Strawberry No-Bake Cheesecake

Ingredients

• 100 g Plain shortbread biscuits (type Petit Lu) (sweet biscuit)
• 50 g Savory appetizer biscuits (type TUC) (salty biscuit, plain)
• 60 g Unsalted butter (melted, at room temperature)
• 250 g Cream cheese (type Philadelphia) (at room temperature)
• 80 g Granulated sugar
• 500 g Strawberry purée (fresh strawberries blended, half reserved for the gelée)
• 4 Sheet gelatin (2 sheets for the filling, 2 for the gelée)
• 200 ml Heavy cream (well chilled)
• 30 g Granulated sugar (for the gelée)
• 100 ml Water (50 ml for each purée cooking)
• 10 ml Lemon juice (juice of half a lemon)
• 150 g Fresh strawberry slices (for decoration)

Instructions

1. Crumb the biscuits

   Place the shortbread biscuits and the appetizer biscuits in the mixer bowl and blend until you obtain a coarse but homogeneous powder.

   Time: PT10M

2. Mix the melted butter

   Melt the butter in the microwave (30 s) or in a saucepan, let it cool slightly, then add it to the biscuit crumbs. Mix until you obtain a homogeneous dough.

   Time: PT5M

   Temperature: 50°C

3. Press the base into the ring

   Pour the biscuit dough into the 20 cm springform ring lined with rhodoïd film, spread evenly and press firmly with the flat-bottomed glass to obtain a layer about 1 cm thick.

   Time: PT5M

4. Cool the base

   Place the ring in the refrigerator for 35 min (or in the freezer for 15 min) so the base solidifies.

   Time: PT35M

5. Hydrate the gelatin (filling)

   Soak 2 gelatin sheets in a bowl of cold water for 15 min to soften them.

   Time: PT15M

6. Whisk the cream cheese and sugar

   In a bowl, pour the cream cheese, add the sugar and whisk until the mixture is smooth and slightly airy.

   Time: PT5M

7. Heat the strawberry purée

   Bring the strawberry purée (300 g) to a gentle simmer over medium heat in a small saucepan, without letting it boil.

   Time: PT5M

   Temperature: 90°C

8. Incorporate the gelatin while hot

   Squeeze the hydrated gelatin, add it to the hot strawberry purée and stir until fully dissolved.

   Time: PT2M

   Temperature: 90°C

9. Let the gelled purée cool

   Remove the saucepan from the heat and let the purée reach room temperature (≈20 °C).

   Time: PT10M

10. Mix purée and cream cheese

    Add the cooled strawberry purée to the cream cheese‑sugar mixture and whisk until you obtain a homogeneous texture, similar to cottage cheese.

    Time: PT5M

11. Whip the heavy cream into whipped cream

    Pour the very cold heavy cream into a chilled bowl and whisk until you obtain a soft whipped cream (soft peaks).

    Time: PT5M

12. Fold in the whipped cream

    Add one third of the whipped cream to the previous mixture, fold gently, then incorporate the rest by lifting the mass to keep the volume.

    Time: PT5M

13. Pipe the filling onto the base

    Transfer the mixture into a piping bag and spread evenly over the cooled biscuit base. Smooth the surface with an offset spatula.

    Time: PT5M

14. Cool the assembled cheesecake

    Place the cheesecake in the refrigerator for 30 min (or in the freezer for 15 min) so the filling sets.

    Time: PT30M

15. Hydrate the gelatin (gelée)

    Soften the remaining 2 gelatin sheets in a bowl of cold water for 15 min.

    Time: PT15M

16. Prepare the strawberry gelée

    In a small saucepan, heat 200 g of strawberry purée with 30 g of sugar and 50 ml of water until boiling, then remove from heat.

    Time: PT5M

    Temperature: 90°C

17. Add the gelatin and lemon

    Squeeze the gelatin, incorporate it into the hot purée, add the lemon juice and stir until fully dissolved.

    Time: PT2M

    Temperature: 90°C

18. Let the gelée cool

    Allow the gelée to return to room temperature (≈20 °C).

    Time: PT10M

19. Pour the gelée over the cheesecake

    Gently pour the gelée over the top of the cheesecake, ensuring the entire surface is covered.

    Time: PT5M

20. Final set in the fridge

    Return the cheesecake to the refrigerator for at least 2 hours (or overnight) so the gelée fully sets.

    Time: PT2H

21. Unmold and decorate

    Carefully remove the rhodoïd film, unmold the ring, arrange the fresh strawberry slices around the edge for the final decoration.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Plain shortbread biscuits (type Petit Lu): speculoos, Breton biscuits
• Instead of Savory appetizer biscuits (type TUC): salty crackers, salty biscuits
• Instead of Unsalted butter: margarine
• Instead of Cream cheese (type Philadelphia): Saint‑Moret, Kiri
• Instead of Granulated sugar: cane sugar
• Instead of Strawberry purée: strawberry compote
• Instead of Sheet gelatin: agar‑agar (see note)
• Instead of Heavy cream: crème fleurette
• Instead of Granulated sugar (for the gelée): cane sugar
• Instead of Lemon juice: apple cider vinegar (small amount)

Equipment Needed

• Mixer or stand mixer
• 20 cm springform ring
• Rhodoïd film (6 cm strip)
• Stainless steel or glass bowl
• Saucepan
• Offset spatula
• Flat-bottomed glass (or tart press)
• Piping bag with plain tip
• Hand whisk or electric whisk
• Kitchen scale
• Paring knife and cutting board
• Plastic film (for covering)

Critical Steps — Do Not Skip

• Press the biscuit base firmly to avoid cracks
• Fully dissolve the gelatin in the hot purée
• Let the gelled strawberry purée cool before incorporating it into the cream cheese
• Cool each layer (base, filling, gelée) sufficiently before adding the next
• Let the gelée set for at least 2 hours in the refrigerator

Chef Tips from the Video

• Use fully ripe strawberries for intense colour and flavour
• Lining the ring with rhodoïd film makes unmolding easier without damaging the edges
• For an even lighter texture, fold in the whipped cream in three batches, lifting the mass.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator 12 h before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the base the day before and keep it chilled
• The filling can be made 12 h ahead and kept in the refrigerator
• The gelée can be prepared ahead, let it set in the fridge before assembling the cake