I believe the issue is that everything in the bowl is already room temp or chilled and you’re adding a hot liquid to it. If possible can you show / assist in measurement for a smaller cheese cake (6” instead of the 9”). Yes since this is a no-bake cake the texture will be a little different and will not set like a standard cheesecake. Thanks so much Natasha. Possibly need to adjust bake time and temp due to the effects of the silicon? Thanks Nadia. Love that an can u make them for me an I love cheesecake. I saw one of your recipes on facebook and have been a fan ever since. Thank you for that awesome feedback. Will definitely be making again. This recipes is so delicious and easy to make!! I halved the recipe bc I am not really a cheesecake person, but wanted to try this since it’s a cupcake size cheesecake. If you notice them starting to crack in the oven, they are over-baking. Thank you for this recipe. The cheesecake was smooth and not to sweet. Also is whipping cream the same as the think cream 40% ? Also, adding chilled strawberry puree (if you were making that part ahead) could cause it. I love your recipes!!! Hi Chelsea, I bet that could work! How can I go about that? EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. Heavy cream will whip better and hold its shape longer than whipping cream. Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.”. I hope that helps. This recipe makes 24 mini cheesecakes. Hi Jilian, I have not tried this with mini cupcake pans, but that may work; I have not tested that with mini cupcakes to advise. I think I need that in my utensil arsenal. Hi Klau, I have not tested that to advise. If so, how much should I use? Mascarpone helps to stabilize the entire mixture. Hi Natasha,thanks for sharing this recipe. Can mini cheesecakes be made in the mini size muffin pans? Hi Oksana, you can completely assemble, decorate, cover and refrigerate overnight. if you see any deep cracking, pull them out of the oven right away. That’s so great Angelina! My husband absolutely loved this recipe. Thank you for sharing your wonderful review . Here’s what one of our readers wrote: “It worked! Made this cake today. Hi! That’s just awesome!! Poured it into the crust and now its setting in the fridge. I’m so happy you enjoyed that Barry. Made this for Thanksgiving minus the whipped cream and they were a hit. Hi Yuki, I haven’t tested it as a half batch but I would probably do 1 extra-large egg or 2 small eggs, or just divide the egg and do 1 1/2 eggs to be safe, This recipe is absolutely delicious!! Thank you for this recipe Natasha. I looked at recipe with the blueberry topping. P.S. He loves it! Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). I hope you love them Jenny! Save my name, email, and website in this browser for the next time I comment. You may enjoy this full-size cheesecake with blueberry toppings. Natasha, these were AMAZING!!! They would however need a shorter baking time. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Welcome to my kitchen! I’m rating the recipe 5 stars because it’s me not the recipe!! I’m so happy you’re enjoying this recipe. would I be able to still make this with everything but this? The only thing I liked was the whipped cream topping. Line a 24-count standard-sized muffin tin with cupcake liners. Hi Natasha! Remove from oven and let cool to room temperature in pans then refrigerate until chilled. These mini cheesecakes are the best! I’m happy you enjoyed these! Make these baby cheesecakes once and you’ll make them over and over! Bake in preheated oven at 350˚F for 13-15 mins. What do you mean by “fall out”? Im making it again tomorrow swapping out the strawberries for baileys instead. Please let me know what you think! Guests said these tastes awesome! Hi Patricia, I have only made it as a single batch but I think it could work as a double – you just have to make sure your mixer is large enough to accommodate it. Thank you for that aweomse review Sara! I’m so glad you were able to alter this for him! Do you have chocolate cheesecake recipe? Thank you!! Check out our favorite Valentine’s Day Recipes Here. I made it a day before and kept covered with plastic wrap in the refrigerator. Hi Shirl, I haven’t tested that so I’m not sure if it would work well. Combine 1 1/2 cups crumbs with 6 Tbsp melted butter and 1/2 tsp cinnamon. Would adding the strawberry sauce hours before serving change the solidity of the cheesvake? Read my disclosure policy. Hi Kaiti, I make my own whipped cream but you can use ready-made, just be sure to add it just before serving. Is the milk where I went wrong? Hi Cydney, we haven’t since this is our favorite cheesecake as a full size. Thanks. They were lovely to eat and look at too! Please share with us how you liked it if you decide to experiment. Will it affect the texture? Hi Natasha