It’s 105 degrees today in Dallas. I know it’s cliché, but the last thing I want to do is turn on my oven, and I’m about to add another no bake dessert to the vast expanse of summer recipes on the internet. Plus, I love these mini pie pans, and have been looking for excuses to use them more often.
The good news about this recipe is that it’s easy to make, super quick, and extremely delicious. My fiancé, who is fussy about desserts, devoured these and has been asking for more. The bad news? Well, I can’t think of anything bad about strawberry cheesecake, can you?
If you can, I would recommend using organic strawberries since they’re the main ingredient in this dessert. Better strawberries=better cheesecake.
This recipe doesn’t set up like a regular cheesecake. If you want to make one large cheesecake, I would recommend putting it in the freezer for at least an hour for easier slicing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces of cream cheese, softened
- 2/3 cup- 1 cup powdered sugar (depending on the sweetness of your strawberries)
- 1 teaspoon vanilla extract
- 8 strawberries, sliced (preferable organic) plus more for garnishing
- 4 ounces Cool Whip, thawed
Instructions
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl.
- Divide the mixture into 4 equal parts, and press into each pie pan.
- Set the pie pans in the refrigerator to chill while you make the filling.
- In a food processor, add the cream cheese, powdered sugar, vanilla, and strawberries.
- Process until smooth.
- With a rubber spatula, gently fold in the cool whip.
- Spread the filling evenly between the pie pans.
- Let chill in the refrigerator for at least 4 hours.
- If you wish, garnish each pie with sliced strawberries.
Crust recipe adapted from Joy of Baking
Filling recipe adapted from Food Network
Consuelo @ Honey & Figs says
These mini cheesecakes look super delicious, and they’re lovely to boot! Small size means I can have two, right? 😉
Natasha says
Thank you, Consuelo! You can most definitely have two. Calories don’t count in mini desserts!
Erika says
I’ve missed your blog and your gorgeous photos! I love the one of the little bucket of strawberries. And this healthy cheesecake recipe, of course. This sounds perfect for this hot, hot, hot Texas weather!
Natasha says
Thanks, Erika! I know you feel my pain with the hot Texas weather!
Monica says
Your desserts look beautiful and delicious! Really lovely… : )
Natasha says
Thank you, Monica!
Julia | JuliasAlbum.com says
Gorgeous little desserts! Loved that you processed cream cheese with strawberries – to get that beautiful soft pink color for the filling. Pinned!
Natasha says
Thank you for pinning, Julia!
Nami | Just One Cookbook says
So pretty! I’d need two of these at one sitting, even though it’s an individual serving size. 😀 Love the strawberries in the cheesecakes and your photos show how delicious they are!
Dina says
they sound yummy!
Jaysa Neyelle says
These and every other reciepe on your website look delicious! Your website is sooo well put together!
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