Description
These delightful No Bake Mini Strawberry Cheesecakes are the perfect way to bring sunshine into your kitchen. Combining a buttery graham cracker crust with a velvety, smooth strawberry cream cheese filling, these bite-sized treats offer a luxurious texture without the need for an oven. Perfectly portioned and easy to prepare, they are an elegant, refreshing dessert ideal for summer gatherings or a quiet afternoon treat. They serve as a sophisticated, cool alternative to traditional cheesecake that everyone will adore.
Ingredients
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
4 ounces cream cheese, softened
1 cup sweetened condensed milk
1 cup fresh strawberries, pureed
1/2 teaspoon vanilla extract
Instructions
Combine graham cracker crumbs and melted butter in a bowl and mix until well combined.
Press approximately one tablespoon of the crumb mixture into the bottom of paper-lined muffin tins and pack down firmly.
In a separate bowl, beat the softened cream cheese until smooth and free of lumps.
Gradually stir in the sweetened condensed milk and vanilla extract until the mixture is uniform and silky.
Fold in the strawberry puree until fully incorporated.
Spoon the mixture evenly over the prepared crusts in the muffin cups.
Place the tray in the freezer for at least 4 hours, or until completely firm.
Remove from the freezer and peel off paper liners just before serving.
Notes
Ensure the cream cheese is at room temperature before mixing to prevent lumps. You can garnish each mini cheesecake with a small slice of fresh strawberry or a sprig of mint before serving. Store in an airtight container in the freezer for up to two weeks.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 165
- Sugar: 18g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg