Desserts/ Recipes/ Treats/ Vegetarian

Super Cute Mini No Cook Strawberry Cheesecakes

These are absolutely adorable mini cheesecakes, delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this mini cheesecakes recipe! It’s a staple in our house.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#MANGEONS

Super Cute Mini No Cook Strawberry Cheesecakes

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By Morgan Serves: 8
Prep Time: 5 hours 10 minutes Cooking Time: 10 minutes

These are absolutely adorable mini cheesecakes, delicious and super easy to make!

Ingredients

  • BISCUIT BASE:
  • 75g digestive biscuits
  • 25g butter
  • 2 tsp golden syrup
  • CHEESECAKE:
  • 300g full fat cream cheese
  • 65g caster sugar
  • 1 lime, zest and juice
  • 200ml double cream
  • TOPPING:
  • 1 tsp cornflour
  • Juice of ½ lime
  • 2 tbsp water
  • 40g caster sugar
  • 200g strawberries, chopped and hulled

Instructions

1

Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a pan until melted, stir in the biscuit crumbs and mix together. Divide between eight silicon cake molds. Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.

2

Add the cream cheese, caster sugar and lime zest to a bowl and whisk together until just mixed. Gradually whisk in the lime juice and the cream until smooth and thick.

3

Spoon the cheesecake mixture into crumb lined molds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.

4

To make the strawberry topping, add the cornflour to a small saucepan, stir in the lime juice and mix until smooth. Then add the water, sugar and strawberries. Cook over a medium heat for 2-3 minutes, stirring until the strawberries are just beginning to soften and the sauce has thickened to a rich colour. Leave to cool, cover and chill until ready to serve.

5

To serve, loosen the edges of the molds and press up from the base. Transfer to serving plates and spoon the strawberries on top with a sprinkle of lime zest.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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4 Comments

  • Margaret Gallagher
    February 4, 2019 at 11:05 am

    Oòoo la la these are a dream – will try soon

  • Lisa Pope
    February 9, 2019 at 10:06 am

    These are just perfect for Sunday Lunch pudding!

  • Why Everybody Needs an LSA International Serve Plate & Dome - Pixel Family Reviews
    February 9, 2019 at 5:50 pm

    […] it for small cakes. It is air tight and keeps cakes fresh for a week, if allowed. When used for cheese it has the ability to keep Brie de Meaux undetectable until the […]

  • lynn neal
    February 16, 2019 at 9:50 pm

    Fantastic little dessert that I will try!

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