carolyn makes her cheesecakes from cookie dough cases, Philadelphia, icing sugar and strawberry essence. We think we might have to have more than one…


  • 1 tub of ready-made cookie dough, or a box of cookie dough mix.
  • 1 x 200g tub of cream cheese (Carolyn used Original Philadelphia)
  • 5tbsp icing sugar
  • 1tsp strawberry essence
  • 5 fresh strawberries
  • Chocolate sprinkles
  • You'll also need:
  • 24 cup mini-muffin pan


  • Preheat oven to 180°C/355°F/gas 4.

  • If using a box of cookie dough mix, sieve out the chocolate chips and make up as per packet instructions.

  • Divide the cookie dough into 24 small balls and place one in each of the wells of a mini-muffin pan. 

  • Bake in the preheated oven for approx 10 mins.

  • Remove the baked cookie dough from the oven and immediately press the dough into each well to make mini cheesecake cases.

  • Leave to cool for 5 mins then remove the cheesecake cases from the pan and leave to cool completely on a wire rack.

  • Meanwhile, beat the cream cheese until creamy, add the icing sugar and strawberry essence and beat until combined.

  • When the cheesecake cases are cool, pipe the cheesecake mixture into each case and then top with a sliced strawberries and chocolate sprinkles.

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