These Mini No-Bake Strawberry Cheesecakes are creamy, fresh and perfectly portioned for parties, holidays and everyday desserts. Made with a buttery graham cracker crust and a smooth strawberry cheesecake filling, they deliver big flavor in a small bite.
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There is something about bite-sized desserts that makes them irresistible, and these Mini No-Bake Strawberry Cheesecakes are no exception. They are light but indulgent, sweet but balanced and perfect for entertaining or just keeping in the fridge for a treat whenever you need one.
You only need about 20 minutes of prep time, then the refrigerator does the rest of the work.
If you love easy desserts like this, you can also try my Mini No-Bake Blueberry Cheesecakes for another simple and delicious option.
What Are Mini No-Bake Strawberry Cheesecakes
Mini no-bake strawberry cheesecakes are individual-sized desserts made with a graham cracker crust and a creamy cheesecake filling that sets in the refrigerator instead of the oven. Fresh strawberries are folded into the filling for natural sweetness and flavor, creating a light and refreshing dessert that is perfect for warm weather or make-ahead occasions.
Why This Recipe Works
- No baking required for the filling, making it quick and easy.
- Gelatin ensures a stable, sliceable texture without heaviness.
- Fresh strawberries add bright flavor and natural sweetness.
- Mini portions are perfect for parties and portion control.
Ingredients
Graham Cracker Crusts
- 1 1/2 cups graham crackers
- 1/3 cup granulated sugar
- 6 tablespoons butter (melted)
No-Bake Strawberry Cheesecake
- 2 8 ounces packages cream cheese (full fat, at room temperature)
- 1 14 ounce can sweetened condensed milk (full fat)
- 1 packet unflavored gelatin (or 2 1/2 teaspoons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
- Strawberry Sauce (optional, but highly recommended)
Special Equipment
- 2 mini cheesecake pans: you could also use a cupcake pan with cupcake liners, but won’t get as many mini cheesecakes as these will be a little bit bigger. Instead of 24 mini cheesecakes, you may only get 15-18.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How to Make Mini No-Bake Strawberry Cheesecakes
Prep!
Set the cream cheese out about an hour before you begin to allow it time to soften to room temperature. Dice the strawberries.
If making homemade crusts, preheat your oven to 350°F.
Create!
Graham Cracker Crust
Combine the graham cracker crumbs, sugar and melted butter and combine with a fork until moist crumbs form.
Add about 1 tablespoon of graham cracker crumbs to each well of the mini cheesecake pan. Press the crumbs down firmly and evenly.
Bake for approximately 7 minutes, or until lightly browned.
Set aside to cool.
No-Bake Strawberry Cheesecake
In a small, microwavable bowl, stir together the gelatin and water. Let sit to bloom for a minute or two.
Microwave on 10 second increments until liquified again.
Add the cream cheese to the bowl of an stand mixer fitted with a paddle and beat until smooth and creamy with no lumps.
Lower the speed and add the sweetened condensed milk, lemon juice, vanilla extract and gelatin. Be careful not to over-mix.
Turn off the mixer and gently fold in the strawberries.
Add 2 tablespoons of the cheesecake mixture to each crust and smooth the top.
Refrigerate for at least 4 hours, or until set.
Present!
Top with strawberry sauce, if desired, and serve chilled.
Tips and Techniques
- Use full fat cream cheese for the best flavor and texture.
- Always soften cream cheese fully to prevent lumps.
- Do not over-mix after adding gelatin or the cheesecake may not set.
- Chill long enough to ensure clean edges and proper structure.
How to Keep Mini No-Bake Cheesecakes Firm but Creamy
The key is balancing mixing and chilling. Over-mixing can make the filling too soft and not set, while proper chilling allows the gelatin to fully set. Always allow at least 4 hours, but overnight is even better.
Storage
Store mini no-bake strawberry cheesecakes in an airtight container in the refrigerator for up to 4 days.
To freeze, place them in a single layer without toppings and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
- Swap strawberries for blueberries, raspberries, or peaches.
- Use a chocolate cookie crust instead of graham crackers.
- Swirl strawberry sauce into the filling before chilling.
- Add a whipped cream topping for extra richness.
FAQs
Do I need to bake the crust?
No, but baking helps it hold together better and enhances flavor. You can also purchase pre-baked mini graham cracker crusts from the grocery store.
Can I skip the gelatin?
Gelatin is important for structure. Without it, the cheesecakes will be much softer.
Can I use frozen strawberries?
Yes, but thaw and drain them well to remove excess moisture.
How long do they need to set?
At least 4 hours, though overnight gives the best results.
Can I make these ahead of time?
Yes, they are ideal for making 1 day in advance.
What can I use instead of a mini cheesecake pan?
A muffin tin lined with paper liners works well.
More Cheesecake Recipes
- Mini Biscoff Cheesecake
- Coconut Cheesecake Bars with Chocolate & Salted Caramel
- Gingerbread Cheesecake with Spiced Wafer Crust
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Mini No-Bake Strawberry Cheesecakes
Equipment Needed
Ingredients
Graham Cracker Crusts
- 1 1/2 cups graham crackers
- 1/3 cup granulated sugar
- 6 tablespoons butter (melted)
No-Bake Strawberry Cheesecake
- 1 packet unflavored gelatin (or 2 1/2 teaspoons)
- 2 tablespoons water
- 16 ounces cream cheese (full fat, at room temperature)
- 14 ounce can can sweetened condensed milk (full fat)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
- Strawberry Sauce (optional, but highly recommended)
Instructions
Graham Cracker Crust
- Preheat oven to 350°F.
- Combine the graham cracker crumbs, sugar and melted butter and combine with a fork until moist crumbs form.1 1/2 cups graham crackers, 1/3 cup granulated sugar, 6 tablespoons butter
- Add about 1 tablespoon of graham cracker crumbs to each well of the mini cheesecake pan. Press the crumbs down firmly and evenly.
- Bake for approximately 7 minutes, or until lightly browned.
- Set aside to cool.
No-Bake Strawberry Cheesecake
- In a small, microwavable bowl, stir together the gelatin and water. Let sit to bloom for a minute or two.1 packet unflavored gelatin
- Microwave on 10 second increments until liquified again.
- Add the cream cheese to the bowl of an stand mixer fitted with a paddle and beat until smooth and creamy with no lumps.16 ounces cream cheese
- Lower the speed and add the sweetened condensed milk, lemon juice, vanilla extract and gelatin. Be careful not to over-mix.14 ounce can can sweetened condensed milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Turn off the mixer and gently fold in the strawberries.1 cup fresh strawberries
- Add 2 tablespoons of the cheesecake mixture to each crust and smooth the top.
- Refrigerate for at least 4 hours, or until set.
- Top with strawberry sauce, if desired, and serve chilled.Strawberry Sauce
Notes
- Use full fat cream cheese for the best flavor and texture.
- Always soften cream cheese fully to prevent lumps.
- Do not over-mix after adding gelatin or the cheesecake may not set.
- Chill long enough to ensure clean edges and proper structure.
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