Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened. This mixture will resemble wet sand.1.5 cups graham cracker crumbs, 0.33 cup unsalted butter
- Line a mini muffin tin (or regular muffin tin for larger bites) with paper liners or grease it thoroughly. Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each liner or cup, creating an even layer. You can use the back of a spoon or your fingers to compact it well.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, with no lumps.8 ounce cream cheese
- Gradually beat in the powdered sugar until well combined and smooth. Then, beat in the vanilla extract.0.5 cup powdered sugar, 1 teaspoon vanilla extract
- In a clean bowl, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape.0.5 cup heavy cream
- Gently fold the finely chopped or pureed fresh strawberries into the whipped cream. Be careful not to overmix, as you want to maintain the airy texture of the cream. If using pureed strawberries, you might add them gradually to achieve your desired swirl or color.0.5 cup fresh strawberries
- Gently fold the strawberry-whipped cream mixture into the cream cheese mixture until just combined. Aim for a marbled effect or a uniform light pink color, depending on your preference. Avoid overmixing.
- Spoon or pipe the strawberry cheesecake filling evenly over the graham cracker crusts in each muffin cup. Fill them to the top.
- Place the filled muffin tin in the refrigerator and allow the No Bake Strawberry Cheesecake Bites to chill for at least 2-3 hours, or until firm. This chilling time is crucial for the cheesecake to set properly.
- Once firm, carefully remove the No Bake Strawberry Cheesecake Bites from the muffin tin. Garnish with a fresh strawberry slice or a dollop of extra whipped cream, if desired.
Notes
These bites can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for 1-2 months.
