There’s something about strawberries that just screams summer, doesn’t it? This no-bake strawberry cheesecake is like a slice of sunshine on a plate—creamy, tangy, and ridiculously easy to whip up. Plus, who needs an oven when the sun’s your best friend?
Steps
- Begin by combining water and gelatin in a small bowl, allowing it to sit and set for 10 minutes.
- Use a food processor to finely crush the biscuits, then mix in the melted butter until you have a cohesive base. Press this mixture evenly into a 9-inch springform pan and refrigerate.
- Microwave the gelatin mixture for 20-30 seconds until it liquefies, then let it cool for 5 minutes.
- Puree strawberries and sugar in the food processor until smooth, then blend in the cream cheese until creamy.
- Mix a tablespoon of the cream cheese blend into the cooled gelatin, whisking quickly to prevent lumps, ensuring a smooth mixture.
- While processing, gradually add cream and the gelatin mixture, continuing to blend until the filling thickens.
- Pour the filling over the prepared crust, cover, and chill in the refrigerator for at least 6 hours or overnight.
- Before serving, decorate with whipped cream and fresh strawberries, and store leftovers in the fridge for up to three days.
Ingredients
- Bake Strawberry Cheesecake, reformulated to avoid plagiarism:
- ¼ cup (60 ml) water
- 2 packets (16 g) unflavored powdered gelatin
- 3 cups (255 g) plain biscuits, such as graham crackers or digestive biscuits
- ½ cup (115 g) melted butter
- 3 cups (426 g) fresh strawberries, hulled
- ? cup (71 g) granulated sugar
- 3 cups (675 g) block-style cream cheese, at room temperature
- 1 ½ cups (360 ml) heavy whipping cream
- Additional strawberries and whipped cream for garnish
Nutritional Values
Calories: 5616 | Fat: 444g | Saturated Fat: 132g | Polyunsaturated Fat: N/A | Cholesterol: 1272mg | Sodium: 3564mg | Carbohydrates: 384g | Fiber: 36g | Sugar: 192g | Protein: 60g
FAQ
- How do I properly use gelatin in a no-bake cheesecake?
- When incorporating liquid gelatin into the cream cheese mixture, ensure it is not too hot to avoid clumping. Mix a tablespoon of the cream cheese mixture into the cooled liquid gelatin first. This will help prevent lumps when adding it to the rest of the cheesecake batter, ensuring an effective set.
- What can I do to make my No-Bake Strawberry Cheesecake firmer without using gelatin?
- Using block cream cheese at room temperature can help achieve a firmer cheesecake. It has less water content compared to spreadable versions, allowing it to whip up smoother. Be sure to chill the cheesecake for at least six hours or freeze it for a firmer texture.
- Can I still make the No-Bake Strawberry Cheesecake without a food processor?
- Yes, you can crush biscuits or graham crackers by placing them in a resealable plastic bag and using a rolling pin or your hands. For the filling, mash the strawberries with a fork and mix with the rest of the ingredients in a bowl.
- What are the main differences between no-bake and baked cheesecake?
- No-bake cheesecakes do not use eggs and rely on whipping cream cheese and cream to set the structure after chilling. This results in a lighter texture. Baked cheesecakes, on the other hand, use eggs to set the custard, resulting in a denser texture.
- Can I prepare the No-Bake Strawberry Cheesecake in advance?
- Yes, you can make this cheesecake up to three days ahead. This makes it a convenient option for events like picnics or parties, ensuring it’s ready to serve when needed.
Tips
- Use Block Cream Cheese: Opt for block cream cheese instead of the spreadable variety from a tub, as it contains less water and will help your cheesecake set more firmly.
- Incorporate Gelatin Correctly: To prevent lumps, mix a small amount of the cream cheese mixture into the cooled liquid gelatin before combining it with the rest of the batter. This ensures the gelatin integrates smoothly and effectively sets the cheesecake.
- Chill Properly: Allow the cheesecake to refrigerate for at least six hours, preferably overnight, to achieve the best texture. If you need a firmer cheesecake, consider freezing it.
- Prevent Leaking: To avoid any leakage, line the bottom of the springform pan with parchment paper or foil before assembling, and wrap the outside of the pan with tin foil.
Equipment
- Food processor or blender
- 9-inch springform pan
- Stand mixer or hand mixer
