Small Batch Strawberry Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8


  • Vita Ice Strawberry Watermelon for serving
  • 1 sleeve Graham Crackers
  • 4 tbsp. Unsalted Butter
  • 8 oz. Cream Cheese softened
  • ¾ cup + ¼ cup Granulated Cane Sugar
  • cup Sour Cream
  • 2 large Eggs
  • Zest & Juice of 1 Lemon
  • 1 tsp. Vanilla Extract
  • 1 tbsp. + 1 tsp. Flour
  • ½ lb. Fresh or Frozen Strawberries diced


  • Preheat oven to 325F. Line the bottom of a 6” cheesecake baking pan with parchment paper.
  • In a food processor, pulse the graham crackers and melted butter until crumb-like texture. Press into the prepared cheesecake pan to bake 8-10 minutes. Let cool.
  • Rinse out the food processor of any crumbs, then add to it the softened cream cheese, sour cream, ¾ cup sugar, eggs, lemon zest, vanilla and 1 tbsp. flour. Pulse until smooth, then transfer to the cheesecake pan.
  • Bake for 40-45 minutes, just until set in the center. Open the oven door but keep the cheesecake inside for another 10 minutes.
  • In the meantime, combine the diced strawberries, lemon juice, remaining sugar, and remaining flour in a saucepan over medium high heat. Bring to a boil then simmer for 8-10 minutes, until syrupy.
  • Pour over the cheesecake then place in the fridge to chill for at least 2 hours to overnight.
  • Enjoy with Vita Ice Strawberry Watermelon for a complimentary refreshment!