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No Bake Strawberry Cheesecake Recipe

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4.2 from 35 reviews

  • Author: Ava
  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings

Description

This no bake strawberry cheesecake features a buttery biscuit crust, a fluffy cream cheese filling, and a luscious strawberry topping. Perfectly set in the fridge without any oven use, it combines the fresh flavors of strawberries with creamy textures, making it an ideal dessert for any occasion.

Ingredients

Crust

  • 140 g Unsalted butter
  • 300 g Biscuit crumb (eg. Digestive or Graham cracker crumb)
  • Pinch of salt

Cream Cheese Filling

  • 3 Gelatine sheets (1 gelatin sheet = 1.7g)
  • 90 g Heavy Cream (36% fat)
  • 100 g Granulated sugar
  • 15 g Lemon juice (freshly squeezed)
  • 300 g Cream cheese (full fat Philadelphia cream cheese)
  • 270 g Heavy Cream (36% fat, use it cold)
  • 2 teaspoons Vanilla bean paste

Strawberry Topping

  • 400 g Strawberry puree (fresh or frozen)
  • 40 g Granulated sugar
  • 20 g Lemon juice (freshly squeezed)
  • 2.5 Gelatine sheets (1 gelatin sheet = 1.7g)

Instructions

  1. Prepare the Crust: Melt unsalted butter in the microwave and let it cool slightly while preparing the biscuit crumbs.
  2. Make Biscuit Crumbs: Use a food processor or a zip bag and rolling pin to crush the biscuits into crumbs. Mix the crumbs with the warm (not hot) melted butter and a pinch of salt until the mixture comes together.
  3. Form the Crust: Line a 16cm (6 inches) springform or mousse cake ring with the biscuit mixture. Press the mixture evenly and tightly into the sides first, then the bottom. If it feels too runny, refrigerate for a few minutes. Freeze the crust while preparing the filling.
  4. Prepare Gelatin for Filling: Soak 3 gelatin sheets in cold water until soft.
  5. Heat Cream Mixture: In a small saucepan, heat 90 g heavy cream with 100 g sugar until sugar dissolves and the mixture simmers.
  6. Incorporate Gelatin: Remove excess water from the gelatin sheets and stir them into the warm cream mixture. Add 15 g lemon juice and allow the mixture to cool to room temperature.
  7. Whip Cream Cheese: In a mixing bowl, whip 300 g cream cheese with 2 teaspoons vanilla bean paste using an electric hand mixer until light and fluffy.
  8. Combine Gelatin Mixture and Cream Cheese: Fold the lukewarm gelatin cream mixture gently into the whipped cream cheese using a rubber spatula.
  9. Whip Heavy Cream: Whip 270 g cold heavy cream in a separate bowl until soft peaks form.
  10. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture remains light and fluffy.
  11. Assemble Filling: Pour or pipe the filling into the chilled crust and smooth the top using an offset spatula. Refrigerate for 1-2 hours to let the filling set properly. Reserve some filling for decoration.
  12. Prepare Strawberry Topping Gelatin: Soak 2.5 gelatin sheets in cold water.
  13. Cook Strawberry Mixture: In a saucepan, cook 400 g strawberry puree with 40 g sugar and 20 g lemon juice for about 10 minutes until the mixture thickens slightly and some water evaporates.
  14. Add Gelatin to Topping: Squeeze excess water from gelatin sheets and stir into the hot strawberry mixture. Allow the topping to cool to room temperature.
  15. Top the Cheesecake: Pour the cooled strawberry topping over the set cream cheese layer. Refrigerate for a minimum of 4 hours to allow the topping to set.
  16. Remove Cake Ring: Carefully remove the springform or mousse cake ring once the cheesecake is fully set.
  17. Decorate: Use the reserved cream cheese filling, the strawberry compote topping, and/or fresh strawberries to decorate the cheesecake as desired.
  18. Storage: Store the completed cheesecake in the refrigerator until ready to serve.

Notes

  • Gelatin sheets must be fully softened in cold water before use to avoid lumps.
  • Ensure the gelatin mixture is lukewarm before folding in the cream cheese to prevent curdling.
  • Do not overmix whipped cream into the cream cheese filling; maintain fluffiness for the best texture.
  • Freezing the crust briefly helps it firm up and prevents sogginess when adding the filling.
  • This cheesecake requires at least 7 hours total chilling time, including 1-2 hours for the filling and minimum 4 hours after adding the topping.
  • If fresh strawberries are unavailable, frozen strawberries can be used for the puree and compote.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-strawberry-cheesecake-recipe/