Strawberry Cheesecake (No-Bake)

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Strawberry Cheesecake is a creamy no-bake dessert made with a buttery biscuit crust, a light cream cheese filling and homemade strawberry compote. The strawberry mixture is layered and can be swirled through the cheesecake, giving it a fresh fruity flavor in every bite. Since it sets in the refrigerator, there is no baking required. This make-ahead dessert is easy to prepare and perfect for celebrations, gatherings or weekend treats.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings: slices

Calories: 470kcal

Author: Dassana Amit

Ingredients

For The Base

100 grams/19 Marie biscuits or 100 grams digestive biscuits or graham crackers or preferred cookies or biscuits
40 grams butter – melted or 3 tablespoons melted butter

For The Cheesecake Filling

200 grams/1 cup cream cheese – softened
40 grams/5 tablespoons powdered sugar or confectioner's sugar
150 ml/½ cup + 2 tablespoons whipping cream – cold, 35% fat or above
½ teaspoon vanilla extract
1 small pinch salt – optional

For The Strawberry Compote

300 grams/2 cups strawberries – hulled, chopped
3 to 4 tablespoons sugar or add as needed
1 teaspoon lemon juice

Topping

6 to 7 strawberries – halved or whole
1 or 2 sprigs of mint leaves – optional

US Customary - Metric

Instructions

Making Strawberry Compote

Make the strawberry compote by cooking the strawberries and sugar on low to medium heat until thick and jam-like.
Stir occasionally and mash lightly as the fruit softens.
When you drag a spoon through it, it should leave a light trail that slowly disappears. This indicates that the compote is done and ready to use.
Add lemon juice towards the end and cook further for a minute or two. Cool completely and refrigerate.

Making Biscuit Base & Cheesecake Filling

Prepare the pan by lining the bottom and sides with parchment paper. Wrap the outside with foil if using a cake ring.
Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into the prepared pan and refrigerate for 20 to 30 minutes or until set.
Beat the cream cheese , powdered sugar, salt and vanilla extract until smooth and creamy.
In another bowl, whip the chilled cream to stiff peaks. Do not over-whip.
Fold the whipped cream gently into the cream cheese mixture until smooth and well combined.

Making Strawberry Cheesecake

Layer the entire filling over the chilled crust.
With an offset spatula or a spoon, smooth the top. Layer the strawberry compote over the surface and make it even with a spoon. You can also swirl gently with a toothpick or knife.
Cover with a cake dome or large bowl and refrigerate for 10 to 12 hours or until set.
Remove strawberry cheesecake from the pan, garnish with fresh strawberries and slice with a warm knife before serving.

Notes

The strawberry compote must be thick and completely cooled before assembling.
Make sure the cream cheese is softened before beating to avoid lumps.
Use cold whipping cream or heavy cream with at least 30% fat for the best volume and stability.
You can use frozen strawberries to make the compote.
Fold the whipped cream gently to keep the filling light and airy.
Refrigerate the cheesecake for at least 10 to 12 hours or overnight for the best texture.
Keep the cheesecake refrigerated until ready to serve.

Nutrition