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These Strawberry No Bake Mini Cheesecakes are adorable and utterly creamy and delicious. Easy to make in about 15 minutes, plus chilling time, they’re filled with simple ingredients like cream cheese, whipping cream, and fresh strawberries. Effortless treats that are festive and perfect for special occasions.
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What to Love: Perfect for making ahead, these delicious bites of mousse-like cream cheese filling with fresh strawberries are easy to make in minutes!
- Recipe Time: 10-15 minutes to prep, plus 30 minutes in the freezer.
- What You Need: Standard-size muffin tin with liners
- Servings: 9-10 servings
In this Post
Why I Love These No Bake Mini Cheesecakes
I live with a son and husband who absolutely adores cheesecake. It’s an unquenchable passion.
Years ago, when I discovered how easy it was to make a 10-minute no-bake cheesecake, it became a regular offering at gatherings all year and remains, to this day, one of our most popular dessert recipes.
Strawberry cheesecake is utterly divine. There are no substitutions. BUT… these strawberry no-bake mini cheesecakes are in a category all alone. Served chilled with tiny bits of fresh strawberries in a mousse-like cream cheese texture, they are perfectly portioned delightful treats.
As I’m making these for Valentine’s Day, I’ve used an Oreo cookie crumb, but you can just as easily make them using a graham cracker crumb (both instructions are in the recipe card at the bottom of this post).
You’re going to love these– I already have a stash in my freezer, and there might just be… or two missing 😊!
Ingredients for Strawberry No Bake Mini Cheesecakes
There are three parts to these mini cheesecakes: the base, the filling, and the topping. And there are several ways in each part that you can make your own by swapping ingredients, from ready-made store-bought ingredients to made from scratch.
Ingredient measurements are in the recipe card at the bottom of this post.
Mini Cheesecake Base
- Graham or Cookie: As mentioned, I’m making these for Valentine’s Day, so I used an Oreo crust (Dark Chocolate with chocolate filling), but you can also use a graham cracker crumb. If using the cookie crumb, I eliminate added sugar in the base.
- Granulated sugar, which I omit if I’m using a cookie base.
- Melted butter to hold the base together.
Strawberry Cheesecake Filling
- Whipped Cream: You can use heavy whipping cream and whip it into stiff peaks along with a bit of powdered sugar, or you can use ready-made store-bought whipped topping.
- Cream Cheese: It’s important for the best texture that it’s at room temperature. The easiest way to bring cream cheese to room temperature is by cutting it into cubes and letting it sit at room temperature until softened.
- Powdered sugar to sweeten the cream. If using ready-made whipped topping is already sweetened, so eliminate the sugar in that case.
- Vanilla extract for flavor.
- Fresh strawberries, very finely chopped
- Gel food coloring (completely optional for color)
- Heavy whipping cream whipped into stiff peaks or ready-made whipped topping. I use a piping bag with a 1M tip, but you can also use a baggie with the corner snipped off, too.
- Sprinkles, optional but fun
- Fresh strawberries, halved.
How to Make Strawberry No Bake Mini Cheesecakes
Line 10 cups of a standard muffin tin with paper or parchment liners. If I have enough cookie crumbs, I’ll go ahead and make all twelve in case I have enough filling for another one or two.
Step 1: Make the base
Crush graham crackers (about 10-12 sheets) until finely ground, or grind cookie crumbs until finely ground. Combine with sugar (if using) and melted butter until, stirring until well coated. Add about 1 heaping tablespoon to the bottom of each paper-lined muffin cup and press gently in place with a spoon or tamper. Set aside.
Step 2: Whip the cream
If making your own whipping cream, whip the cream until frothy. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside.
If using ready-made whipped topping, you can skip this step.
Step 3: Make the mini cheesecake filling
Using an electric mixer, beat room-temperature cream cheese and vanilla extract until light. Fold in the whipped cream and food coloring if using (a drop or two of gel food coloring is all you need). Finally, fold in the chopped strawberries.
Step 4: Assemble and freeze
Transfer mounds of the filling into the prepared muffin cups using a scoop. Spread evenly and freeze for 30 minutes.
When ready to serve, top each mini cheesecake with whipped cream, sprinkles, and a halved fresh strawberry.
More No Bake Dessert Recipes
- 3 Ingredient No Bake Chocolate Pie
- No Bake Chocolate Peanut Butter Bars
- 10 Minute No Bake Lemon Pie
- Blackberry No Bake Cheesecake
- No Bake Peanut Butter Pie
- No Bake Ice Cream Pie: Easy Summer Dessert
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Strawberry No Bake Mini Cheesecakes
- 1 ½ cups graham cracker crumbs or cookie crumbs (like oreo or bishoff)
- 1/3 cup granulated sugar (omit if using cookie crumbs)
- 4 tablespoons melted butter
Strawberry Cheesecake Filling
- 1 cup heavy cream whipped to stiff peaks (or 1 ½ cup whipped topping)
- 1/2 cup powdered sugar (omit if using whipped topping)
- 8 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- drop red food coloring optional for color
- 4 large strawberries finely chopped
- 1 cup whipped cream or whipped topping
- halved strawberries
- Line 10 cups of a standard muffin tin with paper or parchment liners.
- Crush graham crackers (about 10-12 sheets) until finely ground, or grind cookie crumbs until finely ground. Combine with sugar (if using), and melted butter until well coated. Add about 1 heaping tablespoon to the bottom of each paper-lined muffin cup and press gently in place with a spoon or tamper. Set aside.
- Beat heavy whipping cream until frothy, then gradually add the powdered sugar. Continue beating until stiff peaks form. If using ready made whipped topping, you can skip this step. Set aside.
- Using an electric mixer, beat the room temperature cream cheese and vanilla extract until light. Fold in the whipped cream and food coloring if using (a drop or two of gel food coloring is all you need). Finally, fold in the chopped strawberries.
- Using a scoop, transfer mounds of the filling into the prepared muffin cups. Spread evenly and freeze for 30 minutes.
- When ready to serve, top each mini cheesecake with whipped cream, sprinkles, and a halved fresh strawberry.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.