These No Bake Strawberry Lemonade Mini Cheesecakes are the perfect combination of flavors for a refreshing delectable dessert!
Strawberries and Lemonade are the staples of spring and summer. Combine them in a mini cheesecake and you have the perfect summer dessert.
You can prepare these ahead of time and keep them in the refrigerator until time to serve.
No Bake Strawberry Lemonade Mini Cheesecakes
One reason I love making these delicious Strawberry Lemonade Mini Cheesecakes is there is no baking required. You do not have to turn on the oven which is a huge plus in the middle of our hot Alabama summers.
Not only are these delicious but they also look so amazing and are so impressive that every one will think they are getting a gourmet dessert.
Scroll to bottom for printable recipe.
How To Make No Bake Strawberry Lemonade Mini Cheesecakes
To make the crust you will need graham crackers, sugar and butter. For the filing you will need cream cheese, sugar, whipping cream and juice from a lemon. For the strawberry sauce you will need fresh Strawberries, sugar and lemon juice.
How To Make The Graham Cracker Crust
Add the graham crackers to a food processor and pulse on high until completely crushed. Add the melted butter and sugar and pulse it till it resembles wet sand.
Line a muffin pan with paper liners and spray the paper liner with a non-stick spray. Add about 2 tablespoon of the graham cracker crumbs to each liner and level with the back of the spoon. Let it chill for 15 minutes while you are preparing the filing.
How To Prepare The Cheesecake Filing
Combine the softened cream cheese, sugar, zest and juice of a lemon and heavy whipping cream in a large bowl. Beat with electric mixer for 4 to 5 minutes until creamy, well combined and lump free.
Divide the cream cheese filling evenly between each liner.
How To Make Strawberry Sauce
Add the chopped strawberries, sugar and the lemon juice to a blender or food processor and pulse on high until it is pureed completely without any chunks.
Add about a tablespoon of the strawberry puree on each cheesecake cavity. You could tap and swirl the pan to cove the cavity with the strawberry sauce. Or use a toothpick to swirl the cream cheese and the strawberry sauce layer to create a pretty ‘marbled’ effect. Either way is good.
Hope you enjoy this cool and refreshing dessert. These are perfect year-round when you want a little taste of summer.
No Bake Strawberry Lemonade Mini Cheesecakes
Ingredients
Crust
- 1 sleeve of Graham crackers (9 crackers)
- 1/2 stick of Butter, melted
- 2 tbsp of White Granulated Sugar
Cheesecake Filling
- 8 ounce block of Cream cheese, at room temperature
- 1/2 cup of White Granulated Sugar
- 1/2 cup of Heavy Whipping Cream
- Zest and juice of 1 large Lemon
Strawberry Sauce
- 1 cup fresh Strawberries, hulled and chopped
- 2 tbsp of White Granulated Sugar
- 2 tsp lemon juice
Garnish
- Whipped cream
- Fresh Strawberry and Lemon slices
Instructions
For the Crust
- In a food processor, add the graham crackers and pulse it on high, till is completely crushed.
- Add the melted butter and sugar and pulse it till it resembles wet sand.
- Line a muffin pan with silicone or paper liners. Spray the paper liner with a non-stick spray.
- Add about 2 tablespoon of the graham cracker crumbs to each liner and level with the back of the spoon.
- Let it chill for 15 minutes.
Cheesecake Filling
- In a large bowl, combine the softened cream cheese, sugar, zest and juice of a lemon and heavy whipping cream.
- Using an electric mixer and beat for 4 to 5 minutes until creamy, well combined and lump free.
- Divide the cream cheese filling between each liner.
Strawberry Sauce
- In a blender or food processor, combine the chopped strawberries, sugar and the lemon juice.
- Pulse on high until it is pureed completely without any chunks.
- Add about a tablespoon of the strawberry puree on each cheesecake cavity. You could tap and swirl the pan to cove the cavity with the strawberry sauce. Or use a toothpick to swirl the cream cheese and the strawberry sauce layer to create a pretty ‘marbled’ effect. Either way is good.
- Cover with a plastic wrap and let it chill overnight or at least 6 hours.
Garnish
- When ready to serve, peel off the paper liner.
- Serve chilled with a dollop of whipped cream, thinly sliced strawberry and/or lemon.
