I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.
No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.
Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)
What Kind of Nut Butter Can I Use?
I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).
Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.
Choose Your Chocolate
This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.
How to Store Peanut Butter Bars
You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.
No Bake Pretzel Peanut Butter Bars
These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.
How to Make Pretzel Peanut Butter Bars – Step by Step Photos
While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.
Whiz those graham crackers until they’r every fine and even.
Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.
Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.
Stir until it forms an even paste-like mixture.
Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.
Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.
Pour the melted chocolate over the peanut butter base and then spread it out until smooth.
Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.
Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.
You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)
Graham Cracker Crust Recipe
The BEST graham cracker crust made from scratch with only 4 ingredients. Can be used for both baked AND no bake pies; and it’s never crumbly!
READ: Graham Cracker Crust Recipe
Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
READ: Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
Banoffee Pie Recipe
This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
READ: Banoffee Pie Recipe
This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! O…
Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! One of my all-time favorite summer flavor combinations is a classic s’mores. Crunchy graham cracker, melty chocolate, and gooey marshmallows? I…
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them. I think I’ve died and gone to heaven. Cue all the exclamation points. And this is soooo not my regular Monday recipe. But we could all use some s’mores! This was another “recipe” that I shared on instagram when we had […]
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them.
I think I’ve died and gone to heaven. Cue all the exclamation points.
And this is soooo not my regular Monday recipe. But we could all use some s’mores!
This was another “recipe” that I shared on instagram when we had my mom’s birthday two weeks ago. I couldn’t believe how many of you asked for the recipe and I hate to say, there really is no recipe! But here is the method for getting the perfect pan of s’mores, sans fire.
Now of course, disclaimer:
Yes yes YES I 100% think most of the fun with s’mores is roasting the marshmallow yourself. And just the simple act of roasting it over the fire. It totally MAKES the experience.
But! Here’s the thing. If you don’t have a fire pit, and it’s late, and you have a few family members over (if you’re doing that, right now we’re doing our immediate fam) and you all want s’mores… you’re sort of out of luck.
Sure, the microwave works. I have been known many a time to make a microwaved s’mores in a moment of desperation. I am not ashamed.
Making sheet pan s’mores is the secret though. Also, a fab idea for a bunch of kids!
The first time I made these I had a complete brain meltdown. See, I’m terrible at math (you know this) and even worse, I don’t really care that I’m terrible at math? Thank you iPhone calculators and everything else in the last ten years. I made a big sheet pan and it didn’t register that I would just be adding tops to the s’mores. I kept thinking I was combining the s’mores that were on the sheet.
So we ended up with 25 s’mores. Yes. 25.
Oops!
That’s a fun mistake though, let me tell you. I was thinking we’d end up with 12, because I’d smash them together. I know. It makes zero sense. Brain meltdown!
Anyway, that’s why these are so great. You can make a LOT at once and they are all done at the same time. It’s not like you have to wait to share sticks or big skewers for roasting. At the same time, a bunch of people can enjoy their s’mores! That’s a win.
Or you can use store bought ingredients too. I like plain grahams, these big square marshmallows and lindt chocolate (because it’s the best, but also because the square fits so well on a graham!) or a peanut butter cup.
Other bonuses:
The marshmallows still get toasty and brown. I prefer them charred and on fire, but this is close enough.
The chocolate gets wonderfully melty too. Like PERFECTLY melty. You know how sometimes you might have an unmelted bite of chocolate in your s’more? That doesn’t happen with these.
The grahams get a little toasty too. Like, adding-depth-of-flavor toasty. In the best way. This makes them taste richer and nuttier.
So hi! Hello! When are you making sheet pan s’mores?!
These sheet pan s'mores are embarrassingly easy and oh so good. Perfect for a crowd, kids or when you don't have access to a bonfire!
Course Dessert
Cuisine American
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 12s'mores
Author How Sweet Eats
Ingredients
24graham crackers
12squares of chocolatelindt is my favorite, or use peanut butter cups
12marshmallows
Instructions
Place your oven rack on the lowest level of the oven. This is important! We’re using the broiler, and placing it on the lowest rack gives the marshmallows and chocolate a minute or two to toast and melt before burning.
Preheat the broiler in your oven to high. Place 12 graham crackers on a sheet pan. Top each with a piece of chocolate or a peanut butter cup. Top each with a marshmallow.
Place the sheet pan in the oven for 1 to 3 minutes - keeping your eye on it the whole time. This will all depend on your broiler! You want the marshmallows puffed and golden brown on top.
Remove the pan from the oven and top with the remaining graham crackers. Serve immediately.
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (…
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (aka muddy buddies). It’s a favorite on my site and a favorite at our house. Well, get…
No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.
Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.
One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen.
And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!
