Why You’ll Love This Recipe

I love this recipe because it delivers all the rich, creamy flavor of traditional baked cheesecake without the fuss of baking. The gelatine sets the filling perfectly, giving it a velvety texture that holds up beautifully. The warm strawberry topping adds a touch of freshness and color, while the hint of lemon brightens everything. Whether I’m making them for a special occasion or just a weekend dessert, these mini cheesecakes always impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Non-stick cooking spray
1 2/3 cups (175g) very fine digestive biscuit crumbs
90g unsalted butter, melted

Filling
1 1/4 tsp gelatine powder
250g cream cheese, room temperature
1/3 cup (65g) cottage cheese
1/4 cup (60ml) sweetened condensed milk
2 tbsp caster sugar

Topping
500g small strawberries, hulled (halved if large)
1/3 cup (75g) caster sugar
2 tsp lemon juice
1/2 cup (120g) crème fraîche or sour cream, stirred to loosen

Directions

Step 1
I lightly spray a 12-hole, 1/3-cup (80ml) muffin pan with non-stick cooking spray and line each hole with plastic wrap. This makes removing the cheesecakes much easier later.

Step 2
In a large bowl, I mix the biscuit crumbs and melted butter together until the texture resembles wet sand and clumps easily when pressed between my fingers.

Step 3
I press about 2 tablespoons of the crumb mixture into the base and slightly up the sides of each muffin hole. Then, I chill the crusts in the fridge for 30 minutes until they’re firm and set.

Step 4
To make the filling, I sprinkle the gelatine into a small saucepan and pour 2 tablespoons of water over it. I let it stand for 5 minutes until the gelatine softens.

Step 5
In a food processor, I blend the cream cheese until completely smooth, scraping down the sides occasionally. I add the cottage cheese and blend again until the mixture is creamy. Then, I add the condensed milk and sugar, blending until smooth and well combined.

Step 6
I place the saucepan with the gelatine over medium heat and stir for about 1 minute until it dissolves completely. With the food processor running, I slowly pour the melted gelatine mixture through the feed tube in a thin stream, blending well to make sure everything is evenly incorporated.

Step 7
I divide the filling evenly among the prepared crusts, smoothing the tops. I refrigerate them for at least 4 hours, or until the cheesecakes are cold and set.

Step 8
For the topping, I preheat the grill on high and position the rack about 15cm from the heat source. In a 20cm square baking dish, I toss the strawberries with the sugar and lemon juice. I cook them under the grill for 6–8 minutes, stirring often, until the strawberries are tender and the juices start to bubble.

Step 9
To serve, I spoon a little crème fraîche or sour cream over each cheesecake and top with the warm strawberries. The contrast between the cool cheesecake and the warm fruit is absolutely divine.

Servings and Timing

This recipe makes 12 mini cheesecakes. It takes about 10 minutes of cooking and 4 hours 50 minutes total time, including chilling. These are perfect make-ahead desserts that are ready to serve straight from the fridge.

Variations

Sometimes I like to add a little vanilla extract or lemon zest to the filling for extra flavor. For a tropical twist, I top them with grilled mango or passionfruit instead of strawberries. I also enjoy using chocolate or ginger biscuits for the base when I want a different flavor profile. If I’m making them for a crowd, I prepare extra strawberry topping to drizzle just before serving.

Storage/Reheating

I store these cheesecakes in the fridge, covered, for up to 3 days. They taste best chilled. The strawberry topping can be stored separately and warmed slightly before serving. I don’t freeze them, as the texture can change once thawed.

FAQs

Can I use another type of biscuit for the base?

Yes, I often use graham crackers, shortbread, or ginger nuts depending on the flavor I want.

Can I make these without gelatine?

Yes, but the filling will be softer. I sometimes substitute with agar-agar for a similar effect.

Can I use mascarpone instead of cream cheese?

Yes, mascarpone gives a richer and slightly softer texture—perfect for a luxurious version.

Can I make one large cheesecake instead?

Definitely. I press the crust into a 20cm springform pan and chill it as usual, then pour in the filling and let it set overnight.

Can I use frozen strawberries?

Yes, I thaw and drain them first, then cook as directed for the topping.

How do I remove the cheesecakes from the pan?

I use the plastic wrap to gently lift them out once they’re fully set—it makes the process easy and clean.

Can I replace crème fraîche with whipped cream?

Yes, whipped cream or Greek yogurt both work beautifully as a topping.

Can I add chocolate to the filling?

Absolutely. A few tablespoons of melted white chocolate blended into the mixture adds a deliciously rich flavor.

How far in advance can I make them?

I usually make them the day before serving—they hold their shape perfectly overnight.

What can I do with leftover strawberry topping?

I spoon it over pancakes, waffles, or even vanilla ice cream—it’s too good to waste.

Conclusion

These mini no-bake cheesecakes with strawberries are one of my go-to desserts for when I want something creamy, fruity, and effortless. I love the combination of the buttery crust, smooth filling, and sweet-tart strawberry topping—it’s simple yet sophisticated. Perfect for entertaining or treating myself, these mini cheesecakes never fail to impress with their freshness, flavor, and elegance.