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 minutes mins
Refrigerate4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Mini Cheesecakes, No Bake, No Bake Desserts, Strawberry Cheesecake
Servings: 12 mini cheesecakes
Author: Deliciously Seasoned
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
For the Strawberry Sauce
- 4 cups strawberries, washed, hulled, and sliced thick
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 teaspoon cornstarch
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.