This very delicious ‘no-bake’ Strawberry Cheesecake For Two recipe is quick and simple to make. They can be made up in advance and served to the table without any extra steps needed, meaning the conversation is uninterrupted, whilst still having a wow factor dessert.
Strawberry & White Chocolate Cheesecake Recipe
- 150g soft cream cheese (Philadelphia or Marscapone)
- 45g digestive biscuits (crushed to crumbs)
- 20g butter
- 5 fresh strawberries (chopped)
- 40g icing sugar
- 110ml double cream (whipped to stiffen)
- 4og white chocolate chips (melted)
- 2 drops vanilla extract
- sugar syrup: 2 tbsp water and 2 tbsp caster sugar
- To garnish
- 2 fresh ripe strawberries (for the topping)
- 20g dark chocolate (melted)
In a plastic bag place the biscuits and bash with a rolling pin to make fine sandy crumbs, or break up into fine sandy crumbs using a food processor.
In a small saucepan melt the butter, take off the heat and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter and it becomes like rubble. Allow to cool.
Use a spoon and spoon the biscuit mixture into the bottom of two old fashioned Champagne goblets (or similar). There is no need to compact it down too much, otherwise it becomes a hard biscuit once again. Place the glasses in the refrigerator and allow the base to set for ten minutes.
For the cheesecake filling: Chop the 5 strawberries into small pieces. In a small non-stick saucepan add 2 tablespoons of water and two tablespoons of caster sugar – bring this slowly up to just under a boil and dissolve the sugar into the water. Once dissolved and just under the boil take off the heat and stir in the chopped strawberries to coat. Allow to cool.
In a mixing bowl lightly whip and beat the cream cheese, then whisk in the icing sugar and vanilla extract. Tip in the strawberries in sugar syrup, with a small amount of syrup only. Using a whisk, whisk them in so they are evenly distributed throughout the cream cheese.
Melt the white chocolate in a bowl over a gently steaming pan of water. Leave it cool a minute after melting. Pour in the melted white chocolate, mixing it in. Whip the double cream, to just under stiff peaks. Finally, gently fold in the whipped cream. When this Strawberry and White Chocolate Cream filling is smooth, spoon it evenly onto the biscuit base in the glasses. Gently push it down into the edges and fill to the top.
Refrigerate the cheesecake and allow it to set for two hours.
Decorating the cheesecake: Once the Strawberry Cheesecakes are set, remove and decorate. Clean and trim the strawberries, retain some of the green leaf. Cut them in half. Melt the dark chocolate in a bowl, over a gently steaming pan of water. Allow to cool for two minutes once melted. Dip one of the strawberry halves three-quarters of the way into the chocolate to coat. Allow the chocolate to harden. Place the chocolate coated strawberries on the cheesecakes then the plain strawberry half and serve.