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Mini Strawberry Cheesecakes

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