Introduction
No-bake strawberry cheesecake is a delightful dessert that combines creamy cheesecake with the fresh taste of strawberries. Perfect for summer gatherings or simply to satisfy your sweet tooth, this cheesecake is easy to make and doesn’t require any oven time. The light and refreshing flavor makes it an ideal treat for any occasion.
Detailed Ingredients with measures
For the crust:
– 200 grams of digestive biscuits
– 100 grams of unsalted butter
For the cheesecake filling:
– 400 grams of cream cheese
– 250 ml of heavy cream
– 100 grams of powdered sugar
– 1 teaspoon of vanilla extract
– 200 grams of fresh strawberries, pureed
– 1 tablespoon of gelatin (optional)
For the strawberry topping:
– 150 grams of fresh strawberries, halved
– 2 tablespoons of sugar
– 1 tablespoon of lemon juice
Prep Time
The preparation time for this no-bake strawberry cheesecake is approximately 30 minutes. This makes it a quick and easy dessert option that can be whipped up even on short notice.
Cook Time, Total Time, Yield
As this cheesecake is no-bake, there is no cooking time involved. After the preparation, it needs to chill in the refrigerator for at least 4-6 hours for the best results. The total time including chilling is around 5-6 hours. This recipe yields a delicious cheesecake that serves about 8 slices, making it perfect for sharing with friends and family.
Detailed Directions and Instructions
Prepare the Base
Start by crushing the digestive biscuits in a food processor until they resemble fine crumbs.
Add Butter
Melt the unsalted butter and mix it with the crushed biscuits until the mixture resembles wet sand.
Press into the Pan
Press the biscuit mixture into the bottom of a springform pan. Make sure it is compact and even. Refrigerate while you prepare the filling.
Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and mix until well combined.
Add Cream and Flavoring
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then, add vanilla extract and mix until well combined.
Prepare Strawberry Topping
Blend fresh strawberries to create a puree. You can choose to strain this puree to remove seeds if desired.
Combine Strawberry Puree
Fold the strawberry puree into the cheesecake filling gently to create a marbled effect.
Pour into the Base
Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight for best results.
Serve the Cheesecake
Once set, carefully remove the cheesecake from the springform pan. Slice and serve, optionally garnishing with fresh strawberries on top.
Notes
Ingredient Variations
You can substitute digestive biscuits with graham crackers or any other similar cookie for the base.
Storing the Cheesecake
Keep the cheesecake refrigerated for up to 3-4 days. If you plan to store it longer, consider freezing it.
Garnishing Options
Feel free to garnish with whipped cream, fresh strawberries, or a drizzle of strawberry sauce before serving.
Serving Size
The recipe serves around 8-10 people, depending on portion size. Adjust the quantity based on your guest list.
