Strawberry Cheese Cake

I did say that this Strawberry Cheesecake is pretty straightforward, but I never said it’s a quick and easy recipe! It takes time but it’s not complicated. I’m going to walk you through each part, there are process photos and a recipe tutorial video too.

Here are the 3 main components:

1. Cheesecake biscuit base and walls: blitz and press. No baking required;
2. Cheesecake filling – plonk and mix. The easiest part!
3. 4 ingredient strawberry sauce – couldn’t be easier (hardest part is trying not to “taste test” too much)

How to Make No-Bake Strawberry Cheesecake

Prepare the Gelatin (OPTIONAL)

• To sponge or bloom the gelatin, sprinkle the powdered gelatin over the cold water and let it sit until the powder has soaked up all the water and expanded.
• Alternatively, you can use 2 sheets of gelatin. Soak gelatin sheets in cold water for about 5 minutes or until softened, then drain off excess water.

Make the Crust

1. Blend graham crackers or digestive biscuits in a food processor and mix with melted butter.
2. Use your hands or a spatula to press into a springform pan.

Make the Filling

1. Be sure to whip up the strawberry and cream cheese mixture until smooth before adding in the cream. This whipping will incorporate air to build up a structure to hold the cream.
2. With the food processor running, and the cream and the cooled gelatin if using.

Chill the Cheesecake

Cover with clingfilm and refrigerate for at least six hours.

Decorate the Cheesecake

Prepare this cheesecake up to 3 days in advance for convenient storage and readiness for that summer picnic or party.