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Mini No Bake Strawberry Cheesecake Cupcakes Stacked on White Dish
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5 from 6 ratings

Mini No Bake Strawberry Cheesecake Cupcakes

Easy mini no bake strawberry cheesecake cupcakes recipe, homemade with simple ingredients. Composed of graham cracker crust, cheesecake filling, fresh strawberry topping.
Prep Time20 minutes
Chill time3 hours
Total Time3 hours 20 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 18 Mini cheesecakes
Calories: 161kcal
Author: Abeer Rizvi

Ingredients

Strawberry Topping

  • 1 pound Strawberries Rinsed, patted dry and hulled
  • ½ cup Honey Adjust according to your preference
  • ¼ cup Water
  • 1-2 tablespoon Cornstarch
  • 2 tablespoon Additional water For dissolving cornstarch
  • 1 tablespoon Vanilla extract

Graham Cracker Crust

Strawberry Cheesecake

  • 1 cup Cream cheese Low fat
  • ½ cup Greek yogurt Strawberry flavored, Low fat
  • ¼ cup Honey
  • 2 tablespoon Berry protein powder Optional
  • ½ cup Whipped cream Optional
  • 1.5 teaspoon Gelatin
  • 2 tablespoon Water To dissolve gelatin
  • Pink food coloring Optional

Instructions

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! 

Video

Notes

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

Nutrition

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