These delicious no-bake mini strawberry cheesecakes are a delicious dessert made with a graham cracker crust, a thin layer of chocolate, a creamy cheesecake filling, and topped with a homemade strawberry sauce. A fun treat that is great for parties, potlucks, or an afternoon snack.
Cheesecake is one of the most classic desserts you’ll find. It’s been around forever, and you’ll almost always find them on the table at holiday gatherings, parties, and potlucks. Although they’re so good and so classic, they can be finicky. One misstep can lead to a cheesecake that is flat, cracked, undercooked, or overcooked. That’s why, while I can make traditional cheesecake, I usually opt for the no-bake variety. They’re just as delicious, and they’re far easier to make. That’s why I love these no-bake cheesecakes. I get all the great flavor of strawberry cheesecake without all the hassle.
Mini Strawberry Cheesecakes
These no-bake bites are filled with all the classic flavors of strawberry cheesecake without all the accompanying stress. Water baths? No. Slowly reducing the heat and making sure you don’t open the oven door? No way. Doing everything correctly and still coming out with an ugly cheesecake? Forget about it. None of that is here with this recipe. This recipe is all about flavor and ease. A delicious, no-bake cheesecake is topped with an easy, sweet sauce, creating tasty no-bake mini cheesecakes that are absolutely delicious and won’t leave you pulling out your hair in frustration.
Why You’ll Love These Mini Strawberry Cheesecakes
- They’re super easy to make with none of the headache or hassle of traditional cheesecakes.
- They’re creamy, tangy, and sweet – just like traditional cheesecake.
- They only use simple ingredients.
- They’re perfect for after-dinner dessert, potlucks, parties, or just for snacking.
Mini Cheesecakes Tips and Variations
I have some tips to help make this easy, delicious recipe even easier. I also have some fun variations that you can try, as well.
Tips
- Fully soften your cream cheese to ensure you get that smooth, creamy cheesecake texture.
- To ensure your cream cheese is fully softened, leave it out for at least 30 minutes.
- If you forgot to soften your cream cheese, place it on a microwave-safe plate and microwave on 50% to 75% power for 5 seconds. Then flip the block onto its side and heat again for 5 seconds at 50% to 75% power.
Variations
- To make things even easier, use strawberry pie filling.
- Switch things up by using different pie filling for the topping. Any fruit pie filling will work! You can even try lemon curd!
- Make a simple sauce using the strawberry recipe but replace the fruit with blueberries, blackberries, or raspberries.
- Use a variety of chocolate chips or chocolate ganache for the chocolate layer.
- Omit the strawberry sauce for fresh berries instead.
- Use Oreo cookies in place of graham crackers for a delicious crust.
Mini Strawberry Cheesecakes FAQ
If you have questions about this delicious no-bake cheesecake recipe, then read on. The following FAQ answers the most commonly asked questions about this recipe.
Is baked or no-bake cheesecake better?
Neither one is better. They’re just different. Traditional baked cheesecake uses eggs and is far denser than its no-bake counterpart. Meanwhile, no-bake cheese cake is much softer, with an almost mousse-like texture. Both are delicious.
Can I freeze no-bake cheesecake to make it set faster?
Absolutely! Place it in the freezer to rapidly cool it. Be careful that you only leave it in the freezer long enough to reach refrigerator temperature. You don’t want to freeze it.
How long does no-bake cheesecake take to set in the fridge?
It takes no-bake cheesecake between 6 and 8 hours to fully set in the fridge. However, for the best possible texture, overnight is recommended – about 12 hours.
Why do my mini cheesecakes sink in the middle?
If you’re making a no-bake recipe like this one, they won’t. However, cooked cheesecakes – full-sized or mini – can fall in the middle if they crack too deeply. Those deep cracks impair the structure of the cheesecake, making it sink.
How to Store No-Bake Cheesecakes
Store these no-bake cheesecakes in an air-tight container in the refrigerator for up to 5 days.
Mini Strawberry Cheesecakes Ingredients
It only takes a few simple ingredients to make this recipe. You’ll find everything easily at your local grocery store.
- Graham crackers
- Sugar
- Butter
- Chocolate melting wafers
- Cream cheese
- Powdered sugar
- Lemon juice
- Vanilla extract
- Heavy whipping cream
- Strawberries, washed, hulled, and sliced thick
- Water
- Cornstarch
How to Make No-Bake Mini Strawberry Cheesecakes
Making these delicious cheesecakes is an easy affair. From the simple crust to the equally simple cheesecake and sweet sauce, this recipe is a dream of ease.
