Print

Print Recipe

A no-bake cheesecake featuring a light, airy, and creamy strawberry-flavored filling on a buttery biscuit crust, set with optional gelatin for a perfect mousse-like texture without the need for baking.

Ingredients

Scale
  • ¼ cup (2fl oz/60 ml) water
  • 2 sachets (16 g/5 teaspoons) unflavored powdered gelatin
  • 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
  • ½ cup (4 oz/115 g) butter, melted
  • 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
  • extra strawberries and whipped cream for decoration

Instructions

  1. Pour water into a small bowl and sprinkle powdered gelatin over it; let sit 10 minutes to bloom.
  2. Pulse biscuits in a food processor until fine crumbs.
  3. Add melted butter to the crumbs and blitz until the mixture resembles wet sand.
  4. Press the crumb mixture evenly into the bottom of a 9-inch springform pan; cover and chill in the fridge.
  5. Microwave the bloomed gelatin 20–30 seconds until fully melted; let cool for 5 minutes.
  6. Puree hulled strawberries with sugar in a food processor until smooth and lump-free.
  7. Add room-temperature block cream cheese to the strawberry puree and blend until silky and even.
  8. Stir one tablespoon of the cream cheese mixture into the cooled gelatin to temper and prevent lumps.
  9. With the processor running on low, slowly pour in heavy whipping cream and the tempered gelatin; blend until the filling thickens and holds soft peaks.
  10. Spread the filling over the chilled crust, cover with plastic wrap, and refrigerate at least 6 hours or overnight to set.
  11. Pipe whipped cream rosettes and garnish with fresh strawberry halves before serving.

Notes

Always use block cream cheese, not the tub kind, as tubs often have extra water that can make the cheesecake too soft to set., Gelatin is recommended especially when using softer European cream cheese varieties to ensure a firm set. Neufchâtel cheese is a good firmer alternative., Temper gelatin well by mixing some cream cheese mixture into cooled gelatin to avoid lumps., For a dairy-free version, substitute heavy cream with whipped coconut cream and use vegan cream cheese; note that gelatin isn’t vegan – use agar-agar or another plant-based setting agent., Wrap the bottom and sides of the springform pan with parchment or foil and tin foil to prevent leaks during chilling., You can make the cheesecake up to 3 days in advance and it stores well in the fridge; it also freezes beautifully for later use.

Nutrition

Find it online: https://gingerbaking.com/no-bake-strawberry-cheesecake-recipe/