Mini Strawberry Cheesecakes No Bake Recipes

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
• Add Cool Whip.
• Mix thoroughly.
• Add thawed Strawberries and mix until well blended.
• Pour into pie crusts.
• Chill.

MINI STRAWBERRY CHEESECAKES {NO-BAKE}

Steps:

• Line a muffin pan with paper liners.
• In a medium sized bowl, whisk together graham crackers and sugar.
• Add in butter and stir until combined.
• Add 1 tablespoon of mixture into each cupcake liner and firmly press down evenly.
• Melt chocolate according to package directions.
• Spoon a thin layer of melted chocolate over graham cracker crusts.
• Place in the refrigerator to chill while you are making the filling.
• In a large bowl, beat cream cheese for 2-3 minutes or until smooth.
• Add powdered sugar, lemon juice, and vanilla. Mix until combined.
• In a medium bowl, add heavy cream and beat on high with an electric mixer until stiff peaks form.
• Fold half the whipped cream into the cream cheese mixture then fold in the remaining half until fully combined.
• Spoon filling evenly on top of the chocolate.
• Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
• In a saucepan, add strawberries, sugar and lemon juice.
• Over medium heat, bring to a low boil. Reduce heat and simmer for 10 minutes.
• In a small bowl, mix water and cornstarch together and add to the strawberry mixture. Stir until the sauce thickens a bit.
• Remove from heat and let cool.
• Once cool, spoon sauce on top of mini cheesecakes and enjoy.

MINI STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
• Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
• Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
• Bake in the preheated oven until golden, 5 to 6 minutes.
• While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
• Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
• Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
• Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
• Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
• When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.