This easy recipe for No Bake Strawberry Cheesecakes are a perfect light treat or snack that you can whip up in a flash. A perfect beginner recipe for getting kids in the kitchen and the Cheesecake American flag is a great way to impress friends without all the effort!
This No Bake Strawberry Cheesecakes are the last ones in my No Bake Cheesecake American Flag. So far I’ve shared recipes for Coconut Cheesecakes, Blueberry Cheesecakes, and over on It’s A Keeper, Banana Cheesecakes. In those other posts I shared all about how easy these are but I’m going to say it again! These No Bake Strawberry Cheesecakes literally take less than 10 minutes to make! My friends kept asking how much time it took and it took me about 30 minutes to make all 48 cheesecakes! I only used some of them in the flag and I had tons to share with family and friends.
I love the simplicity of the cheesecake base with the strawberries on top but if you wanted to make it fancier you could do a dollop of whipped cream with strawberries on top and drizzle it all in chocolate syrup. That would only take you an extra 10 minutes but really amps up the fancy level depending on what kind of gathering you wanted to bring these to.
To get really even servings I used an ice cream scoop to distribute the cheesecake filling into the graham cracker crusts. It made it really easy to keep them fairly even. It’s my favorite tip whenever I need to evenly measure out a filling. It’s how I fill my muffin tins for cupcakes or muffins!
I really hope you’ve enjoyed this series of no bake cheesecakes! Really the possibilities are limited only by the kind of yogurts you can find! I’m already thinking about Pina Colada Cheesecakes and Key Lime Pie Cheesecakes so be on the look out for those! I’m sure I’ll find a reason to make them.
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Mini No Bake Strawberry Cheesecakes
- 4 6 oz containers Greek strawberry yogurt
- 1 8 oz container cream cheese room temperature
- 12 mini graham cracker crusts
- 8 oz fresh strawberries sliced
Beat softened cream cheese using a hand mixer or in a stand mixer until light and fluffy.
Add yogurts and beat until well combined. Using an ice cream scoop, evenly distribute the filling into each mini graham cracker crust. Top with strawberry slices.
Cover and keep refrigerated until ready to serve.