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Individual No Bake Strawberry Cheesecake

Individual No Bake Strawberry Cheesecake

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I have been using all the strawberries by making this super easy dessert every week for the past two months.  That is the honest truth.  It is utter perfection, sings Spring when touching your lips, not to mention it is so creamy and dreamy with every bite.  Can you tell how much I am in love with this super recipe for Individual No Bake Strawberry Cheesecake!

Individual No Bake Strawberry Cheesecake

This recipe was inspired by my recipe for blackberry cheesecake pots, which is another favorite to serve during spring and summer months.  After spying baskets of fresh strawberries at the market I decided it was time to celebrate spring and create something sweet.  Something beyond a traditional strawberry shortcake.

I love the richness of cheesecake and this recipe does not disappoint.  I tried it with a crumble at the bottom as well as between layers and was not happy with how soggy the crumble got.  Then I decided to just go for it and enjoy “lots” of cheesecake creaminess.  This recipe is slightly lemony and lightly sweet, just enough to really let the strawberries shine!


More Strawberry Desserts that are a summer must make:



Recipe:  Individual No Bake Strawberry Cheesecake


1-pint strawberries
1 tablespoon caster sugar 
1 tablespoon fresh lemon juice
8 ounces cream cheese, room temperature
1/4 cup caster sugar
1/4 cup heavy cream
zest from 1 small Meyer or regular lemon – use organic when using for zest
1 teaspoon vanilla extract

How To:

Wash the strawberries and remove the stem.
Cut in half and place into a medium-sized saucepan along with the 1 tablespoon of caster sugar and lemon juice. Stir.
Cook over low heat, stirring often until the berries begin to break down; about 5 minutes. Gently mash with the spoon to make the consistency of a heavy jam.
Cook until slightly thick about 3 – 4 minutes. Turn off the heat and let cool.
In a medium-sized bowl using a hand, mixer beat the cream cheese until smooth. Add 1/4 cup of caster sugar, heavy cream, lemon zest, and vanilla. Mix well until smooth; about 2 – 3 minutes.
Add the cooled strawberry mixture and mix for 1 minute.
Divide equally between 4 small dessert dishes. Cover with plastic wrap and place in the refrigerator for at least 4 hours before serving.

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