Description
No-bake strawberry cheesecakes are individual creamy desserts layered with a buttery graham cracker crust, smooth cheesecake filling, and fresh strawberry topping. Perfect for warm weather, these easy treats come together without turning on the oven.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, hulled and chopped
- 2 tbsp sugar (for strawberries)
- 1 tsp lemon juice
Instructions
- In a bowl, mix graham cracker crumbs, 3 tbsp sugar, and melted butter. Press into the bottoms of serving glasses or jars. Chill for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture until combined.
- Spoon or pipe the cheesecake filling over the crusts in the glasses. Chill for at least 2 hours.
- In a small bowl, mix chopped strawberries with 2 tbsp sugar and lemon juice. Let sit for 15 minutes to release juices.
- Spoon strawberry topping over chilled cheesecakes just before serving.
Notes
- Use a piping bag for a clean, neat presentation.
- These cheesecakes can be made a day ahead and stored in the fridge.
- Top with crushed graham crackers or a mint leaf for garnish.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 20g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg