NO-BAKE STRAWBERRY CHEESECAKE
The cold or no-bake cheesecake is one of the easiest recipes ever to quickly make the most loved dessert based on cookies and Philadelphia. With a cream of spreadable cheese, cream, and a sweet fruit topping, this cake is perfect on days when the heat doesn’t relent.
The base is made of crumbled cookies and melted butter placed directly into the springform pan and pressed with the back of a spoon to level and give consistency. While it rests in the fridge for 15 minutes to settle, you can focus on the filling.
The cream is also very easy to prepare, whether you are a beginner or an expert cook: you just need to put cheese, cream, and the previously soaked gelatin in a bowl. Then just pour the cheese mixture into the mold and let it set in the fridge before decorating it to your liking before enjoying.
Among the best tips I can give you for preparing a simple but perfect cheesecake is definitely to use all fresh and quality ingredients, not to overmix the cream, and once ready, let it cool in the refrigerator for at least 3 hours, even better if overnight.
Then I leave room for your creativity in decoration, whether it’s fresh fruit, fruit jam, a coulis, the result will still be great and you will have made a homemade cheesecake worthy of a patisserie perfect for every occasion.
If after trying this no-bake strawberry cheesecake recipe you want to taste another cheesecake recipe don’t miss
- Difficulty: Easy
- Cost: Expensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: American
- Energy 544.67 (Kcal)
- Carbohydrates 19.96 (g) of which sugars 10.60 (g)
- Proteins 10.38 (g)
- Fat 47.25 (g) of which saturated 8.70 (g)of which unsaturated 4.37 (g)
- Fibers 0.90 (g)
- Sodium 495.88 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz cookies
- 7 tbsps butter
- 26.5 oz cream cheese
- 3/4 cup heavy cream
- 6 tbsps powdered sugar
- 2 tsps gelatin (5 sheets)
- 1.5 tbsps milk
- 3.5 oz strawberries (or strawberry jam)
- strawberries (or strawberry jam)
- A few leaves mint
Tools
- Bowl
- Springform pan
- Electric whisk
- Mixer
Steps
Put the cookies into a mixer and grind them into a powder, then pour them into a bowl and add the previously melted butter. Mix with a spoon until you obtain a homogeneous mixture. Line a springform pan (diameter 7 inches) with parchment paper and pour the cookie and butter mixture inside. Level and lightly press with the back of a spoon. Place in the fridge to set for about 15 minutes.
Soak the gelatin sheets in cold water for at least 10 minutes. Heat the milk in a saucepan and when it’s hot, add the gelatin, well-squeezed from the water, and stir quickly to dissolve it. Pour the cream cheese into a bowl, add the powdered sugar and cream, and mix everything with an electric beater. Add the milk with the dissolved gelatin inside, which should still be warm but not boiling, and incorporate with a spatula until the cheese cream becomes smooth and velvety.
Pour half of the obtained mixture into the cake pan over the cookie base and level with a spoon. Wash and dry the strawberries, cut them as you like (into slices or pieces), then place them randomly on the cream cheese layer. Finish the cheesecake by pouring the second half of the mixture into the pan. Level with a spoon. Place in the refrigerator to set for at least 3-4 hours.
When the Strawberry Cheesecake has rested, remove it from the mold and place it on a serving plate. To decorate, you can choose to pour strawberry jam on the surface, or simply fresh strawberries cut into pieces or slices and a few mint leaves.
NOTES
INGREDIENTS QUANTITIES these quantities are calculated for an 18 cm diameter pan, if using a 24 cm pan, just double all quantities.
COOKIES For this cheesecake, I used Petit cookies which are quite dry and require 100 g of butter. If replacing them with digestive cookies, reduce the butter amount from 100 g to 80 g.
CREAM CHEESE I used classic cream cheese. I don’t recommend light versions for this recipe as they wouldn’t achieve the same creaminess and consistency. Take it out of the fridge about 30 minutes before using if you can. If you want, you can replace 250 g of cream cheese with an equal amount of mascarpone or ricotta. The important thing is that the total cheese/mascarpone or ricotta amount is 750 g.
MILK AND GELATIN when adding milk with dissolved gelatin to the cheese mixture, it’s important that the milk is still warm (not boiling) so that it mixes well with the rest and no lumps form. I used classic gelatin sheets.
CREAM Unlike the cream cheese which should be at room temperature, the cream should be well COLD from the fridge. Take it out at the last moment.
FRUIT With this “basic recipe” you can prepare Cheesecake with any type of fruit such as: peaches, apricots, berries, or cherries.
STORAGE
The no-bake cheesecake keeps in the fridge for up to 3 days, covered with plastic wrap or in a closed container.
