No-Bake Strawberry Cheesecake

Make mini cheesecakes in Mason jars for your next party.

Want a clever way to use those fresh strawberries and a crowd-pleasing treat to boot? Mini cheesecakes topped with strawberries and served in cute Mason jars would be a great dessert for a garden party or wedding.

Mini No-Bake Strawberry Cheesecake

Crust

  • 1 package graham crackers (9 crackers)
  • 4 tablespon unsalted butter
  • Pinch sea salt

Cheesecake Filling

  • 12 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 ½ tablespoons lemon zest
  • ¾ cup heavy whipping cream

Strawberry Topping

  • 3 cups fresh strawberries
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch

Garnish

  • Strawberry slices
  • Lemon zest

Break graham crackers in half and process in food processor or blender until sandy in texture. A few big crumbs are fine. Empty into bowl. Add pinch sea salt.

Melt butter and pour over graham cracker crumbs. Mix thoroughly. Press generous 1/4 cup of crumb crust into bottoms of glass jars. Distribute evenly, pressing up the side about 1/2 an inch. Place jars in freezer to solidify crust.

Wash and trim tops  strawberries. Place in large saucepan over medium heat, with 3 tablespoons sugar, ¼ teaspoon vanilla bean, and 1 teaspoon lemon zest. Stir occasionally to break down strawberries and integrate ingredients. Cook 5-7 minutes, until berries are soft and bubbling.

Add 1 teaspoon cornstarch and use immersion blender to blend and completely incorporate cornstarch. Remove berry mixture from heat and transfer to a bowl to cool.

In large bowl, whip cream cheese, granulated sugar, and lemon zest with hand mixer until completely smooth. In medium bowl, whip heavy whipping cream until soft peaks form.

Fold whipped cream into cream cheese mixture, then mix using hand blender another 15-30 seconds, until mixture is fully integrated and whippy.

Remove jars from freezer and spoon cream cheese mixture evenly amongst jars. Finish with a 1/4” layer of strawberry topping. Refrigerate at least 2 hours.

Before serving, garnish with additional lemon zest and sliced strawberries as desired.

Yield: 6 mini cheesecakes

Recipe courtesy of Kale & Caramel

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