Mini No-Bake Strawberry Cheesecakes
Mini No-Bake Strawberry Cheesecakes
Jun 20, 2014 | 2:03 pm
Jane Bruce
Mini No-Bake Strawberry Cheesecakes
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.
24
Servings
58
Calories Per Serving
Deliver Ingredients
Ingredients
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
Directions
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.
Nutritional Facts
Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
53µg
8%
Calcium, Ca
34mg
3%
Choline, total
4mg
1%
Folate, total
3µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
32mg
5%
Selenium, Se
1µg
2%
Sodium, Na
64mg
4%
Water
26g
1%
