February 5, 2020
Cheesecake for Two!
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Easy and delicious dessert for Valentines… a buttery biscuit base, vanilla cheesecake, fresh fruit and more… cheesecake for two!
Valentines day!
It’s nearly that day of the year… Valentines. It’s the day designed to be full of love for your partner, or even friends and family… but yeah. Valentines.
It may sound slightly anti-valentines – but I generally have always thought that Valentines was a bit of a con. It sounds like I’m bitter, but I really just like nothing better than spending the night at home.
I find that if you go out on valentines, most restaurants have an extremely reduced and pre-set menu, that’s quite pricey. I understand why they do it – because having loads of couples to serve in a short space of time is difficult – but I just think why not have a lovely meal at home?!
You can have takeout, you can have fake-out (make your own takeout), you can make an indulgent meal, or you can just have a regularly normal day and crack on with your day.
Cheesecake for two
However… I know there are some of you out there like me, that just basically want a nice dessert that day. I thought I would make a recipe that I think will be popular… cheesecake for two! The perfect portion of cheesecake needed for two slightly-indulgent desserts, perfect for Valentines day!
I decided for this to go pretty basic, as it’s easy to flavour it yourself depending on what you are after. A basic biscuit base that I always use, and then a creamy and sweet vanilla cheesecake filling.
Base
The biscuit base is the same proportions as my usual biscuit bases – of 2:1 digestive to butter. I use normal and regular digestives, crush them in a bowl with the end of a small rolling pin, and mix in the melted butter. Lightly press into your chosen glass/dish and crack on!
Filling
For the cheesecake I followed the same pattern and just reduced the quantities down to have a healthy, but not massive, but not to small a portion of cheesecake. If you choose Philadelphia, it will be more of a tart flavour, if you use mascarpone, it will be sweeter – they both work the same though.
Fruity flavour
If you wanted to flavour this fruity, you could easily add in some lemon juice for example.. maybe 1-2tbsp of lemon juice, or 1/2tsp of lemon extract. You could fold through some fruit coulis, or chopped berries and so on!
Chocolate flavour
If you wanted to make these chocolatey, you could melt down 35-50g of chocolate, and fold it through the mixture. It would work well with any chocolate you fancy, but as the quantities of this cheesecake are so small – you wouldn’t need much.
Topping
I thought it was best to stick to the basics, and add some fresh berries on top, some freeze dried raspberries, and some chocolate curls. My friend and I found these the perfect size of cheesecake. Don’t get me wrong, they’re not tiny… but they’re ideal. If you wanted something bigger, take a look at my Valentines cheesecake.
I am a massive cheesecake fan – so I hope you love these as much as I do. If you wanted four, double them up! If you wanted six.. and so on. I used smaller glasses as I like being able to see in the cheesecake, but you can use any dish they will fit in! ENJOY! AND HAPPY VALENTINES. x
Cheesecake for Two!
Ingredients
- 60 g digestives
- 30 g unsalted butter melted
- 100 g full-fat cream cheese
- 50 ml double cream
- 1/2 tsp vanilla
- 1 tbsp icing sugar
- Fresh fruit
- Chocolate curls
- Freeze dried raspberries
Instructions
- Bash your biscuits up in a bowl with the end of a small rolling pin, or a pestle and mortar, or a food processor.
- Mix in your melted butter, and press into the bottom of your serving dishes.
- Add your cream cheese, vanilla and icing sugar to a bowl and whisk until smooth.
- Add in your double cream and whisk again until smooth, and thicker.
- Spoon into your glasses, and level carefully. Leave to set in the fridge for an hour or so!
- Decorate with whatever you fancy - I used strawberries, raspberries, freeze dried raspberries and chocolate curls!
- Enjoy!
Notes
- These will last a couple of days easily, but I just make them on the day!
- As the volumes are a lot less, and you serve them in a glass/dish, it doesn't have to be as thick when whipped up, because it will be held in by the glass.
- As mentioned in the post, you can flavour them however you fancy - I sometimes use this lemon extract!
ENJOY!
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J x
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Hi Jane i have made your cheesecakes many many times and always used philadelphia cheese, do you prefer mascaponi or philladelphia ? X
Hiya! I usually use full fat Philadelphia, though both work well! Hope this helps! x
Do you have any idea how I’d adapt ingredients to make it white choc and Biscoff swirl like you recipe which I use but I just need to make two.
Hi Jane, these look amazing ! Would your 2:1 ratio still apply to other biscuits e.g. shortbread? Thanks
Hiya! For biscuits such as shortbread, filled biscuits, chocolate coated biscuits or ‘light’ versions of biscuits, use a 3:1 ratio. Hope this helps! x
can we get the supermarket creamcheese in stead of phillydelphia for cheesecakes?
Yes you can – just make sure it’s still full fat! Hope this helps x
This was super rich but tasty – we shared one and left the other in the fridge for tomorrow! I would highly recommend the citrussy flavours or fruit; go easy on the vanilla if you are using vanilla extract – my vanilla extract was quite strong. I might go with a Greek yoghurt or sour cream version instead of double cream next time. Very easy and quick. I used gluten-free mixed spice biscuits which worked great. Rookie cooks could easily make this. Thanks for the free recipe!
Absolutely loved this recipe, such a quick and easy dessert to whip up but tastes absolutely amazing!
For any vegan bakers out there I tried substituting the cream cheese for violife cream cheese alternative and the double cream for Elmlea plant double cream. It whipped up beautifully and worked just as well!
Absolutely amazing. Made these for some work colleagues and they loved it. Don’t know how to share it on here but will check your Instagram page
Hi Jane,
I would like to make these, but is there anything that I can replace double cream with? I just don’t usually have that to hand 🥺
Without it will be quite heavy and dense – you do need it to make it light and fluffy! x
Perfect dessert for date at home
Hi do you have any tips on how to make a chocolate version (daim, chocolate orange) oreo etc.
Thank you 🙂 xx
Hi there! I have doubled this recipe to fit my 4.5 inch tin, basic vanilla flavour. But now I’d like to make a chocolate version. Maybe milkybar or kinder? Do you know how i could do this please? I’m unsure of the amount of filling ingredients to use. Help :(. Thanks in advance! X