3 ratings

Mini No-Bake Strawberry Cheesecakes

June 20, 2014

Lauren Gordon

Jane Bruce

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.

Servings

216

Calories Per Serving

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.