Mini Strawberry Cheesecakes (No Bake)
Mini Strawberry Cheesecakes, a delicious no-bake treat for Valentine's Day, but also for warmer days, family gatherings or whenever you crave something sweet that is easy to whip up, and comes together quickly with very little effort. Made with a simple biscuit and butter base, a filling made of mascarpone, cream cheese and freeze dried strawberries, then topped with a strawberry reduction, these miniature cheesecakes are incredibly delicious, and a lovely treat for the whole family.
Servings: 12 cheesecakes
Calories: 323kcal
Ingredients
- 150 g digestive biscuits (5 oz, graham crackers)
- 250 g full-fat mascarpone (8.8 oz)
- 250 g full-fat cream cheese (8.8 oz)
- 75 g melted butter (2.6 oz)
- 45 g freeze dried strawberries (1.6 oz, 1 cup)
- 400 g fresh strawberries (14 oz, 3 cups)
- 100 g granulated sugar, divided (3.5 oz, ½ cup)
Instructions
- Add the digestive biscuits to a ziplock bag, and use a rolling pin to crush them into fine crumbs - alternatively, add them to a food processor and blitz.
- Mix the crushed biscuits with the melted butter.
- Line a 12-hole muffin tin with paper or silicone cases, and divide the biscuit mixture evenly, pressing down firmly with a teaspoon for an even base.
- Chill the tin in the fridge until ready to use again.
- To make the filling, add the freeze dried strawberries to a blender or food processor, and blitz to a fine powder.
- Pass the powder through a fine sieve to discard the seeds.
- In a large mixing bowl, add the cream cheese, mascarpone and half the sugar, and use a hand mixer to beat them until smooth.
- Add the strawberry powder, and mix again.
- Spoon the mixture over the chill bases, and refrigerate again.
- To make the topping, wash and quarter the strawberries, and add them to a pan together with the remaining sugar.
- Cook them over a medium heat stirring occasionally until the fruit softens and turns into a soft jam; you can use a potato masher to get a finer texture.
- Leave the reduction to cool down completely, then spoon it over the chilled cheesecakes.
- Refrigerate again for at least 2 hours before serving.
Video
Notes
- use full fat cream cheese and mascarpone for a naturally-firm, creamy set; no gelatine needed
- cool the topping fully before adding it to the cheesecakes, so the filling stays neat and firm
- line the tin with silicone or paper muffin cases for easy removal
- store in the fridge for up to 4 days or freeze for up to one month
Nutrition
Calories: 323kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 182mg | Potassium: 151mg | Fiber: 2g | Sugar: 16g | Vitamin A: 732IU | Vitamin C: 65mg | Calcium: 67mg | Iron: 1mg