No Bake Strawberry Lemonade Mini Cheesecakes
User Reviews
5
No Bake Strawberry Lemonade Mini Cheesecakes
Description
The recipe starts by crushing graham crackers mixed with melted butter pressed into mini cheesecake pans to form the crust. The cheesecake filling is made by beating cream cheese and sugar until smooth, then adding heavy cream, lemon zest, and lemon juice to create a thickened, tangy base. The filling is divided into the crusts and refrigerated to set firmly.
For topping, strawberries are pureed with sugar and lemon juice to create a fresh, fruity layer placed atop the chilled cheesecakes, finished with slices of strawberry and lemon for garnish. The no-bake method results in a creamy, smooth texture with a crisp, buttery crust contrasted by bright strawberry-lemon flavor.
These mini cheesecakes are ideal for individual servings at gatherings, easy to prepare in advance, and provide a refreshing dessert option without baking.
Ingredients
For the crust::
- 1 graham crackers sleeve (9 crackers, 140 grams
- 4 tablespoons unsalted butter melted, 57 grams
For the cheesecake::
- 12 ounces cream cheese at room temperature, 340 grams
- 1/2 cup granulated sugar 100 grams
- 3/4 cup heavy cream
- lemon zest of 1
- 2 tablespoons lemon juice
For topping::
- 5 ounces strawberry 142 grams, hulled and chopped
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- strawberry slices
- lemon slices
Instructions
For the crust:
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, zest, and juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
- Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
- Combine the strawberries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a strawberry and lemon slice. Serve.
User Reviews
Overall Rating
5
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