Rare Strawberry Cheesecake (No-Bake)
Easy No-Bake Strawberry Cheesecake Recipe
Hello everyone, this is Ttadossi from ‘Warm Temperature’. This time, I’ve made a no-bake cheesecake with fresh strawberries. With the holiday season approaching, I thought many of you might need a delightful dessert. The best part? No oven is required, and it’s incredibly simple to make, so I really encourage you to try it out! This recipe offers a smooth, creamy texture complemented by the bright, fresh flavor of strawberries.
Cheesecake Filling Ingredients- 150g Cream cheese, softened to room temperature
- 48g Plain yogurt, strained to remove water
- 27g Sugar
- 3g Sheet gelatin
- A little cold water (for blooming gelatin)
- 23g Milk
- 5ml Lemon juice (approx. 1 tsp)
- 68g Heavy cream, cold
Base Ingredients- 150g Whole wheat cookies
- 60g Butter, melted
- 150g Whole wheat cookies
- 60g Butter, melted
Cooking Instructions
Step 1
First, let’s strain the plain yogurt to remove excess water. Take about 100g of plain yogurt, place it in a sieve lined with cheesecloth or paper towels, and refrigerate for about a day. This process will yield a thicker, richer cheesecake filling. (You’ll have more than enough strained yogurt for the 48g required in the recipe).
Step 2
Bloom the sheet gelatin by soaking it in a bowl of cold water for about 5 minutes, or until it becomes soft and pliable. Once bloomed, gently squeeze out any excess water.
Step 3
Place the whole wheat cookies in a plastic bag and crush them using a rolling pin or the bottom of a glass until they form fine crumbs. Transfer the cookie crumbs to a bowl, add the melted butter, and mix well until thoroughly combined. Ensure the butter evenly coats all the cookie crumbs.
Step 4
Divide the cookie and butter mixture among your prepared jars or glasses, pressing it down to form a base layer about 2-3 cm thick. Use a spatula or the back of a spoon to firmly press and level the surface. Place these in the refrigerator while you prepare the cheesecake filling; this will help the base set firmly.
Step 5
In a separate mixing bowl, add the softened cream cheese. Use a spatula to beat it until it’s smooth and creamy, with no lumps. Then, switch to a whisk and continue to whip it until it’s light and fluffy. Avoid over-whipping.
Step 6
Add the strained yogurt and sugar to the cream cheese mixture. Whisk everything together until the sugar is dissolved and the ingredients are well incorporated. The mixture should be smooth and cohesive.
Step 7
Gently warm the milk in a small saucepan or microwave-safe bowl. Be careful not to boil it. Add the bloomed and squeezed gelatin to the warm milk and stir until it’s completely dissolved, ensuring there are no gelatin clumps. Properly dissolved gelatin is key for the cheesecake to set.
Step 8
To temper the gelatin mixture, don’t pour it directly into the main cream cheese bowl. Instead, take about a spoonful of the cream cheese mixture and whisk it thoroughly into the dissolved gelatin and milk. This temperature equalization prevents the gelatin from clumping. Once well combined, pour this tempered gelatin mixture back into the main cream cheese bowl. Whisk quickly and thoroughly to ensure the gelatin is evenly distributed throughout the filling.
Step 9
Stir in the lemon juice. The lemon juice will enhance the overall flavor profile and add a pleasant tanginess to the cheesecake.
Step 10
Gradually add the cold heavy cream in 3 to 4 additions, whisking gently after each addition until just combined. Adding the cream slowly helps maintain a smooth texture and prevents separation. Continue mixing until you achieve a smooth, pourable cheesecake batter.
Step 11
Wash the strawberries, remove their green tops, and slice them in half. Arrange the halved strawberries around the inside walls of your prepared jars, ensuring the cut side faces outwards. Leave a little space between them to make pouring the filling easier.
Step 12
Carefully pour the cheesecake filling into the jars, over the strawberries, until they are mostly submerged. Gently tap the jars on the counter to release any trapped air bubbles and to create a smooth surface. Refrigerate the cheesecakes for at least 4 hours, or preferably overnight, until they are completely set. Proper chilling is essential for the perfect texture.
Step 13
Once the cheesecakes have fully set, decorate the top with a few fresh strawberry halves. Enjoy your delicious homemade strawberry rare cheesecakes! They are perfect for sharing with loved ones or for making any occasion extra special.
