Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw them completely and pat them dry with paper towels first - frozen berries release extra liquid that can make your topping watery.

How long do these mini cheesecakes last in the fridge?

They'll stay delicious for about 3 days if stored in an airtight container. The crust gets softer over time, so I recommend eating them within 2 days for the best texture.

Can I make these ahead for a party?

Yes! They're perfect for prepping the day before. Just wait to add the strawberry topping until a few hours before serving to keep everything fresh and pretty.

My filling seems runny - what went wrong?

This usually happens if the cream cheese wasn't fully softened or the whipped cream was under-whipped. Next time, chill your bowl first and whip until stiff peaks form.

Can I use a different fruit topping?

Of course! Blueberries, raspberries, or a mix would be delicious. Just chop larger fruits small so they sit nicely on top of your mini cheesecakes.

No-Bake Strawberry Mini Cheesecakes in Just 15 Minutes

Name: No-Bake Strawberry Mini Cheesecakes in Just 15 Minutes
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 1 cup fresh strawberries, chopped; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy whipping cream

No-Bake Strawberry Mini Cheesecakes in Just 15 Minutes

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Easy no-bake strawberry mini cheesecakes perfect for any occasion. These creamy, fruity treats are simple to make and require no oven time.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup fresh strawberries, chopped
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

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Instructions

Mix graham cracker crumbs and melted butter. Press into the bottom of muffin liners.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
Layer the cream cheese mixture over the crust in the muffin liners.
Top with chopped strawberries. Chill for at least 2 hours before serving.

Notes

Use ripe strawberries for the best flavor.
Chill the mixing bowl and beaters before whipping the cream.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/no-bake-strawberry-mini-cheesecakes-recipe/