Velvet Strawberry Mini Cheesecakes
These no-bake Velvet Strawberry Mini Cheesecakes are the ultimate summer dessert — rich, creamy, and bursting with real strawberry flavor. Made with a chocolate cookie crust and topped with fruity jelly pieces, they’re as pretty as they are delicious. Perfect for parties or an indulgent treat at home.
Velvet Strawberry Mini Cheesecakes
Creamy, no-bake mini cheesecakes with a chocolate cookie crust, smooth strawberry filling, and topped with vibrant strawberry jelly pieces for a fruity twist.
Ingredients
Crust:
- 150 g chocolate biscuits Oreos or cocoa digestives
- 60 g melted unsalted butter
Filling
- 300 g fresh strawberries hulled
- 250 g cream cheese room temperature
- 200 ml double cream cold
- 80 g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp gelatin + 2 tbsp cold water
Topping
- 200 g strawberry jelly chopped into small cubes (use ready-made or homemade jelly)
Instructions
- Prepare the crust:
- Crush the biscuits into fine crumbs. Mix with melted butter and press into the base of mini cheesecake molds or a muffin tray lined with parchment or acetate strips. Chill while making the filling.
- Make the strawberry purée:
- Blend strawberries until smooth. Optionally strain to remove seeds. Warm slightly and stir in gelatin (pre-soaked in cold water), then let it cool.
- Prepare the filling:
- Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth. In a separate bowl, whip double cream to soft peaks. Fold strawberry purée into the cream cheese mixture, then gently fold in whipped cream.
- Assemble:
- Spoon or pipe the filling over the crust. Smooth the tops and refrigerate for at least 4 hours or overnight.
- Add topping:
- Once set, top each cheesecake with chopped strawberry jelly pieces.
- Serve:
- Unmold and serve chilled. Optionally garnish with mint leaves or chocolate shavings.
Video
🎥 Watch how they’re made step-by-step in our quick video above!
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