Description
This No Bake Strawberry Cheesecake is a creamy, refreshing dessert with a buttery biscuit base, smooth vanilla cheesecake filling, and a glossy fresh strawberry topping. It’s easy to prepare without an oven, perfect for warm days, family gatherings, or special occasions. Light, elegant, and irresistibly delicious.
Ingredients
Scale
- 250 g digestive biscuits
- 120 g unsalted butter, melted
- 400 g full-fat cream cheese, softened
- 200 ml heavy cream (cold)
- 100 g powdered sugar
- 1 tsp vanilla extract
- 10 g gelatin powder
- 3 tbsp cold water
- 300 g fresh strawberries, sliced
- 2 tbsp strawberry jam
- 1 tbsp lemon juice
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture firmly into the base of a 20 cm springform pan and refrigerate for 30 minutes.
- Sprinkle gelatin over cold water and let bloom for 5 minutes, then gently heat until dissolved.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip cold heavy cream to soft peaks and fold into the cream cheese mixture.
- Slowly mix in the dissolved gelatin until fully incorporated.
- Pour filling over chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Arrange sliced strawberries on top.
- Warm strawberry jam with lemon juice and brush over strawberries before serving.
Notes
Use full-fat cream cheese for the best creamy texture. Chill overnight for cleaner slices. You can substitute strawberries with raspberries or blueberries. Store covered in the refrigerator for up to 3 days. Freeze without topping for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg