Description

These No-Bake Mini Strawberry Cheesecakes are a delightful and easy-to-make dessert featuring a crunchy graham cracker crust, a creamy strawberry-infused filling, and a luscious whipped topping. Perfect for summer gatherings or anytime you crave a fresh, fruity treat without the oven heat, these cheesecakes require no baking and set up in the fridge for a smooth, fluffy finish.

Ingredients

Scale

For the Crust

2 cups graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened
¾ cup granulated sugar
1½ cups roasted strawberries, pureed (see instructions)
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped until stiff peaks form

For Garnish

Fresh strawberries
Whipped cream (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand, ensuring the butter is evenly distributed to help bind the crust.
Form the Crust: Spoon the crust mixture into the bottoms of 12 mini cheesecake pans or muffin tins lined with cupcake wrappers. Press down firmly using the back of a spoon or your fingers to create an even, compact layer. Place the pans in the refrigerator to chill and set while preparing the filling.
Make the Filling: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, free of lumps. This provides the rich base for your cheesecake.
Add Strawberry Puree and Vanilla: Mix in the pureed roasted strawberries and the vanilla extract thoroughly until well combined, infusing the cheesecake with natural strawberry flavor and sweetness.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the strawberry cream cheese mixture. Use a spatula to incorporate it smoothly without deflating the whipped cream, ensuring a light, fluffy texture.
Assemble the Cheesecakes: Spoon the creamy filling over the chilled crusts in the pans, smoothing the tops with a spatula to create an even surface.
Chill and Set: Refrigerate the assembled cheesecakes for at least 4 hours, or until they are firm and set. This allows the flavors to meld and the cheesecake to achieve the perfect texture.
Serve and Garnish: Before serving, garnish each mini cheesecake with fresh strawberries and a dollop of whipped cream if desired, adding a fresh and attractive finishing touch.

Notes

To roast strawberries, 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.
For best results, use fresh heavy cream and whip until stiff peaks form before folding into the filling.
You can substitute graham cracker crumbs with digestive biscuits or similar cookies for a different flavor profile.
Ensure cream cheese is fully softened at room temperature to avoid lumps in the filling.
The cheesecakes can be stored in the refrigerator for up to 3 days, covered properly to maintain freshness.
To make it vegan, consider using vegan cream cheese, coconut cream whipped topping, and a plant-based butter alternative for the crust.