Instagram tells me that I promised this recipe would make an appearance two weeks ago. If I had my shit together, I’d pretend that, instead, I held onto it a little longer so I could eek out some excuse to bring you cheesecake on Pi Day — I firmly believe that cheesecake shares more in common with pie than cake, don’t you? it’s the crust! the crust!!! — but then I’d have to also talk my way around the fact that these little pots of creamy, no-bake bliss are actually, ahem, crustless, and BAM! we’d find ourselves in the middle of one big, fat, run-on sentence lie.
So. In keeping with my very favorite theme of telling it like it is: two weeks ago I made these babes during Lana’s nap, devoured both of them before Chris got home (perhaps while bawling over Nashville with my bald head snuggly swathed in a baby blanket, perhaps not). And then played blog hookey for fourteen days, during which time we hosted loads of lovely and helpful houseguests, battled a few sniffles and bore witness to Nick Viall’s seriously questionable wardrobe of Finnish knitwear.
I mean, certainly there are regrets to be had about the knitwear. Just not mine.
To be honest, part of the reason I also sat around on this recipe for a while was to ensure I did it justice, giving credit where credit is due — in this case, to one of the closest blog pals I’ve made this year, the lovely Christina Lane of the popular blog Dessert for Two, though this recipe comes from homegirl’s third and most recent cookbook Sweet & Simple. As you might imagine, Christina’s forté is creating small-batch sweets for just a couple of people, but if my history with her recipes is any indication, the whole schtick could just as easily be called Two for Me! as the second portion rarely makes it near anyone’s face but my own.
See again: these cheesecakes.
Over the past year, Christina and I have swapped endless Snaps and Stories of our kiddos (her little Camille trails Lana in age by just a few days); struggled together with maintaining our “selves” in the face of motherhood (hi, Miss Cookbook Number Three is clearly doing something right); and traded more late-night Bachelor recap texts than either of us should freely admit. She’s sassy and smart alecky, a comfortable user of butter and swear words. Pretty enough that you really, really kinda want to not like her. But you will. You do. I do.
Fittingly, this recipe is as solid and likeable as Christina, offering all the comfort of a sweet-tart cheesecake filling without any of that persnickety baking and crust-making nonsense. As written, the decadent pots are classically topped with fresh berries, but because I can’t leave well enough alone, I’ve whipped in a little cinnamon (what is it about warm cinnamon in cool applications that is so unexpectedly refreshing!? hello, horchata!) and salty-sweet coconut chips for crunch. They’re every bit worth my procrastination, I promise you, and such a lovely little example of the brilliance that is Christina’s newest book baby.
Biggest hugs, sweet friend! Here’s to many more desserts intended for two. And inevitably consumed by one. 😉
- 4 ounces cream cheese, at room temperature
- ¼ cup heavy whipping cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- finely chopped fresh strawberries, for serving
- coconut chips, for serving
- In a small bowl, beat the cream cheese with an electric mixer until soft and creamy.
- In a second small bowl, beat the whipping cream until soft peaks form; beat in the powdered sugar, vanilla and cinnamon.
- Add half the whipped cream to the cream cheese and beat on medium speed until combined. Repeat with remaining half.
- Divide the cheesecake between the two ramekins. Cover and refrigerate until chilled, at least 4 hours.
- Serve with an extra dusting of cinnamon, fresh strawberries, and plenty of salty-sweet coconut chips for crunch. Enjoy!
OH! before you go…
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