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No Bake Cheesecake with Strawberry Topping Recipe

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4.1 from 8 reviews

This no-bake cheesecake is a delightfully creamy and airy dessert that requires no oven time, perfect for warm days or when you want a quick yet impressive treat. Featuring a buttery digestive biscuit crust and a rich cream cheese filling stabilized with gelatin, it is topped with fresh strawberries and optional whipped cream for a classic finish. The preparation involves chilling and setting in the fridge, making it ideal for make-ahead occasions.

Ingredients

Crust

  • 200g (7 oz) digestive biscuits (approximately 13 pieces or 1 2/3 cups crumbs), or other plain biscuits/cookies
  • 90g (6 tbsp) unsalted butter, melted
  • 1/2 tsp cinnamon powder (optional)
  • 1 tbsp brown sugar
  • Pinch of salt

Gelatin

  • 2 1/4 tsp (9 g) unflavoured gelatin powder
  • 2 tbsp cold tap water

Filling

  • 1 cup thickened or heavy cream, fridge cold
  • 500g (16 oz) cream cheese block, well softened at room temperature
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)
  • Pinch of salt

Topping

  • 6 strawberries, halved (plus extra for serving)
  • Whipped cream (half batch for decorating, or full batch for extra to serve on the side)

Instructions

  1. Prepare the inverted cake pan: Turn the base of a 20cm/8" springform pan upside down and lightly grease it with butter. Place a square piece of parchment paper on the base, then reattach the rim, allowing excess paper to stick out. Butter and line the sides of the pan.
  2. Make the biscuit crust: Break biscuits roughly by hand and blitz in a food processor until fine crumbs (~30 seconds). Add melted butter, cinnamon, brown sugar, and salt, and blitz again until mixture resembles wet sand (~10 seconds) and holds together when pinched.
  3. Form the crust: Pour the biscuit mixture into the prepared cake tin. Use a spatula to spread mixture over the base and up the sides, then press with a flat-bottomed object to compact it, keeping the crust about 9mm below the rim. Refrigerate until needed.
  4. Prepare the gelatin: Sprinkle gelatin over cold water in a small bowl and whisk gently. Allow it to bloom for 3 minutes until set like rubber. Microwave for 15 seconds or until melted but not boiling. Let cool for 5 minutes, ensuring it stays liquid.
  5. Whip the cream: Using an electric beater, whip the cold cream on high speed for about 2 minutes until firm peaks form.
  6. Make cream cheese mixture: In a separate large bowl, beat cream cheese and caster sugar on high for 1 minute until smooth. Add vanilla extract, lemon juice, a pinch of salt, and the cooled melted gelatin, then beat for 10 seconds to combine thoroughly but avoid overbeating.
  7. Combine cream and cream cheese: Fold about 1/4 of the whipped cream into the cream cheese mixture gently with a spatula to lighten it. Then fold in the remaining whipped cream carefully to keep the mixture airy.
  8. Assemble cheesecake: Pour the filling into the chilled biscuit crust and smooth the top. Refrigerate for at least 6 hours or until fully set.
  9. Serve: Remove the sides of the springform pan. Use the parchment paper overhang to slide the cheesecake off the springform base onto a serving plate, then peel off the parchment paper. Decorate the top with whipped cream and halved strawberries, or serve extra whipped cream on the side. Slice and enjoy.

Notes

  • Use softened cream cheese (not tub style) at room temperature for a smooth filling.
  • Ensure the gelatin is fully bloomed and melted but not boiled to avoid lumps in the cheesecake.
  • Use very cold cream to achieve firm whipped peaks that hold the filling’s structure.
  • Inverting the cake pan before lining helps create neat edges and easier removal.
  • The lemon juice is optional but adds a subtle brightness to the flavor.
  • For best results, chill the cheesecake uncovered initially to prevent condensation, then cover after it sets.
  • You can substitute digestive biscuits with graham crackers or other plain cookies if desired.

Find it online: https://dishcooks.com/no-bake-cheesecake-with-strawberry-topping-recipe/