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Mini No Bake Cheesecake



prep time:

45 mins

cook time:

25 mins

Total time:

1 hour 10 mins





  1. Place graham crackers into food processor; pulse until fine and sandy. Conversely, you can place the crackers in a double ziplock bag and crush them using a rolling pin or empty bottle of wine. Pour melted butter over crumbs and mix together with a fork until all are evenly coated in butter. Spoon into six jars, distributing evenly amongst all jars, Pat down lightly if desired
  2. Combine goat cheese, creme fraiche, and lemon zest and 1 tablespoon juice in stand mixer bowl; whisk on medium until throughly combined. Add mascarpone, 2 tablespoons sugar, 1 teaspoon vanilla bean paste, and salt; whisk until smooth. Evenly spoon mixture over graham cracker crumbs in jars. Cover jars with lids; place in refrigerator
  3. Reserve 1/3 strawberries for topping. Place remaining diced strawberries into saucepan. Add all remaining compote ingredients; stir lightly to coat. Bring to a simmer over medium heat, then reduce heat to medium-low. Mix and mash the fruit a bit with a wooden spoon. Cook 10-15 minutes or until mixture is soft but still in pieces. Remove from heat; transfer to a small glass bowl or container to cool to room temperature.
  4. Spoon compote over cheesecake mixture, distributing evenly. Sprinkle reserved strawberries on top then cover and chill until ready to serve.