Creamy, no-bake mini strawberry cheesecakes are the perfect individual dessert for warm-weather entertaining. Built on a buttery biscuit crust and layered with a smooth vanilla cheesecake filling, these elegant little cakes are studded with fresh strawberries and finished with a golden caramel drizzle. Visually striking and refreshingly light, they’re sure to impress on any dessert table.
Why You’ll Love This Recipe
These mini cheesecakes combine ease and elegance in one bite-sized package. With no baking required, they are quick to assemble and can be made ahead of time—ideal for gatherings, dinner parties, or celebrations. The creamy filling pairs beautifully with fresh strawberries, while the caramel topping adds a rich, indulgent finish. Presented in individual portions, they offer both convenience and charm.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
1 cup graham cracker or digestive biscuit crumbs
3 tablespoons unsalted butter, melted
1 tablespoon brown sugar (optional)
For the cheesecake filling:
250g cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
For assembly & topping:
1 pint fresh strawberries, hulled (some halved, some whole)
1/4 cup caramel sauce
1 tablespoon pearl sugar or chopped white chocolate (optional)
Fresh mint leaves (optional for garnish)
Directions
- In a bowl, mix the biscuit crumbs, melted butter, and brown sugar (if using) until well combined.
- Press the mixture firmly into the base of mini cheesecake molds or ring molds to form the crust. Chill in the refrigerator for 15 minutes to set.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture in two additions, ensuring a light, fluffy texture.
- Arrange halved strawberries upright around the inside edge of each mold.
- Spoon or pipe the cheesecake mixture into the center of each mold, smoothing the top.
- Refrigerate the cheesecakes for at least 4 hours or until firm.
- Once set, carefully unmold the cheesecakes.
- Top each cheesecake with whole or halved strawberries. Drizzle with caramel sauce and sprinkle with pearl sugar or white chocolate. Garnish with mint if desired.
- Serve chilled.
Servings and timing
Servings: 6 mini cheesecakes
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: Approximately 4 hours 25 minutes
Variations
- Berry Mix: Use a combination of raspberries, blueberries, and blackberries for a mixed berry version.
- Chocolate Base: Add 1 tablespoon cocoa powder to the crust for a chocolatey twist.
- Lemon Cheesecake: Add 1 teaspoon lemon zest to the filling and swap vanilla for lemon extract.
- Salted Caramel: Use salted caramel sauce for a sweet-salty flavor contrast.
- Nut Crust: Substitute part of the biscuit crumbs with ground almonds or pecans.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, add toppings just before serving. These cheesecakes are not suitable for freezing as the texture may become grainy once thawed. They do not require reheating—serve directly from the fridge.
FAQs
Can I use store-bought caramel sauce?
Yes, high-quality store-bought caramel works well. You can also make your own for a more personal touch.
What’s the best cream cheese to use?
Use full-fat block-style cream cheese for the smoothest, creamiest texture. Avoid whipped or spreadable versions.
Can I make these without a mold?
Yes, you can use cupcake liners in a muffin tin or small ramekins for easier unmolding.
How can I ensure a firm set?
Make sure to chill for at least 4 hours, and preferably overnight. Whipping the cream to stiff peaks also helps stability.
Can I use frozen strawberries?
Fresh strawberries are recommended for structure and appearance, but thawed frozen berries can be used for the topping.
Is the brown sugar in the crust necessary?
It’s optional. It adds a hint of molasses flavor and helps bind the crust, but the recipe works without it.
How do I avoid air bubbles in the filling?
Mix the filling gently and avoid over-beating once the whipped cream is added. Smoothing the top helps with a clean finish.
Can I add gelatin to firm the filling?
It’s not necessary, but you can add 1 teaspoon of bloomed gelatin to the cream cheese mixture if you prefer a firmer texture.
What can I substitute for graham crackers?
Digestive biscuits, vanilla wafers, or shortbread cookies all make great alternatives.
How do I transport these?
Keep them in a single layer in a sealed container and transport with a freezer pack or in a chilled cooler.
Conclusion
Mini Strawberry Cheesecakes with Caramel Drizzle are a beautiful and flavorful dessert that delivers both ease and elegance. With their no-bake construction, creamy filling, and vibrant berry topping, they’re a go-to treat for warm-weather entertaining or when you want to impress with minimal effort. These cheesecakes are sure to delight your guests with every bite.
Print
Mini Strawberry Cheesecakes with Caramel Drizzle
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, no-bake cheesecakes layered with golden biscuit crust, fresh strawberries, and vanilla cheesecake filling, crowned with juicy berries and drizzled with luscious caramel for a picture-perfect summer dessert.
Ingredients
- 1 cup graham cracker or digestive biscuit crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar (optional)
- 250g cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 pint fresh strawberries, hulled (some halved, some whole)
- 1/4 cup caramel sauce
- 1 tablespoon pearl sugar or chopped white chocolate (optional)
- Fresh mint leaves (optional for garnish)
Instructions
- Mix biscuit crumbs, melted butter, and sugar in a bowl. Press firmly into the base of mini cheesecake molds or ring molds. Chill for 15 minutes.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the cream to stiff peaks. Fold gently into the cream cheese mixture to create a fluffy filling.
- Arrange strawberries standing upright around the inside edge of each mold. Fill the center with cheesecake mixture, smoothing the top.
- Chill in the fridge for at least 4 hours, or until firm.
- Carefully remove the cheesecakes from the molds.
- Top with whole and halved strawberries, drizzle with caramel sauce, and sprinkle with pearl sugar or white chocolate.
- Serve chilled and garnish with mint if desired.
Notes
- Use cold whipping cream for best results when beating to stiff peaks.
- Mini cheesecake molds or ring molds create clean edges and easy release.
- Cheesecakes can be made a day ahead and stored in the fridge.
- Use fresh, ripe strawberries for the best flavor and appearance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
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