No-Bake Strawberry-Lemon Mini Cheesecakes
These mini cheesecakes are incredibly delicious and very easy to make. After making the quick cheesecakes, simply put them in the fridge to set and enjoy a delicious dessert.
Servings: 4 portions
Ingredients
- 125 grams graham crackers or use your favorite; oatmeal cookies were used this time
- 200 grams cream cheese
- 50 grams fine granulated sugar
- 3 teaspoons lemon juice
- Zest from half a lemon
- 125 ml heavy cream
- 150 grams strawberries cut into small cubes
Decoration:
- Strawberries
- Lemon slices
Equipment
- 4 jars
Instructions
- Crumble the cookies into fine crumbs or pieces. I do this by hand. Divide the cookie crumbs among the ramekins or bowls you want to use.
- In a small bowl, stir together the cream cheese, sugar, lemon juice, and lemon zest. Whip the heavy cream until stiff and fold it into the cream cheese mixture. Gently fold until the mixture is smooth. Finally, fold in the strawberry pieces evenly.
- Divide the mixture between the glasses, then place them in the refrigerator for at least one hour.
- You can add the decorations just before serving or after the hour is up, then return them to the refrigerator.
- To make the decorations, cut a lemon into thin slices. Then, cut a small piece off each slice so they are easier to place on the cheesecakes. Finish with half strawberries, and you're done!
How to store
They can be kept for about 3-4 days if covered in the refrigerator.