These Strawberries & Cream Cheesecakes feature a buttery digestive biscuit base topped with a silky-smooth strawberry-infused cream cheese filling and finished with freshly whipped cream and juicy strawberries. The perfect individual desserts for summer gatherings that are both quick to make and irresistibly delicious!
Why You’ll Love These Strawberries & Cream Cheesecakes
If you’re looking for a dessert that combines simplicity with spectacular flavor, these Strawberries & Cream Cheesecakes are exactly what you need! Here’s why you’ll fall in love with this recipe:
- No-bake simplicity. Unlike traditional cheesecakes that require careful baking and water baths, these delightful treats come together without ever turning on your oven. Just freeze to set!
- Perfect portions. Each cheesecake is individually sized, making them ideal for parties, picnics, or family gatherings where serving is effortless and cleanup is minimal.
- Stunning presentation. The layered effect of golden biscuit base, pink-tinged filling, white cream swirl, and fresh strawberry topping creates a visually striking dessert that looks professional with minimal effort.
- Fresh strawberry flavor. The combination of diced strawberries folded into the creamy filling plus the fresh strawberry garnish delivers genuine fruit flavor in every bite.
- Versatile recipe. These cheesecakes can be prepared ahead of time and customized with different berries or flavors to suit the season or your preference.
Recipe Ingredients and Substitutions
Here’s everything you’ll need to create these delectable Strawberries & Cream Cheesecakes. Be sure to scroll down to the recipe card for precise measurements.
Base
- Digestive biscuits – These provide the perfect buttery, slightly sweet foundation. If you’re in the US, graham crackers make an excellent substitute.
- Butter – I recommend unsalted butter for better control of the overall sweetness, but salted works fine too. Make sure it’s properly melted for easy mixing.
Filling
- Double cream – Also known as heavy cream or whipping cream, this creates the light, airy texture. Keep it cold until ready to whip for best results.
- Cream cheese – Full-fat cream cheese yields the richest flavor and best texture. Allow it to reach room temperature before using to prevent lumps.
- Icing sugar – Also called powdered or confectioner’s sugar, this dissolves seamlessly into the filling. Regular granulated sugar would create an unwanted grainy texture.
- Vanilla extract – Adds warmth and depth to the filling. Pure vanilla extract provides the best flavor.
- Pink food coloring – This is optional but creates that lovely visual appeal. Gel food coloring works best as it won’t thin your mixture.
- Fresh strawberries – Choose ripe, sweet strawberries for the filling. When dicing, keep the pieces small for an even distribution throughout the filling.
Topping
- Double cream – For the decorative piped swirls on top. Make sure it’s well-chilled before whipping.
- Fresh strawberries – Select uniform, attractive berries for the garnish as they’ll be the star visual element.
How To Make Strawberries & Cream Cheesecakes
These stunning individual desserts come together in just a few simple steps. Here’s how to create them from start to finish:
Prepare the Base
- Crush the biscuits – Place 150g digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
- Combine with butter – Transfer the crumbs to a bowl and pour in 70g melted butter, mixing thoroughly until the mixture resembles wet sand.
- Form the bases – Line a muffin tin with 9 cupcake cases. Divide the biscuit mixture evenly between them (about 2 tablespoons per case) and press down firmly using the back of a spoon to create a compact base.
Create the Filling
- Whip the cream – In a large, chilled bowl, whip 250ml cold double cream until stiff peaks form. Set aside.
- Prepare the cheesecake mixture – In a separate bowl, whisk together 350g room temperature cream cheese, 120g icing sugar, and 1 teaspoon vanilla extract until smooth and well-combined.
- Add color (optional) – If desired, incorporate a few drops of pink food coloring to achieve a delicate strawberry hue.
- Combine components – Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air bubbles.
- Add strawberries – Dice 6 large strawberries into small chunks and carefully fold them into the mixture, distributing them evenly throughout.
Assemble and Set
- Fill the cases – Divide the cheesecake filling evenly among the prepared bases, smoothing the tops with a spatula.
- Set the cheesecakes – Place the tray in the freezer for approximately 30 minutes, or until the filling has firmed up enough to hold its shape.
Decorate and Serve
- Prepare whipped cream – Whip 250ml cold double cream to stiff peaks.
- Pipe the topping – Transfer the whipped cream to a piping bag fitted with a star nozzle and pipe decorative swirls onto each cheesecake.
