No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake

This No bake strawberry cheesecake is great to enjoy as an after meal delicate dessert. It's fruity and refreshing with the strawberry puree blended in the cheesecake and more fresh strawberries topping inside the transparent jelly.

Author Ann Low

Prep Time 30

Cook Time 5

Chilling Time 5

Total Time 5 35

Course Dessert

Cuisine International

Difficulty Easy

Servings

Ingredients

Biscuit base

100 g Lychee orange Oreo - remove cream - grind biscuits coarsely
60 g melted butter

Strawberry puree

150 g fresh strawberries - chop to small pieces
1 tbsp water
40 g caster sugar
1/2 tsp lemon juice

Strawberry cheesecake

15 g gelatin - soak with 3 tbsp water
225 g cream cheese - room temperature
60 g icing sugar - sifted
200 g natural yogurt (Greek yogurt) - room temperature
strawberry puree
1/2 tsp strawberry essence
1-2 drops rose pink coloring

Jelly topping

350 g water
50 g caster sugar
1 tsp gelatin
35 g instant jelly powder
more strawberries for topping - wash and stemmed, use kitchen paper to dap dry

Instructions

Biscuit base

Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use. **add a little more butter if you find the biscuits is too dry**

Strawberry puree

In a pot add 150g chopped strawberries and a tablespoon of water, together with sugar. Cook at medium low heat until strawberries softened, Add lemon juice and stir well. Then puree it in a blender till fine, set aside.

Prepare the cheescake

soak gelatin with 3 tablespoon of water in a heatproof bowl for about 2 minutes. Place the bowl over boiling water until gelatin dissolves, stir well, off heat. Keep warm.
Place cream cheese, yogurt and icing sugar in the food processor, blend well. Then pour in the strawberry puree, blend mixture till smooth and at the same time add in melted gelatin. Add strawberry essence and rose pink colour and mix well again.
Pour cream cheese mixture into the prepared cake pan and place it in the refrigerator for about at least 2-3 hours to set.

Jelly topping

Remove cheesecake from pan and wrap with plastic transparent wrapper (order online) around the cake. Place it in the refrigerator again to chill.
Cut about 10 pieces of fresh strawberries into half and place it around the sides of cake. Then add more whole strawberries in the center (see pics).
Boil and stir the jelly topping liquid at medium low heat for about 1 minutes. Cool down the jelly liquid a little and gently pour it on top of cheesecake just to cover the fresh strawberries.
Chill cheesecake cake in the refrigerator for at least 3 hours before serving.