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
Units
Scale
- 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
