Make this cheesecake a day ahead or at least 7 hours before you want to serve.An easy No Bake Strawberry Cheesecake bursting that’s creamy and bursting with strawberry flavour, you can use fresh or frozen strawberries to make this crowd pleasing strawberry dessert.
In a blender (or in a bag with a rolling pin) blend the biscuits / cookies to crumbs.
Add the melted butter and salt.
Grease and line an 8 inch spring form tin with baking paper, then tip the crumb mixture into the tin. Press down all over with the bottom of a glass to make a firm, flat base. Place in the fridge to chill.
Cut the strawberries into thin slices (only about 2-3mm thick so they bend to the shape of the pan). Spray them with oil spray then arrange them around the side of the tin with the flat side sitting against the cookie base.
FOR THE CHEESECAKE FILLING
Add the water and 1 tablespoon of the strawberry sauce to a small bowl then sprinkle the gelatine over the top.
Let the gelatine soften for 5 minutes, then microwave for 20 seconds. Stir well, removing all the lumps, heating for only a further 10 seconds if it needs it.
Add 1 cup of strawberry sauce to the gelatine mixture, stir well and set aside.
Any leftover strawberry sauce at this point can be store in the fridge and served with the cheesecake at the end.
If using a stand mixer, attach the paddle attachment.
Beat together the cream cheese and sugar until smooth, scraping down the sides of the bowl halfway through.
Add the vanilla and salt and beat through.
If using a stand mixer, swap to the whisk attachment.
With the mixer on low, slowly drizzle the cream into the cream cheese mixture. Once it's all added, scrape down the sides, then beat on medium-high for 2-3 minutes until it's fluffy and holding soft peaks.
Using a spatula, fold in half of the strawberry gelatine mixture, being careful not to knock all the air out. Once almost fully combined, repeat with the remaining strawberry gelatine.
Pour the filling over the base and level out the top.
Place in the fridge to chill for at least 6 hours or overnight.
Notes
Suggested equipment: stand mixer or electric handheld beater, 8 inch round spring form tin, piping bag and star tip
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.