No-Bake Strawberry Cheesecake Recipe Anybody Can Try At Home

Baking can be intimidating, and when it comes to cheesecake, it's only going to overburden. From fears of cracked tops to overbaked edges, a cheesecake might seem like the dessert only expert bakers dare make. But what if there was a way to skip the oven and still enjoy a luscious cheesecake?

The no-bake strawberry cheesecake is a perfect solution. It is creamy, tart, and full of the sweetness of strawberries. Plus, it is not that hard to prepare. It only needs some easy-to-find ingredients and minimal equipment to be able to make a show-stopping dessert perfect for any occasion.

Whether it is a dinner party for friends or fulfilling any sweet fix, this no-bake cheesecake is the winner. Let's get in to help you make this mouthwatering treat perfect at home.

Recipe

Ingredients:

For the crust:

• 200 g digestive biscuits (about 15 biscuits)
• 75 g unsalted butter, melted

For the filling:

• 400 g cream cheese, softened
• 200 ml heavy cream
• 100 g powdered sugar
• 2 tsp vanilla extract
• 2 tsp lemon juice
• 200 g fresh strawberries, pureed

For the topping:

• 150 g fresh strawberries, sliced
• 2 tbsp strawberry jam (optional)

Method:

• Crush the digestive biscuits into fine crumbs by using the food processor or place in a ziplock bag and crush with a rolling pin. Combine the crumbs with butter until it looks like wet sand. Press this mixture into the bottom of a spring-form pan to create a crust. Chill in the refrigerator for 30 minutes.
• In a large mixing bowl, beat cream cheese until it becomes smooth and creamy. Add Powder sugar. In another bowl, whip heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently. Add the vanilla extract, lemon juice, and pureed strawberries into the cream cheese mixture. Stir till everything is well mixed.
• Pour the filling over the chilled crust, spreading with a spatula, such that it coats the entire crust evenly. Smooth the top for a glossy finish.
• Loosely cover the cheesecake with cling film and refrigerate for at least 6 hours or overnight for a more ideal presentation.
• Just before serving, top the cheesecake with fresh strawberry slices. To add extra sheen, brush with strawberry jam on top.
• Release the springform pan gently and transfer the cheesecake to a serving platter.
• Slice and chill, decorate with extra strawberries or whipped cream.

Equipment Needed

Springform Pan: To ensure the cheesecake can be easily released leaving the crust intact.

Mixing Bowls: Use medium to large-sized bowls to mix ingredients easily.

Hand Mixer or Whisk: This ensures a smooth filling and whipped cream.

Spatula: To spread the filling evenly and smooth it.

Food Processor or Rolling Pin: Used to crush biscuits to a perfect consistency.

Cling Film: For covering the cheesecake for it to set in the refrigerator.

How to Get It Right

Make Sure the Crust Is Firm and Compact: Give the biscuit mixture a good press into the pan, so that your crust doesn't crumble. Use the back of a spoon or a flat-bottomed glass to apply even pressure. Refrigerate the crust to let it set before adding the filling.

Use Softened Cream Cheese: Bring cream cheese to room temperature before mixing to avoid lumps in the filling. Beat it well to achieve a smooth, creamy texture that blends easily with other ingredients.

Whip the Cream to Perfection: Heavy cream should be whipped until soft peaks form, not too stiff or runny. This ensures the filling is light and airy without losing its structure.

Chill for the Right Amount of Time: Patience is virtue! Refrigerate the cheesecake for at least 6 hours or overnight. This will give time to filling to set firm and allow flavors to develop.

Decorating right before serving: Slicing strawberries tends to release juice which makes cheesecakes soggy if added too early. Decorate just right before serving for a freshest look.

How to Store

Leftover cheesecake can be stored in a refrigerator or a fridge, covered with cling film or in an airtight container. It will keep for up to 3 days. To store it longer, freeze the cheesecake without toppings for as long as 1 month. To thaw, place the cheesecake overnight in the refrigerator and spread fresh toppings after thawing.