Strawberry No-Bake Cheesecake Delight

An unusual twist on a classic cheesecake! Why not? Using this recipe, you can also prepare a classic version of cheesecake using a pastry ring with a diameter of 16-18 cm. But you won’t surprise anyone with a “flat” cheesecake, so I decided to experiment. And, it seems to me, the experiment was a success!
cook time: 5h
Ava Prescott
Strawberry No-Bake Cheesecake Delight

Nutrition Facts (per serving)

391
Calories
31g
Fat
23g
Carbs
10g
Protein

Ingredients (6 portions)

For the base:

Ready shortbread cookies 120 g
Butter 60 g

For filling:

Cream 200 ml
Vanilla sugar 1 tbsp
Gelatin 10 g
Cream cheese 400 g
Powdered sugar 100 g
Syrup 0.1 tsp

For decoration:

bitter chocolate 40 g
Strawberry 5 pc
Almond petals 10 g

Recipe instructions

Step 1

Step 1
To make shortbread, you only need 2 ingredients: shortbread and butter. Chop the cookies into crumbs using a knife, melt the butter without bringing to a boil. Combine the melted butter with the chopped cookies and mix thoroughly. Since Iʼm making strawberry cheesecake, I decided to use strawberry shortcake for the crust, but you can also use classic shortbread without any additives.

Step 2

Step 2
Place 2 confectionery rings on saucers, 12 cm and 9 cm in diameter. Place butter crumbs in each ring and level them, compacting them so that the crumbs become a single base. Place the saucers with rings in the refrigerator so that the butter hardens and the cakes become dense.

Step 3

Step 3
At this time, you need to prepare the cheesecake filling. Soak instant gelatin in cold water. Pour the milk cream into a Turk and put it on fire. When the cream is warmed up, add vanilla sugar and swollen gelatin to the turk and stir until the gelatin is completely dissolved. When the gelatin has dissolved, strain the cream through a sieve to avoid grains of undissolved gelatin getting into the filling.

Step 4

Step 4
Place cream cheese at room temperature in a deep bowl, add powdered sugar and mix thoroughly until smooth.

Step 5

Step 5
Pour the slightly cooled cream into a bowl with the cream cheese, add strawberry flavoring and lightly beat with a whisk. The result should be a homogeneous, not very liquid mass, the consistency should resemble 20% fat sour cream.

Step 6

Step 6
Take out the saucers with the pastry rings and pour the filling onto the frozen sand base, smooth it out a little, twist the saucers slightly so that the filling is better leveled. Place the resulting cheesecakes in the refrigerator for 4 hours.

Step 7

Step 7
After 4 hours, remove the cheesecakes from the refrigerator and carefully remove them from the pans. Next, carefully place the smaller diameter cheesecake on top of the larger diameter cheesecake. It is advisable that the second tier of the cake be installed centrally.

Step 8

Step 8
The final point is to decorate the strawberry cheesecake cake with fresh strawberries, melted dark chocolate and almond petals.

Additional rubrics

Related recipes