No bake Strawberry cheesecake
No-bake strawberry cheesecake with Graham cracker crust is one of the most popular desserts all around the world and no wonder why! It is phenomenal as the silky ultra-creamy cheese filling meets the fruity strawberry compote in the crunchy, sweet Graham cracker crust.
- Prep time
- 1 hr
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g Unsalted butter
- 300 g Biscuit crumb (eg. Digestive or Graham cracker crumb)
- Pinch of salt
- 3 Gelatine sheet (1 gelatin sheet: 1,7g)
- 90 g Heavy Cream (36% fat)
- 100 g Granulated sugar
- 15 g Lemon juice (freshly squeezed)
- 300 g Cream cheese (full fat Philadelphia cream cheese)
- 270 g Heavy Cream (36% fat, use it cold)
- 2 teaspoon Vanilla bean paste
- 400 g Strawberry puree (fresh or frozen)
- 40 g Granulated sugar
- 20 g Lemon juice (freshly squeezed)
- 2.5 Gelatin sheet (1 gelatin sheet: 1,7g)
Instructions
- 1
Crust
- 2
Start with melting butter in the microwave then let it cool slightly while preparing the biscuit crumbs
- 3
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with the warm but not hot butter and pinch of salt until it comes together
- 4
Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side, then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes. Once the crust is evenly distributed, place it into the freezer while preparing the filling
- 5
Cream cheese filling
- 6
Soak gelatin sheets into cold water
- 7
Heat the smaller amount of heavy cream (90g) with sugar until sugar dissolves and the mixture is simmering
- 8
Squeeze excess water from gelatin and stir into the mixture then stir in lemon juice. Let gelatin mixture come to room temp
- 9
In another bowl whip cream cheese and vanilla bean paste with an electric hand mixer until light and fluffy then fold in the lukewarm (not hot) gelatin mixture with the help of a Rubber spatula
- 10
In a separate bowl whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust
- 11
Pour or pipe filling into the crust and smooth the top with an Offset spatula. Place it into the fridge for 1-2 hours until filling top properly set
- 12
Set some filling aside for the decor and refrigerate
- 13
Topping
- 14
Soak gelatin sheet in cold water. Cook strawberries, sugar, and lemon juice for about 10 minutes until mixture slightly thickens and some water evaporates
- 15
Squeeze excess water from the gelatin and stir into the strawberry mixture. Let topping slightly cool to about room temp before pouring it onto the cheesecake.
- 16
Leave cheesecake now with the topping on it to set in the fridge for min 4 hours
- 17
Decoration
- 18
Once cheesecake sets, very carefully remove the ring / spring form
- 19
Decorate with the remaining cream cheese filling, strawberry compote and / or fresh strawberries
- 20
Store in fridge