Delightfully creamy and sweet no bake Strawberry Cheesecakes individually portioned and perfect for a Valentine's Day dessert!
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.