No-Bake Strawberry Cheesecake. No Bake Strawberry Cheesecake This light and fluffy cheesecake is a perfect dessert for the summertime. The no-fail cheesecake easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Finish it off by folding in Cool Whip.
In a separate bowl, whip the heavy cream until medium peaks.
Beat the cream cheese until smooth with an electric mixer.
Beat in the sour cream and vanilla until just combined.
You can have No-Bake Strawberry Cheesecake using 15 ingredients and 13 steps. Here is how you achieve that.
Ingredients of No-Bake Strawberry Cheesecake
- You need of Crust base.
- Prepare 80 g of graham cracker or digestive biscuit.
- It's 40 g of unsalted butter, melted.
- You need of Strawberry puree.
- It's 15 g of cool water.
- It's 1 g (1/3 tsp) of gelatin powder.
- You need 150 g of fresh or frozen strawberries.
- Prepare 50 g of granulated sugar.
- Prepare of Cheesecake.
- Prepare 30 g of cool water.
- You need 4.5 g (1/2 tbsp) of gelatin powder.
- Prepare 150 g of cream cheese, room temperature.
- It's 90 g of plain yogurt.
- You need 25 g of granulated sugar.
- It's 120 g of whipping cream.
This No Bake Strawberry Cheesecake is lighter, softer and more mousse-like than a traditional, heavy cheesecake. There's no need for complicated water baths in the oven! Just make the no-bake crust, whip up the filling, and chill the cake overnight! Pour mixture into a pot and place on medium-high heat, stirring occasionally until the mixture comes to a boil.
No-Bake Strawberry Cheesecake instructions
- Https://youtu.be/xINjlaF5fgA.
- Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer into a bowl. Combine well with butter..
- Place into a 6-inch (15 cm) cake mold or loose-bottom pan. Spread evenly before pressing the mixture onto the base to pack it firm. Refrigerate until the cheesecake is ready..
- Strawberry puree: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom..
- Half or quarter the strawberries. Place into a saucepan along with sugar. Cook over low heat until the strawberries break down and become soft. Transfer into a blender and process until smooth..
- Cheesecake: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom..
- In a medium bowl, smoothen the cream cheese with a rubber spatula or whisk until creamy. Mix in plain yogurt and sugar until it becomes really smooth..
- In a cold bowl, whip the cream until thick and creamy with a whisk or electric mixer. Fold the thickened cream into the cheese mixture..
- Assembly: Melt the bloomed gelatin for strawberry puree. Heat in a microwave or bain-marie just until it is fully dissolved. Combine well with the strawberry puree..
- Also, melt the bloomed gelatin for cheesecake. Fold it into the cheese mixture until well-combined. Once the gelatin is mixed in, do the following steps quickly before they set..
- Separate the cheese mixture into 4 bowls. And separate the strawberry puree into 3 of the bowls and mix well. Quantity as follow: 1st bowl – 110g cheese mixture & 40g strawberry puree 2nd bowl – 90g cheese mixture & 65g strawberry puree 3rd bowl – 60g cheese mixture & the remaining strawberry puree 4th bowl – the remaining cheese mixture.
- Pour the 4th bowl (remaining cheese mixture) onto the crust base. Shake the pan to spread it evenly. From the cake center, pour the 1st bowl, followed by the 2nd bowl and the 3rd bowl last..
- Cover and refrigerate for at least 4 hours or best overnight. The cake will set better when chilled longer. To remove the cake mold, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!.
Reduce to low and simmer until reduced by about half. Strain into to a bowl, cover and chill. No bake strawberry cheesecake has always been one of my favorite desserts. It's made with a creamy no bake cheesecake base and has fresh strawberry jam swirled throughout the top. The flavor is light, the cheesecake is creamy, and it's a dessert you can eat a lot of without feeling heavy.