Step 1: Prep
Line a cupcake tin with paper liners. Take out your cream cheese to soften.
Step 2: Combine the Crust Ingredients
Crush graham crackers using a food processor then whisk the graham cracker crumbs and sugar in a medium-sized bowl. Add the melted butter and stir until combined.
Step 3: Make the Crust
Add 1 tablespoon of the graham cracker mixture into each cupcake liner and firmly press down evenly. Then, melt the chocolate according to the package directions and spoon a thin layer over the graham cracker mixture. Chill while you make the cheesecake filling
Step 4: Make the Cream Cheese Mixture
Using a hand mixer, beat the cream cheese for 2 to 3 minutes until smooth in a large bowl. Then, add powdered sugar, lemon juice, and vanilla and mix until combined.
Step 5: Whip the Cream
Add the heavy cream to a medium bowl and whip on high with an electric mixer until stiff peaks form.
Step 6: Make the Cheesecake Filling
Gently fold half the whipped cream into the cream cheese mixture. Then, add the remaining whipped cream and fold until fully combined. Spoon the cheesecake filling evenly on top of the crusts, cover tightly with plastic wrap, and chill for 4 to 6 hours or overnight.
Step 7: Make the Strawberry Sauce
Add strawberries, sugar, and lemon juice to a saucepan. Then, bring it to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Then, mix water and cornstarch together in a small bowl and add it to the fruit mixture. Stir until the sauce thickens. Let cool.
Step 8: Finish the Cheesecakes
Once the sauce is cool, spoon over the top of the mini cheesecakes and enjoy!
Try These Delicious Mini No-Bake Cheesecakes Today
These mini cheesecakes are so delicious and so easy to make. Every single part of this recipe is no-bake which means you only have to do a bit of stirring and layering to make this dessert. With this combination of ease and flavor, you owe it to yourself to give it a try. Once you make these tasty treats, I know you’ll find yourself coming back to them again and again.
Here are a few more desserts to try
Easy Key Lime Pie Dessert – A delicious dessert that is creamy, tart, sweet, and salty. Made with a pretzel crust, key lime pie filling, and a cream cheese/Cool Whip layer.
Stuffed Strawberries – A super easy and delicious dessert that is made with only five simple ingredients.
Easy S’mores Cups – These are the ultimate summertime dessert, but this recipe can be made anytime of the year.
Also try these Mini Lemon Cheesecakes from Great Grub, Delicious Treats. These cheesecakes are tart, creamy, and incredibly delicious. They make a great dessert for potlucks, parties, or as a tasty dessert that the family will love.
Mini Strawberry Cheesecakes {No-Bake}
Ingredients
For the Graham Cracker Crust
- 1½ cups graham crackers
- ¼ cup sugar
- 6 tablespoons butter, melted
- 10 ounce bag dark chocolate melting wafers
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
For the Strawberry Sauce
- 4 cups strawberries, washed, hulled, and sliced thick
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
For the Graham Cracker Crust
- Line a muffin pan with paper liners.
- In a medium sized bowl, whisk together graham crackers and sugar.
- Add in butter and stir until combined.
- Add 1 tablespoon of mixture into each cupcake liner and firmly press down evenly.
- Melt chocolate according to package directions.
- Spoon a thin layer of melted chocolate over graham cracker crusts.
- Place in the refrigerator to chill while you are making the filling.
For the Cheesecake Filling
- In a large bowl, beat cream cheese for 2-3 minutes or until smooth.
- Add powdered sugar, lemon juice, and vanilla. Mix until combined.
- In a medium bowl, add heavy cream and beat on high with an electric mixer until stiff peaks form.
- Fold half the whipped cream into the cream cheese mixture then fold in the remaining half until fully combined.
- Spoon filling evenly on top of the chocolate.
- Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
For the Strawberry Sauce
- In a saucepan, add strawberries, sugar and lemon juice.
- Over medium heat, bring to a low boil. Reduce heat and simmer for 10 minutes.
- In a small bowl, mix water and cornstarch together and add to the strawberry mixture. Stir until the sauce thickens a bit.
- Remove from heat and let cool.
- Once cool, spoon sauce on top of mini cheesecakes and enjoy.
Here are a few pics that are perfect to save to your favorite Pinterest boards.
Incomplete recipe…no chocolate listed.
Thanks so much Bony. The chocolate has been added. 🙂