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
- Mixing Bowl: For combining the cheesecake filling.
- Electric Mixer or Whisk: Helps create a smooth cream cheese mixture.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Muffin Tin or Small Dessert Cups: Used to shape the mini cheesecakes.
- Spoon or Spatula: Helps press the crust and spread the filling.
- Knife and Cutting Board: For slicing the strawberries.
Ingredients
- 1½ cups digestive cookies or graham cracker crumbs for crust: Forms the base of the mini cheesecakes and adds a slightly sweet crunch.
- ¼ cup unsalted butter melted: Helps bind the crumbs together to create a firm crust.
- 16 oz cream cheese softened: The main ingredient that creates the smooth and creamy cheesecake filling.
- ½ cup granulated sugar: Adds sweetness and balances the tang of the cream cheese.
- 1 teaspoon vanilla extract: Enhances the flavor of the cheesecake filling.
- 1½ cups fresh strawberries sliced (for topping): Provides freshness, color, and natural sweetness.
Instructions
- Prepare the crust: In a bowl mix graham cracker crumbs and melted butter until evenly combined.
- Form the crust layer: Spoon the crumb mixture into muffin cups or small dessert jars and press firmly into the bottom.
- Prepare the cheesecake filling: In a mixing bowl beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Fill the crusts: Spoon the cheesecake mixture over the crust layer and spread evenly.
- Chill the cheesecakes: Place the mini cheesecakes in the refrigerator for at least 2–3 hours until firm.
- Add the strawberry topping: Just before serving, place sliced strawberries on top of each cheesecake.
