Appetizing, bright, delicate. It just melts in your mouth! Strawberry cheesecake without baking will not leave anyone indifferent. It turns out to be very beautiful, with a rich taste. This is just the perfect dessert that can be served at a family tea party or offered to guests.
| Prep Time | 25 minutes |
| Cook Time | 6 hours |
| Passive Time | 5 hours |
| Servings |
Ingredients
Filling:
- 500 gram Cream cheese
- 200 milliliters Heavy cream 33-35%
- 150 gram Sugar
- 400 gram Strawberry fresh
- 18 gram Gelatin
Ingredients
Filling:
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Instructions
- How to prepare a no-bake strawberry cheesecake at home? Gather all the necessary ingredients. Opt for sweet and aromatic strawberries. Ensure the cream has a fat content of at least 33% and is thoroughly chilled. Soak 18 grams of gelatin (for the filling) in 100 ml of cold water and let it sit for an hour. You can find detailed tips on whipping cream and working with gelatin in related articles, accessible via the links provided at the end of this recipe.
- Take 10 grams of gelatin (for the jelly) and pour 250 ml of strawberry juice over it. Natural strawberry juice is preferred for its enhanced taste and fragrance. Allow it to sit for an hour as well.
- How to create a base for the strawberry cheesecake without using cottage cheese? Crush the shortbread cookies using a method of your preference. I find using a blender to be the quickest option. Aim for a uniform crumb texture. Transfer the crumbs to a bowl.
- Melt the butter using a water bath or microwave. Let the melted butter cool to room temperature, then add it to the cookie crumbs.
- Mix everything until a smooth consistency is achieved. The result should be a moist crumb.
- Press the mixture firmly into a springform pan (I used a 21 cm diameter pan; you can use a larger one, but the cheesecake will be thinner). Prior to use, grease the pan with vegetable oil to facilitate easy removal of the cheesecake.
- Whip the chilled cream with sugar until stiff peaks form. For optimal whipping, ensure the cream has a 33% fat content and is well chilled. Pour the cream into a deep bowl and gradually add sugar while gently beating with a mixer for 4-5 minutes, avoiding splashes. Be cautious not to overbeat, as it may result in butter.
- Add the cream cheese to the whipped cream and gently but thoroughly mix with a spatula to maintain the airiness of the cream.
- Rinse the strawberries, preferably leaving the stems intact to prevent them from absorbing excess water and losing flavor. Pat the berries dry with paper towels and remove the stems. Reserve the most attractive berries for decorating the cheesecake's surface (approximately 250 g); dice the remaining strawberries into small pieces. I halved the largest ones and arranged them along the mold's rim, as shown in the photo, but this step is optional.
- Heat the soaked gelatin until it dissolves completely, but avoid boiling. Allow it to cool, then add it to the creamy cheese mixture, thoroughly incorporating it with a whisk or mixer on low speed.
- Next, add the diced strawberries to the mixture and gently fold them in to ensure even distribution.
- Transfer the mixture to the prepared mold, smoothing the top. Place it in the freezer for 10 minutes to prevent the strawberries from sinking into the mixture when added to the surface.
- Thinly slice the reserved strawberries and arrange them on top of the cheesecake.
- Heat the strawberry juice with gelatin until the gelatin dissolves completely, avoiding boiling. Allow it to cool slightly, then spoon a portion of the mixture gently over the strawberries. Return the mold to the freezer for 10-15 minutes to allow the berries to set and prevent them from floating. Remove from the freezer and pour the remaining jelly mixture over the top. Refrigerate for at least five hours, preferably overnight.
- After the designated time, remove the cheesecake from the refrigerator. To easily remove it from the mold, warm the edges with a hair dryer. Your delicious strawberry cheesecake is now ready to be enjoyed! Bon appétit!
Recipe Notes
My notes on the recipe - it took me a little more strawberries, about 600 grams, but that's because I put the strawberry halves on the rim of the mold. I want to share how I made strawberry juice - I had frozen homemade strawberries mashed with sugar, I poured boiling water over it, let it brew for 15 minutes and filtered through a sieve, it turned out to be a very fragrant and natural juice. As for the cheesecake itself, it is very tasty, it is impossible to describe in words - you need to try! He disappeared from the refrigerator very quickly.