Dessertsbellyfull5.0
No Bake Mini Strawberry Cheesecakes
These No Bake Mini Strawberry Cheesecakes are sweet and tart with a smooth, creamy, and light texture. Freezing before serving makes them super easy to eat and the perfect cool bite-size summer dessert!
👥 12 Servings⏱️ Prep & Cook: 5h 20m⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- food processor
📝 Preparation Steps
1
Line a standard 12 slot muffin tin with paper liners.
2
In a small bowl, stir together the graham cracker crumbs and melted butter until combined and moist. Spoon mixture evenly into the paper liners; press with the back of a spoon so they’re packed.
graham cracker crumbs1 cupbutter (, melted)3 tablespoons
3
Purée the chopped strawberries in a food processor (or mini blender) until completely smooth.
fresh strawberries (, roughly chopped)1 cup
4
In a large bowl with an electric mixer, beat cream cheese until smooth and fluffy. Blend in the sweetened condensed milk and 1/2 cup of the strawberry purée until incorporated (chill remaining purée until serving time.) Gently fold in the Cool Whip.
cream cheese (, softened to room temp)4 ouncessweetened condensed milk1 cupCool Whip (, thawed)1 cup
5
Spoon filling evenly into the muffin cups on top of the graham cracker crust.
6
Cover and freeze for at least ⏱️ 5 hours.
7
When ready to serve, carefully peel away the paper liners. Drizzle with a little strawberry purée and sprinkle with a few mini chocolate chips.
mini chocolate chips (, for topping)
Nutrition Facts
calories
183 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
135 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
27 mg
carbohydrate Content
22 g
saturated Fat Content
5 g
unsaturated Fat Content
3.4 g
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