Mini No-Bake Cheesecakes with Strawberries
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.
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
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!