These No Bake Mini Strawberry Cheesecakes are sweet and tart with a smooth, creamy, and light texture. Freezing before serving makes them super easy to eat and the perfect cool bite-size summer dessert!
Easy No Bake Mini Strawberry Cheesecakes
Craving cheesecake, but don’t want to turn on your oven? I hear you! These individual, bite-sized mini strawberry cheesecakes are no bake and perfect to satisfy your sweet tooth during the summer. Made with fresh strawberries and cream cheese, they’re a little tart, a little sweet, and super creamy.
These are also great at holiday time when your oven is occupied by other things. Or if you don’t mind baking, check out my classic mini cheesecakes, pumpkin mini cheesecakes, and mini turtle cheesecakes too.
Why You’ll Love These Miniature Strawberry Cheesecakes
- Only a few ingredients. These mini strawberry cheesecakes only require a handful of ingredients, such as fresh strawberries, cream cheese, and sweetened condensed milk.
- No bake. There’s no baking required to make these mini cheesecakes. I love being able to make an irresistible dessert without heating up the kitchen.
- Perfect for making in advance. These need to chill for at least 5 hours so I typically just go ahead and make them the night before.
- Smooth, creamy filling. The cheesecake filling is made with cream cheese, sweetened condensed milk, and Cool Whip. It’s lighter than traditional cheesecake filling but still smooth and creamy.
Ingredients Needed
These miniature strawberry cheesecakes are made with just a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Graham cracker crumbs – While you can buy crumbs at the store now, I always prefer to just crush up sheets of whole graham crackers.
- Butter – Melted to help hold the crumbs together. Salted or unsalted are both fine here.
- Cream cheese – Softened to room temperature so it blends easily.
- Sweetened condensed milk – Sweetens the cheesecake filling and adds a smooth, creamy texture.
- Strawberries – Roughly chopped. Fresh is best but you can use frozen if needed. Just thaw them first and then pat dry to remove excess liquid.
- Cool Whip – Adds a light, fluffy texture to the filling.
- Mini chocolate chips (optional) – For topping.
How To Make Mini Strawberry Cheesecakes
There’s no baking required for these mini cheesecakes but do prepare them well in advance, as they need 5 hours to chill.
(Scroll below to the printable recipe card for details and measurements.)
- Prep. Line the muffin tin with paper liners.
- Make the crust. Combine the graham cracker crumbs and melted butter until the crumbs are moist. Divide into the paper liners then press into the bottom with the back of a spoon.
- Make the puree. Puree the strawberries in a food processor until smooth.
- Make filling. Beat the cream cheese until smooth and fluffy then blend in the sweetened condensed milk and 1/2 cup of the strawberry puree. Gently fold in the thawed Cool Whip. Spoon the filling evenly on top of the crust.
- Chill. Cover the muffin tray and freeze for 5 hours. Refrigerate the remaining strawberry puree.
- Serve. Peel away paper liners. Drizzle each mini cheesecake with some of the remaining puree and top with a few mini chocolate chips.
Tips for Success
- Pack down the crust. I use the back of a spoon, though the bottom of a small glass works too. If the crust isn’t packed down, it will crumble as soon as you remove the paper liner.
- Use room temperature cream cheese. This is key to getting the creamy consistency for the filling. Cold cream cheese won’t mix as easily and you are more likely to have chunks remaining.
- Don’t skimp on chill time. The chill time is essential for the cheesecake filling to set since we’re using sweetened condensed milk and Cool Whip here. 5 hours is the minimum but if you can, overnight is even better.
- Can I use different berries? Sure. You could easily swap the strawberries for blackberries or raspberries, or any combination of berries.
Proper Storage
- Fridge. Store these miniature strawberry cheesecakes in the fridge for up to 3 days. Keep them covered or in an airtight container.
- Freezer. Since they already need to be frozen before serving, you can easily just keep them stored in the freezer if you don’t need to serve all of them at once. It is best to keep frozen without the puree topping. Wrap them in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
More Easy No Bake Desserts
- Frozen Banana Split Bites
- Chocolate Potato Chip Clusters
- Avalanche Bars
- Carlota de Limon
- No Bake Cookies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
No Bake Mini Strawberry Cheesecakes
These No Bake Mini Strawberry Cheesecakes are sweet and tart with a smooth, creamy, and light texture. Freezing before serving makes them super easy to eat and the perfect cool bite-size summer dessert!
Servings: 12 cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons butter , melted
- 4 ounces cream cheese , softened to room temp
- 1 cup sweetened condensed milk
- 1 cup fresh strawberries , roughly chopped
- 1 cup Cool Whip , thawed
- mini chocolate chips , for topping
Instructions
- Line a standard 12 slot muffin tin with paper liners.
- In a small bowl, stir together the graham cracker crumbs and melted butter until combined and moist. Spoon mixture evenly into the paper liners; press with the back of a spoon so they’re packed.
- Purée the chopped strawberries in a food processor (or mini blender) until completely smooth.
- In a large bowl with an electric mixer, beat cream cheese until smooth and fluffy. Blend in the sweetened condensed milk and 1/2 cup of the strawberry purée until incorporated (chill remaining purée until serving time.) Gently fold in the Cool Whip.
- Spoon filling evenly into the muffin cups on top of the graham cracker crust.
- Cover and freeze for at least 5 hours.
- When ready to serve, carefully peel away the paper liners. Drizzle with a little strawberry purée and sprinkle with a few mini chocolate chips.
Notes
Frozen strawberries. When fresh strawberries aren’t in season, you can use frozen in a pinch. Make sure they’re thawed and patted completely dry before chopping.
Try a different berry. You could easily swap the strawberries for blackberries or raspberries, or any combination of berries.
Use real whipped cream. If you can’t find Cool Whip or don’t like it, you can use an equal amount of whipped cream. Beat it with a bit of sugar to stiff peaks before folding it in.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 0.4mg
These are absolutely delicious!!