NO-BAKE
STRAWBERRY
CHEESECAKE
| ULTIMATE VALENTINE'S
No-Bake Strawberry Cheesecake – Last week, I did a version which was not completely ‘no bake’. So this week I’m doing another one but ‘no bake’ and of course ‘no eggs’. I made this version 2 small lunch box cake, just another variation that you can do. Made this into multiple layers with strawberry jellies in between the cheesecakes, super delicious. I’m not quite a fan of strawberry fruits, but I’m in for strawberry jellies. The recipe is quite simple, I hope you’re inspired to make these mini cakes for your love one. Enjoy!
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Ingredients:
I am using two 4x4x2-inch loose pan
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Crust
200g [6 pieces] disgestive biscuits
30g [2 tbsp] melted butter
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Strawberry Jelly (for the hearts and one layer on the cake)
15g [1½ tbsp] gelatin powder
25g [2 tbsp] water
150g [1 cup] strawberries, halves
15ml [1 tbsp] lemon
50g [¼ cup] fine sugar
120g [½ cup] water
2-3 drops red food colouring
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Cheesecake
7g [¾ tbsp] gelatin powder, bloomed and melted
200g [¾ cup + 1 tbsp] whipping cream
30g [2 tbsp] fine sugar
200g [¾ cup + 1 tbsp] cream cheese, softened in room temp
50g [¼ cup] fine sugar
15ml [1 tbsp] lemon juice
1 tsp vanilla extract
Deco: Strawberry and Strawberry heart jelly
Instructions:
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Crust
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In a food processor, add the digestive biscuits. Pulse a few time to crush them until like sand.
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Add in the melted butter, continue to pulse a few times until the butter is incorporated.
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Add the halves of the biscuits into the 4x4x2-inch loose pans.
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Refrigerate for at least 30 minutes or while working on the next step.
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Strawberry Jelly (for the hearts and one layer on the cake)
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In a bowl, bloom gelatins with water. Let it sit for 5 minutes.
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In a small pot, add the strawberries, lemon juice, sugar and water.
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Cook it over a medium heat until the strawberries are soft and sauce is thickened.
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Remove the pot from the heat, let it rest until slightly cool down.
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Blend the sauce in a food processor until well mashed.
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Microwave the bloomed gelatins for a few seconds until melted. Add it into the strawberry sauce. Mix until combined.
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Add 2-3 drops of red food colourings into the mixture. This is optional unless you desire the colour to be more vibrant.
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Set aside for use later.
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Cheesecake
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In a bowl, bloom the gelatins with water. Let it sit for 5 minutes.
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In a mixing bowl, add whipping cream and sugar. Mix just until the cream is thickened, do not over mix.
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In another mixing bowl, add the softened cream cheese and sugar. Mix for few seconds until creamy.
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Add in the lemon juice and the melted bloomed gelatins. Mix until combined.
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Add in the whipping cream, mix for few seconds until combined. Do not over mix.
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Switch to a spatula to fold and scrape the bowl to ensure even mixing.
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Transfer the cream cheese mixture into a piping bag.
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Assemble the Cake
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Pipe in a layer of cream cheese mixture [about 90g]. Refrigerate for about 20-30 minutes or until the layer is set.
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Add in a quarter [about 65g] of the strawberry mixture. Refrigerate for about 20-30 minutes or until the layer is set.
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Repeat the process of no. 1 and 2.
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Pipe another layer (last layer) of cream cheese mixture.
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Refrigerate for 1-2 hours.
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Remove the cake from the loose pan.
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Decorate with strawberry and strawberry heart jelly on top.
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Cake is ready to serve.
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