No bake, no gelatine, no eggs yet this strawberry cheesecake is deliciously rich and creamy. Make this ultra smooth dessert with fluffy, mousse like filling and a thick buttery biscuit crust. A perfect treat for all the cheesecake lovers out there!

‍Ingredients For No Bake Cheesecake:

No bake cheesecake is very easy to make but fit for any celebration as a fancy dessert. Here is what you need to make a rich and creamy strawberry cheesecake

• digestive biscuit
• Butter
• Light brown sugar
• Cream cheese
• Whipping cream
• Icing sugar
• Lemon juice
• Strawberries
• Regular sugar
• Cornflour/cornstarch
• Vanilla extract

‍

‍

How To Make No Bake Strawberry Cheesecake:

It’s very easy recipe with few kitchen tools like bowl, spatula, saucepan, spoon: you don’t need to turn on oven. It’s a perfect dessert for summer parties. I used strawberries but you can also use raspberries or even any summer fruit of your choice.

Let’s start step by step.

‍

‍

STEP 1 STRAWBERRY SAUCE (STRAWBERRY COMPOTE):

1. wash the strawberries, trim and chop into halves or quarters.
2. Reserve few strawberries for decoration and some will be added later to the compote. Fresh strawberries are best to use but frozen strawberries can also go well.
3. Cook the strawberries, granulated sugar and water in a small saucepan until the strawberries become soft. (About 8-10 minutes)
4. Stir in the few remaining strawberries and cook for a minute.
5. Mix 1 tbsp of water and cornflour, add into it and cook for a minute or until almost thick glossy topping with few chunks of strawberries is ready. Set aside to cool completely.
   

‍

‍

STEP 2 - MAKE THE BISCUIT CRUST (BASE):

No bake base!

1. I used digestive biscuits to make biscuit crust but you can also use graham crackers or cookies of your choice
2. Roughly chop the digestive biscuits in a food processor. If you don’t have a food processor, just put the digestive biscuits in a plastic ziplock bag and crush them with a rolling pin. Transfer them to a bowl then mix well with melted unsalted butter and light brown sugar.
3. Mix melted unsalted butter, digestive biscuit crumbs and light brown sugar in a bowl to make the crust.
4. Prepare the 8 inch spring form pan, first grease with butter and line its sides with baking paper.
5. Now transfer the crust to a 8 inch spring form pan and press down the crust to make an even layer by using flat bottomed measuring cup or you can use a tall glass. This will give you a crust that holds together well. Chill in the fridge for 30 minutes—1 hr to set.
   

STEP 3 - MAKE THE CHEESECAKE FILLING:

Make this cheesecake filling with one bowl method. Super easy! No mess! In a large bowl, add the room temperature cream cheese, lemon juice and vanilla extract and beat by using an electric beater on medium speed to mix everything together until smooth and creamy. Then carefully add in whipping cream (chilled) and beat for a minute Scraping the sides of the bowl down as needed.

Then add in icing sugar (powdered sugar) (sifted) and beat until the mixture is fluffy and thick. Transfer the cream cheese mixture to the biscuit crust. Smooth the top with a spatula then, cover with a plastic wrap and chill in the fridge overnight to set properly. Just before serving, top it with strawberry compote and some fresh strawberries.

Recipe Tips

• Don’t crush biscuits into powder as it will make the crust hard and will be difficult to cut smoothly. Just make crumbs. To set the base properly, leave it in the fridge for at least 1 hour before adding the filling. In the way the crumbs will not mix into the filling.
• Use room temperature cream cheese
• To get the best results, overnight chilling is important.
• To easily get it out of the pan, use steam towel or warm wet cotton cloth and keep around the pan for a minute.
• To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with a tissue paper or clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. You can make this cheesecake ahead of time or you can make it for uptown 3 days in advance.
• You can store the cheesecake for up to 3 days in the fridge. You can freeze it as well.

Enjoy!