These Mini No-Bake Strawberry Cheesecakes are fresh, creamy and are full of juicy strawberries! They are the perfect dessert to celebrate any occasion, and for a summer dessert!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
If you love strawberries, check out my Vegan Strawberry Cream Brownies , Vegan Strawberry Doughnuts , Vegan Strawberry Flødeboller, Vegan Strawberries and Cream Cheesecake.
Mini No-Bake Strawberry Cheesecakes
It’s June, so that means summer has finally arrived and berries are in full bloom. Strawberries have always been one of my favourite fruits. I love how gorgeous they look and how juicy they are. There’s nothing better than a fresh strawberry on a summers day.
How to make Mini strawberry Cheesecakes:
These cheesecakes have 5 layers: strawberry curd, a biscuit base, cheesecake filling, cream swirl and a chocolate dunked strawberry.
Strawberry curd: Strawberry curd makes these cheesecakes taste incredible. It’s easy to make and is super sweet and creamy.
Base: A two ingredient buttery biscuit base is the perfect addition to a cheesecake.
Cheesecake filling: I made my favourite cheesecake for this dessert. Using cashew nuts, coconut cream, cream cheese and icing sugar, it’s sweet and ultra creamy. It also contains swirls of the strawberry curd inside with is truly delicious and makes these cheesecakes BURST with fruity flavour.
Toppings: I topped these cheesecakes off with a swirl of coconut whipping cream and a chocolate dunked strawberry. It’s the best topping these cheesecakes could have wished for. They don’t only taste yummy, but look absolutely gorgeous!
These mini strawberry cheesecakes are to die for! Who ever you make them for won’t he able to wait to get their hands on them! It’s one of those desserts everyone’s eying up whilst i’m finishing filming them – haha! *Get your forks at the ready* – haha!
How to make vegan Strawberry curd?
I took my popular Vegan Lemon Curd and tweaked it slightly to create this strawberry version.
You’ll need strawberries, corn flour, water, caster sugar, and vegan condensed milk. My favourite vegan condensed milk is Natures Charm Coconut Condensed Milk. It’s thick and gooey, and helps to make perfect curds and sauces. It’s truly one of the best condensed milks i’ve tried. On the plus side, it tastes that delicious on it’s own, you’ll want to eat it with a spoon right out of the tin!
Why you need to make these Mini Strawberry Cheesecakes:
- They’re vegan and no-bake
- They’re the perfect *make ahead of time* dessert
- They are incredibly easy to make
- They look gorgeous
- They taste delicious
- You’ll go back for seconds (or thirds)
- Decorations are versatile
Tips for making these mini strawberry cheesecakes:
Follow these few, simple tips and you’ll be making the best no-bake cheesecakes around!
Make sure to chill the cheesecakes until firm: These cheesecakes contain coconut cream and cream cheese, which when in the fridge will firm up. I like to leave my cheesecakes in the fridge overnight, then pop them into the freezer for 10-15 minutes before removing from the tins.
To get the best biscuit base, make sure to do the ‘finger test’: Once the biscuits and butter have blended together, to make sure it’s ready, grab some of the buttery biscuit base and press it between your fingers if it sticks together and holds it shape it’s ready, if it feels dry, add some more melted butter. It should feel like wet sand. This means it will hold its shape when out of the tin.
Keep refrigerated: There’s nothing worse then spending time on a dessert, then it melting or loosing it’s shape. As these cheesecakes contain cream cheese, they need to be kept in the fridge.
Use a push up cookie cup tin: Whenever I share any mini no bake cheesecake recipe to my Instagram, I am always asked about the tin I use. I have linked to a similar one here. Make sure they are deep and have a loose base to them.
To make these cheesecakes even more delicious, decorate them with some whipped cream. I used Natures Charm Coconut Whipping Cream. It doesn’t only taste delicious, but it whips up beautifully and is easily pipe-able.