Chocolate cookie crust filled with strawberry cheesecake filling and topped with chocolate ganache! No-Bake Mini Strawberry Cheesecakes with Chocolate Ganache are one of the best no-bake desserts!
Just because it is summer doesn’t mean that I stop making delectable desserts. No, quite the opposite actually. Instead of turning on the oven, I make frozen or no-bake treats for summer. And I’m officially adding these No-Bake Mini Strawberry Cheesecakes with Chocolate Ganache to the list of 20 of the Best No-Bake Dessert Recipes. Impressive, fancy and easy, these little no-bake treats are a wonderful summmer dessert. Three decadent layers create a sweet, flavorful and fun little summer treat. They are the perfect reward after a busy week and intense workout.
Over the past week, I’ve been trying to workout as much as possible and attend as many Pilates classes as possible. The fitness studio where I attend Pilates is closing…again. Four years ago, the gym that I regularly attended shut it doors because they were tearing the entire building down to build new retail space. I was sad, not only because it was walking distance to my home, but also because I had attended classes there for a long time and loved my Pilates instructor. They decided not to open a few facility so I followed my Pilates instructor to a new studio across town and was thankfully able to continue my normal routine. Last week, we were notified that my current studio would be closing at the end of the month because one of the owners is relocating. I love the instructor that I’ve been with for the past 6 years and now I’m not sure what is going to happen. I’ve lost my Pilates home for the time being and am hoping that it all works out just like the last time. Thankfully, I also have a great barre studio that I attend regularly in addition to Pilates so my workout routine won’t just stop.
A chocolate cookie crust filled high with strawberry cheesecake filling and topped with chocolate ganache. Yes, my friends, this is just as you might image. The strawberry cheesecake filling is light, creamy and flavorful. Combined with the chocolate ganache and cookie crust, it tastes just like a chocolate covered strawberry in cheesecake form. What could be better than that?
Made in a regular sized muffin tin, this recipe makes the perfect little mini dessert. I usually make these ahead of time. You can store them in the freezer for up to 8 hours and then add the chocolate ganache just prior to serving.
No-Bake Mini Strawberry Cheesecakes with Chocolate Ganache
For the crust:
- 3 tablespoons sugar
- 2 cups chocolate wafer cookie crumbs
- 1/2 cup (1 stick) unsalted butter, melted
For the filling:
- 3/4 cup heavy cream
- 8 ounces cream cheese room temperature
- 5 ounces crème fraîche
- 1/2 cup sifted confectioners' sugar
- 1/2 cup strawberry puree about one cup strawberries pureed
For the chocolate ganache:
- 4 ounces bittersweet chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- fresh strawberries for garnish
To make the crust:
Line 12 standard muffin tins with plastic wrap. In a small bowl, combine the sugar and chocolate wafer crumbs. Stir in melted butter. Divide the chocolate wafer mixture among the prepared muffin tins. Press mixture into each well forming a small cup. Place in freezer to chill while preparing filling.
To prepare the filling:
In an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form. Transfer whipped cream to another bowl and set aside. Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners' sugar on medium speed until combined. Add 1/4 cup of puree to the mixer and beat until combined, scraping down the sides of the bowl as needed. Add remaining puree and mix until incorporated. Gently fold whipped cream into the cream-cheese mixture until combined. Spoon filling into crusts and freeze until firm, about 30 minutes.
While the cheesecakes are chilling, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.
- Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. Remove from plastic and drizzle with chocolate ganache. Garnish with fresh strawberries, as desired.
Nutrition InformationCalories: 342, Fat: 30g, Saturated Fat: 18g, Cholesterol: 84mg, Sodium: 88mg, Potassium: 129mg, Carbohydrates: 16g, Sugar: 13g, Protein: 2g, Vitamin A: 960%, Vitamin C: 5.9%, Calcium: 57%, Iron: 0.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.