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Tiny Food: Mini-Strawberry Cheesecakes

yummy strawberry cheesecake recipe

There’s nothing better than finding the perfect silky, smooth mini strawberry cheesecake recipe.

 At this point, you all know my obsession for tiny food and this mini dessert is no exception! 

After our official shop launch this week, we felt we totally needed a swoon-worthy treat filled with fresh strawberries, graham cookies and delicious creamy base. 

I’m a salty-kind-of-girl but cheesecakes? I never ever leave a crumb on my plate when it comes to cheesecakes, I simply can’t.  Scroll all the way down to try this easy, yummy no-bake recipe.

 

Happy Cheesecake time!

the easiest mini cheesecake recipe

If you want to see this mama happy, you can treat her with a good cheesecake, okay?

this time, I recreated a recipe from my favourite magazine, Food & Wine, a super simple no-bake recipe I loved, using simple ingredients you all have at home.

How to make the easiest cheesecake

How darling are they?

three strawberry cheesecakes

Mini Strawberry Cheesecakes

A delicious, no-bake creamy strawberry cheesecake recipe.
Print Recipe

Ingredients
  

C R U S T

  • 3 tbsp sugar
  • 1 1/4 cup graham cracker crumbs 
  • 5 tbsp unsalted butter
  • 1/2 tsp salt

F I L L I NG

  • 230 gr cream cheese
  • 500 gr fresh ricotta cheese
  • 1/2 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt

T O P P I N G

  • 1/4 cup sugar
  • 1 pint fresh strawberries (sliced)
  • 1 tbsp fresh lemon juice

Instructions
 

  • C R U S T
    In a small pan, melt the butter with the sugar over low heat until the sugar dissolves. In a bowl, mix the graham cracker crumbs with the salt, and stir in the melted butter until the crumbs are completely moist. Press the crumbs evenly on a tart pan, cover it and refrigerate for about 1 hour.
    F I L L I N G
    In a large bowl, using a mixer, beat the ricotta with the cream cheese, lemon zest, lemon juice, and salt until smooth. Using a spatula, spread the filling in the chilled crust. Cover and refrigerate until well chilled, about 2 hours.
    T O P P I N G
    In a bowl, mix the strawberries with the sugar and lemon juice. Place over medium heat and bring to a boil, stirring occasionally and reduce heat and simmer 20-23 min or until the sauce is thickened.
    S E R V E
    Cut the cheesecake into wedges and top it with the strawberries.

Bon Appétit!

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