No Bake Strawberry Cheesecake
This is a heavenly Strawberry Cheesecake recipe. Easy to make ahead and completely delicious to eat. It has become a family favourite.
Servings 10
Calories 474kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 247mg | Potassium: 273mg | Fiber: 1g | Sugar: 36g | Vitamin A: 905IU | Vitamin C: 13.9mg | Calcium: 168mg | Iron: 1.2mg