Individual No-Bake Strawberry Cheesecakes

5 from 1 vote

Individual No-Bake Strawberry Cheesecakes

Beat the summer heat with these individual no-bake strawberry cheesecakes! They combine a buttery graham cracker crust with a perfectly sweetened strawberry cheesecake filling. Top with them whipped cream, melted chocolate, a simple strawberry glaze, or enjoy them just as they are!

Prep Time30

Chill Time4 30

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

2 2/3 cups Graham Cracker Crumbs 18 graham crackers
1/2 cup Unsalted Butter melted
16 oz Fresh Strawberries rinsed, sliced, then pureed
3 tbsp Granulated Sugar
2 cups Heavy Whipping Cream
16 oz Cream Cheese full-fat, softened
1 cup Plain Whole Milk Greek Yogurt
1/2 cup Granulated Sugar

US Customary - Metric

Instructions

Using a food processor or food chopper, process the graham crackers into fine crumbs. Add in the melted butter and blend until the mixture is well combined. You can also transfer the graham cracker crumbs to a small bowl then stir in the melted butter with a spatula.
2 2/3 cups Graham Cracker Crumbs, 1/2 cup Unsalted Butter
Divide and press the graham cracker crust mixture evenly into each 6, 4-inch springform pans. Place into the freezer for a minimum of 30 minutes until set. I like to put mine on a small baking sheet for freezing. This comes in handy too when you add the strawberry filling on top later.
Using a food processor or food chopper, puree the strawberries and 3 tablespoons of granulated sugar until the mixture is well blended and smooth. Set to the side.
16 oz Fresh Strawberries, 3 tbsp Granulated Sugar
With either your hand mixer and a large mixing bowl or stand mixer fitted with a whisk attachment, whisk the heavy whipping cream on high speed until your stiff peaks of whipped cream have formed (3-4 minutes). Set to the side.
2 cups Heavy Whipping Cream
In a separate bowl, beat together the cream cheese, Greek yogurt, and 1/2 cup of granulated sugar until well-blended.
16 oz Cream Cheese, 1 cup Plain Whole Milk Greek Yogurt, 1/2 cup Granulated Sugar
Fold in the whipped cream with a spatula, then fold in the pureed strawberry mixture until everything is well blended. Evenly divide the strawberry filling into each 4-inch springform pan, filling to the very top. You may have a little bit leftover which can be kept stored in a well-sealed container in either the refrigerator or freezer.
Place the individual strawberry cheesecakes into the freezer for 3-4 hours or (my preference) overnight. Allow the cheesecakes to thaw for 10-15 minutes before releasing the springform ring from the pan.

Notes

Each 4-inch springform pan holds roughly 190 grams of the graham cracker mixture.

This no-bake strawberry cheesecake recipe can be made in a 9 inch springform pan (amounts and chilling times kept the same).

For a strawberry glaze topping, bring to a boil over medium-heat 8 ounces of sliced strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice in a medium saucepan, stirring continuously. Reduce the heat and let the mixture simmer for 8-10 minutes until the mixture starts to thicken. Remove from heat and, if desired, run it through a food processor. Allow the topping to cool completely before chilling in the refrigerator to thicken.

Nutrition