No Bake Strawberry Cheesecake
- The Rasoi Recipes
- May 4
- 1 min read
Prep Time: 45 mins - Refrigeration Time for Cheesecake 5-6 hours
Ingredients:
200 grams Digestive Biscuit
400 gram Cream Cheese
300ml Whipping Cream
¾ cup Strawberry Compote
400 grams Strawberries
⅓ cup Icing Sugar
⅓ cup Melted Butter
1½ tsp Strawberry Extract
Method:
Crust:
Grease a 9-inch springform pan, then line the bottom and sides with parchment paper.
Pulse the digestive biscuits in a food processor, or place them in a bag and crush with a rolling pin, then mix with the melted butter until combined.
Press the mixture firmly into the base of the lined pan using the back of a spoon or a flat-bottomed glass. Refrigerate while preparing the filling.
Filling:
Stem and wash 200 grams of strawberries, finely chop them and place them in a sieve to discard the juice while we continue with the next step.
In a bowl, whisk the cream cheese and icing sugar with an electric mixer until completely smooth and creamy and set aside.
In a separate large bowl, whip the whipping cream with strawberry extract using an electric mixer until stiff peaks form.
Pat the chopped strawberries dry, then carefully fold them into the cream cheese mixture; finally, fold the cream cheese mixture into the whipped cream.
Spread the filling evenly over the prepared biscuit base, smoothing the top with a spatula. Refrigerate for at least 5–6 hours, or preferably overnight, until set.
Once set, carefully remove the cheesecake from the pan. Drizzle the strawberry compote, then garnish with the remaining strawberries.
Slice with a sharp knife and serve well chilled.
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