A delicious creamy no-bake strawberry cheesecake that's just perfect for the summer!
Strawberries are everywhere and we're making it a strawberry week 😉
What say you?
Strawberries In No-Bake Cheesecake
This is a new and improved recipe of my no-bake strawberry cheesecake.
Like anything else in life, we definitely feel better when we're improving in something right?
I feel like I didn't do justice on my previous strawberry cheesecake. As time passes and I get to learn new things and improve myself in making cheesecakes, so I thought I'd share this recipe.
Let's talk strawberries, shall we?
Problem & Solution
Strawberries have lots of water content, which is about 92%. So it's a bit tricky to incorporate lots of strawberries in a no-bake cheesecake and to make it successfully set.
Well, unless we use a bit of gelatin to help make the cheesecake set.
I know most of you don't like to use gelatin but trust me, this recipe just take a small amount of it that you won't even care 😉
As you can see in the pictures and recipe video below, this cheesecake is creamy.
It doesn't have that jelly texture and look.
Delicious Strawberry Flavour
This cheesecake has a delicious and wonderful strawberry flavour due to the huge amount of strawberries that we use in this recipe.
You don't need to put any artificial flavouring. I know you don't want to either, right?
I try not to use any food colouring unless I have to.
As you can see this cheesecake has that natural light pink color that comes from the strawberry coulis. I think it looks just nice and enough.
But if you prefer a more vibrant color then yes by all means, add some food colouring. No problem at all!
So I hope you'd give this recipe a try. You won't be disappointed, I promise 😉
And hey, do let me know in the comment section below if you have any recipes that you want me to make.
This no-bake strawberry cheesecake is:
- a new and improved recipe, yeay!
- is perfect for the summer
- easy to make, like always 😉
- SUPER DELICIOUS!
Before You Go
If you are into no-bake cheesecakes then I really hope you'd check these recipes:
- Mango cheesecake
- Chocolate and peanut butter cheesecake
- Stracciatella cheesecake
- Chocolate cheesecake
- Lemon cheesecake
Creamy No-Bake Strawberry Cheesecake
- 7 oz oreo cookies (200 g)
- ¼ cup butter (60 g), melted
The Strawberry Coulis
- 1 ½ tsp powdered gelatin (5 g)
- 2 tbsp lemon juice
- 10.5 oz strawberry (300 g)
- ¼ cup sugar (50 g)
- 2 tbsp corn starch (16 g)
- 13 oz cream cheese (370 g), room temperature
- ⅔ cup icing sugar (80 g), sifted
- 1 tsp vanilla extract
- ⅔ cup whipping cream min 35% fat (160 ml), chilled
The Strawberry Coulis
- Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
- Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
- Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.
- Add cream cheese into a bowl and whisk until fluffy using a hand held machine. Then add in vanilla extract, icing sugar and mix well.
- While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl whisk the whipping cream until soft picks, then add to the cream cheese mixture and fold it in with a spatula.
- Pour the mixture in the prepared base. Shake the pan a bit to settle everything in and smooth out the top.
- Chill in the fridge overnight or until it fully sets. Once fully set, remove the springform pan and transfer cheesecake onto a serving plate.
How To Serve
- Cut the slices you want and place the cheesecake back in the fridge.
- I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatin, it's in small amount and this cheesecake is so creamy.
- If you want to have it outside the fridge longer, I would suggest you putting it in the freezer for 30 minutes before serving.
- Same goes to if your place is hot (like mine), place it in the freezer for 30 minutes before serving.
How To Keep
- Best consumed within 2 days.
- To freeze: the taste won't be as fresh if you freeze it. My family doesn't mind so I do it. What I do is cut it into portions, separate them a bit and place in the freezer for 2 hours. Once they're frozen, I wrap them individually with cling film, place in ziplock bag and back in the freezer.
- To defrost: take the portions you need, remove cling film and thaw at room temperature.