No Bake Strawberry Cheesecake Recipe
This No Bake Strawberry Cheesecake is the easiest dessert for parties. It is perfectly creamy and loaded with the flavor of strawberries. Learn how to make strawberry cheesecake in a few simple steps.
Servings: 9 inch cake
Calories: 386kcal
Equipment
- Blender
- 9 inch Spring Form Tin
Ingredients
1 Cup = 250 ml. 1 tablespoon = 15 ml. 1 teaspoon = 5ml
Ingredients For Base
- 150 gram low sugar digestive biscuits or graham crackers (approx 30 Marie Biscuits)
- 100 gram melted butter
Ingredients For Filling
- 2 Cup chopped strawberries
- ½ Cup granulated white sugar
- 1 Cup heavy whipping cream
- 3 Cup plain curd or yogurt (approx 700 gram)
- 4 ½ teaspoon gelatin
- ¼ Cup room temperature water
Ingredients For Topping
- 2 Cup sliced strawberry
- ¼ Cup Strawberry Sauce
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen (I use my kitchen sink tap) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt.
- The end result will be thick soft cheese like hung curd. This takes 1 hour.
Prepare Base:
- To prepare the base of the cake crush the biscuits to a fine powder in a blender. You can do the same in a food processor or a ziplock bag as well. Add melted butter to the blender. Pulse the mixture one more time to combine and moisten the biscuit powder.
- Spread the biscuit and butter mixture evenly at the bottom of a springform cake. Press using a bowl or glass to spread evenly at the base of the Spring Form Tin. Keep in the refrigerator to set fr 30 minutes or while you prepare the filling.
Prepare Filling
- Combine gelatin with water and set aside to bloom. It will become like a set jelly after 5 minutes. Reheat in a microwave for 1 - 2 minutes. Stir and it will become a transparent liquid.
- Blend together strawberry and sugar. Reserve ¼ Cup sauce for decoration.
- Add hung curd, cream to the remaining strawberry sauce. Blend to combine nicely.
- Add the gelatin liquid into the filling and blend to combine evenly. The filling is ready!
Assemble The Cake
- Bring out the biscuit base from the refrigerator. Pour the cheesecake filling. Tap the cake tine gently on the kitchen counter once or twice to release the trapped air.
- Keep the cheesecake in the refrigerator covered for 4 - 5 hours or till is nicely set. I prefer chilling it overnight.
- Garnish strawberry cheesecake with sliced strawberry and reserved sauce.
- No Bake Strawberry Cheesecake is ready to slice and serve.
Video
Notes
- You can use frozen strawberries as well. Thaw them before adding them to the filling.
- Do not add granulated sugar without blending to the filling.
- You can use cream cheese instead of hung curd in the same quantity.
- Please use a Blooming Process to use the gelatin for setting the filling.
- The cake setting time may differ. So please do not slice the cake and continue chilling it until it is completely set.
Nutrition
Calories: 386kcal | Carbohydrates: 40g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 276mg | Fiber: 2g | Sugar: 26g | Vitamin A: 867IU | Vitamin C: 39mg | Calcium: 134mg | Iron: 1mg