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Mini Strawberry Cheesecakes {No-Bake}

Mini Strawberry Cheesecakes are a delicious, no-bake, sweet and creamy dessert recipe topped with a strawberry topping. They're the perfect dessert for summertime.
Prep Time30 mins
Refrigerate4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Mini Cheesecakes, No Bake, No Bake Desserts, Strawberry Cheesecake
Servings: 12 mini cheesecakes
Author: Deliciously Seasoned

Ingredients

For the Graham Cracker Crust

  • 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
  • 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.