Beat the summer heat with these individual no‑bake strawberry cheesecakes. A buttery graham cracker crust pairs with a light, sweet strawberry cheesecake filling for a refreshing dessert. Serve each mini cheesecake with whipped cream, a strawberry glaze, melted chocolate, or simply enjoy them as they are.
Table of Contents
- Why You’ll Love These Small Strawberry Cheesecakes
- Here Are The Ingredients You’ll Need
- Essential Tools to Use
- Here’s How to Make It!
- Recipe FAQs
- More No-Bake Desserts to Enjoy!
- Individual No-Bake Strawberry Cheesecakes Recipe
Why You’ll Love These Small Strawberry Cheesecakes
- Bright, naturally sweet strawberry flavor that isn’t overpowering.
- Makes six individual no‑bake cheesecakes — perfect for sharing or portion control.
- Buttery graham cracker crust that needs no baking.
- Prepared in 4‑inch springform pans for neat, elegant individual servings.
- Can easily be made in a single 9‑inch springform pan if preferred.
- A cool, easy summer dessert that preps ahead and freezes well.
Here Are The Ingredients You’ll Need
- Honey graham cracker crumbs: 2 2/3 cups (about 18 full graham crackers).
- Unsalted butter: 1/2 cup, melted to bind the crust.
- Fresh strawberries: 16 oz (1 lb). Rinse, slice, and puree for the filling. Thawed frozen berries can substitute in a pinch.
- Granulated sugar: 3 tablespoons for the strawberries plus 1/2 cup for the cheesecake mixture.
- Heavy whipping cream: 2 cups, whipped to stiff peaks to lighten the filling.
- Full‑fat cream cheese: 16 oz, softened for a creamy, tangy base.
- Whole‑milk Greek yogurt: 1 cup for added creaminess and a slight tang.
Essential Tools to Use
These tools make the recipe easier and help produce consistent results.
- 4‑inch springform pans: six pans for individual cheesecakes, or use a single 9‑inch springform pan instead.
- Baking sheet: keeps the pans level while freezing and makes transfer simple.
- Food processor or chopper: to pulverize graham crackers and puree strawberries to a smooth consistency.
- Hand mixer or stand mixer: for whipping cream and blending the cream cheese filling.
Here’s How to Make It!
- Make the crust: Pulse graham crackers in a food processor until fine. Mix with the melted butter, press evenly into the bottoms of six 4‑inch springform pans, and freeze for at least 30 minutes to set. Placing the pans on a baking sheet makes handling easier.
- Puree the strawberries: In the food processor, blend the strawberries with 3 tablespoons sugar until smooth. Set aside.
- Whip the cream: Beat the heavy whipping cream on high until stiff peaks form, about 3–4 minutes. Use a large bowl so the cream can expand.
- Prepare the cheesecake base: In a separate bowl, beat the softened cream cheese, Greek yogurt, and 1/2 cup sugar until smooth. Gently fold in the whipped cream, then fold in the pureed strawberries until fully combined.
- Assemble and chill: Divide the filling evenly among the six crusts, filling to the top. Freeze the cheesecakes for at least 3–4 hours or overnight. Before removing the springform rings, let the cheesecakes sit at room temperature for 10–20 minutes for easier release.
Recipe FAQs
Use six 4‑inch springform pans. If you don’t have minis, the recipe also works in a single 9‑inch springform pan.
Yes. The ingredient amounts and chilling times remain the same.
Let cheesecakes sit at room temperature for 15–20 minutes, then release the ring. Running a paring knife gently around the edge can help if they stick.
Freeze crusts for at least 30 minutes to set. You can prepare them further in advance if needed.
Try a strawberry glaze, fresh sliced strawberries, whipped cream, chocolate drizzle, or a sprinkle of crushed graham crackers.
More No-Bake Desserts to Enjoy!
Easy Chocolate Peanut Butter Fudge
Lemon Meringue Ice Cream Pie
The Best Rice Krispie Treats Recipe
No Bake Dark Chocolate Tart
Individual No-Bake Strawberry Cheesecakes
Ingredients
- 2 2/3 cups Graham Cracker Crumbs, 18 graham crackers
- 1/2 cup Unsalted Butter, melted
- 16 oz Fresh Strawberries, rinsed, sliced, then pureed
- 3 tbsp Granulated Sugar
- 2 cups Heavy Whipping Cream
- 16 oz Cream Cheese, full-fat, softened
- 1 cup Plain Whole Milk Greek Yogurt
- 1/2 cup Granulated Sugar
Instructions
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Process graham crackers into fine crumbs in a food processor, then mix with melted butter until evenly moistened. Press the mixture into the bottoms of six 4‑inch springform pans and freeze at least 30 minutes to set.
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Puree strawberries with 3 tablespoons sugar in the food processor until smooth. Set aside.
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Whip the heavy cream on high until stiff peaks form, about 3–4 minutes. Set aside.
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Beat together softened cream cheese, Greek yogurt, and 1/2 cup sugar until smooth. Fold in whipped cream, then fold in the pureed strawberries until fully combined.
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Divide the filling among the prepared crusts, filling each to the top. Freeze for at least 3–4 hours or overnight. Let cheesecakes sit 10–20 minutes at room temperature before releasing the springform rings.
Notes
This recipe translates to a 9‑inch springform pan without changing ingredient amounts or chill times.
For a simple strawberry glaze: simmer 8 oz sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice until thickened (8–10 minutes). Cool, then chill to thicken before topping cheesecakes.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.