No-Bake Strawberry Swirl Mini Cheesecakes Recipe

Introduction

No-Bake Strawberry Swirl Mini Cheesecakes are a delightful and easy dessert perfect for any occasion. Creamy, fruity, and beautifully marbled, these bite-sized treats require no oven and are sure to impress your guests.

Ingredients

• 1½ cups graham cracker crumbs
• 25 tbsp butter, melted
• 33 tbsp sugar
• 16 oz cream cheese, softened
• 5½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 8½ cup strawberry puree
• Fresh strawberries for topping
• Whipped cream for garnish

Instructions

1. Step 1: Prepare the crust by combining graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until the crumbs are evenly moistened.
2. Step 2: Line a 12-count muffin tin with paper liners. Press the crumb mixture firmly into each cup to form the crust. Set aside.
3. Step 3: Using a hand mixer, beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
4. Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Step 5: Spoon the cheesecake filling into each muffin cup, leaving a small gap at the top. Add a small amount of strawberry puree on top and swirl it gently into the filling using a toothpick to create a marble effect.
6. Step 6: Refrigerate the mini cheesecakes for at least 3 hours, or until fully set.
7. Step 7: Before serving, remove the paper liners. Top each cheesecake with a fresh strawberry slice and a dollop of whipped cream garnish.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the filling mixture.
• Use fresh raspberries or blueberries instead of strawberries for a different fruit swirl.
• Press the crust firmly to prevent it from falling apart when serving.
• If you prefer a firmer crust, bake the crumb crust at 350°F for 5-7 minutes before adding the filling (optional).

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. To serve, let them sit at room temperature for 10 minutes for a creamier texture. These cheesecakes are not recommended for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cookies for the crust?

Yes, crushed digestive biscuits or vanilla wafers can be substituted for graham cracker crumbs to vary the flavor.

How do I make strawberry puree?

Simply blend fresh or thawed strawberries until smooth. You can strain it to remove seeds if desired, but it’s not necessary.

No-Bake Strawberry Swirl Mini Cheesecakes Recipe

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★★★★★

4.5 from 116 reviews

Delight in these No-Bake Strawberry Swirl Mini Cheesecakes, perfect for an easy, luscious dessert. With a buttery graham cracker crust and a creamy, smooth filling accented by a fresh strawberry puree swirl, these mini cheesecakes are a charming treat that requires no baking and minimal effort.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Crust:

• 1½ cups graham cracker crumbs
• 25 tbsp butter, melted

<li3 tbsp sugar

For Filling:

• 16 oz cream cheese, softened
• 5½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• ½ cup strawberry puree
• Fresh strawberries for topping
• Whipped cream for garnish

Instructions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened to form the base of the crust.
2. Line the Muffin Tin: Line a 12-count muffin tin with paper liners. Evenly distribute the crumb mixture into each cup, pressing firmly down with a spoon to create a compact crust layer. Set aside to prepare the filling.
3. Make the Filling: Using a hand mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until fully combined and smooth.
4. Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This step is crucial to give the filling a light, airy texture.
5. Fold the Cream: Gently fold the whipped cream into the cream cheese mixture until thoroughly incorporated, maintaining the airy texture without overmixing.
6. Assemble the Cheesecakes: Fill each muffin cup with the cheesecake mixture, leaving a small gap at the top. Spoon a small amount of strawberry puree over each filled cup. Using a toothpick, swirl the puree into the cheesecake filling to create a pretty marble effect.
7. Chill to Set: Refrigerate the mini cheesecakes for at least 3 hours or until they are fully set and firm to the touch.
8. Serve: Before serving, remove the paper liners carefully. Top each mini cheesecake with a fresh slice of strawberry and a dollop of whipped cream for garnish and added flavor.

Notes

• Be sure the cream cheese is softened to room temperature before mixing for a smooth filling.
• Use fresh strawberries and make your own puree by blending strawberries without added sugar for the best flavor.
• To speed up chilling, place the cheesecakes in the freezer for 1 hour before transferring to the fridge.
• These mini cheesecakes can be stored in the refrigerator for up to 3 days.
• Ensure the heavy cream is very cold before whipping for optimal stiff peaks.

Keywords: No-bake, mini cheesecakes, strawberry swirl, easy dessert, graham cracker crust, creamy filling, summer dessert