Introduction
Indulging in a decadent dessert doesn’t always mean turning on the oven. The no-bake strawberry chocolate cheesecake is a perfect treat for anyone looking to satisfy their sweet tooth without the hassle of baking. This rich and creamy cheesecake combines the flavors of fresh strawberries and luscious chocolate, creating a delightful contrast that is both refreshing and indulgent. Perfect for any occasion, this dessert is sure to impress your guests and leave them wanting more.
Detailed Ingredients with measures
For the crust:
– 200g digestive biscuits
– 100g unsalted butter, melted
For the cheesecake filling:
– 400g cream cheese, softened
– 200g powdered sugar
– 200ml heavy cream
– 1 teaspoon vanilla extract
– 150g fresh strawberries, pureed
– 100g dark chocolate, melted
For the topping:
– Fresh strawberries, sliced
– Chocolate shavings
Prep Time
Preparation for this no-bake strawberry chocolate cheesecake takes approximately 30 minutes. It’s a straightforward process that involves readying the crust and mixing the creamy filling, making it suitable for both novice and experienced bakers alike.
Cook Time, Total Time, Yield
Since this cheesecake is a no-bake recipe, there is no cooking time involved. The total time, including preparation and refrigeration, is about 4 hours. This recipe yields one 9-inch cheesecake, which can serve around 8-10 people, offering a delightful dessert option for gatherings or family dinners.
Detailed Directions and Instructions
Prepare the crust
Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a zip-lock bag and using a rolling pin or pulsing them in a food processor. Melt the butter and mix it with the biscuit crumbs until well combined. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
Make the cream cheese filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and continue to beat until the mixture is homogeneous. Pour in the whipped cream and a splash of vanilla extract, then fold gently until fully incorporated.
Add the strawberry layer
In a separate bowl, blend fresh strawberries until smooth. If desired, strain the puree to remove the seeds. Mix this strawberry puree into half of the cream cheese filling, creating a pink layer.
Layer the cheesecake
Spread the strawberry cream cheese mixture over the prepared crust evenly. Then, spoon the remaining cream cheese filling on top, smoothing it out with a spatula.
Chill the cheesecake
Cover the springform pan loosely with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until set completely. If you’re short on time, you can refrigerate it for a minimum of 2 hours, but the texture might be softer.
Prepare the chocolate ganache
In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the chopped chocolate, allowing it to sit for a few minutes before stirring until smooth. Let the ganache cool for a while so that it thickens slightly.
Top the cheesecake
Once the cheesecake has set, pour the chocolate ganache over the top, spreading it evenly. Allow the ganache to set in the refrigerator for about 30 minutes.
Garnish and serve
Before serving, garnish the cheesecake with fresh strawberries on top. Carefully remove the sides of the springform pan and slice the cheesecake into wedges to serve.
Notes
Use room temperature ingredients
Ensure that the cream cheese is at room temperature to achieve a smooth filling without lumps.
Fresh strawberries
For the best flavor, use ripe, fresh strawberries in both the filling and for garnishing.
Storage instructions
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Alternative toppings
Feel free to experiment with other toppings such as whipped cream, chocolate shavings, or additional fruit for variety.
