Little No Bake Strawberry Cheesecakes are a versatile dessert. Which is suitable for a ceremonial presentation for any occasion. It’s the same in everyday life, like a little piece of happiness that will definitely lift your spirits.

No-bake strawberry cheesecakes with cream cheese

Single-serve no-bake cheesecakes are prepared just like a regular no-bake cheesecake. The only difference is that we place the crispy sand base and filling in mini molds with a removable bottom, or in dessert rings with a small diameter.

More information on how to make mini cheesecakes.

Cheesecake with Oreo cookies with photos step by step

First, let's look at the recipe for Strawberry Cheesecake with Oreo Cookies.

Note the alternative: the cheesecake can be served in a jar.

No-bake lemon cheesecake with strawberries

Let's look at a couple of recipes for lemon portioned cheesecakes without baking.

The first option: based on whipped proteins and with the addition of gelatin - the finished portioned cheesecake will have a porous, airy texture.

Step by step instructions with photos:

Pay attention to the cut of the cheesecake: due to the whipped whites, it has an incredibly soft and airy texture.

The second recipe for lemon strawberry mini cheesecakes

It's much simpler. Cheesecakes are prepared without baking and without gelatin. The texture of the finished dessert is fundamentally different – ​​soft/creamy.

Portioned cheesecakes with chocolate, caramel sauce and strawberries

Mmm, this cheesecake recipe requires adding a lot of chocolate to them! And it's so delicious you'll lick your fingers! Of course for chocolate lovers...

1. We make a base of cookies and butter for future portioned cheesecakes (grind the cookies into crumbs, mix with melted butter and press to the bottom of the molds);
2. We make a kind of chocolate and cream. You can heat the cream separately (bring to a boil, but do not boil) and pour it over the finely broken chocolate, whisk until the chocolate is completely dissolved. Or you can place them in one bowl and melt them in a water bath;
3. Leave the resulting chocolate mass at room temperature for 15 minutes to cool;
4. Then beat the soft cream cheese in a mixer bowl (it should be at room temperature) and add the resulting chocolate ganache to it. Beat with a mixer until the cheese and chocolate are completely combined;
5. For convenience, transfer the resulting mixture into a baking bag or bag with a cut corner and fill all the molds with the resulting cream. Level the surface with a spatula, cover with foil or cling film and put in the refrigerator for several hours (overnight is possible);
6. Let's make caramel sauce from melting Candy Melts. To do this, pour the candies and butter into a saucepan and heat them over low heat, stirring constantly. When they all melt, add sugar/powdered sugar and simmer until the latter is completely dissolved;

If you don't have access to such candies, you can make caramel sauce according to your favorite recipe or make chocolate topping.

7. Pour the resulting sauce over the finished chilled portioned cheesecakes. Garnish them with strawberries (optional whipped cream) and serve.

Chocolate topping or even just melted chocolate goes great with cheesecake. Both tasty and beautiful. However, if you just want to use melted chocolate, do it with the intention of “eating the cheesecakes right away.”

Although this is, of course, a personal matter for everyone - with hot tea, perhaps, frozen chocolate on cheesecakes will go great, but for a “long-term” coating of cheesecakes on top, it is, of course, better to make chocolate ganache or syrup.

Cheesecake with white chocolate recipe No. 2 without baking with photos step by step

Since I myself love chocolate and everything that can be prepared with it, I offer you a second recipe for cheesecakes with chocolate - perhaps even cooler than the previous one, depending on how you look at it. In the previous version, the filling is “dense”, but here it is incredibly tender, and the palette of tastes is richer.

This is perhaps the most extraordinary strawberry mini cheesecake recipe in this collection. And very, very tasty! There are two types of cheese, cream, white chocolate, and whipped egg white for the lightness of the finished strawberry dessert - a truly mega-cool recipe!

It’s true that preparing the filling is a little unusual - in a water bath (we also use egg yolk, so it makes sense), but first things first.

The listed ingredients are enough for 4 cheesecakes (dessert rings) with a diameter of 6-7 cm.

Sand base:

1. With the shortbread base, everything is simple: pour sugar, salt and melted butter into the cookie crumbs, mix thoroughly and divide between 4 dessert rings. While you are making the filling, you can put it in the refrigerator;

No-bake cheesecake filling:

2. Soak the gelatin sheet in cold water for 5-10 minutes;

Melt the white chocolate in a double boiler or in the microwave. Set aside;

Heat the heavy cream and milk on the stove or in the microwave (bring to a boil, but do not boil), add gelatin to the hot cream, stir until dissolved. Set aside and let cool slightly;

Meanwhile, place the bowl with two types of cheese in a water bath (on a saucepan of boiling water) and whisk until smooth;

If you don’t find soft/processed “Veselyaya Burenka” cheese, you can use some other processed cream cheese. Either pure Philadelphia cream cheese or its equivalent.



