The Best Strawberry No Bake Mini Cheesecakes

These Strawberry No Bake Mini Cheesecakes are great for any occasion! Simple ingredients made for a delicious dessert!

What are mini cheesecakes?

Mini cheesecakes are mini versions of traditional, larger cheesecakes. They have all the same flavorings, but in a much smaller size.

Mini cheesecakes can come in many varieties such as strawberry, blueberry, raspberry, and more! They’re perfect for entertaining or just for a special treat.

What makes these Strawberry No Bake Mini Cheesecakes different?

These Strawberry No Bake Mini Cheesecakes don’t require baking! This makes them super easy to make and helps you save time in the kitchen. The base of these mini cheesecakes is a combination of graham cracker crumbs, butter, and sugar.

To top it off these mini cheesecakes are topped with fresh strawberries for a pop of color.

How do I make these Strawberry No Bake Mini Cheesecakes?

These mini cheesecakes are really easy to make and only require a few steps. First, you’ll need to make the crust for the mini cheesecakes.

This is done by combining graham cracker crumbs, butter, and sugar and pressing them into muffin tins or mini tart pans. Once the crust is ready, it’s time to make the creamy filling! Then top with the fresh strawberries and spoon the mixture into the prepared crusts.

These Strawberry No Bake Mini Cheesecakes are a simple yet delicious dessert that everyone will love! Perfect for any occasion, these mini cheesecakes are sure to be a hit.

How do you store these strawberry cheesecakes?

These Strawberry No Bake Mini Cheesecakes should be stored in an airtight container in the refrigerator for up to 3 days.

Can you make these no bake desserts ahead of time?

Yes, these mini cheesecakes can be made ahead of time and stored in the refrigerator until ready to serve. Just make sure to assemble them right before serving so that they retain their shape and texture.

What ingredients do you need for these strawberry no bake mini cheesecakes?

• 16 ounces full fat cream cheese (room temperature)
• 1 cup sifter powdered sugar
• 1 1⁄2 cup heavy whipping cream (cold)
• 2 tsp vanilla extract
• 1⁄2 tsp lemon extract
• Fresh Strawberries
• Strawberry Syrup

Crust

• 1- 8 ounce package of biscoff cookies (crushed)
• 6-7 tablespoons of melted butter (slightly cool) 

What are some other fun cheesecake recipes to try?

• Easy Churro Cheesecake
• Easy Strawberry Crunch Cheesecake Recipe
• The Most Decadent Butter Pecan Cheesecake Recipe
• Easy Chocolate Chip Cookie Dough Cheesecake
• The Most Amazing White Chocolate Cranberry Cheesecake
• Easy Pumpkin Vanilla Cheesecake Mini Trifles
• Strawberry Cheesecake Stuffed Waffles
• Easy No Bake Blueberry Cheesecake

Enjoy!

Yield: 15 servings

The Best Strawberry No Bake Mini Cheesecakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 hours

Total Time: 5 hours 35 minutes

These strawberry mini cheesecakes doesn't require any baking and are great for parties and entertaining!

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Ingredients

• 16 ounces full fat cream cheese (room temperature)
• 1 cup sifted powdered sugar
• 1 1⁄2 cup heavy whipping cream (cold)
• 2 tsp vanilla extract
• 1⁄2 tsp lemon extract
• Fresh Strawberries
• Strawberry Syrup
• Crust
• 1- 8 ounce package of biscoff cookies (crushed)
• 6-7 tablespoons of melted butter (slightly cool)

Instructions

1. In a food processor, crush the biscoff cookies and place in a mixing bowl set aside. Add the melted butter to the crushed cookies and mix with a fork. Make sure the cookies are fully covered and mixed with the butter.
   
2. Using a tablespoon, place 2 tablespoons inside each cupcake liner and gently press down with the bottom of a flat glass. Place in the refrigerator to chill.
   
3. In another mixing bowl combine the cream cheese, powder sugar, vanilla and lemon extract. Mix with a hand mixer until smooth. Set aside.
   
4. Using a whip attachment, whip the heavy whipping cream until it thickens. Fold it into the cream cheese mixture gently. This will take approximately 2- 3 minutes. Fold until you no longer see streaks of heavy whipping cream.
   
5. Fill the piping bag with the cheesecake mixture and pipe into each cupcake liner after removing the pan from the refrigerator.
6. Cover with plastic wrap and place in the refrigerator. Chill for 4-5 hours.
   
7. After they have chilled for 4-5 hours, top with fresh strawberries and strawberry syrup.

Notes

• You can chill the mixing bowl used to mix the heavy whipping cream. This helps it come together faster.
• You can substitute premade cool-whip if you don’t have heavy whipping cream. If you do, then you will only need to fold it into the cream cheese mixture. Do not whip the cool-whip.
• You use strawberry preserve or jam as a topping, also. Heat it slightly, then let it cool before pouring onto the cheesecakes.
  I prefer to chill my no bakes overnight unless I’m using it the same day.
• Keep the cheesecakes refrigerated until ready to serve. Can be frozen up to 1 month. Wrap each one securely in heavy plastic wrap several times and place in a large plastic bag.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 870Total Fat 70gSaturated Fat 41gTrans Fat 2gUnsaturated Fat 24gCholesterol 179mgSodium 478mgCarbohydrates 55gFiber 1gSugar 40gProtein 9g

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