Mini no-bake strawberry cheesecakes with Gingerbread Hearts
These mini cheesecakes are the perfect Galentine’s dessert. They look special, feel indulgent, and come together without turning the oven on. Using Molly Woppy’s Gingerbread Heart cookies as the base adds warmth and spice that pairs beautifully with soft, pink strawberry cheesecake.
Ingredients
Base
– 150 g Molly Woppy Gingerbread Heart cookies (about 10–12 cookies)
– 70 g butter, melted
Cheesecake filling
– 250 g cream cheese, softened
– 1 tsp vanilla extract
– 250 ml whipped cream (lightly whipped, soft peaks)
– ⅓ cup strawberry purée (about 80 ml) or 2–3 Tbsp crushed freeze-dried strawberries
– Optional – 1–2 Tbsp icing sugar or honey, to taste (gingerbread is already sweet, so this is optional)
To serve
– Fresh strawberries, sliced or halved
– Extra gingerbread cookie crumbs, for sprinkling
Method
- Crush the gingerbread heart cookies until fine. Mix with melted butter and press into the base of small glasses or jars. Chill to set.
- Beat cream cheese with vanilla until smooth. Fold through whipped cream and strawberry purée until light and evenly pink.
- Spoon the cheesecake mixture over the bases and smooth the tops. Chill for at least one hour.
- Finish with fresh strawberries and a sprinkle of cookie crumbs before serving.
Note: If you want this a bit more “dessert-bar generous” rather than light and airy, you can swap the whipped cream down to 200 ml for a slightly firmer cheesecake vibe.
This recipe hits the sweet spot between comforting and celebratory. It’s easy to prepare ahead, perfect for sharing with friends, and feels thoughtful without being over-the-top — exactly what Galentine’s is about.