Description
A refreshing no-bake strawberry cheesecake with a silky smooth filling and a compact biscuit base, perfect for hot days.
Ingredients
Scale
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