Little Creamy No-Bake Strawberry Cheesecakes


Creamy No-Bake Strawberry Cheesecake RecipeLike the Creamy No-Bake Chocolate Cheesecakes, these are light, dreamy, and scrumptious. But we prefer these partially frozen so that they are ice-cold and almost like ice cream.

They are made with vanilla wafers, a strawberry cheesecake filling, and topped with whipped cream.

Additional Recipes and References

Ingredients

1 cup mashed strawberries from fresh berries
1 8-ounce package of light cream cheese
1/2 cup powdered sugar
1 1/3 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/3 cup powdered sugar
about 45 vanilla wafer cookies
halved strawberries for decoration

Directions

Makes about 15 desserts. Recipe can be cut in half.

1. Mash the strawberries measure out until you have one cup. Set aside.
2. In a medium bowl, whip the cream cheese until soft. Add the strawberries and whip until smooth. Add the 1/2 cup powdered sugar and blend.
3. Beat the whipping cream until soft peaks form. Add the vanilla and 1/3 cup powdered sugar and continue beating until medium stiff peaks form.
4. Use foil cupcake liners with the paper cup removed. Place two cookies in the bottom of each cup. Place a large spoonful of strawberry filling in each cup on top of the cookies.
5. Place a third cookie on top of the strawberry filling and press down slightly. Top with whipped cream.
6. Place the muffin tin in the freezer for two hours or until almost frozen.
7. Remove and decorate with strawberry halves if desired.

Baker’s note: Because these deserts are moist, paper liners tend to become soggy. Foil liners hold up better.

This dessert does not have to be frozen; it can be served soft. If so, refrigerate for at least two hours to allow the filling to become firmer. (It will still be soft.)

If you leave the muffin tin in the freezer and the desserts become frozen, that’s okay. Let them thaw for fifteen minutes so they are only partially frozen.

What’s the Best Way to Cut a Cheesecake?
Use the right knife, a sharp, thin-bladed knife. Don’t use a serrated knife as filling and crumbs tend to stick to the serrations.
Cut with a downward pressure, dragging the knife as little as possible.
After each cut, wash and dry the knife so that you have a clean blade slicing through the cheesecake.

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