Strawberries & Cream Cheesecakes

Strawberries & Cream Cheesecakes are a delightful treat that combines the richness of creamy cheesecake with the fresh taste of strawberries. Perfect for celebrations or just a sweet dinner at home, these mini cheesecakes are both simple to make and delicious to eat. With a buttery biscuit base, a creamy filling, and fresh strawberries on top, this recipe is sure to impress friends and family.

Why Make This Recipe

Making Strawberries & Cream Cheesecakes is a great way to enjoy a classic dessert with a fruity twist. They are easy to prepare, require no baking after setting the base, and can be made ahead of time. This recipe is perfect for those who love the taste of strawberries and want a light yet satisfying dessert. Plus, they’re fun to customize with your own touch!

How to Make Strawberries & Cream Cheesecakes

Ingredients:

150g digestive biscuits (or graham crackers)
70g unsalted or salted butter, melted
250ml double cream, cold
350g cream cheese, room temperature
120g icing sugar
1 tsp vanilla extract
Pink food colouring (optional)
6 large strawberries, chopped into small chunks
250ml double cream, cold (for topping)
9 whole fresh strawberries (for topping)

Directions:

Preheat the oven to 180°C (350°F). Crush the digestive biscuits and mix them with the melted butter. Press this mixture into the bottom of cheesecake molds to form the base. Bake for 10 minutes and allow to cool.
In a large bowl, whisk the cold double cream until soft peaks form.
In another bowl, beat the cream cheese, icing sugar, vanilla extract, and pink food coloring until smooth.
Fold the whipped cream into the cream cheese mixture, then add the chopped strawberries.
Spoon the filling over the cooled biscuit bases and smooth the top.
Refrigerate for at least 4 hours, or until set.
To serve, whip the additional double cream and dollop it on top of each cheesecake. Garnish with whole fresh strawberries. Enjoy!

How to Serve Strawberries & Cream Cheesecakes

Serve the cheesecakes chilled as a wonderful dessert after a meal. They can be plated individually or served on a large platter. A nice addition is a sprinkle of extra chopped strawberries or a drizzle of strawberry sauce for a fun touch.

How to Store Strawberries & Cream Cheesecakes

To keep your Strawberries & Cream Cheesecakes fresh, store them in the refrigerator. Use an airtight container to prevent them from absorbing any odors from the fridge. They are best eaten within 2-3 days, but can last up to a week.

Tips to Make Strawberries & Cream Cheesecakes

Make sure the cream cheese is at room temperature for easy mixing.
Feel free to adjust the amount of strawberries to suit your taste.
If you want a stronger color, you can add more pink food coloring.
Use quality biscuits for the base to enhance the flavor.

Variation

You can also try mixing in other berries like raspberries or blueberries for a mixed berry cheesecake. For a chocolate twist, add melted chocolate to the cream cheese mixture.

FAQs

1. Can I make these cheesecakes ahead of time?
Yes, you can prepare the cheesecakes a day in advance and store them in the refrigerator until you’re ready to serve.

2. Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese, but it may affect the texture slightly.

3. What if I don’t have cheesecake molds?
You can use cupcake liners in a cupcake tray as an alternative to molds. They work just as well and are easy to serve!

Strawberries & Cream Cheesecakes

Author: mrrachidmohssine
Total Time: 265 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful mini cheesecakes combining creamy cheesecake with fresh strawberries, perfect for celebrations or sweet dinners.

Ingredients

Scale

150g digestive biscuits (or graham crackers)
70g unsalted or salted butter, melted
250ml double cream, cold (for filling)
350g cream cheese, room temperature
120g icing sugar
1 tsp vanilla extract
Pink food colouring (optional)
6 large strawberries, chopped into small chunks
250ml double cream, cold (for topping)
9 whole fresh strawberries (for topping)

Instructions

Preheat the oven to 180°C (350°F). Crush the digestive biscuits and mix with the melted butter. Press into the bottom of cheesecake molds to form the base. Bake for 10 minutes and allow to cool.
In a large bowl, whisk the cold double cream until soft peaks form.
In another bowl, beat the cream cheese, icing sugar, vanilla extract, and pink food coloring until smooth.
Fold the whipped cream into the cream cheese mixture, then add the chopped strawberries.
Spoon the filling over the cooled biscuit bases and smooth the top.
Refrigerate for at least 240 minutes, or until set.
To serve, whip the additional double cream and dollop it on top of each cheesecake. Garnish with whole fresh strawberries.

Notes

Store in the refrigerator for optimal freshness and consume within 2-3 days for best taste.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: cheesecake, strawberries, dessert, no-bake, sweet treat