Not using your oven is totally in season, so here are these really delicious no-bake mini strawberry cheesecakes. They’re filled with bits of jam, topped with a strawberry sauce, and just a sweet tooth dream. They have a pretty basic Graham cracker crust made from Graham crumbs, butter, and granulated sugar. The cheesecake filling is of course cream cheese-based but also oozes small pockets of berry jam. Making no-bake desserts can definitely be daunting because they don’t have the guaranteed stability that baked desserts tend to have. I’ve heard people say that no-bake cheesecakes are gross. But if no-bake cheesecakes are made right, and you are patient enough, you will not stop trying to turn other desserts into a no-bake version. I am a real-life convert of no-bake desserts and I want you to also achieve this same freedom.
Forming a sturdy cheesecake crust
The key difference between baked cheesecakes and no-bake cheesecakes is that the latter depends solely on how long you refrigerate the crust and the filling. If you don’t let your crust set for an appropriate amount of time to let it harden, it will crumble away in your fingers. It will be one of the saddest betrayals you can face. The crust needs to be very stiff so it can hold the filling which is softer than baked cheesecakes. I recommend freezing the crust especially since it is a mini cheesecake. This method hardens the crumb with the melted butter better than refrigerating it. I buy Graham crumbs rather than the crackers because my work is cut out for me. However, if you have any other biscuits you prefer like shortbread, cookies, or digestive, go ahead and pulse those into fine crumbs! It would make your cheesecakes more interesting.
Making the strawberry cheesecake filling
Generally, a rule of thumb when it comes to baking is that all your ingredients need to be at room temperature. The same also applies to a no-bake cheesecake except for the cream! The cream needs to be super chilled so it can be whipped into a thick cream much more quickly. Before whipping the cream, I like to place all the utensils I’ll be using (bowl, whisk beaters) in the freezer to create the ultimate atmosphere to speed up the process. The recommended cream cheese to use is the block packages that are 250g (8oz) each-not the smooth cream cheese we spread on sandwiches. I always go for full-fat ones for the best results. The cream cheese is whisked until it is ultra-smooth because it isn’t going to be baked. How you whisk the filling ingredients is literally what you’ll be eating-lumps and all.
The strawberry cheesecake topping
The strawberry sauce topping is what finalizes the whole cheesecake. It’s also the simplest part of the recipe. It is made by boiling fresh strawberries with sugar and a bit of lemon juice. You could also add in cinnamon, orange zest, or vanilla extract to deepen the flavor.
What tray can I use?
I made these mini strawberry cheesecakes with two 12-hole muffin trays. If you have just one muffin tray, you could finish one batch, and refrigerate the remainder of your crust and filling until needed. Another great alternative is to use a 13×9 inch baking tray, where you can fit all the ingredients in there. You will press the crust at the bottom, and follow that up with the cheesecake filling and then the strawberry topping. Your cheesecake will be cut into square bars with this method (like when you’re making cheesecake bars. They all taste delicious so it is a win-win!
Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup melted butter
1 tablespoon granulated sugar
Cheesecake filling
2x250g packages cream cheese, at room temperature
1/2 cup whipping/heavy cream
1 cup icing sugar, sifted (or granulated sugar)
1/2 teaspoon table salt
1 teaspoon lemon zest or sour cream
2 teaspoons vanilla extract
1/4 cup strawberry jam (optional but recommended)
Strawberry sauce
1 cup strawberries, trimmed and diced
1/2 cup granulated sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
Instructions
Crust
- Line two muffin trays with cupcake liners (see above post for alternatives).
- Mix crust ingredients together and press into the bottom of each cupcake liner. Freeze for 30 minutes or more.
Cheesecake filling
- Using a hand or stand mixer, beat the softened cream cheese with sugar until smooth. Whisk in the salt, lemon zest/sour cream, vanilla extract into the same bowl.
- In a separate bowl, whisk the cream until stiff peaks form. Add this to the cream cheese bowl. Fold in jam with a spatula (optional).
- Pour this batter into each Graham crust in the cupcake liners about 2/3 way. Leave enough space at the top so it’s easy to remove the cupcake liners from the muffin tray. And refrigerate for 5 hours or overnight.
Strawberry sauce
- Pour strawberries into a saucepan with granulated sugar, lemon juice and cook on medium heat for 15 minutes until strawberries lose form.
- Muddle the cooked strawberries. Add in vanilla extract and take it off the stove. Let it cool.
- Spread this strawberry sauce over your mini cheesecakes and serve with whipped cream or fresh fruit.