Description
Delicious no-bake mini strawberry cheesecakes that are quick to prepare and perfect for family gatherings or indulgent weeknight desserts.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of mini cupcake liners in a muffin tin.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese filling over the crusts.
- Bake for 15-20 minutes, until centers are set but slightly jiggly. Let cool in tin for 10-15 minutes, then refrigerate for at least 2 hours.
- Serve topped with a slice of fresh strawberry and a dollop of whipped cream.
Notes
Chill the cheesecakes overnight for best flavor. Can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg