Description
This Mini No-Bake White Chocolate Strawberry Cheesecakes recipe is a delightful and elegant dessert that’s perfect for spring celebrations, Easter gatherings, or any time you’re craving a light, refreshing, and no-bake treat
Ingredients
Scale
GRAHAM CRACKER CRUST
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
CHEESECAKE FILLING
- 1/2 cup strawberry puree
- 2 oz. white chocolate, melted
- 8 oz. cream cheese
- 2/3 cup powdered sugar, sifted
- 8 oz. frozen whipped topping (such as Cool Whip)
WHITE CHOCOLATE PRETZEL NESTS
- 1 1/2 cups thin pretzel sticks
- 1 cup white chocolate candy coating, melted
- Robin’s Eggs Candies, for topping
Instructions
- Prepare Pans: Lightly grease three mini spring-form pans or line six standard muffin tins with liners.
- Make Crust: In a bowl, combine graham cracker crumbs and melted butter. Press into prepared pans. Set aside.
- Reduce Strawberry Puree: Pour strawberry puree into a small saucepan and bring to a simmer over medium heat. Let simmer 10 minutes, stirring occasionally, until reduced by half. Remove from heat and let cool completely; you should have about 1/4 cup of reduced puree.
- Make Cheesecake Filling: In a large bowl, beat melted white chocolate with cream cheese until smooth. Add strawberry puree and powdered sugar and beat until fully incorporated and completely smooth. Add in thawed whipped topping and beat mixture until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated.
- Fill
- Chill
- Make pretzel nests.
- Decorate.