Ingredients
This recipe is divided into three simple components: the crust, the filling, and the strawberry topping. Here’s what you’ll need for each:
- For the Crust:
- Graham Cracker Crumbs: (1 ½ cups) These provide the base for our bites, offering a slightly sweet and crunchy texture that perfectly complements the creamy filling. Pre-made crumbs save time, or you can easily crush graham crackers yourself.
- Unsalted Butter: (6 tablespoons, melted) Melted butter binds the graham cracker crumbs together, creating a cohesive and pressable crust that will hold its shape beautifully. Unsalted butter allows you to control the overall saltiness of the dessert.
- Granulated Sugar: (2 tablespoons) A touch of granulated sugar adds a subtle sweetness to the crust, enhancing its flavor and complementing the cheesecake filling.
- For the Cheesecake Filling:
- Cream Cheese: (16 ounces, full-fat, softened) The star of the show! Full-fat cream cheese is crucial for achieving that rich, creamy, and decadent cheesecake texture we all crave. Ensure it’s properly softened to prevent lumps in your filling.
- Powdered Sugar: (1 cup) Powdered sugar sweetens the cheesecake filling and also helps to stabilize it, creating a smooth and melt-in-your-mouth consistency.
- Heavy Cream: (1 cup, cold) Cold heavy cream is whipped to stiff peaks and folded into the filling, adding lightness, volume, and that signature airy cheesecake texture. It’s important to use cold heavy cream for proper whipping.
- Vanilla Extract: (1 teaspoon) A touch of vanilla extract enhances the overall flavor profile of the cheesecake, adding warmth and depth to the creamy filling.
- For the Strawberry Topping:
- Fresh Strawberries: (1 pound, hulled and sliced) Fresh strawberries are the heart of this topping, providing vibrant color, sweetness, and a burst of fresh, fruity flavor that perfectly complements the richness of the cheesecake.
- Granulated Sugar: (2 tablespoons) Granulated sugar macerates the strawberries, drawing out their natural juices and creating a luscious, slightly syrupy sauce.
- Lemon Juice: (1 tablespoon, fresh) Fresh lemon juice brightens the strawberry topping, balancing the sweetness and adding a touch of acidity that enhances the overall flavor profile. It also helps to prevent the strawberries from browning.
Instructions
Making these No-Bake Strawberry Cheesecake Bites is surprisingly easy! Follow these simple steps for a perfect batch every time:
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until all the crumbs are evenly moistened and the mixture resembles wet sand. This ensures the crust will hold together firmly.
- Press the Crust: Line a 9×13 inch baking dish (or a muffin tin for individual bites – see tips below for muffin tin instructions) with parchment paper, leaving an overhang on the sides to easily lift the finished cheesecake bites out later. Press the graham cracker crumb mixture evenly into the bottom of the prepared dish or muffin tin. Use the bottom of a measuring cup or a flat-bottomed glass to firmly press the crust down, ensuring it’s compact and even. This creates a stable base for the cheesecake filling.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese until it is smooth and creamy. This step is crucial for preventing lumps in your filling, so ensure the cream cheese is properly softened and beaten until completely smooth. Gradually add the powdered sugar, beating on low speed until just combined and smooth. Be careful not to overmix at this stage, as it can make the filling too dense.
- Whip the Heavy Cream: In a separate clean and chilled bowl, using the electric mixer with the whisk attachment (or clean beaters), beat the cold heavy cream until stiff peaks form. Stiff peaks mean that when you lift the whisk or beaters, the cream holds its shape and stands up straight. Be careful not to overwhip, or you’ll end up with butter!
- Combine Filling and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Folding ensures that you maintain the airiness of the whipped cream and create a light and fluffy cheesecake filling. Stir in the vanilla extract until just combined.
- Pour Filling over Crust: Pour the cheesecake filling evenly over the prepared graham cracker crust in the baking dish or muffin tin. Spread it out smoothly with a spatula or offset spatula to ensure an even layer.
- Chill: Cover the baking dish or muffin tin with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and become firm enough to slice or remove from the muffin tin. The longer it chills, the firmer it will become.
- Prepare the Strawberry Topping (While Chilling): While the cheesecake is chilling, prepare the strawberry topping. In a medium bowl, combine the sliced fresh strawberries, granulated sugar, and fresh lemon juice. Gently toss to combine and let it sit at room temperature for at least 30 minutes, or up to an hour, to allow the strawberries to macerate and release their juices, creating a delicious sauce.
- Assemble and Serve: Once the cheesecake is fully chilled and set, spoon the strawberry topping generously over the top of the cheesecake in the baking dish or over each individual bite if using a muffin tin. If using a baking dish, slice the cheesecake into squares or rectangles for serving. If using a muffin tin, gently lift each cheesecake bite out of the muffin liners using the parchment paper overhang.
- Garnish (Optional): For an extra touch of elegance, you can garnish each cheesecake bite with a fresh mint leaf or a sprinkle of extra graham cracker crumbs before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 100mg