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Mini Strawberry Cheesecakes

Creamy no-bake mini strawberry cheesecakes with a buttery graham cracker crust and fresh strawberry topping.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
Strawberry Topping
  • 1.5 cups fresh strawberries chopped
  • 0.25 cup strawberry jam
  • 1 tbsp lemon juice optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into lined muffin tin cups.
  2. Refrigerate crusts for 15 minutes to set.
  3. Beat cream cheese until smooth. Add powdered sugar and vanilla.
  4. Whip heavy cream until stiff peaks form.
  5. Fold whipped cream into the cream cheese mixture until smooth.
  6. Fill each crust with cheesecake mixture and smooth the tops.
  7. Refrigerate cheesecakes for at least 3–4 hours until firm.
  8. Combine strawberries, jam, and lemon juice. Spoon over cheesecakes before serving.

Notes

For best texture, chill overnight before serving. Garnish with whipped cream and fresh strawberries.