Description
These No Bake Mini Strawberry Cheesecakes are creamy, fruity, and irresistibly refreshing! Made with a buttery graham cracker crust, fluffy cream cheese filling, and fresh strawberry puree, they’re frozen to perfection for the ultimate bite-sized summer dessert. Quick to prep, no oven needed, and always a crowd-pleaser
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 more natural version, substitute Cool Whip with homemade whipped cream. Add lemon zest for a zesty twist. Use silicone liners for easier removal. Store leftovers in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg