THE STRAWBERRY CHEESECAKE YOU’LL WANT TO MAKE ALL SUMMER 🍓

Fresh strawberries, creamy cheesecake layers, a crunchy caramel cookie base, and a beautiful pink strawberry topping — this mini cheesecake is made for summer.

The thick layer of fresh diced strawberries in the center makes every bite fruity and refreshing, while the creamy white and pink cheesecake layers balance everything perfectly.

All ingredient quantities in this recipe are calculated for ONE mini cheesecake.

The mold used for this recipe is approximately 12 cm (4.7 inches) long and 4.5 cm (1.8 inches) wide.

CARAMEL COOKIE BASE
Ingredients:

30 g caramel cookies (1.1 oz)
11 g melted butter (0.4 oz)

Crush the caramel cookies into fine crumbs.

Mix them with the melted butter and press the mixture firmly into the bottom of the mold, creating a layer approximately 1 cm (0.4 inches) thick.

Place in the refrigerator while preparing the cheesecake filling.

CHEESECAKE MIXTURE
Ingredients:

60 g quark or cream cheese (2.1 oz)
45 g Greek yogurt (1.6 oz)
45 g whipped cream (1.6 oz)
12 g powdered sugar (0.4 oz)
A little vanilla
4 g dissolved gelatin (0.14 oz)

Mix the quark or cream cheese with the Greek yogurt, powdered sugar, and vanilla until smooth.

Gently fold in the whipped cream.

Prepare the gelatin according to the package instructions and mix it into the cheesecake mixture.

Spread part of the mixture over the cookie base to create a white cheesecake layer approximately 1.5 cm (0.6 inches) thick.

Keep the remaining cheesecake mixture for the pink strawberry layer.

Place the cheesecake in the refrigerator until the white layer begins to set.

FRESH STRAWBERRY LAYER
Ingredients:

110 g fresh strawberries (3.9 oz), diced
10 g powdered sugar (0.4 oz)
3 g dissolved gelatin (0.1 oz)

Cut the strawberries into small cubes and mix them with the powdered sugar.

Prepare the gelatin according to the package instructions and gently mix it with the strawberries.

Spread the strawberry mixture over the white cheesecake layer to create a thick fruit layer approximately 3–3.5 cm (1.2–1.4 inches) high.

Place in the refrigerator until the strawberry layer begins to set.

STRAWBERRY SAUCE
Ingredients:

40 g fresh strawberries (1.4 oz)
5 g sugar (0.2 oz)

Place the strawberries and sugar in a small saucepan.

Heat gently until the strawberries soften and release their juice.

Mash the strawberries and cook briefly to create a concentrated strawberry sauce.

Reserve 10 g (0.35 oz) of the concentrated strawberry juice for the pink cheesecake layer.

PINK STRAWBERRY CHEESECAKE LAYER

Add 10 g (0.35 oz) of concentrated strawberry juice from the strawberry sauce to the remaining white cheesecake mixture.

Mix until the filling becomes beautifully pink.

Spread it over the strawberry layer to create a pink cheesecake layer approximately 2.5 cm (1 inch) thick.

Smooth the surface and chill for 60 minutes.

Carefully remove the cheesecake from the mold.


Decorate with:

Fresh strawberry
Whipped cream
Chocolate shavings

Serve chilled and enjoy! 🍓

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