Description
This No-Bake Strawberry Cheesecake is a summer dessert made with fresh strawberries.
Ingredients
Units
Scale
Cheesecake base
- 300g digestive biscuits
- 150g unsalted butter, melted
Cheesecake filling
- 600g strawberries, hulled
- 350g granulated sugar
- 1 lemon juiced
- 4 leaves of gelatin
- 675g cream cheese
- 63g icing sugar
- 435ml heavy (double) cream
- 10g vanilla paste
- 12 strawberries, hulled and halved
Cheesecake decoration
- 125ml heavy (double) cream
- 8g icing sugar
- 5g vanilla paste
- 12 strawberries, hulled and chopped
Instructions
- For the Biscuit Base: Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running, add the melted butter and allow it to combine, which should only take about 15 seconds, then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a greaseproof paper over the base and then clasping the springform pan ring around the outside. I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten it evenly. I use the bottom of a large glass.
- Place into the fridge to cool.
- Strawberry Cheesecake Filling: Place the strawberries into a blender and blitz till smooth, then pour into a saucepan with sugar and lemon juice, place over medium heat, and allow to simmer for 15 minutes, stirring the granulated regularly.
- While that is happening, place your gelatin leaves into some cold water.
- After 15 minutes, add the gelatin leaves to the strawberry sauce and stir.
- Remove the strawberry sauce from the heat, set it aside, and allow it to cool.
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up, and then, on a low speed, gradually add the icing sugar. I add a spoonful at a time and ensure each spoonful is fully incorporated before adding the next one.
- Mix through the cooled strawberry sauce.
- Whisk the heavy (double) cream in a separate bowl until you achieve a soft peak consistency.
- Mix the strawberry cream cheese and heavy (double) cream until combined.
- Remove the biscuit base from the fridge.
- Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.)
- Pour the filling onto the biscuit base.
- Drop the tin onto the countertop to release any bubbles that may have been trapped; I do this 5-10 times from the counter about 5 inches above.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch, but you can run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.
- To decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you desire. Use our pictures for inspiration and top with the chopped strawberries. Have fun!
- Portion up. Enjoy!
Notes
- Please feel free to substitute the vanilla paste with vanilla extract.
- If you would like a more chunky version without the gelatin then have a look at our strawberry and white chocolate cheesecake.
- To make it vegetarian you can substitute the gelatin with a vegan gelatin. One packet should be enough but each brand will yield slightly different results.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 15 minutes Chill Time: 6 hours
- Category: Dessert
- Method: Chill
- Cuisine: British