No Bake Strawberry Cheesecake: A Delightfully Easy and Creamy Dessert

Step 1: Make the Crust

1. Prepare the Base: Place the digestive biscuits or graham crackers in a food processor and pulse until they are fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
2. Combine with Butter: Mix the biscuit crumbs with the melted butter until well combined. The texture should resemble wet sand.
3. Set the Base: Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon to smooth and compress the crust. Refrigerate for at least 15 minutes to set.

Step 2: Prepare the Cheesecake Filling

1. Whip the Cream: In a large bowl, beat the chilled heavy cream with a hand mixer or stand mixer until soft peaks form. Set aside.
2. Mix the Cream Cheese: In another bowl, beat the room-temperature cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
3. Stabilize with Gelatin (Optional): If using gelatin, dissolve it in 2 tablespoons of warm water and let it cool slightly. Add it to the cream cheese mixture and combine well.
4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the cream.
5. Spread the Filling: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results.

Step 3: Prepare the Strawberry Topping

1. Cook the Strawberries: In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices.
2. Thicken the Sauce: Stir in the cornstarch-water mixture and continue cooking until the sauce thickens. Remove from heat and let it cool completely.
3. Top the Cheesecake: Once the cheesecake has set, spread the cooled strawberry topping over the surface. Arrange fresh strawberry slices on top for decoration, if desired.

Step 4: Serve and Enjoy

• Carefully release the cheesecake from the springform pan.
• Slice it into even pieces and serve chilled.
• Add fresh mint leaves or extra strawberry slices for a decorative touch.

Tips for Success

1. Chill the Cheesecake: Let the cheesecake set for at least 4 hours, but overnight is ideal for the best texture.
2. Room Temperature Cream Cheese: Make sure the cream cheese is soft to avoid lumps in the filling.
3. Stable Topping: If you want a smoother strawberry topping, blend the cooked strawberries before thickening.
4. Customizable: You can swap the strawberries for other berries like raspberries, blueberries, or cherries.

Storage and Make-Ahead

• Refrigeration: Store the cheesecake in the fridge, covered, for up to 5 days.
• Freezing: This no-bake cheesecake can also be frozen (without the topping). Wrap it tightly in plastic wrap and store for up to 2 months. Thaw it overnight in the fridge before serving.

Conclusion

This No Bake Strawberry Cheesecake is the ultimate creamy, fruity dessert that requires no oven time and minimal effort. Its rich filling, buttery crust, and vibrant strawberry topping make it a favorite for any special occasion or just a sweet treat to enjoy with your family. Whether you’re a beginner or an experienced baker, this recipe guarantees a stunning, delicious cheesecake that everyone will love.

Give it a try, and let this no-bake delight become your go-to dessert!