3. Remove the cheeses from the water bath, add sugar and stir;

Sugar can be poured in immediately and whisked in a water bath.

4. Next, add the egg yolk to the cheese mixture, beat the vanilla;
5. Then pour in the milk mixture with gelatin, stir;
6. Next, pour in the melted chocolate, beat again;
7. And at the end, mix in the separately beaten egg white.

All steps are shown step by step in the photo.




Below is a closer look at how the cheese filling turns out after adding the egg white.

8. Along the walls of the dessert ring you need to place strawberry halves with the cuts facing the walls;

Press them tightly so that the filling does not leak out - the more carefully you do, the more beautiful the cheesecakes will be.

9. Fill them with the resulting cheese filling and put them in the refrigerator for 3-4 hours;

This step is very important - the filling must harden so that the strawberry jelly lays on top in an even, neat layer.




Strawberry jelly:

10. Soak the gelatin leaves in cold water for a few minutes;
11. Sugar and strawberry puree can be brought to a boil in saucepans or in the microwave (no need to boil);
12. Add gelatin to the hot puree and stir until completely dissolved;
13. Let the mixture cool to room temperature, then pour over the tops of the cheesecakes and refrigerate for another couple of hours or overnight.

Serve this White Chocolate Strawberry Cheesecake with a cup of hot tea. The magical texture and rich taste will captivate you.

The result is truly amazing - this option for making cheesecake can be placed on the pedestal of the most delicious!

You can take chocolate not just white, but with strawberry pieces.

Strawberry mini cheesecakes with shortcrust pastry

You can prepare the base for cheesecakes from shortcrust pastry according to your own recipe, or you can use this or look at our selection of shortbread basket recipes.

In any case, cheese cream in a shortbread basket is very tasty!

The amount of ingredients needed to make cheesecakes is written in the photo. Let's start cooking.

We start, as always, by preparing the base. This time it will take more time, since the sand baskets will need to be baked and given time to cool completely.

Procedure for preparing shortbread baskets:

Before serving, cheesecakes can be decorated with pieces of fresh berries or mint leaves.

In addition, this cream is perfect for eclairs or profiteroles.

Or you can just traditionally use shortbread or cracker crumbs.

Recipes for mini strawberry cheesecakes with baked goods

Recipes for mini cream cheese cheesecakes with baked goods are waiting for you in.

In addition, portioned cheesecakes can be made from cottage cheese: also.

And this concludes the selection. Culinary victories to you!

For cheesecake lovers, I suggest making this most delicate portioned dessert. It is prepared without a base in ordinary forms for baking small muffins. You can serve cheesecake with sweet sauce, berries or fruit - it all depends on the season. Prepare portioned vanilla cheesecake for guests or loved ones, they will definitely appreciate the creamy texture and great taste!

I prepare the products according to the list.

In a bowl, combine cream, yogurt, and cream cheese. I mix the ingredients.

Then add melted butter to the bowl, heat the mixture a little in a water bath, stirring from time to time, until the lumps disappear.

Add the yolks and beat the mixture with a mixer.

Sift the flour into a bowl, add vanillin, beat a little with a mixer.

In another bowl, beat the whites well, add sugar in several stages, continuing to beat.

Add the whipped whites to the yolk mixture in parts and gently mix with a spoon from top to bottom.

I grease a silicone muffin mold with vegetable oil, place it in a slightly larger mold, into which I pour about two glasses of hot water. I put the creamy mixture into a silicone mold.

I bake the cheesecake in an oven preheated to 160 degrees for about 45-50 minutes. I remove the silicone mold from the large mold with water. Let the cheesecake cool completely; it is better to place it in the refrigerator for several hours.

I made a strawberry and sugar sauce using a blender and decorated the cheesecakes with half a strawberry and mint leaves.

Portioned vanilla cheesecake is ready!

Enjoy your meal!

Cheesecake is one of the most delicious and healthy desserts. Housewives make all kinds of cheesecakes: with Oreo cookies, with mascarpone cheese, with condensed milk, with apricots, with strawberries. Each cheesecake is original and delicious in its own way. What if we made portioned mini cheesecakes today? These cheesecakes will look great on a buffet table and will decorate any party. A delicious shortbread base made of cookies and butter, a delicate curd filling and a thick layer of chocolate glaze - an excellent combination. You will spend a minimum of time preparing these mini cheesecakes, and as a result you will get 64 mini servings of a delicious treat.

Ingredients:

For the base:

• 2 eggs
• 500 g cottage cheese
• 100 g sugar
• 2 tbsp. corn starch
• 225 g cookies “For tea”
• 70 g butter
• 15 g vanilla sugar

For chocolate glaze:

• 3 tbsp. Sahara
• 6 tbsp. 18% sour cream
• 2 tbsp. butter
• 2 tbsp. dark high quality cocoa

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Preparing the “Portion Cheesecake” recipe:

To prepare cheesecake, prepare cottage cheese, butter, cookies, vanilla sugar, sugar, corn starch.

