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No-Bake Cheesecakes

Updated June 09, 2017
No-Bake Cheesecakes
No-Bake Cheesecakes

Editor's Note: If you have a date planned with that special someone, then you'll probably want to wow them with your culinary skills. While you could spend the day baking a cake or a pie that may not turn out as planned, consider going in a different direction with this recipe for No-Bake Cheesecakes. This easy no-bake dessert recipe for two people has only five ingredients and can chill in the refrigerator for several hours before it's time to serve. Your date will love the novelty of indulging in a serving of cheesecake that's just for them, and you'll love having a delicious no-bake cheesecake recipe in your repertoire. 

There’s a restaurant in downtown Davis, California, with cheesecake on the dessert menu. Okay, okay, I know that describes almost every restaurant, but Bistro 33 is different—the cheesecake comes to the table unapologetically, in a ramekin without a crust. And while normal cheesecake fans would complain about this, they are silenced at the first bite. There’s something so great and simple about a few bites of cheesecake in a ramekin that you don’t have to share. Not every cheesecake needs to be complicated and towering high on the plate.

Makes2 4-ounce ramekins

CostInexpensive

Easy

Total TimeHalf Day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date

Recipe CourseDessert

Five Ingredients or LessYes

MoodFestive, Romantic

Type of DishCheesecake, Dessert

Ingredients

  • 4 ounces cream cheese, at room temperature
  • ¼ cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh berries, for serving

Instructions

  1. In a small bowl, beat the cream cheese with an electric mixer on HIGH until it’s soft and creamy, about 30 seconds.

  2. In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla.

  3. Add half of the whipped cream to the cream cheese and beat on medium speed until combined. Repeat with the remaining half.

  4. Divide the cheesecake between the two ramekins.

  5. Cover and refrigerate for at least 4 hours.

  6. Serve with fresh berries.

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