These mini strawberry cheesecakes are a perfectly bite sized healthy dessert. With no added sugar, they are quick and easy to make and there is no oven needed. With a biscuit base, a rich creamy and silky strawberry centre, and fresh strawberry on top, this no bake mini cheesecake will satisfy your after dinner cravings in no time.
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Perfect if you love sweet treats without all the added sugars! This is a light and fresh dessert that really hits the spot.
Recipe Highlights
- Its a delicious and creamy sweet bite sized dessert that makes 12 cute minis
- The white chocolate drizzle on top adds increases the rich and creamy centre
- So much easier to make than a full sized cheesecake
- They are sugar free and perfect for satisfying after dinner cravings
- They keep in the fridge for a whole week
- Perfect to make ahead for BBQ’s, parties and entertaining
- Instructions included for making with or without a food processor
Ingredients
Mini cheesecakes are so easy to make, and I make them often because they are great to keep in the fridge for after dinner, or even as a mid afternoon snack if those sweet cravings come on. Whilst strawberry is most popular with my family members, I love these Mini Peanut Butter Cheesecakes and these Mini Mocha Cheesecake bites.
For something that tastes like summer, I go for Mini Lemon Cheesecake bites.
Ingredient Notes
- Digestives: I use the “Gullon” brand of sugar free digestives. Both Woolworths and Aldi have Sugar Free Digestives. Alternatively any type of plain sugar free cookie or shortbread would work
- Cream Cheese: Light cream cheese is perfectly fine to use for mini cheesecakes and its what I tend to use, however feel free to use full fat cream cheese for a super rich creaminess.
- Strawberry Jam: There are many varieties of strawberry jam in the supermarkets, many of which have loads of sugar added. However there are several sugar free strawberry jams that are naturally sweetened. My preferred brand to use is St Dalfords. They have a whole range of different jams that are naturally sweetened and the strawberry one tastes lovely.
- Sweetener: Its ideal to use a powdered sweetener when making no bake cheesecakes to avoid any grittiness. I love using Lakanto’s powdered sweetener that is very similar to fine caster sugar, but without the calories.
- Dairy Whip: this is the secret ingredient that gives these mini strawberry cheesecakes a lightness. Dairy whip if the cream in a pressurized can. I buy the “lite” version. Be sure to shake thoroughly beforehand and it comes out quickly. You only need a little to really life this dessert to make it light and creamy.
- Sugar Free Chocolate: Buying a bar of sugar free white or dark chocolate is the easiest things to do and you only need a small amount of chocolate – no need to buy a family block. Whilst I prefer white chocolate drizzled on top, dark chocolate is also another great option if you can’t find white.
How To Make
Making the Base (if you have a food processor)
- Add digestives to food processor and blitz to a crumb (about 40 seconds)
- Add melted butter and blitz again for 20 seconds. You may need t scrape down the sides of the food processor in between to get it all mixed in.
- Using a 12 hole silicone mini muffin tray, spoon base mixture into muffin openings, pressing down with fingers. Making sure the base goes up about half way up. Set aside and make the filling.
* If you don’t have a food processor for blitzing the biscuits into a crumb, instructions are included in the recipe card below for making the base without a food processor.
Making the Filling
- Add room temperature softened cream cheese to a clean mixing bowl, along with the dairy whip, strawberry jam and sweetener. Thoroughly mix with a spoon, pressing out any lumps. Taste mixture for sweetness. Add additional Jam or sweetener to taste.
- Spoon filling onto cheesecake bases, pressing in to make sure there are no air bubbles. Use the back of a knife (the flat side) to smooth over the top of the muffin tray so cheesecake tops are flat.
- Cover and refrigerate overnight or for 8 hours.
Recipe Tips
- Removing from muffin molds: To remove from the muffin tray, use a butter knife to go around the edge of the opening to loosen the cheesecake, and the gently remove, placing onto a wire rack or tray for decorating. (It helps to wipe the knife in between getting each cheesecake out as it will help to retain the shape)
- Storage: Store in an air tight container in the fridge for 7 days
How To Decorate
- Melt sugar free chocolate in the microwave until only “just” melted. (You don’t want it too hot or it will slide off the cheesecakes.
- From a height, use a spoon to drizzle the chocolate back and forth in a zig zag pattern over the cheesecakes.
- Add diced strawberries on top
Extra Decorating Tip
I also added crushed freeze dried strawberries sprinkled on top. Freeze dried fruits are usually packaged in an air tight packet and are hard.
