Description
An incredibly smooth, no-bake strawberry cheesecake featuring a buttery graham cracker crust and a vibrant, fresh berry glaze.
Ingredients
¼ cup (2fl oz/60 ml) water
2 sachets (16 g/5 teaspoons) unflavored powdered gelatin
3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
½ cup (4 oz/115 g) butter, melted
3 cups (15 oz/426 g) fresh strawberries, hulled
⅓ cup (2 ½ oz/71 g) granulated sugar
3 cups (24 oz/675 g) block cream cheese
1 ½ cups (12 fl oz/360 ml) heavy whipping cream
Instructions
1. Sprinkle gelatin over 1/4 cup cold water; let stand 5 minutes to bloom, then warm gently until liquid.
2. Crush plain biscuits into fine crumbs, combine thoroughly with melted butter, and press firmly into a springform pan.
3. Blend fresh strawberries and granulated sugar together until a perfectly smooth puree forms.
4. Beat block cream cheese until fluffy, then smoothly stream in the liquefied gelatin mixture.
5. Whip cold heavy cream to stiff peaks; fold cream and a portion of the berry puree into the cheese base.
6. Pour filling into the crust, spread remaining puree over the top layer, and chill for at least 4 hours until set.
Notes
Always use real block cream cheese rather than tub spreads to guarantee a firm, sliceable set. Use a hot knife wiped clean between cuts to get perfect dessert squares.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 18g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 32g
- Unsaturated Fat: 32g
- Trans Fat: 32g
- Protein: 5g