There’s something irresistibly charming about mini desserts, and these No Bake Mini Strawberry Cheesecakes are the ultimate treat when you’re craving something sweet, creamy, and just a little fancy. These cuties bring all the decadence of traditional cheesecake—but without ever turning on the oven. Trust me, you’re going to love how effortlessly delicious and adorable these are.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Imagine smooth, velvety cheesecake filling nestled over a buttery graham cracker crust, topped with sweet, juicy strawberries. Every bite is a perfect blend of rich creaminess and fresh, fruity goodness. Whether you’re hosting a party or just indulging solo, these mini delights are a total win. They’re simple to make, fun to serve, and guaranteed to disappear in minutes!
Why You’ll Love No Bake Mini Strawberry Cheesecakes
Versatile:
These are perfect for any occasion—from baby showers and brunches to a cozy night in. They’re fancy enough for guests but easy enough to whip up anytime you want a little indulgence.
Budget-Friendly:
No need for fancy ingredients here. Most of what you need is likely already in your kitchen, and the rest is just a quick grocery run away.
Quick and Easy:
No oven, no water bath, no stress. The steps are straightforward and beginner-friendly, which means less time cooking and more time enjoying.
Customizable:
You can easily swap the strawberries for raspberries, blueberries, or even a drizzle of chocolate or caramel. The options are endless and totally up to your cravings.
Crowd-Pleasing:
Kids and adults both go crazy for these. They’re easy to eat, not too sweet, and seriously satisfying.
Ingredients in No Bake Mini Strawberry Cheesecakes
Here’s what makes these no-bake beauties so delicious:
Graham Cracker Crumbs:
This is the base of your mini cheesecake. The crumbs, mixed with butter, create that irresistible buttery crunch that holds everything together.
Unsalted Butter:
Melted and combined with the graham crumbs, it forms the perfect crust—golden, rich, and just crumbly enough.
Cream Cheese:
The creamy heart of the recipe. Make sure it’s softened to get that smooth, silky texture we all crave.
Powdered Sugar:
Adds just the right amount of sweetness to balance the tang of the cream cheese.
Vanilla Extract:
A touch of warmth and depth that enhances the overall flavor.
Whipped Topping (or Whipping Cream):
Folds into the cream cheese mixture to give the filling that dreamy, fluffy texture.
Fresh Strawberries:
Sliced and placed on top, they add a burst of natural sweetness and bright color.
Strawberry Jam or Glaze (Optional):
To elevate the flavor and give your minis a glossy finish, you can drizzle a bit of strawberry jam or glaze on top.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Make the Crust:
In a bowl, mix the graham cracker crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of each cupcake liner to form the base. Chill in the fridge while you prep the filling.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully incorporated. Fold in the whipped topping gently to keep the mixture light and airy.
Assemble the Cheesecakes:
Spoon or pipe the cheesecake mixture onto the chilled crusts, smoothing the tops. Chill for at least 2–4 hours, or until firm.
Top with Strawberries:
Once set, top each mini cheesecake with fresh strawberry slices. Add a small spoonful of jam or glaze for extra sweetness if desired.
Serve and Enjoy:
Pop them out of the cupcake liners and enjoy! These are best served chilled and make the perfect bite-sized dessert.
Nutrition Facts
Servings: 12 mini cheesecakes
Calories per serving: 210
Preparation Time
Prep Time: 20 minutes
Chill Time: 2–4 hours
Total Time: 2 hours 20 minutes to 4 hours 20 minutes
How to Serve No Bake Mini Strawberry Cheesecakes
These minis shine all on their own, but here are a few ideas to elevate your presentation:
Fruit Garnish:
Add extra berries like blueberries or raspberries for a burst of color and flavor.
Whipped Cream Swirl:
Top with a small swirl of whipped cream and a mint leaf for a bakery-style look.
Chocolate Drizzle:
Drizzle with melted dark or white chocolate for a little extra flair.
On a Platter:
Serve on a tiered tray or pretty platter lined with doilies—perfect for parties!
