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Deep-filled no-bake strawberry cheesecake recipe

Deep-filled no-bake strawberry cheesecake recipe



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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Strawberry cheesecake

This deep filled and egg free strawberry cheesecake is rich and satisfying yet rather light and creamy. Using fresh strawberries, this is the perfect summer treat.

63 people made this

IngredientsServes: 10

  • 250g digestive biscuits, crushed
  • 125g butter, melted
  • 400g fresh strawberries
  • 100g icing sugar
  • 400ml double cream
  • 700g cream cheese
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Extra time:6hr chilling › Ready in:6hr20min

  1. Double line an 18cm springform cake tin with cling film.
  2. Combine the crushed biscuits and the butter and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you work on the filling.
  3. Place 300g of the strawberries into a food processor along with the icing sugar and blend until smooth. Press through a sieve into a clean mixing bowl. To the strawberry purée add the cream and whisk until thick and smooth, then add the cream cheese and vanilla extract. Spoon on top of the prepared base and smooth the top.
  4. Chill in the fridge for at least 6 hours prior to serving. Lift the cheesecake out of the tin using the cling film to help you then place onto a serving plate and slice to serve. Cut the remaining strawberries into halves then arrange on top of the cheesecake.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Was so easy to make, tasted so light and was not too sweet. My friends loved it, will try another one next time.-03 Mar 2016


No-Bake Strawberry Cheesecake

This Strawberry Cheesecake has a thick and creamy texture, loaded with fresh strawberries, and cleverly made to perfection! It has a light and creamy filling, and the prettiest pink cake I have seen! A wonderful strawberry cheesecake that no one can resist. And did I mention that this fairytale-like Strawberry Cheesecake is a no-bake cake recipe? Amazing, right?

INGREDIENTS

For the Crust

30 graham crackers, ground into crumbs

6 tablespoons unsalted butter, melted

For the Filling

2 (8 oz.) packages cream cheese, room temperature

3 cups strawberries, hulled, plus extra for garnish

2 (.25 oz.) packets unflavored gelatin

1 (8 oz.) container frozen whipped topping

Red gel food coloring, optional

PREPARATION

Step 1: Mix the graham cracker crumbs, sugar, and butter in a large bowl. Combine until the mixture resembles damp sand.

Step 2: Pour the graham mixture into a 10-inch springform pan. Form it into an even layer using your hands or the bottom of a measuring cup. Place inside the fridge until you are ready to use it.

Step 3: For 30 seconds, microwave about 2/3 cup of water. Dump the gelatin powder into the warmed water and whisk until the gelatin is fully dissolved.

Step 4: Put the strawberries into the food processor. Then, pour in the gelatin mixture and pulse for about 30 to 60 seconds or until smooth.

Step 5: Place the cream cheese into a large bowl. Beat until soft and fluffy. Stir in the sugar and yogurt and mix until incorporated.

Step 6: Gently fold the strawberry-gelatin mixture and the frozen whipped topping into the cream cheese mixture. Add in some food coloring if using.

Step 7: Once the mixture is well combined, pour everything into the springform pan. Make sure to smooth the mixture into an even layer.

Step 8: Place inside the fridge to set for about 4 to 6 hours before serving. Enjoy!


No Bake Cheesecake Crusts

Easy cheesecake crusts come together in minutes, especially with time-saving kitchen equipment. A food processor or blender finely grinds the crumbs, making it easier to press down, and firmly binding the crust.

If you don’t have a food processor or blender, place the crust ingredients in a durable, plastic freezer bag and use a rolling pin flatten crumbs. Keep rolling until crumbs are very small and granular, almost like cornmeal.

Graham Cracker Crust

Typically a no bake cheesecake uses graham cracker crumbs for its crust. When mixed with melted butter and chilled briefly, the crust binds together very well and holds up with slicing.

Gluten Free Cheesecake Crust

Gluten free graham crackers are expensive, so I prefer to use crushed Chex cereal for gluten free cheesecake or pie crusts. The crust does need to be baked briefly for the ingredients to bind together.

Also, the finer the crumbs the less crumbly it will become during slicing. Use a food processor or blender for best results. Alternatively use a durable, plastic freezer bag and rolling pin to almost flour-like crumbs.

To learn more about this alternative crust, and see modifications, go to the Chex crust recipe. Another option is to bake an almond flour crust or oatmeal pie crust, which would be pair perfectly with the cheesecake filling and fresh strawberry topping.

Oreo Crust

An oreo cheesecake crust infuses a touch of chocolate into Strawberry Cheesecake. An oreo crust can be baked or refrigerated for a no bake crust.

