Easy no bake strawberry cheesecake cupcakes with graham cracker crust and strawberry topping are simple to make and healthier than traditional cheesecakes.
In a non-stick saucepan, add strawberries, honey, water and cook on medium heat for about 20 minutes OR until strawberries become soft and liquid is reduced and starts to become thick.
To make it even thicker, dissolve some cornstarch and water in a separate cup and pour that in the saucepan, while constantly mixing to prevent any lumps from forming.
Remove from heat and stir in vanilla extract.
Allow the mixture to cool down completely.
In a mixing bowl, add graham cracker crumbs and coconut oil.
Mix until you have a crumbly mixture.
Drop 1 tablespoon of this mixture into each cupcake liner and use the base of a shot glass to press down the mixture and make a tight base.
In a mixing bowl, add cream cheese, yogurt, honey, berry protein powder (optional)and mix until smooth.
Add whipped cream (optional), dissolved gelatin, pink food coloring (optional) and mix until smooth and creamy.
Tip: If you have never worked with gelatin before, add water and gelatin in a a small cup for about 3 minutes until it blooms. Heat in the microwave until gelatin melts completely and you have a smooth mixture.
Spread this mixture evenly on top of all the graham cracker crusts.
Chill i the fridge for 2-3 hours or until the cheesecake mixture sets.
Prior to serving, top off each mini cheesecake with strawberry topping and enjoy!