It tasted like an ice cream cake. Hi Saja, I haven’t tried making this recipe without gelatin yet so I’m not honestly sure how it would turn out. What can I use instead of mascarpone? Thank you!! Hi Natalie. You’re so welcome, Mari. Hi Marlene, I haven’t tried that but I don’t see why not! Hi Stewart, I haven’t tested this with frozen strawberries, but it should still work. FREE BONUS: 5 Secrets to Be a Better Cook! My pleasure Olga! I really wanted to like this, especially after putting a lot of time and effort into it (I made it with my 5 year old.). Just wondering. Will do these again. Hi. Lastly, be sure to use real lemon juice (not from concentrate) and blend right after adding it so it doesn’t cause the mixture to separate. It sounds like you have a new favorite! Strawberry Cheesecake is a cross between our wildly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. Thanks. Looks amazing! Raspberry Apricot Cheesecake with Chocolate Crust. Just found you a couple of days ago!! Also, be sure to use heavy whipping cream. This is a go-to recipe when you need a quick birthday or work treat. Thank you for sharing that! You’re so nice! Thank you for the wonderful review! This post may contain affiliate links. Thank you for sharing that with us! This recipe is so good!! OMG! THANK YOU for subscribing! Ours tasted and looked perfect the next day. can I substitute mascarpone cheese for cream cheese? the best in all your recipes is the confidence you give!!!!! Thank you for sharing your great review, Maria! I think that should be fine. That’s so great! Let us know how it goes if you want to do an experiment. To make the filling: In the bowl of your stand mixer fitted with whisk attachment, add 16 oz softened cream cheese and 3 eggs. Refrigerate 2 hours then top with homemade whipped cream (see “how to make whipped cream” below) and dust with cinnamon if desired. CAN YOU USE CUPCAKE PAN INSTEAD OF THE CAKE PAN? These are so good! Natasha, I’m not sure if you’re still reading comments, but in case you are, is there a link to that little device you used to sprinkle the cinnamon at the end? Remove from oven and let them cool to room temperature in the pans then refrigerate until chilled. Just wondering if I can use the small molder? Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). It was almost like a strawberry mousse on top of crackers anyways, love the recipe and will definitely make it again!! Tonight I want a lighter fruit ones for a heavy pasta meal. The only cheesecake I’ve ever made is thicker. I hope you love it as the raspberry version. Press the crumbs into the base with fingers or a small spoon. Learn more... Natasha's top tips to unleash your inner chef! I would probably avoid mixing in vanilla since the ready-made usually are flavored pretty well. You want to avoid using plain whipping cream which has a lower fat content. **Cooks Tip: Mixing the condensed milk on LOW speed helps knock out excess air bubbles which can cause the cheesecakes to crack. Thank you. You need to have a recipe box. You can also pipe on the whipping cream once you get there. Thank you Natasha for another keeper . It’s for a family birthday party. I consider myself an above average home chef. If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hi Lynda, are you printing from the printable option towards the bottom of the recipe? How many days after preparation can I store the cake in the refridgerator? Thanks for your feedback. It’s a very delicious and easy to make cheesecake. Here is the recipe we use for a classic cheesecake. Hi Kaysn, I have not tested this in cupcake format. I forgot to ask how much longer should I bake them for, since I made two batches and I’m baking them together, or just stick to the 15 minutes? Can I use agar agar powder as I am not able to find gelatin easily. I was wondering have you ever made these with mini cupcake pans? If you see any pieces of gelatin, scrape them against the side of the bowl with a spoon to break it up for easier dissolving. Hi, I have frozen this cake before and it was great! Hi Sarah, I haven’t had that happen – consider if maybe any of the ingredients were substituted or possibly baked for less time or in a different spot in the oven? I want to do this using a springform or a 8 inch pan. People liked it and said it was moose (haha) like. These mini cheesecakes were sooooo delicious. Anyway, I loved those ones! Hi Jenna, if it cracked and the crust tasted burnt, it’s most likely due to overbaking. Hi Valentina, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. Hi! 2. I don’t like cheesecake usually but with the strawberry sauce it made it taste so delicious. Thanks for your wonderful feedback, I love it! you need to make a cook book!!! I still out in fridge not sure if it can still be eaten if not a 28.00 failure of ingredients.