(more…)
Now it’s time to share the ultimate cheesecake recipe with you – a New York-style cheesecake. No fancy embellishments, just a humble graham cracker crust with a sky-high cheesecake filling.
This is a cheesecake purist’s dream.
Is cheesecake difficult to make?
Some people feel that making a homemade cheesecake is time-consuming. But the truth is, it doesn’t require very much hands-on time, and the results are absolutely, 100% worth it!
The graham cracker crust is incredibly quick and easy to make, and you’ll only need a few simple ingredients to make the cheesecake filling.
For many recipes, the most important part of the process requires baking it in a water bath. This helps to ensure an even bake and it reduces the risk of cracks forming on the top of the cake.
The great news is, you won’t need to use a hot water bath to make this recipe!
What’s the difference between regular and New York cheesecake?
Almost every style of cheesecake has a base of cream cheese and eggs. The difference between regular cheesecake and a New York-style is, one bakes in the oven, while the other has a no-bake filling.
The process may be a little easier for a refrigerator cheesecake, but the consistency isn’t nearly as creamy and rich as that of a New York cheesecake.
This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic.
There are two variations of New York-style cheesecake…
The first relies on either heavy cream or sour cream in the batter to give it a richer flavor and a denser texture.
The second variation is one in which a mixture of sour cream, sugar, and vanilla is combined and spread on top of the almost-baked cheesecake, then returned to the oven to finish baking. The version I’m sharing with you here is the former; sour cream is mixed into the batter and creates a wonderfully decadent cheesecake.
Baking Method Revised and Updated
Many of you may be familiar with this recipe in its original form that was published in 2013; that recipe required you to start the cheesecake at 500 degrees for 10 minutes, then lower the temperature to 200 degrees for the remainder of the baking time. I’ve received a total mixed bag of comments and reviews over the years, from it turning out perfectly to people saying the cheesecake was completely burnt and cracked on top. I couldn’t figure it out because every time I had made it in the past, it was never an issue.
So, I re-tested it (in a newer-to-me oven). And it burned… and cracked. I was stumped after so many successful runs with it, so I did a ton of reading and research.
As it turns out, ovens all vary in the amount of time it takes to drop in temperature, and in this particular recipe, we’re dropping 300 degrees. If your oven drops temperature quickly, then you likely would not have a problem. However, if an oven takes a long time to drop, then it’s baking at a higher temperature for too long, which results in a too-dark and cracked top.
Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook’s Illustrated also re-visited this recipe and flipped the order of baking, STARTING with 200 degrees and getting the cheesecake finished that way, then a quick few minutes in a 500-degree oven to get that little bit of color on top.
This also provides another benefit – if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning, no other adjustments needed!
How to make New York-style cheesecake:
Complete instructions for making this delicious New York cheesecake recipe are in the recipe card, at the bottom of this post, but here’s a quick recap:
Pre-Bake the Crust: A graham cracker crust is given some extra body with the addition of flour and is baked until fragrant, then cooled while the filling is prepared.
Make the Cheesecake Filling: Cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs are mixed together into a wonderfully smooth filling.
Bake Low and Slow: The filling is poured over the crust and baked at 200 degrees F until it reaches 150 degrees F on an instant-read thermometer, which will take anywhere from 2 hours 15 minutes to 3 hours.
Brown the Top: Increase the oven temperature to 500 degrees F and pop the cheesecake back in for a few quick minutes to get that golden toasted look on top.
Chill: The cheesecake must cool to room temperature (about 3 hours) and then go into the refrigerator for at least 6 hours, but overnight is best!
Topping Ideas
While a fabulous cheesecake can absolutely stand on its own, sometimes it’s nice to dress it up a bit when serving it to others. I have included a recipe for a fresh strawberry topping with the recipe below, and here are some other ideas:
To make this New York cheesecake recipe, a springform pan is essential. The pan will give height to your cheesecake, and because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. Also, it’s impossible to get a baked cheesecake out of a regular pan without it falling to pieces.
An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. We’re looking for 150 degrees F; the cheesecake will continue to cook as it cools and baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan – you want a circular area of about 2 inches in the center to still jiggle slightly.
As mentioned above, you can skip the browning step completely if you’d like.
If you DO plan on browning, be sure to keep a close eye on it because it will brown quickly. I found that it even darkened a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
Storage: Keep the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days.
To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room temperature for approximately 45 minutes.
JOIN THE BEB BAKE-ALONG!
To tackle the New York cheesecake and bake along with me this month, simply do the following:
Make the cheesecake! I would love to hear what you plan to top it with, share in the comments below!
Snap a picture and either share it on social media (#BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or email it to me.
Check-in on Instagram and Facebook throughout the month to see everyone’s cheesecake and cheer each other on!