To make an Oreo Cheesecake Crust:

  1. Mix together 24 finely crushed oreo cookies with 4 tablespoons melted butter.
  2. Scoop the mixture into a 9″ pie plate and press down bottom and up around sides.
  3. No Bake Crust: refrigerate for 20-30 minutes, then fill. Baked Crust: Bake at 350°F for 8-10 minutes, cool, and fill.

No-Bake Strawberry Cheesecake

It might all taste the same but it sure won’t look all that appetizing! Baking the cheesecake in a water bath can help but it isn’t a sure-fire solution. Once out of the oven you have to wait overnight for it to cool before you can give it a taste.

You know what the solution is? A no bake cheesecake! This recipe comes from the great Allrecipes.com, requires just five ingredients and can be ready to share with you and yours in a short two hours!

No-Bake Strawberry Cheesecake

  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup white sugar
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 pint sliced fresh Florida strawberries

  1. Beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 2 hours. Once the cheesecake has set, garnish with sliced strawberries and serve. For even more strawberry flavor, try adding our strawberry syrup to the top of the cheesecake while it chills in the refrigerator.
  2. Don’t forget this recipe in the summer months when you don’t want to heat up your kitchen. In that case, substitute the sliced fresh Florida strawberries with thawed and macerated Florida strawberries for that familiar Florida taste!

No Bake Strawberry Cheesecake

  • Author: Lindsay
  • Prep Time: 2 hours 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 - 14 slices 1 x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This easy No Bake Strawberry Cheesecake recipe is full of strawberry flavor! Made with gelatin and cooked strawberries, it has a thick and creamy texture that makes it a totally irresistible cheesecake. The perfect strawberry dessert for spring and summer.

Ingredients

CRUST

  • 2 1/4 cups ( 302g ) vanilla wafer crumbs
  • 2 tbsp ( 26g ) sugar
  • Pinch of salt
  • 10 tbsp ( 140g ) unsalted butter, melted

CHEESECAKE FILLING

  • 1 lb strawberries, washed and hulled
  • 2 1/2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 1/4 tsp | 0.25 oz package unflavored gelatin
  • 24 oz ( 678g ) cream cheese, room temperature
  • 1/2 cup ( 104g ) sugar
  • 1 1/4 cups (300ml) heavy whipping cream, cold*
  • 3/4 cup ( 86g ) powdered sugar
  • 1/2 tsp vanilla extract

WHIPPED CREAM TOPPING

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup ( 58g ) powdered sugar
  • 3/4 tsp vanilla extract
  • Strawberries

Instructions

1. In a medium bowl, combine the crust ingredients and mix well to combine.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. Add the strawberries to a food processor or blender and puree until smooth.
4. Add the strawberry puree and cornstarch to a medium to large saucepan and cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
5. Turn the heat to medium-low and allow to the strawberry mixture bubble and simmer for 1-2 minutes, then remove from heat, pour into a bowl and set aside to cool on the counter.
6. Add the cold water to a small bowl and sprinkle the powdered gelatin over the water. Let it sit for about 5 minutes.
7. Heat the gelatin in 10 second increments, stirring between, until it’s melted and smooth.
8. Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool a little while you work on the rest of the filling.
9. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
10. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract.
11. Whip on high speed until stiff peaks form. Set aside.
12. Add about 1/3 of the strawberry mixture to the cream cheese mixture and beat until well combined and smooth.
13. Add another third of the strawberry mixture and beat until well combined and smooth.
14. Add the remaining strawberry mixture and beat until well combined and smooth. The strawberry mixture is added in parts to make sure it’s all incorporated fully without leaving any lumps.
15. Carefully fold the whipped cream into the cream cheese/strawberry mixture in two parts until well combined.
16. Add the filling to the crust and spread into an even layer.
17. Refrigerate cheesecake until firm, 5-6 hours or overnight.
18. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
19. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
20. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some sliced strawberries, if desired.
21. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

Notes

NOTE: If you’d like to use Cool Whip instead of homemade whipped cream, replace the heavy whipping cream, powdered sugar and vanilla extract with 8 oz of Cool Whip.

Keywords: no bake strawberry cheesecake, strawberry cheesecake, best strawberry cheesecake recipe, how to make strawberry cheesecake, strawberry desserts


Add the Nice Biscuits to a food processor and pulse until they resemble breadcrumbs.

Pour into a bowl. Add the melted butter and mix well.

Pour the breadcrumb mixture into a 22cm Springform Pan lined with baking paper.

Press the base down into the pan with the bottom of a glass so it becomes firm.

