Single-Serve No-Bake Strawberry Cheesecakes
Cool off this summer with these individual no-bake strawberry cheesecakes! They have a buttery graham cracker crust and a silky strawberry filling.
- Prep
- 30 mins
- Chill Time
- 4 hrs 30 mins
- Total
- 5 hrs
- Makes
- 6 servings
Cool off this summer with these Individual No-Bake Strawberry Cheesecakes! They pair a buttery graham cracker crust with a perfectly sweetened strawberry cheesecake filling. Serve them topped with whipped cream, melted chocolate, a simple strawberry glaze, or just as they are!
Why You Will Love These Mini Strawberry Cheesecakes
- The strawberry flavor is perfectly sweet!
- This recipe makes 6 individual no-bake strawberry cheesecakes.
- They have a buttery graham cracker crust.
- They are made in 4-inch springform cake pans.
- There is no baking, not even for the crust!
- You can also make them in a single 9-inch springform cake pan.
- A great summer treat to share with friends or family!
Here Is What You Will Need
- Honey Graham Crackers. You need 2 2/3 cups of graham cracker crumbs total, which is about 18 graham crackers.
- Unsalted Butter. This is melted and stirred into the graham cracker crumbs to form the crust.
- Fresh Strawberries. You will need 1 pound, or 16 ounces, which gets pureed into the strawberry filling. Fresh berries are best, but thawed frozen ones work as a substitute.
- Granulated Sugar. Puree 3 tablespoons with the strawberries, and blend the remaining 1/2 cup into the cream cheese mixture.
- Heavy Whipping Cream. Whip on high speed for 3-4 minutes until it becomes whipped cream.
- Full-Fat Cream Cheese. It adds a pleasant tang to these strawberry cheesecakes. Use 16 ounces of full-fat cream cheese, softened.
- Whole Milk Greek Yogurt. For the best flavor and texture, choose whole milk Greek yogurt.
Essential Tools
For this no-bake strawberry cheesecake recipe, these are the tools I recommend. Check out the carousel for more suggested items!
- 4-Inch Springform Pans. Wilton sells a 3-pack of 4-inch springform pans, and I bought two packs online. They are the cutest size ever!
- Baking Sheet. I set the individual cheesecakes on a baking sheet so they stay level while chilling in the freezer.
- Food Processor or Chopper. Use it to grind the graham crackers into fine crumbs and to puree the strawberries.
- Hand Mixer or Stand Mixer. A hand mixer with a whisk attachment is handy for the whipped cream, and a stand mixer works well for the strawberry filling.
Here Is How to Make Them!
- Make the graham cracker crust bases. Stir the graham cracker crumbs together with the melted unsalted butter. Divide the mixture among the 6 springform pans and press it down to form the crusts. Set them in the freezer on a baking sheet, if you like, until firm. 30 minutes to an hour is enough, but you can also make these days ahead.
- Prep and puree the strawberries. Rinse and slice the berries, then puree them in the food processor with 3 tablespoons of granulated sugar. Set the mixture aside for the filling.
- Make the whipped cream. This is quick. The heavy whipping cream takes 3-4 minutes to turn into whipped cream. Use a large bowl, since the cream will double in volume.
- Make the strawberry filling. Beat the cream cheese, Greek yogurt, and 1/2 cup of granulated sugar until smooth. Fold in the whipped cream, then the strawberry mixture. Divide the filling evenly among the 6 springform pans. I filled mine right to the top. Any extra strawberry filling can go into a small jar, topped with graham cracker crumbs for a quick treat.
- Freeze the individual no-bake strawberry cheesecakes. Set them on the baking sheet again to firm up. Freeze for at least 3 hours or overnight. Let the cheesecakes sit at room temperature for 15-20 minutes before you release them from the pans and remove the outer ring.
Frequently Asked Questions
What size springform pans do I use for these mini strawberry cheesecakes?You will need 6 springform pans that are 4 inches across. Mine are from Wilton, which come in a set of 3, so you will need 2 sets.
Can I make this no-bake strawberry cheesecake recipe in a 9-inch springform pan?Yes! The recipe amounts and freezing times stay the same.
What is the best way to remove the outer ring of the springform pans?Let the individual strawberry cheesecakes sit at room temperature for 15-20 minutes before you release and remove the ring. You may need to run a paring knife along the edge to help free the ring.
How long do I freeze the graham cracker crusts?They need at least 30 minutes to set, but you can freeze them longer if you are making them ahead.
What can I top strawberry cheesecake with?A simple strawberry glaze, fresh sliced strawberries, chocolate syrup, crushed graham crackers, or whipped cream!
More No-Bake Desserts to Enjoy!
Single-Serve No-Bake Strawberry Cheesecakes
Cool off this summer with these individual no-bake strawberry cheesecakes! They have a buttery graham cracker crust and a perfectly sweetened strawberry cheesecake filling. Top them with whipped cream, melted chocolate, a simple strawberry glaze, or enjoy them as they are!
- Prep
- 30 mins
- Chill Time
- 4 hrs 30 mins
- Total
- 5 hrs
- Makes
- 6 servings
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
Method
- Use a food processor or chopper to grind the graham crackers into fine crumbs. Add the melted butter and blend until well combined. You can also put the crumbs in a small bowl and stir in the butter with a spatula.
- Divide the graham cracker mixture evenly and press it into each of the 6 springform pans, each 4 inches across. Freeze for at least 30 minutes until firm. I like to set mine on a small baking sheet, which also helps when you add the strawberry filling later.
- Use a food processor or chopper to puree the strawberries and 3 tablespoons of granulated sugar until smooth and well blended. Set it aside.
- Using a hand mixer and a large bowl, or a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on high speed until stiff peaks form (3-4 minutes). Set it aside.
- In a separate bowl, beat the cream cheese, Greek yogurt, and 1/2 cup of granulated sugar until well blended.
- Fold in the whipped cream with a spatula, then fold in the pureed strawberries until everything is well blended. Divide the strawberry filling evenly among the 4-inch springform pans, filling them right to the top. Any leftover filling can be kept in a well-sealed container in the refrigerator or freezer.
- Freeze the individual strawberry cheesecakes for 3-4 hours, or (my preference) overnight. Let them thaw for 10-15 minutes before you release the springform ring from the pan.
Baker’s notes
- Each 4-inch springform pan holds roughly 190 grams of the graham cracker mixture. This no-bake strawberry cheesecake recipe can also be made in a 9 inch springform pan, with the amounts and chilling times kept the same. For a strawberry glaze, bring 8 ounces of sliced strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice to a boil over medium heat in a medium saucepan, stirring constantly. Lower the heat and simmer for 8-10 minutes, until the mixture starts to thicken. Take it off the heat and, if you like, run it through a food processor. Let the glaze cool completely before chilling it in the refrigerator to thicken.
