Delightfully creamy and sweet no bake Strawberry Cheesecakes individually portioned and perfect for a Valentine’s Day dessert!
Out of all the cheesecakes I’ve ever eaten (which as a food blogger is a lot!) strawberry cheesecakes are my absolute favourite.
I also haven’t found a strawberry cheesecake I haven’t liked… yet. And today’s recipe is no different! These no bake strawberry cheesecakes might look cute, but they are filled with flavour from the biscuit base to the juicy strawberry topping.
I made these in mini 4 inch loose bottom tins, so they are perfectly portioned, but you could make one 6 inch cheesecake, or double the recipe and make a “normal” sized cheesecake!
Now, I’ve made cheesecakes before that had just fresh fruit on top, a set jelly on top, fruit inside the cheesecake… the list goes on. This time, I decided that I wanted to make a syrupy topping. Well, it’s not a true syrup, it’s a bit thicker. Maybe more of a jam… anyway, let’s not be confined by labels, the topping it darn good and that’s all you need to know!
For the cheesecake layer, I whipped up some cream to soft peak along with vanilla and sugar, then added in the cream cheese to make sure it stayed firm without the need to bake.
I’m someone who has a bit of a love/hate relationship with baked cheesecake. I think it’s because I’ve had bad and good ones…. most of the time in the UK we have no bake cheesecake, but in restaurants I have had some baked versions which have been pretty mediocre. But, if done right? Baked cheesecakes are amazing too.
I just thought that for these little strawberry cheesecakes, I wanted to go down the simple, no baked route.
Boy did these turn out well! A crisp base, topped with an ultra creamy layer of cheesecake, then topped with juicy strawberries. Mr AN ADORED these cheesecakes!! He has been asking me to make them again and again. I might be kind and make him them again before Valentine’s Day haha!!
No Bake Strawberry Cheesecakes for Two
- For the base:
- 3 tbsp unsalted butter, melted and slightly cooled
- 3/4 cup (90g) digestives/graham crackers, crushed; weigh before crushing, but measure in cups after crushing if you're not weighing things!
- For the cheesecake:
- 1/2 cup (120ml) double/heavy cream
- 1/4 cup (50g) caster/white sugar
- 1/2 tsp vanilla extract
- 4 oz (113g) full fat cream cheese, softened
- For the strawberry topping:
- 1 cup (125g) sliced fresh strawberries
- 3 tbsp caster/white sugar
- 1/4 cup (50ml) water
- Spray two 4 inch loose bottom tins (my tins were fluted) and put to one side. Mix the crushed digestives/graham crackers and melted butter together in a small bowl until all of the crumbs are coated in butter.
- Divide the mixture between each prepared tin and press firmly into the pan using the back of a spoon/your fingers. Place in the fridge for 1 hour.
- Once the base is chilled, make the cheesecake filling; place double cream, sugar and vanilla extract into a medium sized bowl and whisk until soft peak.
- Add in the softened cream cheese and whisk until thick and smooth.
- Place a large spoonful into the centre of each cheesecake and smooth out until level with the top of the tin and you can just see the base around the edge. There will be an extra spoonful of filling; I saved this to serve with my cheesecakes.
- Place back in the fridge until firm, around 3 hours.
- To make the strawberry topping; place strawberries and sugar into a small saucepan and stir to combine. Add in the water and place over a low-medium heat.
- Bring to a boil, stirring frequently, and then turn the heat down to simmer. Cook until the strawberries are soft and begin to mash together; 5-10 minutes. Leave to cool for 15-20 minutes.
- Once cooled, remove the cheesecakes from their tins; I place the base of the tin on a can and press gently on the sides of the tin until they come away and you just have the base on the bottom of the cheesecake; I normally just serve on the base, so I don't break my desserts!
- Divide the strawberry syrup between each cheesecake, garnish with a sliced strawberry if desired and serve with a spoonful of that leftover cheesecake filling!
- Strawberry Cheesecakes are best eaten on the day of making them, but will keep covered in the fridge for 2 days without the strawberry topping. Make the topping as you're preparing to serve.
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