Valentine’s Day is fast approaching, and this easy No-Bake Strawberry Cheesecake will make your Day even sweeter. 😉 Traditional cheesecake can be difficult to make, and I certainly don’t want to feel obligated to eat it all. This no-bake, smaller batch version is a good compromise between flavor, effort and my cravings.
CAN I USE A DIFFERENT FRUIT
You can use strawberries even though they aren’t in season until February. To make a thick compote, you can add fresh fruit or stew some frozen fruits (like blueberries or raspberries). You can also top your cheesecake by adding jam. 😉
HOW LONG WILL THEY LAST IN THE REFRIGERATOR?
This no-bake cheesecake is best if eaten on the Day it was made. It was delicious even after being refrigerated for 24 hours. You will notice a difference in the texture of the fruit, and the crunchy graham cracker crust as the fruit absorbs more moisture. You can make this ahead by making all the components separately and then assembling them in hours.
CAN I SUBSTITUTE THE HEAVY CREAM OR CREAM CHEE?
There are many ways to make no-bake cheesecake. Some use heavy cream and cream cheese while others do not. This combination of ingredients has been tested, and I cannot recommend or vouch for other methods or substitutes.
HOW BIG A JAR DID IT USE?
Photos of 12oz jars. Jars. The recipe yields two large servings, each about 12 ounces. You could also make four smaller portions in the 8oz. Jars.
NO-BAKE STRAWBERRY CHEESE FOR TWO
This No-Bake Strawberry Cheesecake makes a great small-batch dessert for Valentine’s Day or Galentine’s Day.
Prep time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
- 1/2 lb. fresh strawberries ($2.00)
- 2 Tbsp Granulated sugar ($0.04)
- 4 oz. cream cheese, room temperature ($0.40)
- 1 Tbsp of lemon juice ($0.03)
- 1 cup heavy whipping cream ($0.78)
- 1/2 cup powdered sugar ($0.03)
- 1/2 tsp vanilla extract ($0.15)
- 2 graham crackers ($0.10)
- 1 Tbsp butter ($0.13)
- 1/2 cup brown sugar ($0.02)
INSTRUCTIONS
- Wash strawberries well, and then cut them into slices. Combine the strawberries and granulated sugar in a bowl. Stir to combine. Allow the strawberries to rest while you prepare the rest, occasionally stirring to draw out any juices.
- Start whipping the heavy whipping cream in a separate bowl using a stand mixer or hand mixer. Add the vanilla extract and powdered sugar to thicken the cream. Keep whipping on low speed until powdered sugar has been incorporated. Then switch to high speed to whip the cream until stiff peaks form.
- Combine the cream cheese with the lemon juice in a separate bowl. Mix the cream cheese with the lemon juice until creamy.
- Mix the whipped cream and the bowl of whipped cheese.
- Make the crust by placing the graham crackers into a zip-top bag. Then, use a heavy object or a knife to break them until you have fine crumbs. In a small bowl, melt the butter. Add the graham cracker crumbles and brown sugar to the butter and stir until well combined.
- Divide the graham cracker crumbles between two small containers, like glasses or jars. The cheesecake filling should be added next. You can either eat it immediately or let it cool in the refrigerator until you are ready.
NUTRITION
Serving Size: 1 Jar Calories: 726.55 Kcal Carbohydrates 63.7 G Protein: 5.8 G Fat: 49.35g Sodium 306.2 mg Fiber 3.3 g