Creamy, no-bake cheesecakes layered with a golden biscuit crust, fresh strawberries, and a vanilla cheesecake filling, topped with juicy berries and a rich caramel drizzle. These elegant individual desserts are perfect for warm-weather gatherings, celebrations, or whenever you crave a refreshing sweet treat.
Why You’ll Love This Recipe
These mini strawberry cheesecakes offer the ideal balance of textures and flavors—crunchy crust, silky filling, and juicy fruit. They’re no-bake, making them simple and summer-friendly, and they present beautifully for parties or romantic dinners. Each cheesecake is an individual serving, which makes them easy to serve and enjoy without the need for slicing. The caramel drizzle adds a luxurious finishing touch that elevates the entire dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
graham cracker or digestive biscuit crumbs
unsalted butter, melted
brown sugar (optional)
For the cheesecake filling:
cream cheese, softened
powdered sugar
vanilla extract
heavy whipping cream, cold
For assembly & topping:
fresh strawberries, hulled (some halved, some whole)
caramel sauce
pearl sugar or chopped white chocolate (optional)
fresh mint leaves (optional for garnish)
Directions
- In a bowl, combine biscuit crumbs, melted butter, and brown sugar. Mix well until the texture resembles wet sand.
- Press the crumb mixture firmly into the bases of mini cheesecake molds or ring molds. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened 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 until fully incorporated and fluffy.
- Line the inside edges of each mold with halved strawberries placed upright.
- Spoon or pipe the cheesecake mixture into the center of each mold, smoothing the top with a spatula.
- Chill the assembled cheesecakes in the refrigerator for at least 4 hours, or until fully set.
- Once firm, carefully remove the cheesecakes from the molds.
- Top each cheesecake with whole and halved strawberries, drizzle generously with caramel sauce, and sprinkle with pearl sugar or white chocolate if using.
- Garnish with mint leaves before serving, if desired.
Servings and timing
This recipe makes approximately 6 mini cheesecakes.
Preparation time: 30 minutes
Chilling time: 4 hours
Total time: about 4 hours and 30 minutes
Variations
- Chocolate Base: Swap graham crackers for chocolate biscuits to create a chocolate crust.
- Berry Blend: Mix raspberries or blueberries with the strawberries for added flavor and color.
- Nutty Crunch: Add finely chopped pecans or almonds to the crust for a nutty twist.
- Citrus Zest: Fold lemon or orange zest into the cheesecake filling for a zesty lift.
- Salted Caramel: Use salted caramel sauce for a more complex flavor contrast.
storage/reheating
Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Do not freeze, as freezing can alter the texture of the whipped cream-based filling. Reheating is not applicable since this is a chilled dessert. For best presentation, add caramel drizzle and garnishes just before serving.
FAQs
What type of mold should I use for these mini cheesecakes?
Mini cheesecake pans, silicone molds, or metal ring molds work best. Ensure they have removable bottoms for easy release.
Can I make these cheesecakes ahead of time?
Yes, they can be made up to 24 hours in advance. Wait to garnish until just before serving for optimal freshness.
What if I don’t have graham crackers?
Digestive biscuits or any neutral-flavored cookie will work well as a substitute.
Can I use frozen strawberries?
Fresh strawberries are best for structure and appearance, but if using frozen, thaw and drain them thoroughly before assembling.
How do I ensure the cheesecake filling is smooth?
Make sure the cream cheese is softened to room temperature before beating to avoid lumps.
Is it necessary to use whipped cream in the filling?
Yes, whipped cream helps give the filling its light and airy texture in a no-bake cheesecake.
Can I use store-bought caramel sauce?
Absolutely. A high-quality store-bought caramel sauce works well and saves time.
Can I make this recipe as one large cheesecake?
Yes, simply press the crust into a springform pan and increase chilling time to 6–8 hours for better stability.
What’s a good substitute for pearl sugar?
Chopped white chocolate or a dusting of powdered sugar provides a similar look and sweetness.
How do I prevent the strawberries from weeping?
Add them just before serving and pat them dry with a paper towel after washing to reduce excess moisture.
Conclusion
Mini Strawberry Cheesecakes with Caramel Drizzle are a no-fuss, visually striking dessert perfect for any occasion. With their creamy filling, crisp crust, and juicy fruit, they bring a refreshing balance to the dessert table. Simple yet elegant, these cheesecakes are guaranteed to impress your guests while keeping your kitchen cool.
Print
Mini Strawberry Cheesecakes with Caramel Drizzle
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, no-bake mini cheesecakes with a buttery biscuit crust, layered with fresh strawberries and vanilla cheesecake filling, finished with caramel drizzle and optional garnishes for a perfect summer treat.
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 heavy cream to achieve stiff peaks more easily.
- Cheesecakes can be made a day in advance.
- Customize toppings with other fruits or sauces if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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