No-Bake Strawberry Swirl Mini Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold the Cream: Gently fold the whipped cream into the cream cheese mixture until thoroughly incorporated, maintaining the airy texture without overmixing.
- 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.
- Chill to Set: Refrigerate the mini cheesecakes for at least 3 hours or until they are fully set and firm to the touch.
- 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