- Add fresh strawberries – Crown each cheesecake with a halved fresh strawberry.
- Serve – Remove from the cases if desired and serve immediately, or refrigerate until ready to enjoy.
Tips for Success
Follow these professional tips to ensure your Strawberries & Cream Cheesecakes turn out perfectly every time:
- Keep ingredients properly chilled or at room temperature as specified. Cold cream whips better, while room temperature cream cheese blends more smoothly.
- Don’t overwhip the cream for the filling or topping – stop when stiff peaks form but before it becomes grainy or butter-like.
- Fold gently, don’t stir when combining the whipped cream with the cream cheese mixture to maintain air bubbles for a light, fluffy texture.
- Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping cream for better, faster results.
- Pat strawberry pieces dry after washing and before dicing to prevent excess moisture from thinning your filling.
- For clean edges on your finished cheesecakes, freeze them for the full 30 minutes before decorating.
- Use quality ingredients – the simple nature of this recipe means each component’s flavor comes through clearly.
How To Store These Mini Cheesecakes
These Strawberries & Cream Cheesecakes can be prepared ahead of time for convenience:
- Refrigerator storage: Store in an airtight container for up to 3 days. For best results, add the whipped cream topping and fresh strawberry garnish just before serving.
- Freezer storage: These cheesecakes freeze beautifully for up to 1 month. Freeze them without the whipped cream topping and strawberry garnish on a tray until solid, then wrap individually in plastic wrap and store in a freezer-safe container.
- Thawing instructions: When ready to serve, thaw frozen cheesecakes in the refrigerator for 3-4 hours, then add fresh toppings before serving.
Variations to Try
While these Strawberries & Cream Cheesecakes are perfect as is, here are some delicious variations to experiment with:
- Mixed berry: Replace the diced strawberries with a combination of raspberries, blueberries, and blackberries for a mixed berry version.
- Chocolate lovers: Add 2 tablespoons of cocoa powder to the filling and use chocolate digestives for the base.
- Lemon burst: Add lemon zest to the filling and replace strawberries with a lemon curd swirl.
- Coffee infused: Mix 1 tablespoon of instant espresso powder into the cream cheese mixture for a sophisticated coffee cheesecake.
- Festive flavor: Add cinnamon and nutmeg to the base and swap strawberries for spiced apple compote for a holiday variation.
More Delightful Cheesecake Recipes
Looking for more cheesecake inspiration? Here are a few more recipes that are sure to impress:
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Strawberries & Cream Cheesecakes
Description
These delightful Strawberries & Cream Cheesecakes feature a buttery biscuit base with a creamy strawberry filling, topped with fresh whipped cream and juicy strawberries. Quick, easy and perfect for summer entertaining!
Ingredients
Scale
Base:
- 150g digestive biscuits (graham crackers in the US)
- 70g unsalted butter, melted
Filling:
- 250ml double cream, cold
- 350g cream cheese, room temperature
- 120g icing sugar
- 1 tsp vanilla extract
- Pink food coloring (optional)
- 6 large strawberries, chopped into small chunks
Topping:
- 250ml double cream, cold
- 9 whole fresh strawberries, halved
Instructions
- Prepare the base: Crush the digestive biscuits using a food processor or place in a plastic bag and crush with a rolling pin. Mix with melted butter until well combined. Divide between 9 cupcake cases in a muffin tin, pressing down firmly. Set aside.
- Make the filling: In a large bowl, whip the cold double cream until stiff peaks form. In a separate bowl, whisk together cream cheese, icing sugar, and vanilla extract until smooth. Add pink food coloring if desired. Gently fold the whipped cream into the cream cheese mixture, then fold in the diced strawberries.
- Assemble: Spoon the filling onto the prepared bases, smoothing the tops. Place in the freezer for approximately 30 minutes until set.
- Decorate: Whip the remaining cold double cream until stiff peaks form. Transfer to a piping bag fitted with a star nozzle and pipe swirls onto each cheesecake. Top each with half a fresh strawberry.
- Serve: Remove from the cupcake cases if desired and serve immediately, or refrigerate until ready to enjoy.
Notes
- For best results, ensure cream cheese is at room temperature and cream is very cold.
- These cheesecakes can be made up to 3 days in advance and stored in the refrigerator.
- Feel free to substitute other berries for variety.
Prep Time: 30 minutes | Chill Time: 30 minutes | Total Time: 1 hour | Yield: 9