No-bake Strawberry Cheesecake

Ingredients

• 400 g Digestive biscuits (crushed to a fine powder)
• 150 g Unsalted butter (melted)
• 600 g Cream cheese (softened to room temperature)
• 500 g Heavy whipping cream
• 150 g Powdered sugar
• 100 ml Cold water
• 100 ml Whole milk (heated, not boiling)
• 20 g Powdered gelatin (for filling) (bloomed in cold water)
• 1 Vanilla bean (seeds only)
• 300 g Frozen strawberries (for jelly, thawed)
• 100 ml Cold water (for jelly)
• 3 tablespoons Granulated sugar (for jelly)
• 10 g Powdered gelatin (for jelly) (bloomed in cold water)
• 300 g Fresh strawberries (halved for decoration)

Instructions

1. Crush the biscuits

   Place the digestive biscuits in a food processor and pulse until they become a fine powder. If you don’t have a processor, put the biscuits in a zip‑bag and crush with a rolling pin.

   Time: PT5M

2. Combine butter with crumbs

   Transfer the crumbs to a large bowl, add the melted butter, and mix with a fork until fully incorporated and the mixture resembles wet sand.

   Time: PT3M

3. Press crust into pan

   Fit the 24 cm springform pan onto a plate, pour the crumb‑butter mixture into the pan, and press firmly with your palm and then with a measuring cup to compact the crust evenly.

   Time: PT3M

4. Chill crust

   Place the pan with the crust in the refrigerator for at least 1 hour, or until firm.

   Time: PT1H

5. Bloom gelatin for filling

   In a small bowl, sprinkle 20 g powdered gelatin over 100 ml cold water. Stir and let sit for 10 minutes until the mixture thickens.

   Time: PT10M

6. Dissolve gelatin in warm milk

   Heat 100 ml whole milk until it is warm to the touch (about 70 °C) but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved.

   Time: PT5M

   Temperature: 70°C

7. Mix cream cheese base

   In the bowl of a stand mixer, combine the softened cream cheese, powdered sugar, and vanilla bean seeds. Mix on medium speed until smooth and homogeneous.

   Time: PT5M

8. Incorporate whipping cream

   With the mixer on low, slowly add the heavy whipping cream, a little at a time, increasing speed slightly. Mix for about 5 minutes until the mixture is light and airy.

   Time: PT5M

9. Add milk‑gelatin mixture

   Reduce mixer speed, pour the warm milk‑gelatin mixture into the cream cheese mixture gradually, then increase speed again for 3 minutes to fully incorporate.

   Time: PT3M

10. Prepare decorative strawberries

    Trim the stems off the fresh strawberries and cut each in half. Keep them whole for side decoration; handle gently to avoid bruising.

    Time: PT5M

11. Assemble cheesecake

    Remove the crust from the fridge. Arrange the halved fresh strawberries around the edge of the crust. Slowly pour the prepared filling over the crust, using a spatula to spread evenly. Smooth the top.

    Time: PT5M

12. Set the cheesecake

    Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the filling is firm.

    Time: PT6H

13. Bloom gelatin for jelly

    While the cheesecake is setting, sprinkle 10 g gelatin over 100 ml cold water and let sit for 10 minutes.

    Time: PT10M

14. Cook strawberry jelly

    In a saucepan, combine the thawed frozen strawberries, 3 Tbsp sugar, and a splash of water. Simmer over medium heat for 5 minutes until the strawberries soften.

    Time: PT5M

    Temperature: Medium heat

15. Puree strawberries

    Remove the saucepan from heat and mash the strawberries with a masher or blend briefly to a smooth puree.

    Time: PT3M

16. Cool puree slightly

    Let the strawberry puree sit for 5 minutes to cool down but remain warm enough to melt gelatin.

    Time: PT5M

17. Incorporate gelatin into puree

    Stir the bloomed gelatin into the warm strawberry puree until fully dissolved.

    Time: PT3M

18. Cool jelly to room temperature

    Allow the strawberry‑gelatin mixture to sit until it reaches room temperature (about 30 minutes).

    Time: PT30M

19. Add jelly layer

    Once the cheesecake base is firm, gently pour the cooled strawberry jelly over the top, rotating the plate to cover the surface evenly.

    Time: PT5M

20. Set jelly

    Return the cheesecake to the refrigerator and chill for 2‑3 hours, until the jelly is fully set.

    Time: PT2H

21. Temper before unmolding

    Remove the cheesecake from the fridge and let it sit at room temperature for about 15 minutes to make the springform ring easier to release.

    Time: PT15M

22. Unmold and slice

    Run a sharp knife under hot water for 30 seconds, wipe dry, and slice the cheesecake. Clean the knife between cuts for neat slices.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Digestive biscuits: Graham crackers, Chocolate biscuits
• Instead of Unsalted butter: Margarine
• Instead of Cream cheese: Mascarpone (different texture)
• Instead of Heavy whipping cream: Half‑and‑half plus butter
• Instead of Powdered sugar: Granulated sugar blended
• Instead of Whole milk: Plant‑based milk
• Instead of Powdered gelatin (for filling): Agar‑agar (different ratio)
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Frozen strawberries: Fresh strawberries (blanch and freeze)
• Instead of Granulated sugar (for jelly): Honey (2 tbsp)
• Instead of Powdered gelatin (for jelly): Agar‑agar
• Instead of Fresh strawberries: Raspberries

Equipment Needed

• Food processor
• Large mixing bowl
• Fork
• Measuring cup
• 24 cm springform pan
• Stand mixer
• Silicone spatula
• Saucepan
• Masher or immersion blender (optional)
• Sharp knife
• Small bowl of hot water (for knife) (optional)
• Plate or serving platter
• Timer (optional)

Critical Steps — Do Not Skip

• Crushing biscuits to a fine powder
• Blooming gelatin correctly (no overheating)
• Not boiling the milk when dissolving gelatin
• Chilling the crust for at least 1 hour
• Setting the cheesecake for 6+ hours
• Cooling the strawberry puree before adding gelatin
• Pouring jelly at room temperature onto a firm cheesecake
• Final chilling of jelly for 2‑3 hours

Chef Tips from the Video

• Use room‑temperature cream cheese to avoid lumps.
• For a glossy jelly, strain the strawberry puree through a fine mesh before adding gelatin.
• If you prefer a chocolate crust, substitute half of the digestive biscuits with chocolate wafer cookies.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Can be frozen for up to 1 month, but texture may become slightly grainy after thawing.

Room temperature: Leave out no longer than 2 hours after removal from fridge.

Make-Ahead Tips

• Prepare the crust and keep it refrigerated; it will stay fresh for 2 days.
• The filling can be made a day ahead and stored covered in the fridge.
• Jelly can be prepared up to 24 hours in advance; keep it refrigerated until ready to pour.