MINI STRAWBERRY CHEESECAKES NO BAKE RECIPES

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NO-BAKE MINI CHEESECAKES WITH STRAWBERRY TOPPING - RECIPE BOOK



NO-BAKE Mini Cheesecakes with Strawberry Topping - Recipe book image

No-Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW) It’s that time of year! The…

Provided by What's For Din'?

Prep Time 45 minutes

Yield 12

Number Of Ingredients 24

MACROS PER CHEESECAKE:
28g Carbs
19g Fat
5 g Protein
290 Calories
1 Package Graham Crackers (About 10 Sheets)
5 Tablespoons Butter, Melted
1 Tablespoon Sugar
2 8-Ounce Packages of Cream Cheese, Room Temperature
7 Ounces Sweetened Condensed Milk
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
¼ Teaspoon Lemon Zest
Topping:
¼ Cup Fresh Strawberries, Chopped
¼ Cup Strawberry Preserves or Jam

Steps:

  • Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.
  • In a food processor, blend graham crackers until they are a sand-like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.
  • Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in the freezer for 10 minutes.
  • In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.
  • Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.
  • Cover and refrigerate overnight to set.
  • Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)
  • In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.
  • Refrigerate until ready to enjoy!

Nutrition Facts : Calories 200, FatContent 20 grams

MINI NO BAKE CHEESECAKE WITH STRAWBERRY RHUBARB COMPOTE ...



Mini No Bake Cheesecake with Strawberry Rhubarb Compote ... image

There’s no oven required for these quaint, single-serving cheesecakes topped with strawberry rhubarb compote from Alana at Feast Fix Flair

Provided by Vermont Creamery

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Yield 6 servings

Number Of Ingredients 19

Cheesecake
3 ounces (about 5 rectangles) graham crackers , any flavor
3 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted
4 ounces Vermont Creamery Goat Cheese at room temperature
4 ounces Vermont Creamery Crème Fraîche
1 lemon, for zest
1 tablespoon fresh lemon juice
8 ounces Vermont Creamery Mascarpone
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste
Pinch salt
Compote
6 ounces fresh strawberries, diced into small cubes, divided
1 stalk fresh rhubarb, chopped into 1/2-inch pieces
1 1/2 tablespoon granulated sugar
1 lemon, for zest
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
1/8 teaspoon ground cardamom

Steps:

  • Place graham crackers into food processor; pulse until fine and sandy. Conversely, you can place the crackers in a double ziplock bag and crush them using a rolling pin or empty bottle of wine. Pour melted butter over crumbs and mix together with a fork until all are evenly coated in butter. Spoon into six jars, distributing evenly amongst all jars, Pat down lightly if desired.
  • Combine goat cheese, creme fraiche, and lemon zest and 1 tablespoon juice in stand mixer bowl; whisk on medium until throughly combined. Add mascarpone, 2 tablespoons sugar, 1 teaspoon vanilla bean paste, and salt; whisk until smooth. Evenly spoon mixture over graham cracker crumbs in jars. Cover jars with lids; place in refrigerator.
  • Reserve 1/3 strawberries for topping.
  • Place remaining diced strawberries into saucepan. Add all remaining compote ingredients; stir lightly to coat. Bring to a simmer over medium heat, then reduce heat to medium-low. Mix and mash the fruit a bit with a wooden spoon. Cook 10-15 minutes or until mixture is soft but still in pieces. Remove from heat; transfer to a small glass bowl or container to cool to room temperature.
  • Spoon compote over cheesecake mixture, distributing evenly. Sprinkle reserved strawberries on top then cover and chill until ready to serve.

Nutrition Facts : Calories 0 calories, FatContent 0 grams, SaturatedFatContent 0 grams, TransfatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 0 milligrams, CarbohydrateContent 0 grams, FiberContent 0 grams, SugarContent 0 grams, ProteinContent 0 grams

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