No Bake Strawberry Lemonade Mini Cheesecakes #SummerVibes by Tori Nicole - Musely
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No Bake Strawberry Lemonade Mini Cheesecakes #SummerVibes

posted in Food & Drink > Recipes
07/10/2016
  • For the crust:

    1 sleeve (9 crackers, 140 grams) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted
    For the cheesecake:

    12 ounces (340 grams) cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    3/4 cup (180 grams) heavy cream
    Zest of 1 lemon
    1/4 cup lemon juice
    For topping:

    5 ounces (142 grams) strawberries, hulled and chopped
    1 tablespoon granulated sugar
    2 teaspoons lemon juice
    Strawberry slices
    Lemon slices

  • For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

  • For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, zest, and juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
    Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

  • For the topping:

    Combine the strawberries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a strawberry and lemon slice. Serve.

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