Description
- These No-Bake Mini Strawberry Cheesecakes are a delightful, no-fuss dessert featuring a buttery graham cracker crust topped with a creamy strawberry cheesecake filling. Perfect for summer gatherings, picnics, or as a sweet treat any time of year. Optional toppings like whipped cream or fresh strawberries add a delightful finishing touch.
Ingredients
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For the Crust:
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2 cups graham cracker crumbs
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2 tablespoons granulated sugar
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½ cup unsalted butter, meltedlifeloveliz.com
For the Strawberry Cheesecake Filling:
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16 oz cream cheese, softened
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¾ cup granulated sugar
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1½ cups roasted strawberries, pureed*
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, whipped**lifeloveliz.com
For Garnish (Optional):
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Fresh strawberries
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Whipped creamReal Mom Kitchen
Notes:
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*Roasting strawberries intensifies their flavor. To roast, place halved strawberries on a baking sheet and bake at 400°F (200°C) for 15–20 minutes until soft and caramelized. Let cool before pureeing.
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**For best results, use fresh heavy cream and whip until stiff peaks form.
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Instructions
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Prepare the Crust:
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In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until the mixture resembles wet sand.
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Spoon the mixture into the bottoms of 12 mini cheesecake pans or muffin tins lined with cupcake wrappers. Press down firmly to form an even crust. Refrigerate until set.lifeloveliz.com
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Make the Filling:
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In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
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Add pureed roasted strawberries and vanilla extract, mixing until well combined.
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Gently fold in the whipped heavy cream until the mixture is smooth and fluffy.lifeloveliz.com+1Real Mom Kitchen+1
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Assemble the Cheesecakes:
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Spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula.
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Refrigerate for at least 4 hours, or until the cheesecakes are firm and set.lifeloveliz.com+1A better choice!+1
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Serve:
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Before serving, garnish with fresh strawberries and a dollop of whipped cream, if desired.
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Notes
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These cheesecakes can be stored in the refrigerator for up to 3 days.
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For a dairy-free version, substitute the cream cheese and heavy cream with non-dairy alternatives.
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To make ahead, prepare the cheesecakes and refrigerate overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg