No-Bake Strawberry Cheesecake | Eggless & Without Oven

You’ll have even more love for strawberries after making this delicious no-bake strawberry cheesecake recipe. This strawberry-filled cheesecake is perfect for that weekend dessert moment.

Ingredients:

Crust:

• 100 grams biscuits
• 30 grams melted butter

Filling:

• 90 grams sour cream
• 200 grams cream cheese (at room temperature)
• 30 grams sugar
• 30 grams milk + 6 grams gelatin

Strawberry Puree:

• 220 grams strawberries (chopped)
• 30 grams sugar
• 10 grams fresh lemon juice (or juice of a lemon)

• 200 ml heavy cream
• 15 grams sugar

Strawberry Jelly:

• 35 grams water
• 5 grams gelatin

Lemon Jelly:

• 100 grams water + 7 grams gelatin
• 100 grams water
• 10 grams lemon juice
• 40 grams sugar

Toppings:

• 10-15 strawberries (halved)
• 10-15 strawberries

Instructions:

Crust:

Put 100 grams of biscuits in a ziplock bag.
Crush into fine crumbs using a rolling pin.
Once done, pour 30 grams of melted butter into the bag.
Massage and mix well to combine.
Transfer into a parchment-lined 15 cm springform pan.
Extend the parchment lining 3-4 inches up from the top of the pan.
Spread the mixture evenly and press into the bottom of the pan.
Place in the fridge while preparing for the filling.

Filling:

Set a large mixing bowl.
Add 90 grams of sour cream and 200 grams of cream cheese into the bowl.
Fold the mixture until well combined.
Add 30 grams of sugar.
Mix well to combine.
Set aside.

Mix 30 grams of milk and 6 grams of gelatin in a small sauce bowl.
Place it on top of a bowl of hot water.
Stir until gelatin melts.
Pour into the bowl of cream filling.
Mix well to combine.

Strawberry Filling:

In a small mixing bowl, add 220 grams of chopped strawberries.
Add 30 grams of sugar.
Squeeze in fresh lemon juice.
Mix to combine.
Transfer into a pot set over medium flame.
Stir and let it simmer.
Continue to stir until it starts to bubble.
Remove from the heat.
Transfer into a juice or puree container.
Use an immersion blender to make it a puree.

Pour 80 grams of the strawberry puree into the bowl of cream filling.
Mix well to combine.
Set aside the remaining strawberry puree for later use.

In another mixing bowl, add 200 ml of heavy cream.
Add 15 grams of sugar.
Whip until well combined and smooth.
Once done, pour into the cream and strawberry filling.
Fold until well combined.
Pour into the springform pan.
Gently tap to evenly spread the filling.
Cover with plastic wrap.
Place it inside the freezer for an hour.
When it’s almost an hour, prepare the strawberry jelly.

Strawberry Jelly:

In a small sauce bowl, add 35 grams of water and 5 grams of gelatin.
Stir to combine.
Put it in a larger bowl with hot water.
Stir until gelatin melts.
Set aside.

In a separate mixing bowl, add 150 grams of strawberry puree that was set aside earlier.
Add the gelatin mix.
Stir to combine.
Pour on top of the cheesecake.
Spread evenly.
Put it back in the fridge and let it cool for an hour.
When it’s almost an hour, prepare the lemon jelly.

Lemon Jelly:

In a small sauce bowl, add 100 grams of water and 7 grams of gelatin.
Stir to combine.
Set aside.

In a small pot, add 100 grams of water.
Add 10 grams of lemon juice and 40 grams of sugar.
Set it over medium heat.
Stir until combined and sugar has dissolved.
Once done, remove from the heat.
Add the gelatin mix.
Stir to combine.
Place it in a large bowl of ice-cold water.
Stir for 1-2 minutes.
Set aside.

Decorate the cheesecake with halved strawberries around the edges.
Put the whole strawberries on the space on top of the cheesecake.
Pour the lemon jelly on top, make sure to cover the strawberries.
Place it in the fridge and let it cool for 2 hours or until jelly has set.
Once everything has set, remove it from the fridge.
Slice into equal portions.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=2utgqRCAIr4