Description
Delicious and easy-to-make mini no-bake cheesecakes topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, sliced
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake cups to form the crust.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fill each crust with the cheesecake mixture and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with fresh strawberries before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These cheesecakes can be made a day in advance.
- Feel free to substitute strawberries with other fruits like blueberries or raspberries.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg