Irresistible No-Bake Mini Cheesecakes Recipe 🍰

If you're looking for a delicious and easy dessert that will wow your family and friends, you have to try this No-Bake Mini Cheesecakes recipe! These delightful treats have quickly become our favorite go-to dessert for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping, these mini cheesecakes are sure to impress.

Ingredients:

🧁 Graham Cracker Crust:

• 1 1/2 cups graham cracker crumble (12 Honey Maid sheets)

• 1 tablespoon granulated sugar

• 8 tablespoons (1 stick) unsalted butter (we use Kerrygold)

🍰 No-Bake Cheesecake Filling:

• 16 ounces room temp cream cheese (two 8-oz blocks)

• 2/3 cup granulated sugar

• 2 tablespoons sour cream

• 2 tablespoons (or 1 lemon) lemon juice, freshly squeezed

• 1 cup heavy whipping cream

• 2 teaspoons vanilla extract

🍓 Strawberry Topping:

• 1/4 cup filtered water

• 1/4 cup sugar

• 1 teaspoon cornstarch

• 1 tablespoon (or 1/2 lemon) lemon juice, freshly squeezed

• 1 lb (16oz, or 1 package) strawberries, quartered
  

Watch us make these on the ACTUALIZE Cooking Channel:

Instructions:

1. Prepare the Graham Cracker Crust:

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.

3. Melt the butter and pour it over the graham cracker mixture. Mix until all crumbs are evenly coated.

4. Divide the mixture evenly into the cups of a muffin tin lined with paper liners. Press the crumbs firmly to form a crust at the bottom of each cup.

5. Place the muffin tin in the refrigerator to chill while you prepare the filling.
   

2. Make the No-Bake Cheesecake Filling:

1. In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy.

2. Add the granulated sugar and continue to beat until well combined.

3. Mix in the sour cream and freshly squeezed lemon juice.

4. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

6. Spoon the cheesecake filling into the prepared crusts, smoothing the tops with a spatula.

7. Return the muffin tin to the refrigerator and chill for at least 4 hours, or until the cheesecakes are set.
   

3. Prepare the Strawberry Topping:

1. In a small saucepan, combine the filtered water, sugar, cornstarch, and freshly squeezed lemon juice.

2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.

3. Remove from heat and let cool slightly.

4. Gently fold in the quartered strawberries until they are evenly coated with the glaze.

5. Spoon the strawberry topping over each mini cheesecake just before serving.

4. Serve and Enjoy:

1. Carefully remove the paper liners from the mini cheesecakes.

2. Serve the cheesecakes chilled, with the fresh strawberry topping.

3. Enjoy these delightful no-bake mini cheesecakes with family and friends!

These no-bake mini cheesecakes are perfect for any occasion, whether it's a family gathering, a holiday party, or just a sweet treat to enjoy at home. The combination of the creamy cheesecake filling, buttery graham cracker crust, and fresh strawberry topping is simply irresistible. Give this recipe a try, and it might just become your new favorite dessert too! 🍓🍰

Let us know how you enjoyed this recipe in the comments below! Happy baking!