Description
These delightful No Bake Mini Strawberry Cheesecakes are the ultimate solution for a quick, elegant dessert. Featuring a buttery graham cracker crust and a velvety, strawberry-infused cream cheese filling, these individual treats offer a perfect balance of creamy richness and bright fruit flavor. Ideal for warm afternoons or small gatherings, they require no oven time, making them a stress-free choice for any occasion. Simply freeze, serve, and savor the moment with these perfectly portioned, crowd-pleasing delights.
Ingredients
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
4 ounces cream cheese, softened
1 cup sweetened condensed milk
1/2 cup fresh strawberries, pureed
1 cup whipped topping
Instructions
Combine graham cracker crumbs and melted butter in a small bowl until the mixture resembles wet sand.
Press a small amount of the crumb mixture into the base of each muffin tin cup.
In a medium mixing bowl, beat the softened cream cheese until smooth.
Slowly incorporate the sweetened condensed milk into the cream cheese, mixing until smooth.
Fold in the strawberry puree and then gently fold in the whipped topping.
Divide the filling evenly into the prepared muffin cups on top of the crusts.
Place the muffin tin in the freezer for at least 3 hours or until the cheesecakes are firm.
Remove from the freezer a few minutes before serving for the best texture.
Notes
Ensure the cream cheese is fully softened to room temperature to avoid lumps in your filling. You can garnish each cheesecake with a small slice of fresh strawberry before serving for an extra pop of color. Store any leftovers in an airtight container in the freezer for up to two weeks.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 18g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg