Mini No Bake Strawberry Cheesecakes are a sweet, delectable and adorable way to enjoy dessert. Save this recipe to Pinterest so you can always find it!
Cheesecake is one of my favorite desserts. I’m a big fan of any dessert that is creamy, rich and sweet so cheesecake has always had a special place in my heart. These Mini No Bake Strawberry Cheesecakes are such a fun twist on a traditional cheesecake recipe and this recipe makes enough of them that you can serve them for any kind of a party. I made these this week for Keira’s end of the season sports banquet and they got rave reviews from the girls on her team. I also clearly made them Valentine’s Day themed since that is the holiday on the horizon. However, with a delicious strawberry, vanilla flavor they will work for any kind of celebration throughout the year.
The jam for the Mini No Bake Strawberry Cheesecakes
When it comes to topping the Mini No Bake Strawberry Cheesecakes, I use a homemade strawberry jam. The jam is simple to make and you won’t use all of it in this recipe so you have a little homemade jam for toast too. In the recipe below I will walk you through it step by step but basically you combine frozen or fresh strawberries with sugar, honey and a little lemon juice. I use a little corn starch slurry to thicken it a little too. Then as it cools it thickens and it is simply added to the top of the cheesecakes.
I do make this the day before I want to make the cheesecakes or even a few days before. You really want it to cool fully so it can thicken and so it does not melt the cheesecake mix. However, if you do not want to make the jam, you can purchase jam from the store too. Just make sure it is not too chunky.
The crust
The crust for the Mini No Bake Strawberry Cheesecake recipe is Nila Wafers. You can also use graham crackers if you prefer. I chop about 3/4 of the 11 oz box of Nila Wafers in my food processor to get the crumbs really small. Then I added melted butter to the mix. I add a large spoonful of the crushed cookies to each slot in the pan and then press it into place. This then gets placed in the refrigerator for 30 minutes.
The cheesecake filling
Once the crust for the Mini No Bake Strawberry Cheesecakes is close to being done, I start making the cheesecake filling. This is simply cream cheese, powdered sugar, vanilla extract and heavy cream combined. I use my hand mixer to mix this because the blades are a little stiffer than the whisk attachment on my stand mixer and you might need that with the cream cheese. However, it does take about 7-10 minutes to set up once you put the heavy cream in. That said, you can try to use the stand mixer if you like and you feel the cream cheese is soft enough.
The pan to use
The pan to make my Mini No Bake Strawberry Cheesecakes is {HERE}. This pan has removable bottoms that will push up and allow you to just push the cheesecakes out of the slots. However, if you do not have the pan or want to buy it you can also use a mini muffin tin or a plain muffin tin. The mini muffin tin will allow you to get to about the same amount of servings as my mini cheesecake tin. The larger muffin tin should still allow you to make about 24 of these. Just remember to line the muffin tins with a cupcake liner so you can get them out.
The heart cookie on top
The cookie heart on the Mini No Bake Strawberry Cheesecakes is from my Cut Sugar Cookies recipe {HERE}. You can make those to put on top if you want, but the recipe will yield a lot more dough than you need for the cookie. I cut these out while making these Sandwich Heart Cookies {HERE} and then just saved them for two days in an air tight container. However, you can omit the cookie completely if you want. They still look adorable and taste the same without it. Or you can top them with a small store bought cookie or a conversation heart too.
Do you want to make this as a regular-sized No Bake Cheesecake?
This same recipe will fit a 7 or 9 inch spring form pan. The 9 inch will yield a slightly thinner crust and slightly thinner cake layer than the 7 inch, but it will work in both. Just remember for the pan, line the bottom with a piece of parchment paper to fit. However, I do recommend you give both of these overnight in the refrigerator and then top with whipped cream before serving. If you want to put them in the freezer to hurry the process a bit, they should work for you in about 5-6 hours. Just make sure to take the cheesecake out about an hour before serving to allow it to thaw. Run a thin knife around the edge of the spring form before releasing the cheesecake.
Tips for making my Mini No Bake Strawberry Cheesecakes
- Again, if you decide to use a plain muffin tin, just make sure to use cupcake liners.
- When it comes to the jam, if you are making mine, remember to make it the day before or early the same morning. Or even a few days before. You really want it to cool completely in the refrigerator before topping the cheesecakes.
- I have found it is easier to use a pipping bag or a zip lock baggie with the corner cut off than to just spoon these into the slots. I recommend doing this for the cheesecake and the whipped cream.
- To save the left overs, you can refrigerate them or you can freeze them too. If you freeze them just remember to remove them from the refrigerator about 1 hour ahead of serving so they can soften. Or they will taste like ice cream cheesecake bites. (Which is not bad, just not how it is intended.)
