Description
How to make the easy no bake strawberry cheesecake recipe ( for an 8 inch springform pan about 10-12 slices)
Ingredients
Graham Crackers Crust :
- 150 g Graham crackers
- 75 g (1/4 cup) Butter - unsalted and metled
Strawberry cheesecake filling :
- 200 g (1 cup) Strawberries - for the filling
- 450 g (16 oz = 2 sticks) Cream cheese - softened Philadelphia
- 120 g (1/2 cup) Sugar - granulated
- 4 Gelatin sheets - or 2 tsp gelatin powder - about 7 g
- 200 ml (3/4 cup) Heavy cream - full fat and cold
- 2 tsp vanilla extract
- 200 g (1 cup) Fresh Strawberries - for the decoration
Instructions
Make the graham crackers crust :
- Prepare a 8 inches / 20 cm pastry ring or springform pan and place a strip of acetate roll around the edge for easy removal from the pan.
- Blend the graham crackers in a food processor until very fine, then place them in a large bowl.
- Melt the butter in a saucepan or in the microwave, then pour it into the bowl containing the cookie powder.
- Stir with a tablespoon until all the cookie powder is well absorbed into the melted butter.
- Pour the mixture into the bottom of the prepared pan and using the back of a tablespoon, pack down to form a layer of crust in the bottom.
- Refrigerate for about 30 minutes to 1 hour.
Strawberry cheesecake filling :
- Blend the strawberries in a blender until you have a strawberry sauce and strain to remove the seeds from the strawberries. (see notes for using frozen strawberries)
- Place the gelatin sheets in a small bowl filled with cold water (see notes for using gelatin powder)
- Place the room temperature cream cheese and powdered sugar in a large container or in the bowl of your stand mixer.
- Mix on medium speed with an electric mixer or the whip attachment of your stand mixer for about 2 minutes until creamy.
- Add the cold strawberry puree and mix again to incorporate it.
- Add the cold heavy cream and vanilla extract and blend with a mixer on medium speed for about 3 to 4 minutes until smooth and thick.
- Squeeze out the gelatin and heat it in a saucepan over low heat until the mixture is liquid and smooth without lumps.
- Add the melted gelatin sheets to the strawberry cheesecake mixture and mix with a mixer until well incorporated.
Setting up the cheesecake:
- Cut the strawberries in half and place them tightly around the edge of the springform pan or pastry ring, making sure to squeeze them together.
- Pour the cheesecake mixture into the pan, making sure to spread the cream over the strawberries until it completely covers them.
- Smooth the top with an angled spatula and chill for at least 4 hours or overnight before removing it from the pan.
Notes
Conservation : In the fridge for 2 to 3 days, no conservation in the freezer.
With frozen strawberries: To make the frozen strawberry puree, place them in a saucepan over medium heat and heat for about 15 minutes to soften. Crush with a puree press and then blend with an immersion blender. Strain and let cool completely.
Powdered gelatin or vegan agar powder: Replace the gelatin sheets with powdered gelatin (4 gelatin sheets = 6-7 g of powdered gelatin or equivalent weight of agar powder).
- Prep Time: 30 minutes
- Chilling time: 4 hours
- Category: Cheesecake, dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12
- Sodium: 111
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
- Cholesterol: 74