No Bake Strawberry Cheesecake for Two
A creamy, light, and rich no-bake cheesecake that is perfect for satisfying sweet cravings without the hassle of baking. It's quick to prepare and lets the chilling do all the work.
Servings: 2 servings
Calories: 300kcal
Ingredients
Crust
- 1/3 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons melted butter
Filling
- 4 ounces full-fat cream cheese, softened Room temperature cream cheese is key.
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 pinch salt
- 1/3 cup cold heavy cream, whipped to soft peaks Use heavy cream, not half-and-half.
Strawberry Topping
- 1/2 cup chopped strawberries Mixed with 1 teaspoon sugar and a little lemon zest.
Instructions
Preparation
- To make the crust, stir together graham cracker crumbs, sugar, and melted butter until sandy. Press the mixture into two 6-ounce ramekins using the back of a spoon.
- In a mixing bowl, combine cream cheese, powdered sugar, vanilla, lemon juice, and salt. Beat until smooth, being careful not to overmix.
- In a separate bowl, beat the cold cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fluffy and even.
- Spoon the filling into the prepared ramekins and smooth the tops. Chill in the refrigerator for at least 3 hours or overnight for best results.
- Just before serving, spoon the glossy strawberries on top. If fresh strawberries are not available, use a spoonful of strawberry jam.
Notes
Keep the cheesecakes covered tightly in the refrigerator for up to 3 days. For longer storage, chill without the strawberry topping and freeze for up to 1 month. Thaw in the fridge overnight before serving.