If you’re on the hunt for the perfect summer treat that’s as delightful to make as it is to eat, you’ll absolutely fall for these No-Bake Mini Strawberry Cheesecakes. Creamy, light, and brimming with fresh strawberry flavor, they offer a showstopping pop of pink atop a buttery graham cracker crust, all without heating up your kitchen. These personal-sized desserts are portable, irresistible at gatherings, and unbelievably simple—making them a go-to for both novice and seasoned bakers alike.

No-Bake Mini Strawberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry basics and a burst of fresh strawberries, you can whip up No-Bake Mini Strawberry Cheesecakes in no time. Each ingredient brings something special: richness, sweetness, a melt-in-your-mouth texture, or that iconic color that makes these treats so inviting. Here’s what you’ll need and why each one matters:

Graham cracker crumbs: These form the base, adding buttery crunch and a classic cheesecake flavor.
Unsalted butter (melted): Binds the crumbs together while lending a rich, toasty note to the crust.
Granulated sugar: Gives just the right amount of sweetness to balance the crust’s savory edge.
Cream cheese (softened): The star of the filling for that dreamy, tangy, and smooth cheesecake consistency.
Powdered sugar: Blends seamlessly into the cream cheese, providing sweetness without a gritty texture.
Vanilla extract: Adds warmth and depth to round out the tanginess of the cream cheese.
Heavy whipping cream: Whipped and folded in, it keeps the filling light, airy, and luscious.
Fresh strawberries (finely chopped or pureed): Their naturally sweet-tart flavor and gorgeous pink hue make these cheesecakes sing.
Additional sliced strawberries for topping (optional): Elevate the look and add a fresh burst of summer to each bite.

How to Make No-Bake Mini Strawberry Cheesecakes

Step 1: Prepare the Crust

Start by combining your graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Mix until every crumb glistens with butter and the blend feels like wet sand—this ensures each bite has just the right crunch. Spoon about a tablespoon into each lined muffin cup and use the back of a spoon to press it down firmly, shaping a neat, compact base. Pop the pan into the freezer so the crust sets while you prepare the dreamy filling.

Step 2: Make the Cream Cheese Base

In a medium mixing bowl, beat the softened cream cheese until perfectly smooth and lump-free—this step is key for a silky final texture. Add in the powdered sugar and vanilla extract; blend until everything is fully incorporated and the mixture looks like a cloud. The cream cheese gives your No-Bake Mini Strawberry Cheesecakes their signature tang, and the vanilla rounds out the flavors.

Step 3: Whip the Cream

Grab a clean bowl and pour in your heavy whipping cream. Using a hand mixer or stand mixer, whip until you see stiff peaks. This might feel like an extra step, but it’s essential; folded into the cream cheese base, it transforms the filling into a light, mousse-like delight you’ll want more of with every spoonful.

Step 4: Assemble the Strawberry Cheesecake Filling

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffiness you worked so hard to create. Next, stir in your fresh strawberries—whether you choose to finely chop them for little pops of fruit or puree them for a rosy swirl, they’ll give your cheesecakes their signature color and fruity freshness.

Step 5: Fill and Chill

Spoon your filling over each prepared crust in the muffin tin, smoothing the surface for a pretty finish. Once filled, slide the pan into the fridge for at least 4 hours so the cheesecakes can set—overnight is even better if you have the patience! The wait is tough, but the final texture is totally worth it.

Step 6: Top and Serve

When you’re ready to impress, carefully release the No-Bake Mini Strawberry Cheesecakes from their liners and crown them with fresh strawberry slices. Each one looks like a tiny celebration on a plate, beckoning everyone to grab their own individual treat.

How to Serve No-Bake Mini Strawberry Cheesecakes

Garnishes

A little garnish goes a long way! Top each cheesecake with a fanned strawberry, a few whole berries, or a sprig of fresh mint for a pop of color and elegance. For extra flair, dust lightly with powdered sugar or drizzle with a quick homemade strawberry sauce. It’s all about adding that final touch to make your No-Bake Mini Strawberry Cheesecakes even more tempting.

Side Dishes

Pair these refreshing cheesecakes with a scoop of vanilla bean ice cream or a bowl of mixed summer berries. They’re delicious alongside iced coffee, a fruity white sangria, or even fresh lemonade. Their creamy, fruity flavor shines especially bright next to simple, light sides that won’t overwhelm your palate.

Creative Ways to Present

Serve them straight from their paper or silicone liners for easy, portable treats at picnics and parties. For a more elevated look, arrange the No-Bake Mini Strawberry Cheesecakes on a tiered cake stand or individual plates with a painted stripe of strawberry puree. Try serving in mini mason jars for a rustic, Instagram-worthy touch—guests will love the playful presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (a rare occurrence!), cover and refrigerate the cheesecakes for up to 3 days. Store them in an airtight container so they stay moist and keep their delicate texture. They make delightful next-day treats with coffee or as a sweet afternoon pick-me-up.

Freezing

No-Bake Mini Strawberry Cheesecakes freeze beautifully! Simply wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. When that craving hits, let them thaw in the refrigerator overnight—the flavor and texture hold up remarkably well for up to one month.

Reheating

Since these are a chilled dessert, you won’t need any reheating—just bring them out of the fridge and let them sit at room temperature for 10–15 minutes before serving. This lets the texture soften just enough, making every bite creamy and luscious.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw and drain frozen strawberries well before chopping or pureeing, as excess moisture can make the filling too loose. They’ll still deliver that bright strawberry flavor, especially when fresh aren’t in season.

Do I have to use muffin liners?

Liners are highly recommended for easy removal and cleanup, especially if you want to get your No-Bake Mini Strawberry Cheesecakes out of the pan intact. Silicone liners are perfect—they pop right out with no sticking!

Can I make these dairy-free?

Yes, you can swap in dairy-free cream cheese and coconut whipping cream for a completely dairy-free version. The taste will be just as dreamy, with a subtle hint of coconut that pairs wonderfully with strawberries.

What if I don’t have graham crackers?

No worries! Crushed vanilla wafers, digestive biscuits, or chocolate cookies all make fantastic crust alternatives. Just use the same measurements and method and you’ll be set.

How long do these need to chill?

While they’ll be set after 4 hours, letting your No-Bake Mini Strawberry Cheesecakes chill overnight deepens the flavors and improves the texture. If you’re planning ahead, the waiting game really pays off.

Final Thoughts

I can’t wait for you to try these No-Bake Mini Strawberry Cheesecakes—they truly capture the spirit of summer in every creamy, berry-filled bite. Whether you’re making them for a special gathering or a simple family treat, they bring smiles and a taste of sunshine to any occasion. Enjoy every moment of sharing and savoring!

No-Bake Mini Strawberry Cheesecakes Recipe

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4.8 from 30 reviews

Author: Emma
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

These delightful No-Bake Mini Strawberry Cheesecakes are a perfect treat for any occasion. Creamy, luscious cheesecake filling with a hint of fresh strawberries atop a buttery graham cracker crust – a heavenly combination!

Ingredients

Scale

Graham Cracker Crust:

1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream
1 cup fresh strawberries, finely chopped or pureed
Additional sliced strawberries for topping (optional)

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Instructions

Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into lined muffin tins.
Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and whipped cream. Fold in strawberries. Spoon over crusts and refrigerate.

Notes

For best texture, let the cheesecakes chill overnight.
You can substitute the graham cracker crust with crushed vanilla wafers or chocolate cookies.
To remove the cheesecakes easily, use paper or silicone liners.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American