Strawberry Cheesecake (No-Bake)
By Dassana Amit · VegrecipesofindiaPublic
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Strawberry Cheesecake is a creamy no-bake dessert made with a buttery biscuit crust, a light cream cheese filling and homemade strawberry compote. The strawberry mixture is layered and can be swirled through the cheesecake, giving it a fresh fruity flavor in every bite. Since it sets in the refrigerator, there is no baking required. This make-ahead dessert is easy to prepare and perfect for celebrations, gatherings or weekend treats.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 5
Recipe source
This recipe was taken from Strawberry Cheesecake (No-Bake) · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 5 people
- 100grams/19 Marie biscuits (or 100 grams digestive biscuits or graham crackers or preferred cookies or biscuits)
- 40 gbutter (– melted or 3 tablespoons melted butter)
- 200grams/1 cup cream cheese (– softened)
- 40grams/5 tablespoons powdered sugar (or confectioner's sugar)
- 150ml/½ cup + 2 tablespoons whipping cream (– cold, 35% fat or above)
- 0.5 tspvanilla extract
- 1small pinch salt (– optional)
- 300grams/2 cups strawberries (– hulled, chopped)
- 3–4 tbspsugar (or add as needed)
- 1 tsplemon juice
- 6–7strawberries (– halved or whole)
- 1or 2 sprigs of mint leaves (– optional)
Steps
- 1
Make the strawberry compote by cooking the strawberries and sugar on low to medium heat until thick and jam-like.
- 2
Stir occasionally and mash lightly as the fruit softens.
- 3
When you drag a spoon through it, it should leave a light trail that slowly disappears. This indicates that the compote is done and ready to use.
- 4
Add lemon juice towards the end and cook further for a minute or two. Cool completely and refrigerate.
- 5
Prepare the pan by lining the bottom and sides with parchment paper. Wrap the outside with foil if using a cake ring.
- 6
Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into the prepared pan and refrigerate for 20 to 30 minutes or until set.
- 7
Beat the cream cheese , powdered sugar, salt and vanilla extract until smooth and creamy.
- 8
In another bowl, whip the chilled cream to stiff peaks. Do not over-whip.
- 9
Fold the whipped cream gently into the cream cheese mixture until smooth and well combined.
- 10
Layer the entire filling over the chilled crust.
- 11
With an offset spatula or a spoon, smooth the top. Layer the strawberry compote over the surface and make it even with a spoon. You can also swirl gently with a toothpick or knife.
- 12
Cover with a cake dome or large bowl and refrigerate for 10 to 12 hours or until set.
- 13
Remove strawberry cheesecake from the pan, garnish with fresh strawberries and slice with a warm knife before serving.
Per portion
- Calories
- ~0.2 kcal
- Protein
- ~0 g
- Fat
- ~6.5 g
- Carbs
- ~0.1 g
- Fiber
- ~0 g
- Sodium
- ~0.8 mg
5 ingredients still need USDA food links. grams/1 cup cream cheese (– softened), vanilla extract, strawberries (– halved or whole), or 2 sprigs of mint leaves (– optional) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.
Approximate — includes amount ranges.
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