No-Bake Mini Strawberry Cheesecakes

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 17 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

These no bake Mini Strawberry Cheesecakes are so cute and delicious. They are like Small Bites of heaven with a crunchy cookie base and delicious creamy cream cheese filling!

Also you can decorate them with fresh fruits to give an even lighter and refreshing taste. These Summer cheesecakes are light and creamy and perfect for having guests over.

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Not only they are so delicious but they are so easy to make. They can be made in less than 30 minutes and everyone who tries them will be impressed. They also go really well with fresh fruits like berries, strawberries or even canned cranberry cheesecake topping.

I really enjoy making these during summer time when I invite friends and family over and we want something nice and light!

You can store them in the fridge for up to 5 days in an airtight container! They will stay fresh and keep their strong flavour.

Check Out my Youtube Video Tutorial:

No-Bake Mini Strawberry Cheesecakes

Preparation Time:

40 Minutes

Cooking Time:

-

Total Time:

40 Minutes

Serves:

12

Level of Difficulty:

Easy

Description

These no bake Mini Strawberry Cheesecakes are so cute and delicious. They are like Small Bites of heaven with a crunchy cookie base and delicious creamy cream cheese filling!

Ingredients

Cookie base

  • 200gr crushed cookies
  • 1/3 cup brown sugar
  • 1/2 cup melted unsalted butter

Filling

  • 1 cup heavy cream
  • 300gr cream cheese
  • 1/3 cup sugar
  • 2 tbsp greek yoghurt
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

+optional: toppings of your choice (eg. whipped cream, strawberries, jam, fruits)

Instructions

  1. Cookie Base: In  a small bowl add your crushed cookie, brown sugar and melted butter.
  2. Mix using a spoon until the consistency looks like wet sand.
  3. Line with paper cases a 12-case muffin tin and place about 1 tbsp of the cookie mixture in each case and press it down using a cup or a spoon. Chill your cookie bases for 15 minutes until you prepare the filling.
  4. Filling: In another mixing bowl add your cream and sugar and whip until soft peaks consistency.
  5. Then add your cream cheese, yoghurt, vanilla &  lemon juice. Mix until everything is well combined and you have a nice smooth mixture.
  6. Divide your filling to the bases about 1 1/2 tbsp each.Smooth the mixture on top using a spoon.
  7. Chill your cheesecakes for 2-3 hours until nice and firm!
  8. Now you can remove the paper cases and decorate them with some fresh fruits and whip cream.

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