Super Cute Mini No Cook Strawberry Cheesecakes

Super Cute Mini No Cook Strawberry Cheesecakes



  • 75g digestive biscuits
  • 25g butter
  • 2 tsp golden syrup


  • 300g full fat cream cheese
  • 65g caster sugar
  • 1 lime, zest and juice
  • 200ml double cream


  • 1 tsp cornflour
  • Juice of ½ lime
  • 2 tbsp water
  • 40g caster sugar
  • 200g strawberries, chopped and hulled


  1. Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a pan until melted, stir in the biscuit crumbs and mix together. Divide between eight silicon cake molds. Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.
  2. Add the cream cheese, caster sugar and lime zest to a bowl and whisk together until just mixed. Gradually whisk in the lime juice and the cream until smooth and thick.
  3. Spoon the cheesecake mixture into crumb lined molds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.
  4. To make the strawberry topping, add the cornflour to a small saucepan, stir in the lime juice and mix until smooth. Then add the water, sugar and strawberries. Cook over a medium heat for 2-3 minutes, stirring until the strawberries are just beginning to soften and the sauce has thickened to a rich colour. Leave to cool, cover and chill until ready to serve.
  5. To serve, loosen the edges of the molds and press up from the base. Transfer to serving plates and spoon the strawberries on top with a sprinkle of lime zest.

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