No-Bake Mini Cheesecakes Are the Perfect Summer Treat

By Sarah Lipoff
POPSUGAR Photography | Sarah Lipoff
POPSUGAR Photography | Sarah Lipoff

Baking during the Summer isn't the most enticing way to whip up something sweet, which makes these no-bake cheesecake a delicious treat. Adding fresh flavors, like basil and strawberry, turns the bite into something so much more than a sweet dessert. And fresh basil gives the cheesecake an earthy flavor while the fresh strawberries add a bite to the smooth base. And making them in mini muffin cups makes serving so easy.

POPSUGAR Photography | Sarah Lipoff

Basil Cheesecake Bites

Cook Time20 minutes
Yield12 mini cheesecakes

From Sarah Lipoff, POPSUGAR Food

INGREDIENTS

    • 1 cup graham cracker crumbs
    • 1 teaspoon butter
    • 2 8-ounce packages cream cheese, at room temperature
    • 1/2 cup sugar
    • Zest of 1 lemon
    • 1 teaspoon chopped basil
    • 1 teaspoon vanilla
    • 3/4 cup water
    • 1 1/4-ounce packet unflavored gelatin
    • 1 cup strawberries, chopped

    INSTRUCTIONS

    1. Place the graham cracker crumbs and butter in a small plastic bag and squish together until the butter is incorporated.

    2. Fill muffin tins with paper or silicone muffin liners. Divide the graham cracker crumb mixture between the cups, pressing down with fingers to create the crust.

    3. Place the cream cheese in a mixing bowl along with the sugar, lemon zest, basil, and vanilla. Whip until smooth.

    4. Add the water and gelatin to a small saucepan and bring to a simmer, stirring until the gelatin dissolves.

    5. Pour 1/2 cup of the water and gelatin mix into the mixing bowl with the cream cheese and whip again.

    6. Place the strawberries in a blender and pour over the remaining 1/4 cup gelatin. Pulse until smooth then pour into a small bowl.

    7. Divide the cream cheese between the muffin tins then gently top with the strawberry mixture. Set in the fridge overnight.

    8. Remove from the muffin tin, pull away the liner, and enjoy!