Strawberry No-Bake Mini Cheesecakes
These mini cheesecakes are made by assembling a crumbly cookie crust topped with a creamy, tangy cheesecake filling and fresh strawberry slices. The dessert is chilled until set, resulting in a smooth, luscious texture with vibrant fruit on top. No baking is required, making them quick to prepare and visually appealing.
Equipment
- Mini Cheesecake Mold or Ramekins
- Mixing bowls
- Food Processor or Plastic Bag and Rolling Pin
- Silicone spatula
- Refrigerator
Ingredients
- 1 1/2 cups digestive cookies or graham cracker crumbs for crust
- 1/4 cup unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries sliced for topping
Instructions
- Start by crushing the cookies into fine crumbs using a food processor or placing them in a plastic bag and rolling over with a rolling pin until finely ground.
- Mix the cookie crumbs with the melted unsalted butter until the mixture is evenly coated and resembles wet sand.
- Press about 2-3 tablespoons of the crumb mixture into the bottom of each mini cheesecake mold or ramekin, creating an even crust foundation.
- In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes, until no lumps remain and it’s light in texture.
- Spoon or pipe the cream cheese filling over the crust in each mold, smoothing the top with a spatula so it’s level and inviting.
- Gently place sliced strawberries on top of each mini cheesecake, arranging them decoratively for a vibrant finish.
- Refrigerate the mini cheesecakes for at least 2 hours or until set and chilled through, allowing flavors to meld and the texture to firm up.
- Remove from the refrigerator, garnish with extra sliced strawberries if desired, and serve cold for a refreshing, creamy treat.
