Delicious No-Bake Strawberry Cheesecake
A delightful dessert that captures the essence of summer with fresh strawberries and creamy cheesecake filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 200 grams Digestive Biscuits Crushed into fine crumbs for the crust.
- 100 grams Unsalted Butter Melted to bind the biscuit crumbs.
Filling Ingredients
- 400 grams Cream Cheese Softened and at room temperature.
- 150 grams Powdered Sugar To sweeten the filling.
- 300 grams Fresh Strawberries For filling and topping.
- 250 milliliters Whipped Cream Whipped to soft peaks.
- 1 tablespoon Lemon Juice Freshly squeezed to enhance flavor.
- 1 teaspoon Vanilla Bean Paste For depth of flavor.
Instructions
- 1. In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter until evenly coated.
- 2. Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
- 3. Beat softened cream cheese in a bowl until smooth and creamy.
- 4. Gradually add powdered sugar and mix until fully combined.
- 5. Whip heavy cream until soft peaks form and gently fold into the cream cheese mixture.
- 6. Add lemon juice and vanilla bean paste, folding gently to combine.
- 7. Wash and slice fresh strawberries, folding most into the filling.
- 8. Pour the filling over the chilled crust and smooth the top.
- 9. Cover and refrigerate for at least 4 hours or overnight to set.
- 10. Remove from the springform pan, garnish with reserved strawberries, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days.