WOW® Dreamberry® No Bake Mini Champagne Cheesecakes


8WOW® Dreamberry® No Bake Mini Champagne CheesecakesServes 8

Prep Mins

3030 Mins 30 Mins 60 Mins

Total Mins



Graham Cracker Layer

  • 15 full graham crackers
  • 2 tablespoons light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted

Champagne Cheesecake

  • 3 cups champagne or prosecco
  • 32 ounces (4 bricks) cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup sour cream, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 (8 ounce) container cool whip, defrosted

Strawberry Topping

  • 1 (10 ounce) container WOW® Dreamberry® strawberries, about 8 strawberries total, finely diced
  • 1 teaspoon granulated sugar
  • 2 tablespoons champagne or prosecco

Whipped Cream & Decorations

  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  • ¼ teaspoon vanilla extract
  • Gold or silver sugar sprinkles


  • Pour 3 cups champagne/prosecco into a saucepan. Set over medium-high heat. Bring to a boil, reduce heat to medium, and boil until reduced to ¾ cup (about 12 to 16 minutes). Set reduced champagne aside to cool completely.
  • Meanwhile, prepare the graham cracker layer by pulsing the graham crackers and brown sugar together in a large food processor until they form a crumb. Add the melted butter and stir until moistened. Spoon ¼ cup of the graham cracker crumbs into each coupe glass. Use your hands to flatten into an even layer at the bottom.
  • To make the cheesecake layer: Add the cream cheese and granulated sugar to the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until smooth and creamy, about 2 minutes.
  • Scrape the sides and bottom of the bowl with a rubber spatula. Add the sour cream, vanilla extract, and ¾ cup of the reduced champagne. Beat for 2 to 3 minutes on medium-high speed until smooth and combined. Make sure there are no lumps.
  • Remove the bowl from your stand mixer. Add the cool whip and use a rubber spatula to fold the cool whip into the cheesecake batter until combined. Be careful not to deflate the air in the whipped cream as you fold it in.
  • Spoon the cream cheese mixture on top of the graham cracker crust in each coupe glass. Spread smooth from edge to edge.
  • Cover each coupe glass with plastic wrap and refrigerate for at least 4 to 6 hours to set. The longer, the better, up to 2 days ahead.
  • When ready to serve, prepare the strawberry topping. Add diced WOW Dreamberry strawberries to a medium bowl. Top with granulated sugar and champagne. Stir to combine. Let strawberries sit for at least 10 minutes before spooning on top of the cheesecakes.
  • While waiting for the strawberries, prepare the whipped cream. Add heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, about 5 to 10 minutes.
  • Spoon whipped cream on top of the strawberries in each coupe glass. Decorate festively with gold or silver sprinkles, as desired.

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