Dissolve the gelatin in a few tablespoons of hot water. Set aside.

Clean out the food processor and add the cream cheese, condensed milk, lemon juice, icing sugar and strawberries.

Process until the mixture becomes smooth.

Pour in the gelatin mixture and again process until smooth.

Pour over the biscuit base and refrigerate until set (about two hours or overnight).

Recipe Hints and Tips:

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


How to make a Strawberries and Cream Cheesecake

Break up the biscuits in a food processor or put the biscuits into a sandwich bag and hit it with a rolling pin. Then mix together the broken up shortbread and butter, making sure all the crumbs have been coated. Press the mix into the cake tin to form the base. Press down with a spoon to push it in to the corners and stick it all together. Pop it in the fridge to set while you make the cream mix.

Mix together the cream cheese and caster sugar, until the sugar is dissolving. You don’t want gritty cream. Stir in the Baileys strawberries and cream liqueur. In a new bowl whip up the double cream until it becomes thick.

Mix the thickened double cream into the cream cheese mixture gently. Add in the chopped truffles if you love them. Remove one third of the mix and add the food colouring paste to make it pink.

Troubleshooting – Don’t use liquid colouring as it will make the mix too watery and it might not set properly.

Dollop the main mix into the cake tin, studding with the pink mix and gently swirl with the back of a spoon to get a beautiful two toned cheesecake. You don’t have to do this but I think it makes the finished cheesecake look beautiful and extra special.


Recipe Summary

  • 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
  • 1 cup boiling water
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can cold evaporated milk
  • 1 (9 inch) prepared graham cracker crust

Dissolve strawberry gelatin in boiling water in a bowl cool in refrigerator until thick, but not set, about 20 minutes.

Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.

Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.

Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.


Ingredients in No-Bake Cheesecake Filling (Low-Carb Option)

You'll be surprised just how easy it is to make this filling from scratch, especially if you're used to the whipped topping version. But, you can adjust the sweetener if you make it yourself.

We've made this no-bake cheesecake filling with sugar, honey, stevia and erythritol-based sweeteners. It works like a charm every single time!

  • Cream cheese - Softened Cut into cubes and microwave at low power for about 30 seconds
  • Heavy whipping cream - full-fat cream is needed to form the stiff filling
  • Vanilla extract
  • Sweetener of choice - any type will work!

To make the filling, cream the sweetener and cream cheese together in a glass bowl. Add heavy cream and vanilla extract. Use electric beaters to mix on high until the mixture is firm and peaks form, about 2 minutes. Don't overmix or the ingredients will begin to separate!

Tip: Be sure to taste test and adjust the sweetness accordingly.


No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake – this fluffy mousse cake is made with fresh strawberries! A light and smooth cake that is perfect for special occasions. You can also serve it as a frozen cheesecake – great for hot summer days!

This No Bake Strawberry Cheesecake is lighter, softer and more mousse-like than a traditional, heavy cheesecake. A perfect no-bake dessert for summer parties, Mother’s Day brunch or 4th of July.

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! This strawberry cake is much easier to make than a layered cake but looks as stunning and pretty.

It’s so simple, you can make this beautiful cake in about 30 minutes and you only need a few ingredients. There’s no gelatin or eggs in this cake but plenty of fresh strawberries and white chocolate! Two of my favorite things!

Because it doesn’t contain gelatine this cake needs to chill overnight in the fridge to set and firm up. But you can also freeze it and serve it as a frozen cheesecake. That’s what I do on hot summer days! It tastes like a strawberry ice cream cake. So delicious!

The texture of this cake is more mousse like than a traditional cheesecake and it will get soft when it’s too hot. So don’t let it sit in the sun too long or you’ll end up with a strawberry milkshake instead of a cake.

Because the cheesecake needs to firm up over night it’s a perfect cake to make in advance! You can freeze it in the springform pan covered with plastic wrap for a few days and thaw it in the fridge on the day you want to enjoy it.

To make this cake start with making the crust. You can use any plain biscuit, like graham crackers or digestive biscuits. I put the crackers in a zip lock bag and crush them with a rolling pin, a perfect way to reduce stress :-D but you can also use a food processor to make it easier.

While the crust is chilling in the fridge make the strawberry mousse filling. Using a stand mixer is best because you need to beat the mixture for a few minutes to get a smooth and thick filling. Then just pour the mixture on top of the crust and chill the cake overnight.

Decorate the cake with fresh strawberries and whipped cream just before serving and ENJOY!

And if you have leftover strawberries you have to try my Strawberry Tiramisu or this slightly more difficult Naked Strawberry Layer Cake!