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Fruity, tart, and ADORABLE, these No Bake Strawberry Lemonade Mini Cheesecakes are the perfect summer treat!

No Bake Strawberry Lemonade Mini Cheesecakes

No Bake Strawberry Lemonade Mini Cheesecakes are adorably fresh, tart, and fruity and will be the star of any summer cookout!
Course Dessert
Cuisine American
Prep Time: 30 minutes
Total Time: 30 minutes
Yields: 12 mini cheesecakes
Recipe by Tessa Arias

Ingredients

For the crust::

  • 1 sleeve (9 crackers, 140 grams) graham crackers
  • 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake::

  • 12 ounces (340 grams) cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 3/4 cup heavy cream
  • Zest of 1 lemon
  • 2 tablespoons lemon juice

For topping::

  • 5 ounces (142 grams) strawberries, hulled and chopped
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon juice
  • Strawberry slices
  • Lemon slices

Directions

For the crust:

  1. 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:

  1. 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.
  2. 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:

  1. 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.