Description

These Mini No-Bake Cheesecakes with Strawberries are creamy, tangy, and effortlessly elegant. A buttery biscuit crust holds a smooth, velvety cheesecake filling set with gelatine, topped with warm, juicy strawberries and a dollop of crème fraîche. Perfect for make-ahead entertaining or a luxurious everyday dessert, they’re a beautiful balance of rich and refreshing.

Ingredients

Non-stick cooking spray

1 ⅔ cups (175 g) very fine digestive biscuit crumbs

90 g unsalted butter, melted

Filling

1 ¼ tsp gelatine powder

250 g cream cheese, room temperature

⅓ cup (65 g) cottage cheese

¼ cup (60 ml) sweetened condensed milk

2 tbsp caster sugar

Topping

500 g small strawberries, hulled (halved if large)

⅓ cup (75 g) caster sugar

2 tsp lemon juice

½ cup (120 g) crème fraîche or sour cream, stirred to loosen

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Instructions

Lightly spray a 12-hole, ⅓-cup (80 ml) muffin pan with cooking spray and line each hole with plastic wrap.
Combine biscuit crumbs and melted butter until the texture resembles wet sand. Press about 2 tablespoons into the base and sides of each muffin hole. Chill for 30 minutes to set.
To make the filling, sprinkle gelatine into a small saucepan with 2 tbsp water and let stand for 5 minutes to soften.
In a food processor, blend cream cheese until smooth. Add cottage cheese, condensed milk, and sugar, blending until creamy.
Warm the gelatine over medium heat for about 1 minute until dissolved. With the food processor running, pour in the melted gelatine in a thin stream and blend until well combined.
Divide filling evenly among prepared crusts, smoothing the tops. Refrigerate for at least 4 hours or until set.
For the topping, preheat the grill on high. Toss strawberries with sugar and lemon juice in a baking dish. Grill for 6–8 minutes, stirring often, until tender and bubbling.
To serve, spoon crème fraîche over each cheesecake and top with warm strawberries.

Notes

Add vanilla or lemon zest to the filling for extra flavor.

Try different toppings like grilled mango or passionfruit for a tropical twist.

Use chocolate or ginger biscuits for a deeper flavor base.

Make extra strawberry topping for drizzling over pancakes or ice cream.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake (Chilled)
Cuisine: Modern Australian

Nutrition

Serving Size: 1 mini cheesecake
Calories: 240
Sugar: 18 g
Sodium: 115 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 35 mg