A straight-forward, refreshing, delicious dessert for a hot day. Dig into this no-bake strawberry cheesecake, sooner rather than later.
There was a time when the overzealous student I was thought that the more complex the vocabulary and more convoluted the sentence structure I could use to articulate my ideas, the more intelligent I would seem. Then there was a time when I admired the clarity in my peers’ simplicity of speech. And then there was a time when I faced the struggle of communicating in my third language on an everyday basis where I was forced to deliver my thoughts in their most bare, naked state because I had lacked the linguistic dexterity. 
What I’ve learnt: quality of thought cannot be masked; obfuscation is not embellishment.
The process of learning a foreign language can be mightily humbling. As a candid person who deliberates over which words to use in order to convey my feelings most accurately down to the subtlest of nuances, having an insufficient range of vocabulary at my disposal was frustrating. Is frustrating, although now to a smaller degree, thankfully. I had to communicate in a way in which I could neither express nor hide my personality. I felt like a child. But the silver lining is that I was made to reconsider my style of communication – there is more impact in substance of speech when you’re talking to non-native speakers of the language that you are using. There is more impact when you know what you mean and you mean what you say. Period.
I had no idea what sort of story would accompany this recipe at the point when I was baking the cheesecake, but how fitting that the dessert of the day is something super straightforward in terms of both assembly process and taste. This recipe is for those who prefer their cheesecake on the less tangy and more refreshing side of the flavour equation. Tip: use a food processor for the most compact of biscuit bases and silkiest consistency of batter.
No-Bake Strawberry Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
A refreshing no-bake strawberry cheesecake with a silky smooth filling and a compact biscuit base, perfect for hot days.
Ingredients
For the crust:
- 100 grams graham biscuits (crushed finely in a food processor (pulverize them, literally))
- 50 grams unsalted butter (melted)
- 1 to 2 tablespoons milk
For the cheesecake batter:
- 200 grams cream cheese
- 60 grams sugar
- 200 grams plain yoghurt
- 200 ml heavy cream
- 1 tablespoon lemon juice
- 7 grams powdered gelatin
- 2 tablespoons water
- strawberries (halved)
For the decoration (optional):
- a mix of halved and whole strawberries
Instructions
- In a food processor, crush the graham biscuits until they are finely ground.
- Mix the crushed biscuits with melted butter until well combined. Add 1 to 2 tablespoons of milk if the mixture is too dry.
- Press the mixture firmly into the bottom of a 7-inch round pan with a removable bottom to form the crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fold in the pureed strawberries until well incorporated.
- Gently fold in the whipped heavy cream until the mixture is smooth and well combined.
- Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Once set, remove the cheesecake from the pan, slice, and serve chilled.
Notes
For a more compact crust, use a food processor to crush the biscuits finely. Ensure the cream cheese is softened for a smooth batter. The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
What type of cream cheese should I use for the no-bake strawberry cheesecake?
Use full-fat cream cheese for a rich and smooth texture, ensuring it is softened before mixing.
How do I prevent the strawberry topping from being too runny?
Make sure to use fresh strawberries and consider adding a bit of cornstarch to the mixture to help thicken the sauce.
Can I substitute graham cracker crumbs in the crust?
Yes, you can use crushed digestive biscuits or even Oreo crumbs for a different flavor profile in the crust.
