Mini No-Bake Strawberry Cheesecakes

Name: Mini No-Bake Strawberry Cheesecakes
Ingredients: 2 sleeves of graham crackers; 2 sticks of butter; 2 8 ounce packages softened cream cheese; 1 14 ounce can condensed milk; 2 tablespoon of sugar; 1/2 teaspoon vanilla extract; 1 pint of fresh strawberries, washed and diced; 1/2 cup heavy cream

Lauren Gordon|June 20, 2014 1:03 pm EST

3.7 (3 ratings)

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Sure, there are a lot of healthy things you could do with strawberries. But when strawberry cheesecakes are an option, why on earth would you make a healthy dish? Especially when all you have to do is pop them in the freezer for a few hours! These tasty bites are decadent and perfectly portioned for a lightly indulgent treat.

Servings

24

Ingredients

2 sleeves of graham crackers
2 sticks of butter
2 8 ounce packages softened cream cheese
1 14 ounce can condensed milk
2 tablespoon of sugar
1/2 teaspoon vanilla extract
1 pint of fresh strawberries, washed and diced
1/2 cup heavy cream

Directions

Melt the two sticks of butter down to a liquid.
In a food processor, pulse the graham crackers and the butter together until thoroughly combined.
Grease your muffin pan and press the buttered crumbs into the pan to make a crust.
Allow them to set in the freezer for 15 minutes while you make your filling.
Place all of the ingredients in a mixing bowl and thoroughly combine until it blends into a creamy consistency.
Fill the muffin tins to the top and place in the refridgerator for 3 1/2 hours.
Whip the heavy cream vigorously until it turns into a fluffy consistency.
When you are ready to serve, pipe this onto each individual cake. Top with a slide strawberry for a beautiful effect.