For a long time I have been looking for a No Bake Strawberry Cheesecake recipe. I wanted a real strawberry hit with a creamy background and here she so is cheesecake people. Beautifully full of strawberries and cream, one mouthful and I swear Tim Henman is sitting opposite me. Make it and weep.
As I say countless times, these recipes are all those that I think are BRILLIANT. This Cheesecake is sooooo that. Full of strawberry flavour but creamy as hell you are practically catapulted right onto Henman's Hill one gloriously sunny July day within the very first smooth savour. Just dreamy. Think Strawberry Thickshake. As per usual it is super easy and make ahead for a no stress situation. There is nothing worse than it all going t.ts five minutes before the door bell. I break out in a cold/raging hot sweat just thinking about it....
How To Make No Bake Strawberry Cheesecake
I make the biscuit base in my food processor but of course you can bash away in a bag with a rolling pin. I just love my appliances. I'm all for the flick of a switch. I smooth the rubbly biscuit with the back of a spoon into my serving dish. I usually use an 8" loose bottomed spring release tin.
I then rinse the processor out before pureeing the strawberries and jam. I use my free standing mixer for the filling. Whisking the condensed milk and cream until thick before adding the pureed strawberries and jam, cream cheese, sour cream and melted jelly.
Another jolly good whisk and then the filling is pastel pink and ready to be poured onto the chilled biscuit base. You can do the same with a hand held electric whisk but the pureeing of the strawberries and jam does require a food processor of some sort.
The jelly will set the filling quite quickly so it is ready for slicing in a couple of hours but I have also made it the night before and it is perfect either way. As I mentioned earlier, Make it and weep.....
Can you Freeze No Bake Cheesecake?
Yes you can. Double wrap in the tin with cling film and then silver foil. Freeze for up to 3 months. Thaw in the fridge.
How To Store No Bake Cheesecake
Store any leftovers covered in the fridge for up to 3 days.
IF YOU LIKED THIS RECIPE YOU MAY LIKE THESE
No Bake Strawberry Cheesecake
- 250 grams digestive biscuits
- 80 grams unsalted butter melted
- 200 grams already hulled strawberries I just slice the green tops off
- 100 grams strawberry jam
- 1 packet strawberry jelly 135grams
- 180 grams full fat cream cheese
- 200 mls double cream
- 100 grams sour cream
- 397 grams condensed milk 1 tin
- Blitz the biscuits and melted butter in a food processor until you're left with a sandy rubble. Empty into your serving dish. I use mostly a loose bottomed, spring release 8" tin. Smooth the biscuit level with the back of a spoon. Put in the fridge for 30 mins or the freezer for ten mins.
- Cut up the jelly into cubes and place into a mug, add 4 tbsp boiling water. Stir until dissolved. If it is taking a while to all melt you can blast in the microwave for ten seconds at a time. Allow to cool until just warm.
- Empty out the tin of condensed milk into a mixing bowl and add the cream. Whisk until thick and then add the strawberry mixture followed by all the rest. The mixture will be pink and not thick any more. Fear not the jelly will set it in the fridge.
- Pour onto your now chilled biscuit base and place in the fridge for ⅔ hours. Keep it in there until ready to serve. I slice it into half then five slices to each half.
- Apply to Mutton Dressed as Lamb Face.
All nutritional information is approximate and intended only as a guide.
I am linking this post with Fiesta Friday. A fabulous round up of bloggers posts. I have the absolute pleasure of co-hosting it with Diann at Goats and Greens. Please pop along and take a look at the huge cosmopolitan array of recipes etc that are linked there. It blows my mind every time!!