Easy No-bake strawberry cheesecake/ Strawberry cheesecake/ Eggless strawberry cheesecake
This is a no-bake recipe & vegetarian-friendly gelatin has been used, which is optional.
This strawberry cheesecake is the easiest one that I have made so far. Doesnt call for many fancy ingredients, is not time-consuming, and can be made on short notice.
I have used vegetarian-friendly gelatin, however the same can be skipped as well.
In case you are not using the gelatin, just ensure the cream cheese you are using is in the block form and whipping cream should be a heavy whipping cream.And you beat both alot.
- 260 grams Any plain digestive biscuits
- 170 grams Butter, melted (Preferably unsalted)
- 2 tablespoons Water
- 8-10 grams Flavourless powdered gelatin
- 400 grams Fresh strawberries, hulled
- 70 grams Granulated Sugar
- 360 milligrams Heavy whipping cream
- 650 grams Cream cheese block
- Extra strawberries, edible flowers, and whipped cream for decoration
- Instruction for the Cheesecake base
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Blend the biscuits in a food processor/grinder and grind until fine crumbs are fine. Pour in the butter and blend well. Butter should be mixed well with the biscuits.
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Press the cookies into approx 9-inch springform pan in an even layer, press well with your hands/spatula.
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Cover and place in the fridge until needed.
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- Instructions for the cheesecake filling
- In a small bowl add the water and sprinkle over the gelatin. Set aside to set for 10 minutes.
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The gelatin would have become spongy by now, take this and warm it in the microwave for 20 to 30 seconds or on a double boiler on gas stove until liquified. Let cool down for 5 minutes.
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In the food processor, puree the strawberries and sugar together until it is of smooth consistency.
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Add in the cream cheese block and blend until smooth.
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To this mix, now pour in the cream and the cooled liquid gelatin and continue blending until your mix has thickened.
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Pour cheesecake filling over the prepared crust, cover with plastic wrap, and refrigerate for at least 6 hours but preferably overnight for best results.
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Just before serving pipe on some whipped cream rosettes and place on fresh strawberries.
1. Dry the strawberries on the kitchen towel before making the puree to avoid watery consistency. 2. You can store the cheesecake for up to 3 days in the fridge or freeze it for a month. 3. You can decorate with raspberries, blueberries, lemons, roses, lavender as well.
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