You can rehydrate them with water, or as I did, crush them and use for decoration. They tend to have a concentrated flavour which works perfectly with the fresh strawberries, strawberry jam and white chocolate
These mini strawberry cheesecakes are light and creamy with just the right amount of sweetness. Perfect for after dinner cravings, making ahead for entertaining, or even with your morning coffee.
More Cheesecake Recipes
Sugar Free Mini Strawberry Cheesecakes
Kim Morris
Light and creamy Mini Strawberry Cheesecakes with no added sugar. Easy to make with or without a food processor using simple ingredients.
Ingredients
Base
- 1 cup Crushed Sugar Free Digestive Cookie/Biscuit crumbs
- 3 ½ tablespoons Unsalted butter - melted
Filling
- ½ cup Cream cheese - softened
- ¼ cup Light/low fat Dairy Whip
- 3 tablespoons Sugar Free Strawberry Jam
- 2 teaspoons Powdered Sweetener
On Top
- Sugar Free White - or Dark Chocolate, melted
- 2 tablespoons Diced fresh strawberries
Instructions
Making the Base (if you have a food processor)
- Add digestives to food processor and blitz to a crumb (about 40 seconds)
- Add melted butter and blitz again for 20 seconds. You may need t scrape down the sides of the food processor in between to get it all mixed in.
- Using a 12 hole silicone mini muffin tray, spoon base mixture into muffin openings, pressing down with fingers. Making sure the base goes up about half way up. Set aside and make the filling.
Making the Base (without a food processor)
- Add digestives into a ziplock bag and seal. Lay flat on counter, placing a towel over the top. Use a can or rolling pin to roll back and forth to crush the digestives.
- Once you have the crumbs, empty into a mixing bowl along with the melted butter. Mix the butter in until a et cookie crumb is formed.
- Using a 12 hole silicone mini muffin tray, spoon base mixture into muffin openings, pressing down with fingers. Making sure the base goes up about half way up. Set aside and make the filling.
Making the Filling
- Add room temperature softened cream cheese to a clean mixing bowl, along with the dairy whip, strawberry jam and sweetener. Thoroughly mix with a spoon, pressing out any lumps. Taste mixture for sweetness. Add additional Jam or sweetener to taste.
- Spoon filling onto cheesecake bases, pressing in to make sure there are no air bubbles. Use the back of a knife (the flat side) to smooth over the top of the muffin tray so cheesecake tops are flat.
- Cover and refrigerate overnight or for 8 hours.
Removing from muffin molds
- To remove from the muffin tray, use a butter knife to go around the edge of the opening to loosen the cheesecake, and the gently remove, placing onto a wire rack or tray for decorating. (It helps to wipe the knife in between getting each cheesecake out as it will help to retain the shape)
Decorating
- Melt sugar free chocolate in the microwave until only “just” melted so that it won't slide off the cheesecakes.
- From a height, use a spoon to drizzle the chocolate back and forth in a zig zag pattern over the cheesecakes.
- Add diced strawberries on top
Storage
- Store in an air tight container in the fridge for 7 days
Notes
- Digestives: I use the “Gullon” brand of sugar free digestives. Both Woolworths and Aldi have Sugar Free Digestives. Alternatively any type of plain sugar free cookie or shortbread would work
- Cream Cheese: Light cream cheese is perfectly fine to use for mini cheesecakes and its what I tend to use, however feel free to use full fat cream cheese for a super rich creaminess.
- Strawberry Jam: There are many varieties of strawberry jam in the supermarkets, many of which have loads of sugar added. However there are several sugar free strawberry jams that are naturally sweetened. My preferred brand to use is St Dalfords. They have a whole range of different jams that are naturally sweetened and the strawberry one tastes lovely.
- Sweetener: Its ideal to use a powdered sweetener when making no bake cheesecakes to avoid any grittiness. I love using Lakanto’s powdered sweetener that is very similar to fine caster sugar, but without the calories.
- Dairy Whip: this is the secret ingredient that gives these mini strawberry cheesecakes a lightness. Dairy whip if the cream in a pressurized can. I buy the “lite” version. Be sure to shake thoroughly beforehand and it comes out quickly. You only need a little to really life this dessert to make it light and creamy.
- Sugar Free Chocolate: Buying a bar of sugar free white or dark chocolate is the easiest things to do and you only need a small amount of chocolate – no need to buy a family block. Whilst I prefer white chocolate drizzled on top, dark chocolate is also another great option if you can’t find white.
Nutrition
Calories: 136kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 4gFiber: 2gSugar: 2g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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