Mini No Bake Strawberry Cheesecakes

  

 

These Mini No Bake Strawberry Cheesecakes are beyond easy to make and are a great dessert year round. They features a buttery cookie crust topped off with a strawberry cheesecake filling – delicious frozen or at room temperature.

 

 

Mini No Bake Strawberry Cheesecakes

Ingredients:

For the Crust:
2 cups graham cracker crumbs
2 tbsp granulated sugar
½ cup butter, melted

For the Strawberry Cheesecake Filling:

16 oz cream cheese, room temperature
3/4 cup granulated sugar
1.5 cup roasted strawberries, pureed*
1 tsp vanilla extract
1 cup whipping cream, whipped**

Directions:

For the crust:

Line two muffin tins with cupcake wrappers.
In a medium sized bowl, stir together cookie crumbs, granulated sugar and melted butter until combined.
Press cookie mixture into the bottoms of each cupcake wrapper. Refrigerate until set.

For the Strawberry Cheesecake Filling:

In a large bowl, cream the cream cheese and sugar together.
Mix in the strawberries and vanilla until well combined.
Add half of the whipped cream to the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream being careful not to over-work the filling.
Pour filling into your prepared crusts in the muffin tin and smooth with a spatula.
Freeze cheesecakes for at least 4 hours before serving, putting it in the refrigerator about 30 minutes prior to serving. Store frozen.

 

 

Notes:

*You can use fresh strawberries as is for this recipe, however roasting the strawberries intensifies the strawberry flavour and results in a more flavourful filling.

** Do not use whipped topping, it takes less than two minutes to whip up fresh cream and the results are worth it!

*** These are also a delicious treat eaten frozen in the summer.