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Come and try this creamy no-bake strawberry cheesecake that’s just rich with strawberry flavour. I’m using fresh strawberry both for the taste and the colour. Yum!

  • Servings: 10
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Passive Time: 8

Ingredients

The Base

  • 7 oz oreo cookies (200 g)
  • ¼ cup butter (60 g), melted

The Strawberry Coulis

  • 1 ½ tsp powdered gelatin (5 g)
  • 2 tbsp lemon juice
  • 10.5 oz strawberry (300 g)
  • ¼ cup sugar (50 g)
  • 2 tbsp corn starch (16 g)

The Filling

  • 13 oz cream cheese (370 g), room temperature
  • ⅔ cup icing sugar (80 g), sifted
  • 1 tsp vanilla extract
  • ⅔ cup whipping cream min 35% fat (160ml), chilled

Instructions

The Base

  1. In a food processor, blend oreo cookies together with the cream into a fine mixture. Pour into a bowl together with butter and mix well.
  2. Pour mixture into a 7 inch (18 cm) round springform pan and press tightly to the base. Place in the freezer for 30 minutes.

The Strawberry Coulis

  1. Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
  2. Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
  3. Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.

The Filling

  1. Add cream cheese into a bowl and whisk until fluffy using a handheld machine. Then add in vanilla extract, icing sugar and mix well.
  2. While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl whisk the whipping cream until soft picks, then add to the cream cheese mixture and fold it in with a spatula.
  3. Pour the mixture into the prepared base. Shake the pan a bit to settle everything in and smooth out the top.
  4. Chill in the fridge overnight or until it fully sets. Once fully set, remove the springform pan and transfer cheesecake onto a serving plate.

How To Serve

  1. Cut the slices you want and place the cheesecake back in the fridge.
  2. I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatin, it’s in small amount and this cheesecake is so creamy.
  3. If you want to have it outside the fridge longer, I would suggest you putting it in the freezer for 30 minutes before serving.
  4. The same goes for if your place is hot (like mine), place it in the freezer for 30 minutes before serving.

How To Keep

  1. Best consumed within 2 days.
  2. To freeze: the taste won’t be as fresh if you freeze it. My family doesn’t mind so I do it. What I do is cut it into portions, separate them a bit and place in the freezer for 2 hours. Once they’re frozen, I wrap them individually with cling film, place in ziplock bag and back in the freezer.
  3. To defrost: take the portions you need, remove cling film and thaw at room temperature.

Video

https://youtube.com/watch?v=O8gY6WOG-7A%3Ffeature%3Doembed