Strawberry Cheesecake dessert during the holidays seems to be a classic we all love to serve, but mostly, love to eat! Gosh I can remember loving cheesecake as a kid, and it was always such a treat to have this for dessert.
One of my greatest cheesecake finds is Junior’s Cheesecake, which hails from their iconic restaurant located in Brooklyn. However, my sweet tooth was introduced to this at the Junior’s location in the Grand Central Train Station in NYC. They have a stand there and I will never forget buying that amazing to die-for slice! Who knew cheese could be SO GOOD! Now, they also have a location in Times Square.
Oh, my goodness, this stuff was the bomb, it just melted in your mouth. The words silky, creamy, and smooth come to the forefront after this amazing culinary find. It was literally one of the best cheesecakes I had ever eaten! That is definitely one for the memory book.
Instead of serving a classic whole cheesecake, this version is unique in that everyone gets their personal, individual serving. This dessert is so fun to eat. When you cut into it, you get a surprise of strawberry filling that comes rushing out. It reminds me of a beloved chocolate lava cake where it explodes with this glorious chocolate sauce. Same concept here.
Additionally, one of the best parts is this strawberry cheesecake filling is no bake! So, it whips up super-fast and easy with no baking required!!
You get plenty of cheesecake to eat up that yummy filling.
Silicone molds: Pyramid and a mini muffin version.
I use a pyramid silicone mold for the cheesecake filling which is a quick and easy no bake cheesecake. Yes, I confess, I’m cheating just a little here. It’s great in that you are not having to spend the time baking one which makes the assembly quick and easy. No messing with ovens, water baths, or making that graham cracker crust.
Strawberry Cheesecake Filling:
I use a strawberry couli or filling and I freeze that in the mini muffin mold. You can also use strawberry jam as well. Or if you are in a hurry, the jared strawberry topping in the grocery store would probably work as well. Shh, it can be our little secret.
Strawberry Cheesecake is a great dessert to serve at a dinner party and you can dress it up and garnish with fresh whipped cream and just a sprinkle of graham cracker crumbs for the perfect version with all the classic components!
Try more cheesecake:
Try more strawberry:Print
Individual Strawberry Cheesecakes
A great individual version of a classic cheesecake filled with strawberry filling for a fabulous dessert.
- Prep Time: 25 minutes
- Total Time: 6 hours 25 minutes
- Yield: 4
- Category: Dessert
- Cuisine: American
- 1 cup strawberries (fresh or frozen)
- 1/2 cup water
- 1 tsp lemon juice
- 1/2 cup sugar
- 1 TBS cornstarch
- 1 TBS water
No Bake Cheesecake
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp lemon juice
- 1 TBS sour cream
- 3/4 cup cream
- In a small saucepan, place the strawberries, water, sugar, and lemon juice and bring to a boil.
- Boil about 5 minutes over medium high using a fork to mash up the strawberries.
- Make a slurry by combining the cornstarch and water and mix well. Add half of this mixture to the boiling fruit and boil 1 minute. You want the mixture to thicken slightly but not too thick.
- Remove from heat and cool. Strain through a mesh strainer or skip this step if you like a couli with a chunky like texture.
- Once cooled, pour into the small muffin silicone mold and freeze till firm. These will be the center of the cheesecakes.
No Bake Cheesecake
- In a mixing bowl, mix the cream cheese with the sugar till creamy, add the lemon juice and sour cream and mix well.
- Mix in the cream on low and then mix on medium till creamy.
- Place mixture in a piping bag and pipe a small amount to cover the bottom of each pyramid mold without filling it too full.
- Pop out a frozen strawberry couli round out of the frozen mold and place on top of the filling.
- Pipe the more cream cheese filling over the strawberry couli.
- Use a icing spatula to level off the mixture and make flush with the mold.
- Continue making the rest of the cheesecakes with your filling and couli.
- Place on a baking sheet and freeze 6 hours or overnight.
- Remove the frozen cheesecakes. Pop out of the frozen mold and place on parchment paper. You can serve this or place back in freezer frozen in storage container to serve later.
- Place each cheesecake on a plate, serve with fresh whipped cream, strawberry sauce, and crushed graham crackers. Allow to sit at room temperature about 10-15 minutes before serving.
After initially freezing the cheesecakes, you can remove the frozen cheesecakes and place in a sealed container and store in the freezer till ready to serve.