No-Bake Strawberry Cheesecake
I am a big fan of the silky smooth cheesecake, especially with the no-bake strawberry cheesecake that melts in your mouth and the great taste of the strawberry sauce with the lovely smooth cream cheese. This tasty cheesecake takes only 10 minutes to prepare and has a fresh strawberry topping. This yummy cheesecake is so lovely and elegant, and it’s also perfect to prepare for a dessert serving after dinner. This No fail Easy and delicious No-Bake Strawberry Cheesecake with a simple ingredients and taste so good melted in your mouth is realy worth to try.
What type of crackers to use for the No-Bake Strawberry Cheesecake crust?
Use any good taste of cracker in hands, such as digestive cookies, i use the everyday normal sweet crackers.
What kind of cheese to use in cheesecake recipes?
Use unsalted cream cheeseat room temperature, and without any additions, just any type in your hands that tastes good.
Notes for a perfect and creamy cheesecake:
- Cream cheese have to be at room temperature so it won’t crumbles while making the cheesecake.
- Add cream mixture graduelly to the gelatin mixtuer whith keeping whisk the mixture.
- Cream cheese mixture should be placed on the gelatin, and not vice versa.
- Chill at least 4 hours, so it well coherents.
- Before opening the springform pan, place a kitchen towel wet with a hot water around the pan for 30 seconds. It will open easily and keep the good shape of cheesecake.
- I like to put the sauce on the cheesecake pieces separately so it doesn’t get missy and fall apart, but you can top it however you want.
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No-Bake Strawberry Cheesecake Recipe
Ingredients
For crust
- 12 crackers(90g)
- 60g Melted butter
For cheesecake layer:
- 12g Gelatin (7 sheets)
- 500g cream cheese(room temperature)
- 131 ml sweet condensed milk
- 100 ml heavy cream or sour cream (1/4 cup)
- 1 teaspoon vanilla extract or powder
For Strawberry sauce
- 1 cup frozen or fresh strawberries
- 2 tablespoons sugar
For decorating:
- strawberries slices
Instructions
- In food processor add cracker, pulse until finely chopped. Or place the crackers in a zip bag and crush with a roller until finely chopped.
- Place crackers in a large bowl and add butter, mix the butter in completely.
- In a 18 cm springform pan, press the crackers crust into the bottom. Place in refrigerator while prepare the cheese layer.
- Place gelatin in a bowl, soak the gelatine sheets with cold water, set a side while preparing the cream cheese mixture.
- In a large bowl cream together, the cream cheese with vanilla, sweet condensed milk and heavy cream.
- Squeeze well the gelatine sheets, place in a bowl and pour above a 100 ml (1/4 cup) hot water. Stir with spoon until well melted.
- Add cream cheese mixture gradually to the gelatin mixture and whisk with a hand whisk until creamy mixture, put the gelatin mixture to the remain cream cheese and mix together until smooth creamy mixture.
- Cut fresh strawberries into halves, row strawberries around the springform pan.
- Pour the batter on the prepared crust and smooth the top with spatula or a table spoon.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Decorate with strawberries and strawberry sauce.
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