Citrus-Infused No-Bake Mini Cheesecakes
These mini cheesecakes are creamy, chilled desserts made without oven baking. They feature a smooth cream cheese filling flavored with citrus zest, topped with fresh strawberries, and set until firm, resulting in a luscious, visually appealing treat with a bright, fresh flavor.
Equipment
- Mixing bowls
- Spatula
- Mini cheesecake molds or ramekins
- Measuring spoons
- Serving plates
Ingredients
- 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing
- 1/2 cup powdered sugar For sweetness and smoothness
- 1 tsp citrus zest Lemon or orange zest for brightness
- 1 tsp vanilla extract Enhances flavor
- 1/2 cup heavy cream Whipped until soft peaks
- Fresh strawberries for topping strawberries Sliced for garnish
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Use a spatula to blend until smooth and creamy, with no lumps remaining.
- Add the citrus zest and vanilla extract to the cream cheese mixture, folding gently to incorporate and release fragrant aromas.
- In a separate bowl, whip the heavy cream until soft peaks form and it becomes light and fluffy.
- Gently fold the whipped cream into the cream cheese mixture, using a spatula to combine evenly while maintaining airiness.
- Spoon the filling into mini cheesecake molds or ramekins, smoothing the tops with the back of a spatula for a neat appearance.
- Place the molds or ramekins in the refrigerator and chill for at least 2 hours, or until the filling is firm and set.
- Once set, top each mini cheesecake with slices of fresh strawberries for a vibrant, juicy finish.
- Serve these chilled, and enjoy the creamy, bright flavors with the colorful topping for a perfect summer dessert.
Notes
For an extra citrus kick, add a few drops of lemon juice to the filling before chilling.