Looking for more dessert recipes?
If you love desserts like my Mini No Bake Strawberry Cheesecake recipe, try these too!
- Strawberry & Cheese Pie with Cookie Crust {HERE}
- Blackberry Lavender & Lemon Ice Box Cake {HERE}
- Cherry Cobbler {HERE}
- Chocolate Covered Peanut Clusters {HERE}
- Triple Berry Trifle {HERE}
- No Bake Chocolate Lasagna {HERE}
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Thank you so much for visiting today, friends! I hope that you love the Mini No Bake Strawberry Cheesecake recipe. You can find a full, printable recipe below. Happy eating!
Mini No Bake Strawberry Cheesecakes
Equipment
- Hand mixer and/or stand mixer
Ingredients
Ingredients for the Strawberry Jam
- 6 cups fresh or frozen strawberries
- 1 cup sugar
- 1 cup honey
- 1 tbsp lemon juice
- 1 tbsp corn starch
- 1 tbsp water
Ingredients for the Nila Wafer crust
- 3/4 of the 11 oz. Nila Wafers box
- 1/2 cup melted butter
Ingredients for the No Bake Cheesecake
- 16 oz cream cheese, slightly softened Do not microwave this to soften. Make sure to take it out about 1 hour in advance.
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 tbsp vanilla extract
Ingredients for the whipped cream
- 1 pint cold, heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
For serving
- 1/4 cup Dehydrated strawberries You can use less too. I just sprinkled them on top so the measurement is just an estimated amount.
- Cookies as desired
Instructions
Instructions for making the Strawberry Jam
- To make the strawberry jam, combine strawberries, sugar, honey and lemon juice in a sauce pan and stir until the sugar dissolves and combines with the honey.
- Heat on medium until it begins to lightly boil around the edges, stirring regularly. Let it lightly boil for 3-5 minutes. Mash the strawberries with a potato masher to help break them up. Make sure you don't turn the heat higher than medium to prevent burning.
- Then turn down the heat to low and simmer for 15 minutes. Continue to stir occasionally so it doesn't burn on the bottom.
- When the time is up combine the corn starch and water in a small bowl. Then mix it in. Let it simmer for another 5 minutes and then remove the pot from the heat. Let it cool completely and then put the jam in a jar and place it in the refrigerator. Let it chill for at least 3 hours.
Instructions for making the Nila Wafter Crust
- Crust the Nila Wafers in a food processor. Add them to a bowl and then add in the melted butter and mix with a silicone spatula.
- Press about 1 spoonful of the mix into each compartment of the cheesecake tin. If you are using a muffin tin - mini or regular - make sure to line the tin with a cupcake liner first. Then freeze the filled pan for 30 minutes.
Instructions for making the No Bake Cheesecake
- Combine the softened cream cheese and the powdered sugar and blend it together with a hand blender. Blend until it is combined. It will more than likely be chunky still.
- Then add in the heavy whipping cream and the vanilla. Blend again until the mix is smooth and the whipping cream has helped the cheesecake mix form stiff peaks. This will take about 10 minutes.
- Once the cheesecake mix is done, add it to a piping bag or a zip lock bag. Place the bag inside a cup and spoon the mix into it. Then cut off one end and pipe the cheesecake mix into the individual cups.
- Next, add a spoonful of strawberry jam to each of the cheesecake tops. Use a toothpick or a bamboo stick to swirl it into the cheesecake. Then refrigerate at for at least 4 hours. Ideally, refrigerating them overnight is best. You can also freeze them for 3 hours.
Instructions for the whipped cream and finishing the Strawberry Cheesecakes
- When you are ready to serve, make the whipping cream. Before making this, add the bowl and mixing blade/blades to the freezer for 10 minutes. I use my stand mixer so I will just place the whisk attachment in the bowl. The cold bowl helps the whipping cream to set up.
- Combine the heavy cream, powdered sugar and vanilla in the cold mixing bowl. Put the stand mixer on high and mix for 7-10 minutes. It will be done when there are nice, stiff peaks. If you are using a hand mixer, this will take closer to 10 minutes. Continue to rotate the bowl as you mix.
- When the whipping cream is done, add it into a pipping bag. Then, remove the cheesecakes from the cheesecake pan by pushing up on the removable bottom. If they are not coming lose you can run a thin knife around the edge, but I've found they generally push right out of the cheesecake pan. Once they are all out, pipe the whipping cream onto each cheesecake.
- Add the dehydrated strawberries and cookies (if using) to the tops of the cheesecakes and serve. ***If you want, you can make them fully and then freeze them for 4-5 days. Just let them thaw for about 1 hour before serving.
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