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Mini Frozen Strawberry Cheesecakes

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A beautiful and silky New York Style cheesecake with fresh strawberries is one of my guilty pleasures. In my humble opinion I didn’t think there was a better dessert after a summer dinner.   That is until I created my tasty Mini Frozen Strawberry Cheesecakes. Making a regular cheesecake is fun but very time consuming and delicate. I enjoy making a traditional cheesecake but unfortunately I can never find the time. It took me many sleepless nights to eventually find the solution to my cheesecake craving dilemma.

Using Challenge Dairy Strawberry Cream Cheese and instant pudding mix I created a fun & fast frozen dessert that is close to traditional cheesecake and perfect for the summer. Layering the strawberry flavors using Challenge Dairy Cream Cheese, Strawberry Milk, and fresh Strawberries really brings out the fruity goodness in this dessert. I know you’ll enjoy this fresh and creamy treat that is becoming very popular in my house!

Mini Frozen Strawberry Cheesecakes

8 oz. Challenge Dairy Strawberry Cream Cheese

3 c. Strawberry milk

1 pkg. instant strawberry or vanilla pudding

1/2 cup fresh diced strawberries

1/2 cup crumbled graham cracker


Using a hand mixer, stir the cream cheese until soft. Gradually blend in 1/2 cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with hand mixer for 1 minute. Fold in fresh diced strawberries. Pour into fun shaped molds and sprinkle crumbled graham cracker on top. Freeze for 6 hours. Pop out of molds and enjoy!

By on June 13th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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