No Bake Vanilla Bean Cheesecake for Two

Do you remember Valentine’s Day B.C. (before children)? Romantic dinners out, fancy wrapped gifts, agonizing for 30 minutes in the card aisle choosing one that perfectly reflected your deep feelings? They call them good ole days for a reason people. Old, oldie, olden days.

These days, for me, Valentine’s Day is more likely to consist of cruising by the grocery store after dropping the kids off at school. I will try to pull something together that may or may not appear thoughtful. Mainly I’m aiming for something that won’t be too exhausting after a day of greeting the phone repair guy, the cable guy, going to the bank, the post office and the grocery store, struggling through five loads of laundry, running my kindergartener’s Valentine’s card box to school that he forgot and contemplating just how noticeable is that stain on the living room carpet. This is also referred to as “What do you do all day?”.

Livin’ the dream, baby.

Living. The. Dream.

That, my friend, is why this little sweet treat is perfect. Even if you have no time to make a whole fancy dinner (I mean come on, how much can you really do with Valentine’s Day on a Tuesday?) this takes no time to whip up. There’s no baking and you can skip the decorating and they will still taste delish.

And the beauty is, it’s just for two, so put the kids to bed and try to remember what it was like B.C. It’s a hazy memory but I find wine helps me hearken back.

A lot of wine.

No Bake Vanilla Bean Cheesecake for Two

 

Print

Prep Time

15 mins

Total time

15 mins

 

Ghiradelli white chocolate comes in a 4oz bar, use the extra ounce for a decoration or just eat it. If you don’t want to buy a box of cookies for the small amount for the crust, make them crustless. This silicone pan makes popping them out a cinch. If you’re using a regular muffin tin, freeze them solid and then dip the bottom in very hot water, run a knife around the edge, turn it upside down and tap them on the counter till they come out.

Author: Chef Shelley

Serves: 2

Ingredients

• Crust:
• 2 squares graham crackers or 6 vanilla wafers or 4 Pepperidge Farms Bordeaux cookies or 4 shortbread cookies
• 1 tablespoon butter, melted
  
• 
  
• Cheesecake
• 3 tablespoons cream
• 3 ounces white chocolate
• 1 8 ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 3 tablespoons powdered sugar
• ½ teaspoons vanilla bean paste, or vanilla extract
  
• 
  
• Ombre Glaze
• 1 cup powdered sugar, divided
• 4 teaspoons water
• Red food coloring

Instructions

1. Crush cookies in a ziplock bag. Add melted butter to bag and squish to mix. Press into bottom of two indents of a silicone muffin pan.
2. Heat cream in glass measuring cup in microwave for 30 seconds or until hot. Add white chocolate and stir a couple times while it melts.
3. Mix cream cheese, butter and sugar thoroughly. Add white chocolate/cream mixture and vanilla and mix until very smooth.
4. Pour or spoon into prepared crusts.
5. Cover and freeze or refrigerate.
6. In four small bowls mix ¼ cup powdered sugar and 1 teaspoon water until smooth.
7. Tint each one to your desired color. Start with a tiny bit of red on a toothpick or the very end of a spoon. You can always go darker, but you can’t make it lighter.
8. When cheesecakes are completely cold, starting with light color spread around sides of cheesecakes ending with darkest color.
9. Keep frozen or refrigerated until a few minutes before serving time.

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