Additional Tips
Use Room Temp Cream Cheese:
Cold cream cheese can make the filling lumpy. Let it soften at room temperature for that perfect silky texture.
Chill Thoroughly:
The longer they chill, the better they set. If you have time, chill overnight.
Make Ahead:
These are a dream to prep in advance. Make them a day ahead and simply top with fresh strawberries before serving.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing Option:
You can freeze them without the fruit topping. Wrap individually and freeze for up to 1 month. Thaw in the fridge before serving.
FAQ Section
Q1: Can I use a different fruit?
A1: Absolutely! Try blueberries, raspberries, or even tropical fruits like mango for a fun twist.
Q2: Can I make these in a mini muffin tin?
A2: Yes! Just use mini liners and reduce the chilling time slightly—they’ll set faster.
Q3: What if I don’t have whipped topping?
A3: You can whip heavy cream with a bit of sugar until stiff peaks form and use that instead.
Q4: Can I make this in a full-sized pan?
A4: Definitely! Press the crust into an 8×8 pan, add the filling, and slice into bars after chilling.
Q5: Can I use low-fat cream cheese?
A5: You can, but full-fat gives the richest flavor and creamiest texture.
Q6: How do I keep the strawberries from getting soggy?
A6: Add them just before serving and avoid pre-washing until needed to keep them fresh.
Q7: Can I add lemon zest to the filling?
A7: Yes! A bit of zest adds a lovely brightness to the flavor.
Q8: Do I need to line the cupcake pan?
A8: Yes—use cupcake liners or silicone molds for easy removal.
Q9: What’s the best way to pipe the filling?
A9: Use a zip-top bag with the corner snipped or a piping bag for a neat, bakery-style swirl.
Q10: Can I double this recipe?
A10: Go for it! This recipe doubles beautifully for larger gatherings or meal prepping dessert.
Final Thoughts
Whether you’re impressing guests or treating yourself, these No Bake Mini Strawberry Cheesecakes are the kind of dessert that brings joy in every bite. Easy to make, absolutely adorable, and bursting with flavor—what’s not to love? So grab your ingredients, whip up a batch, and get ready to swoon. You deserve this sweet little moment of indulgence.
Print
No Bake Mini Strawberry Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 12 cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These No Bake Mini Strawberry Cheesecakes are light, creamy, and bursting with sweet-tart strawberry flavor. Made with simple ingredients like fresh strawberries, cream cheese, and Cool Whip, they’re frozen until perfectly firm for the ultimate cool bite-sized summer desseThese No Bake Mini Strawberry Cheesecakes are light, creamy, and bursting with sweet-tart strawberry flavor. Made with simple ingredients like fresh strawberries, cream cheese, and Cool Whip, they’re frozen until perfectly firm for the ultimate cool bite-sized summer dessert!
rt!
Ingredients
-
1 cup graham cracker crumbs
-
3 tablespoons butter, melted
-
4 ounces cream cheese, softened
-
1 cup sweetened condensed milk
-
1 cup fresh strawberries, chopped
-
1 cup Cool Whip, thawed
-
Mini chocolate chips, for topping
Instructions
-
Line a standard 12-cup muffin tin with paper liners.
-
In a small bowl, mix graham cracker crumbs with melted butter until well combined. Divide evenly between muffin liners and press down firmly with the back of a spoon.
-
Puree chopped strawberries in a food processor or mini blender until smooth.
-
In a large bowl, beat cream cheese until smooth and fluffy using an electric mixer.
-
Add sweetened condensed milk and ½ cup of the strawberry puree. Blend until fully incorporated.
-
Gently fold in Cool Whip until smooth and airy.
-
Spoon mixture evenly into prepared muffin cups over the crust layer.
-
Cover and freeze for at least 5 hours or until firm.
-
When ready to serve, remove liners carefully. Drizzle with reserved strawberry puree and sprinkle with mini chocolate chips.
Notes
-
For a fruity twist, try swapping strawberries with raspberries or mango.
-
These mini cheesecakes can be made up to a week ahead and stored in the freezer.
-
Let sit at room temperature for 5–10 minutes before serving for best texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg