It may finally be too hot to spend the entire day in the kitchen, baking with the oven on. there are, however, no weather conditions that are unsuitable for dessert so I thought I would share these delicious no-bake mini strawberry lemonade cheesecakes with you.

They are pretty tasty, as well as being pretty to look at and are an ideal option for cooking with the kids when you cannot face another cupcake. For a little variety, you can change up the strawberries for raspberries, blackberries or anything else you might like that ends in berries.

These quantities are for eight but if you are going out to buy the ingredients especially, you might want to double up on your shopping list because you’ll be wanting a second round.



  • One sleeve of graham crackers (9 crackers)
  • ½ stick of Butter, melted
  • Two tablespoons of white granulated sugar

Cheesecake Filling

  • 1 (8oz.) block of cream cheese, at room temperature
  • ½ cup of white granulated sugar
  • ½ cup of heavy whipping cream
  • Zest and juice of 1 large lemon

Strawberry Sauce

  • 6 oz. of fresh strawberries, hulled and chopped (about 1 cup)
  • Two tablespoons of white granulated sugar
  • Two teaspoons lemon juice


  • Whipped cream
  • Fresh strawberry and lemon slices


For the Crust

In a food processor, add the graham crackers and pulse it on high, until they are completely crushed.

Add the melted butter and sugar and pulse it until it resembles wet sand.

Line a muffin pan with silicone or paper liners. Spray the paper liner with a non-stick spray. Add about two tablespoons of the graham cracker crumbs to each cavity and level with the back of the spoon and chill for 15 minutes.

Cheesecake Filling

In a large bowl, combine the softened cream cheese, sugar, zest and juice of a lemon and heavy whipping cream.

Using an electric beater, beat it for 4 to 5 minutes until creamy, well combined, and lump free.

Divide the cream cheese filling between each base.

Strawberry Sauce

In a blender or food processor, combine the chopped strawberries, sugar and the lemon juice and pulse on high until it is entirely pureed without any chunks.

Add about a tablespoon of the strawberry puree on each cheesecake. You could tap and swirl the pan to cover the cheesecake with the strawberry sauce. Or use a toothpick to swirl the cream cheese and the strawberry sauce layer to create a pretty ‘marbled’ effect.

Cover with a plastic wrap and let it chill overnight or at least 6 hours.


When ready to serve, peel off the paper liner. Serve chilled with a dollop of whipped cream, thinly sliced strawberry and lemon.



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