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No Bake Strawberry Cheesecake Cupcakes

Mini No Bake Strawberry Cheesecake Cupcakes

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Easy no bake strawberry cheesecake cupcakes with graham cracker crust and strawberry topping are simple to make and healthier than traditional cheesecakes.
Course Cake, Dessert
Cuisine American
Prep Time 20 mins
Chill time 3 hrs
Total Time 3 hrs 20 mins
Servings 18 Mini cheesecakes
Calories 161
Author CakeWhiz


Strawberry Topping

  • 1 pound Strawberries Rinsed, patted dry and hulled
  • 1/2 cup Honey Adjust according to your preference
  • 1/4 cup Water
  • 1-2 tbsp Cornstarch
  • 2 tbsp Additional water For dissolving cornstarch
  • 1 tbsp Vanilla extract

Graham Cracker Crust

  • 1 cup Graham cracker crumbs
  • 1/3 cup Coconut oil Melted

Strawberry Cheesecake

  • 1 cup Cream cheese Low fat
  • 1/2 cup Greek yogurt Strawberry flavored, Low fat
  • 1/4 cup Honey
  • 2 tbsp Berry protein powder Optional
  • 1/2 cup Whipped cream Optional
  • 1.5 tsp Gelatin
  • 2 tbsp Water To dissolve gelatin
  • Pink food coloring Optional


Strawberry Topping

  • 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. 

Graham Cracker Crust

  • 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. 

No Bake Strawberry Cheesecake Mixture

  • 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! 



  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 81mg | Sugar: 14g | Vitamin A: 185IU | Vitamin C: 14.9mg | Calcium: 28mg | Iron: 0.4mg