Strawberry No Bake Mini Cheesecakes

Horizontal side view of Strawberry No Bake Mini Cheesecake on a blue, pink, and white plate with whipped cream, sliced strawberries, and sprinkles.

Strawberry No Bake Mini Cheesecakes

For an effortless yet festive treat, try these 15-minute No Bake Mini Cheesecakes. Perfect for making ahead and filled with cream cheese and strawberries.

Prep Time15

Freezing30

Total Time45

Servings: servings

Calories: 207kcal

Author: Stephanie Wilson

Ingredients

Graham Base

1 ½ cups graham cracker crumbs or cookie crumbs (like oreo or bishoff)
⅓ 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)
½ 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

Topping

1 cup whipped cream or whipped topping
sprinkles
halved strawberries

Get Recipe Ingredients

Instructions

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.

Notes

Storing: It's best to store these mini strawberry cheesecakes (without their toppings) in an airtight container in the freezer. As they keep for up to 3 months, they're perfect for making ahead for special occasions.

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