Mini No-Bake Strawberry Cheesecakes


For the Crust

  •   2 sleeves of graham crackers
  •   2 sticks of butter

For the Filling

  •   2 8 ounce packages softened cream cheese
  •   1 14 ounce can condensed milk
  •   2 tablespoons of sugar
  •   1/2 teaspoon vanilla extract
  •   1 pint of fresh strawberries, washed and diced

For the Topping

  •   1/2 cup heavy cream

Sure, there are a lot of healthy things you could do with strawberries. But when strawberry cheesecakes are an option, why on earth would you make a healthy dish? Especially when all you have to do is pop them in the freezer for a few hours! These tasty bites are decadent and perfectly portioned for a lightly indulgent treat.  


For the Crust

Melt the two sticks of butter down to a liquid. 

In a food processor, pulse the graham crackers and the butter together until thoroughly combined.

Grease your muffin pan and press the buttered crumbs into the pan to make a crust. 

Allow them to set in the freezer for 15 minutes while you make your filling.

For the Filling

Place all of the ingredients in a mixing bowl and thoroughly combine until it blends into a creamy consistency. 

Fill the muffin tins to the top  and place in the refridgerator for 3 1/2 hours. 

For the Topping

Whip the heavy cream vigorously until it turns into a fluffy consistency.

When you are ready to serve, pipe this onto each individual cake. Top with a slide strawberry for a beautiful effect. 

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