To prepare the base, place the broken cookies and melted butter into the bowl of a food processor fitted with the metal blade attachment.

Grind until fine wet crumbs form.

Line a 20x20 centimeter mold with baking paper. Spread the cookie crumbs evenly over the bottom of the pan and compact well.

Then place cottage cheese, eggs, sugar, vanilla sugar and cornstarch in the bowl of a food processor (metal knife attachment).

Grind until a smooth, smooth mass is formed.

Spread the curd mixture onto the cookie base and smooth it out. Cook in an oven preheated to 160ºC for approximately 30-35 minutes. The cheesecake is ready when it's firm around the edges but still a bit jiggly in the middle.

Remove the cheesecake from the oven, cool to room temperature, and then place (in the pan) in the freezer for 2 hours. Remove from freezer, trim edges and cut into 64 pieces (pieces measure 2.5cm x 2.5cm).

For chocolate icing we need sour cream, butter, cocoa (it is better to use high quality cocoa), sugar.

Combine all the ingredients for the glaze in a saucepan, grind well and heat, stirring, until thick (do not bring to a boil). Cool to 60ºС.

The perfect cheesecake... What is it like? The most delicate structure combined with a delicious sand base - the classic of American cuisine has captured the whole world!

Usually this delicate dessert is prepared in a water bath. We will simplify the task a little and bake it in the oven, at the same time we will discuss all the intricacies of preparing a classic cheesecake.

We will need:

· 200 grams of shortbread cookies (it will be delicious with oatmeal);

· 90 grams of butter;

· 750 grams of cream or curd cheese (for example, professional “Cremette” cheese);

· 200 grams of sugar (or powdered sugar);

· 3 chicken eggs;

· 100 ml cream with a fat content of at least 10%

All products must be at room temperature!

We do not recommend cream cheese insteadCremetteuse cottage cheese. The end result is not a “true” cheesecake, but a simple cottage cheese casserole.Use only natural, animal cream, for example, high-quality Peipsi Lake cream. The fat content of the cream does not play a special role in this recipe. Your cheesecake will be just as good with sour cream instead of cream, but its taste will change and become more “cheesy.”

Using high-quality confectionery ingredients, you are sure to get excellent results!

We will prepare our cheesecake in a metal baking dish. It is best to use springform baking pans - it will be much easier to remove our dessert from them.

First of all, we prepare the base. The cookies must be ground in a blender. Pour the pre-melted butter into the cookies and mix thoroughly. It is important for us to get a moist but crumbly crumb.

Place baking paper in a prepared baking dish. Pour out and compact an even layer of cookies over the entire diameter. If you wish, you can make “sides” for the future cheesecake. You need to compact it with something flat: for example, the bottom of a glass.

We put our base in the refrigerator for 20 minutes and start preparing the cheesecake itself.

Here it is important to learn the only rule: do not beat the mass with a mixer. We even put the whisk aside. It is ideal to use a silicone spatula to avoid air getting into our dessert. So, at the “output” you will get a smooth surface without “grains” and bubbles.

Grind 750 grams of cheese with sugar. Add the eggs one at a time, continuing to mix the mixture well. Take your time, stir carefully.

Many chefs and confectioners advise adding lemon juice and zest to the cheese filling. This step is optional. But if you want to further flavor the cheesecake, add a drop of natural food flavoring to it.

Next, add 100 ml of cream at room temperature, and mix everything well again.

Take the baking dish with the prepared sand base out of the refrigerator. Carefully pour our cheese mixture into the mold. You can lightly tap the pan on the table so that the mixture is evenly distributed.

Place our cheesecake in an oven preheated to 180C for 15 minutes. Then reduce the temperature to 110C and cook the cheesecake for an hour and a half until ready. If the minimum temperature of your oven is 150-160C, then be sure to open the oven door a little.

You can determine the readiness of the cheesecake this way: the middle, with a diameter of 5-10 cm, will slightly “tremble”. Turn off the oven and leave the cheesecake to cool for 60 minutes. Remove the dessert from the oven and leave for another 30 minutes at room temperature.

Before putting the cheesecake in the refrigerator, run a knife along the sides.

The dessert must be cooled for at least 8 hours; it is better to keep it in the refrigerator for 12 hours.

Serve cheesecake with berry sauce or topping. The finished dessert can (and should!) be decorated with fresh berries.

Idea!

Cheesecake can be baked not only in metal forms, but also in paper forms. We recommend using unsupported baking cups. The preparation technology is the same: compact the sand base into the bottom of the glass and carefully pour the cheese mixture. These portioned cheesecakes are convenient to take with you on a picnic, on a visit, or as a hearty and sweet snack on the road.