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A refreshing no-bake strawberry swirl cheesecake with a lime-infused homemade strawberry jam swirled through a creamy cream cheese and whipped cream filling atop a buttery graham cracker crust. Served semi-frozen, garnished with fresh sliced strawberries.

Ingredients

Scale
  • Strawberry Jam:
  • 1 teaspoon lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 2 heaping cups finely chopped fresh strawberries
  • Base, Cheesecake & Garnish:
  • 1 3/4 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 cup (250ml) 35% whipping cream, whipped
  • 2 x 250g packages cream cheese, softened to room temperature
  • 1 1/2 cups icing sugar
  • Sliced strawberries for garnish

Instructions

  1. Prepare the strawberry jam: In a medium saucepan, whisk together lime zest, lime juice, sugar, and cornstarch.
  2. Add chopped strawberries to the saucepan and cook over medium-high heat while gently mashing with a potato masher. Stir constantly, bring to a full boil and cook until thickened, about 2 minutes.
  3. Remove from heat and use an immersion blender to purée the jam until smooth.
  4. Transfer jam to a bowl, cover, and refrigerate for at least 1 hour until completely chilled.
  5. Lightly grease the bottom of a 9-inch springform pan with butter or cooking spray.
  6. In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly and evenly into the bottom of the prepared pan to form the crust.
  7. Refrigerate the crust to set while preparing the filling.
  8. In a mixing bowl, whip the 35% cream at high speed until stiff peaks form.
  9. Transfer whipped cream to a separate bowl and refrigerate.
  10. In the same mixing bowl, beat the softened cream cheese and icing sugar on high speed until smooth and creamy with no lumps.
  11. Gently fold the chilled whipped cream into the cream cheese mixture until well combined and fluffy.
  12. Pour the cream cheese filling evenly over the chilled graham cracker crust.
  13. Spread the cooled strawberry jam over the top of the filling.
  14. Use the tip of a butter knife or small spatula to gently swirl the jam through the cream cheese filling to create a swirl pattern without disturbing the crust.
  15. Place the cheesecake in the springform pan into the freezer and freeze for a minimum of 6 hours or overnight to set well.
  16. About 1 to 1 1/2 hours before serving, remove the cheesecake from the freezer and let it thaw at room temperature while still in the pan.
  17. Carefully loosen the springform pan sides and transfer the cheesecake (on the base) to a serving plate.
  18. Top the cheesecake with fresh sliced strawberries as desired.
  19. Serve the cheesecake semi-frozen for the best texture; it can also be fully thawed in the refrigerator but will be softer and lose some firmness.

Notes

Let the cream cheese come to room temperature before mixing to avoid lumps., Chill the whipped cream after whipping to keep it stable., Cool the strawberry jam completely before swirling to prevent melting the cream., Press crust firmly and evenly for better stability and crunch., For neat slices, warm a sharp knife under hot water, wipe dry, and clean between slices., To have a firmer cheesecake when fully thawed, add 1 teaspoon of powdered gelatin (bloomed and dissolved) to the cream cheese mixture before folding in whipped cream., Flavor substitutions: Use raspberries, blueberries, or mixed berries for the jam; try different crusts such as Digestive biscuits or Oreo crumbs; add lemon zest to the filling; fold in melted chocolate; or replace half the cream cheese with mascarpone for a silkier texture., Storage: Wrap cheesecake tightly with plastic wrap then foil and freeze up to 1 month., Thawed cheesecake should be stored in fridge and eaten within 2-3 days., Avoid refreezing once fully thawed to preserve texture and flavor., Using frozen strawberries for jam is possible if thawed and excess liquid drained; cooking time may be longer., Cornstarch is recommended for jam thickness; can be replaced by longer cooking or pectin., If the pan isn’t springform, line the bottom with parchment paper for easier serving.

Nutrition

Find it online: https://gingerbaking.com/no-bake-strawberry-swirl-cheesecake-for-canada-day/