If you make the cheesecake and love it, please take a moment to stop back and leave a review below; they help out fellow readers so much! Thank you! xo
Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle positions. Lightly grease the bottom and sides of a 9-inch springform pan.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, flour, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a rubber spatula until the entire mixture is moistened. Press evenly into the bottom of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
Reduce oven temperature to 200 degrees F.
Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
Video
Notes
To make this New York cheesecake recipe, a springform pan is essential. The pan will give height to your cheesecake, and because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. Also, it’s impossible to get a baked cheesecake out of a regular pan without it falling to pieces.
An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. We're looking for 150 degrees F; the cheesecake will continue to cook as it cools and baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.
As mentioned above, you can skip the browning step completely if you'd like.
If you DO plan on browning, be sure to keep a close eye on it because it will brown quickly. I found that it even darkened a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
Storage: Keep the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days.
To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room temperature for approximately 45 minutes.
Nutritional values are based on one slice of cheesecake.
Originally published in 2013, this has been updated to include a new recipe technique based on feedback and re-testing, new photos, a helpful video tutorial, and more in-depth recipe tips.
Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. 😉 Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured […]
Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. ;) Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured to eat the whole thing, so I find this smaller batch no-bake version to be a reasonable compromise between flavor, effort, and my craving fix.
No-Bake Strawberry Cheesecake for Valentine’s Day, Galentines Day, or Any Day!
Can I Use a Different Fruit?
Strawberries aren’t exactly in season in February, so if you want to use a different fruit, you certainly can. You can either add plain fresh fruit, or simmer some frozen fruit (like raspberries or blueberries) with a little sugar and cornstarch to make a thick compote. OR, take the easy route and top your cheesecake with some jam. ;)
How Long Will These Last in the Refrigerator?
The quality of this no bake cheesecake is definitely the best when eaten the same day it’s made. Although I ate one after it had been refrigerating for 24 hours and it was still quite delicious. The difference being that the fruit gets a little juicier and the graham cracker crust gets less crunchy as it absorbs moisture. If you want to make this ahead, I suggest making all three components and keeping them separate for storage, then assembling them within a couple hours of eating.
Can I substitute the Heavy Cream or Cream Cheese?
There are many different ways to make no bake cheesecake, some using heavy cream and cream cheese, some not. I have only tested this combination of ingredients and unfortunately can not vouch for or recommend any other method or ingredient substitutions without testing them myself.
What Size Jar Did You Use?
The jars in the photos are 12oz. jars. This recipe makes two larger servings that fit in the 12oz. jars, or you could do four smaller servings in 8oz. jars.
No Bake Strawberry Cheesecake for Two
This No Bake Strawberry Cheesecake is the perfect small batch dessert for Valentine's Day, Galentine's Day, or any day the cheesecake craving hits!
1/2 lb. fresh strawberries ($2.00)
2 Tbsp granulated sugar ($0.04)
4 oz. cream cheese, room temperature ($0.40)
1 Tbsp 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 Tbsp brown sugar ($0.02)
Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.
In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.
In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.
Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.
To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.
To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonfuls of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!
Scroll down for the step by step photos!
How to Make No Bake Strawberry Cheesecake for Two – Step by Step Photos
Wash and remove the stems from ½ lb. of fresh strawberries. Slice the strawberries then place them in a bowl with 2 Tbsp granulated sugar. Stir the strawberries until they’re coated with sugar. Let them sit while you prepare the rest of the dessert so the sugar has time to draw out the juices. Stir them occasionally as they sit. (photo is after they have been sitting and juices drawn out)
Add 1 cup heavy whipping cream to a bowl. Use mixer to whip the cream about half way, or until it is thick and fluffy, but not yet forming peaks. Add ½ tsp vanilla extract and ½ cup powdered sugar. Begin whipping again, first on low speed until the powdered sugar is incorporated, then switching to high to finish whipping.
Continue whipping until the cream forms stiff peaks. The whipped cream will be slightly thicker and more stiff than traditional whipped cream because the higher amount of powdered sugar.
In a separate bowl, whip together 4oz. room temperature cream cheese and 1 Tbsp lemon juice until the mixture is smooth and creamy. Once those are smooth and creamy, add the whipped cream and whip again until they’re combined. This is your “cheesecake” filling.
Now it’s time to make the crust. Place two full graham crackers in a zip top bag and use something heavy to crush them into fine crumbs.
Melt 1 Tbsp butter in a small bowl, then add the graham cracker crumbs and ½ Tbsp brown sugar. Stir to combine.
Now that all of the layers are prepared, it’s time to assemble. Divide the graham cracker crust crumbs between two 12oz. jars, or some other similar sized dish.
Then divide the cheesecake filling between the two jars.
Finally, add the juiced strawberries on top, making sure to add a spoonful or two of juice to each jar, too.
Enjoy your no-bake strawberry cheesecake now or refrigerate for later!
