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No-Bake Strawberry Cheesecake with Rosé Jelly Recipe

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4.2 from 56 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings

Description

This No-Bake Strawberry Cheesecake features a creamy mascarpone and cream cheese filling atop a buttery vanilla cookie crust, finished with a delicate Rosé wine jelly layer dotted with fresh strawberries. Perfectly chilled and ready in a few hours, this dessert offers a refreshing, elegant treat without the use of an oven.

Ingredients

Crust

  • 1 1/2 cups vanilla cookies
  • 6 tbsp melted butter

Cheesecake Layer

  • 8 ounces cream cheese
  • 12.5 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Jelly Layer

  • 2 cups Rosé wine
  • 4 tbsp sugar
  • 1 tbsp gelatine powder
  • 1 cup strawberries

Instructions

  1. Prepare baking pan: Line the bottom and sides of a 9-inch springform pan with parchment paper, ensuring the parchment extends above the rim slightly for easy removal later.
  2. Make the crust: Crush the vanilla cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin. Transfer the crumbs to a medium bowl, add the melted butter, and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan using the back of a spoon or an offset spatula. Refrigerate to chill while preparing the filling.
  3. Prepare cheesecake layer: Ensure cream cheese is softened to room temperature for a smooth consistency. Beat the cream cheese with a hand mixer or whisk until creamy, then add mascarpone cheese and blend until smooth. Gradually add powdered sugar, stirring continuously. Mix in vanilla extract and lemon zest thoroughly.
  4. Assemble cheesecake layer: Spoon the cheese filling over the chilled crust and smooth into an even layer. Place back into the refrigerator to set for at least 2 hours.
  5. Prepare gelatine mixture: Sprinkle the gelatine powder over 1/4 cup of Rosé wine and let it bloom for 5 minutes until soft and swollen. Meanwhile, heat the remaining Rosé wine in a saucepan over medium-low heat until warm but not boiling. Stir in the granulated sugar gradually until fully dissolved, adjusting sweetness to taste.
  6. Dissolve gelatine: Add the bloomed gelatine mixture to the warm Rosé-sugar mixture while stirring continuously on low heat until fully dissolved. Avoid boiling to preserve gelatine effectiveness.
  7. Prepare strawberries: Wash, dry, hull, and slice the strawberries thickly lengthwise. Arrange them decoratively in a circular pattern over the chilled cheesecake layer.
  8. Add jelly layer: Using a fine sieve, pour the Rosé gelatine mixture slowly over the arranged strawberries to prevent displacement, ensuring a smooth, lump-free jelly layer. Refrigerate until the jelly is fully set, at least 1 hour before serving.

Notes

  • Ensure all dairy ingredients are at room temperature for a smoother cheesecake filling.
  • Do not boil the Rosé and gelatine mixture to prevent loss of gel-setting properties.
  • Chilling times are crucial for proper setting—do not rush the refrigeration steps.
  • You can substitute vanilla cookies with graham crackers if preferred.
  • Use fresh, ripe strawberries for the best flavor and visual appeal.
  • 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-with-rose-jelly-recipe/