Are you in the mood for a delightful dessert that’s not only scrumptious but also a breeze to make? Look no further, because I’ve got the perfect treat for you – Mini No-Bake Cheesecakes with Strawberries. This delightful dessert is a crowd-pleaser, whether you’re entertaining guests or simply craving a sweet indulgence. In this post, I’ll take you through a step-by-step guide on how to create these mouthwatering mini cheesecakes. We’ll also discuss the main ingredient that elevates the flavor profile – fresh, juicy strawberries.
| Servings | Cooking Time | CALORIES |
| 12 mini cheesecakes | 4hrs 30mins | 280 per serving |
Mini No-Bake Cheesecakes with Strawberries
This recipe is for anyone who appreciates the exquisite taste of cheesecake but doesn’t want the hassle of baking. If you’re a beginner in the kitchen or a seasoned home chef looking for a quick and easy dessert to satisfy your sweet tooth, these Mini No-Bake Cheesecakes are perfect for you. They’re also fantastic for those times when you need to whip up a dessert in a hurry but still want to impress your friends and family.
The Magic of Strawberries
Strawberries are the star of this dessert. Their natural sweetness and vibrant color add a burst of freshness to the creamy cheesecake base. Strawberries are not just a flavorful addition but also a healthy one. They are rich in vitamin C, antioxidants, and fiber, making this dessert a guilt-free indulgence.
Ingredients
Before we dive into the step-by-step instructions, let’s gather all the ingredients you’ll need to make these scrumptious Mini No-Bake Cheesecakes. This recipe makes 12 mini cheesecakes.
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
For the Graham Cracker Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (55g) unsalted butter, melted
For the Strawberry Topping:
- 1 1/2 cups (225g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Additional Toppings (Optional):
- Whipped cream
- Fresh mint leaves
Equipment You’ll Need
To make these Mini No-Bake Cheesecakes with Strawberries, you’ll need the following kitchen equipment:
- 12-cup muffin tin
- Cupcake liners
- Food processor or Ziploc bag and rolling pin (for crushing graham crackers)
- Mixing bowls
- Electric mixer or handheld whisk
- Rubber spatula
- Plastic wrap
- Refrigerator
Directions
Now that we have our ingredients and equipment ready, let’s start crafting these delectable mini cheesecakes.
Prepare the Graham Cracker Crust
- Place graham crackers in a food processor or a Ziploc bag and crush them into fine crumbs.
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated.
- Line your muffin tin with cupcake liners. Place a tablespoon of the graham cracker mixture into each cup, and press it down firmly to form the crust.
- Place the muffin tin in the refrigerator while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth.
- Add granulated sugar and vanilla extract to the cream cheese, and continue beating until well combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the mixture.
Assemble the Mini Cheesecakes
- Remove the muffin tin from the refrigerator.
- Spoon the cheesecake filling on top of the graham cracker crust in each cup.
- Smooth the tops with a spatula.
- Return the muffin tin to the refrigerator and let the cheesecakes chill for at least 4 hours or until set.
Prepare the Strawberry Topping
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries, and let them sit for about 10 minutes to macerate.
- Just before serving, spoon the strawberry topping over the chilled mini cheesecakes.
Serve and Enjoy
- Carefully remove the cheesecakes from the muffin tin by gently lifting the cupcake liners.
- Top each cheesecake with a dollop of whipped cream and a fresh mint leaf for a delightful garnish.
- Serve your Mini No-Bake Cheesecakes with Strawberries and watch your guests’ faces light up with joy.
Tips and Variations
- Quick Variation: You can substitute the strawberries with other berries like blueberries, raspberries, or a mix of your favorites for a berry medley.
- Chocolate Lover’s Twist: Add a layer of chocolate ganache between the crust and cheesecake filling for a rich and decadent touch.
- Crust Alternatives: If you prefer, you can use crushed cookies or even pretzels for the crust.
- No-Crust Option: Skip the crust altogether for a lighter version of these cheesecakes.
How to Store Leftovers
If, by some miracle, you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Be sure to cover them with plastic wrap to keep them fresh.
Food Pairings
These Mini No-Bake Cheesecakes with Strawberries pair wonderfully with a cup of freshly brewed coffee, a glass of champagne, or a fruity white wine. The creamy cheesecake and the fruity topping complement a range of beverages.
Conclusion
In the world of desserts, Mini No-Bake Cheesecakes with Strawberries stand out as an effortless yet delightful option. They are perfect for all occasions, from family gatherings to romantic dinners. The blend of creamy cheesecake and luscious strawberries is sure to leave everyone craving for more. So, go ahead and impress your loved ones with these mini treats. Share your delightful creation with friends and family, and don’t forget to subscribe to our blog for more scrumptious recipes like this!
MORE RECIPES
Mini No-Bake Cheesecakes with Strawberries
Equipment
- 12-cup muffin tin
- Cupcake liners
- Food processor or Ziploc bag and rolling pin (for crushing graham crackers)
- Mixing bowls
- Electric mixer or handheld whisk
- Rubber spatula
- Plastic wrap
- Refrigerator
Ingredients
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (55g) unsalted butter, melted
- 1 1/2 cups (225g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Whipped cream
- Fresh mint leaves
Instructions
- Place graham crackers in a food processor or a Ziploc bag and crush them into fine crumbs.
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated.
- Line your muffin tin with cupcake liners. Place a tablespoon of the graham cracker mixture into each cup, and press it down firmly to form the crust.
- Place the muffin tin in the refrigerator while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese until it's creamy and smooth.
- Add granulated sugar and vanilla extract to the cream cheese, and continue beating until well combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the mixture.
- Remove the muffin tin from the refrigerator.
- Spoon the cheesecake filling on top of the graham cracker crust in each cup.
- Smooth the tops with a spatula.
- Return the muffin tin to the refrigerator and let the cheesecakes chill for at least 4 hours or until set.
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries, and let them sit for about 10 minutes to macerate.
- Just before serving, spoon the strawberry topping over the chilled mini cheesecakes.
- Carefully remove the cheesecakes from the muffin tin by gently lifting the cupcake liners.
- Top each cheesecake with a dollop of whipped cream and a fresh mint leaf for a delightful garnish.
- Serve your Mini No-Bake Cheesecakes with Strawberries and watch your guests' faces light up with joy.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!