Easy Strawberry Rhubarb no bake cheesecake! Make a bunch of these and serve them up as simple individual desserts.
Cheesecakes are grand desserts! They take time to make and always look big and spectacular, even the weight of them lets you know that you're going to be stuffed after three bites!
But not so if they're no-bake cheesecake. They're actually more like a mousse, can be made ahead of whenever you need to serve them and when you make them in tiny glass jars like these, everyone loves them and ends up finishing the whole jar!
What's in a no bake cheesecake filling?
Not much! Cream cheese, sour cream, and heavy cream are the main three ingredients to get that creamy texture that everybody loves.
You can also fold through any kind of fruit puree to make things more interesting so I went with strawberries and rhubarb and just added a dollop on top along with some toasted almonds for crunch. Making these as individual no bake cheesecakes takes away some of the pressure of creating an 8-inch cake which might not set up as well as a regular baked cheesecake.
How to make no bake cheesecake.
Using a food processor or a stand mixer with a whisk attachment, mix the cream cheese and sour cream. Add in your cooled fruit puree and mix.
Finally, whip the heavy cream to soft peaks and fold into the cheese mixture. Once you've added the filling to your jars or ramekins, place them in the fridge for a few hours to let them set and become a little more firm.
They'll still be creamy when you serve them though.
Can I still have a crust in my individual no bake cheesecake?
You sure can because cheesecake without a crust just ain't cheesecake whether it's baked or unbaked, right? I lined the bottoms of my mini jars with buttery crushed graham crackers.
Try switching up graham crackers for crushed Oreos or any of your favorite cookies, you can't really go wrong with this super easy dessert.
These scream summer and check off all of my backyard party requirements- Tasty, cute, perfectly sized and EASY!!
