Description
This No-Bake Strawberry Cheesecake is a creamy and refreshing dessert that combines a buttery biscuit crust with a luscious strawberry cream cheese filling. Perfect for warm days, it requires no oven time and is easy to prepare, making it an ideal treat for gatherings or a simple indulgence at home.
Ingredients
Scale
Crust
- 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
- ½ cup (4 oz/115 g) butter, melted
Filling
- ¼ cup (2 fl oz/60 ml) water
- 2 sachets (16 g/5 teaspoons) unflavored powdered gelatin
- 3 cups (15 oz/426 g) fresh strawberries, hulled
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 3 cups (24 oz/675 g) block cream cheese
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
Decoration
- Extra strawberries
- Whipped cream
Instructions
- Prepare the crust: Crush the plain biscuits finely and combine them with the melted butter. Press the mixture firmly into the base of a springform pan or your chosen mold to form an even crust. Chill in the refrigerator while preparing the filling to set the crust firmly.
- Dissolve gelatin: In a small bowl, sprinkle the powdered gelatin over the ¼ cup of cold water and allow it to bloom for about 5 minutes. Then gently heat the mixture until the gelatin fully dissolves, making sure it does not boil. Set aside to cool slightly.
- Prepare strawberry purée: Blend the hulled strawberries with the granulated sugar until smooth to create a fresh strawberry purée. Set aside.
- Mix cream cheese and gelatin: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the dissolved gelatin mixture and continue to mix until fully incorporated.
- Combine strawberry purée: Add the strawberry purée to the cream cheese mixture and gently fold it in until well combined, ensuring an even pink color.
- Whip the cream: In a separate chilled bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the strawberry cream cheese mixture, maintaining the airy texture for a light filling.
- Assemble the cheesecake: Pour the strawberry cream cheese filling over the chilled biscuit crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Decorate and serve: Once set, garnish the cheesecake with extra fresh strawberries and whipped cream before slicing and serving chilled.
Notes
- Use room temperature cream cheese for easier blending.
- Do not boil the gelatin to avoid losing its setting properties.
- The cheesecake should chill for at least 4 hours, but overnight chilling yields the best texture.
- Graham crackers or digestive biscuits both work well for the crust; choose according to taste preference.
- Ensure the whipped cream is folded gently to maintain the filling’s light texture.
Keywords: no-bake, strawberry cheesecake, easy dessert, summer dessert, creamy cheesecake, biscuit crust