Weekend Baking: Raw Mini Strawberry Cheesecakes

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Good morning and Happy Mother's Day! Today is going to be a busy day for me as I'm celebrating with my mom, grandmother, and aunts. Lots of flowers and gifts to be given, and food to be eaten! For an easy and raw weekend recipe, I made mini strawberry cheesecakes! These are so simple, can be made a day in advance, and are really light on the wallet. strawberrycheesecake3

You will need: (for 8 mini cheesecakes)

1 cup of crushed graham crackers

1/4 cup of melted butter

1 package of softened cream cheese

1/2 cup of mascarpone

1/4 cup of sugar

1/2 cup of sliced strawberries & 8 small whole strawberries (for garnish)

To start, mix the crushed graham crackers with the melted butter. Divide evenly into mini mason jars or a muffin tin, and press the mixture down. Place in the fridge for 20 minutes so the crust can harden.

In the meantime, mix the cream cheese, mascarpone, and sugar until light and fluffy. Once the crusts have cooled and hardened, divide the cheese mixture and place a spoonful on top of the crusts. Place in the fridge for at least 2 hours so the cheesecakes can solidify.

When you're ready to serve them, top with the sliced strawberries and whole strawberries! These are refreshing but still like a comforting dessert. They're cute as individual cheesecakes, and I think they will impress any guests you have. They take any stress away from baking, and will become one of your favourite warm weather desserts! strawberrycheesecake1

PS. There is a vegan version of this recipe coming soon as well!

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