No-Bake Strawberry Cheesecake

A super-easy and irresistible cheesecake made of buttery biscuit base topped with a thick layer of cream cheese and finished with a luscious layer of strawberry jelly.

 

No-Bake Strawberry Cheesecake
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Ingredients

  1. 250g digestive biscuits
  2. 2 tablespoons melted butter
  3. 500g cream cheese
  4. 3 tablespoons jelly powder (strawberry flavour)
  5. 1 cup icing sugar
  6. 1 teaspoon strawberry essence
  7. 5-6 strawberries

Method

  1. To prepare the base of cheesecake, grind the digestive biscuits into fine crumbs in a food processor. Melt the butter and combine it with the digestive biscuits crumbs in a large bowl. Mix well.
  2. Grease a round mould or loose-bottomed cake tin generously with melted butter. Spoon the biscuits-butter mixture in the mould/cake tin and press firmly with the help of a potato masher or spatula to make an even base for the cheesecake. Keep it in the fridge for 40 minutes to set firmly.
  3. For the cheesecake layer, combine cream cheese, sugar and strawberry essence in a large mixing bowl. Mix well using a whisk till it becomes light and fluffy. Keep it aside.
  4. Take 2 tablespoons strawberry jelly powder in a bowl. Add half cup of boiling water and stir well till the jelly powder dissolves completely. Add one-fourth cup of cold water and stir well. Set aside and let the jelly mixture cool to room temperature.
  5. Once cooled, add the jelly mixture (a little at a time) to the whisked cream cheese and mix well using a whisk.
  6. Prick holes in the chilled biscuits base using a fork. Pour the cream cheese mixture on the biscuit base. Keep it aside for 10-15 minutes while you are cutting the strawberries into hearts.
  7. Cut the strawberries into halves. Then cut a deep V in the top centre of each strawberry half to shape it into a heart.
  8. Place each strawberry heart on the cream cheese layer as shown in the picture. Press it gently with your finger so that it gets fixed on the cream cheese.
  9. Cover and refrigerate it for 6-8 hours or overnight to allow the cream cheese layer to set properly.
  10. For the jelly layer on the top, take 1 tablespoon strawberry jelly powder in a bowl. Add 1 cup of boiling water and stir well till the jelly powder dissolves completely. Add one-fourth cup of cold water and stir well. Set aside and let the jelly mixture cool to room temperature.
  11. Once cooled, gently pour the jelly mixture over the cream cheese which was set in the refrigerator for 6-8 hours. Make a very thin layer of jelly mixture; just enough to cover the strawberry halves.
  12. Cover again and refrigerate for about 4 hours or till the jelly sets properly.
  13. Cut into pieces so that each piece has got a strawberry heart on it.
Recipe Tips:
  • The jelly mixture should be cooled properly before mixing it with cream cheese as well as for using it on the top of the cake.
  • Dip the knife in warm water and wipe it with a kitchen towel to cut neat pieces of cheese cake.
  • You can also use individual pudding pots for this cheese cake as can be seen in the picture.

Comments about No-Bake Strawberry Cheesecake

    1. Thanks a lot Rajita! Please check the recipe for Mango Cheesecake and Blueberry Cupcakes. I’m sure your kids will love them as well.

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