No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
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Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:
Tripod:
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No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François
This no-bake strawberry cheesecake comes together in a flash, using gelatin instead of eggs and a fridge instead of an oven. The best part? You can enjoy your favorite creamy treat, even when the weather is hot. Get the FREE recipe here ---
See the incredible cheesecakes you can whip up ---
Need a springform pan? Grab one here ---
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In this video
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This is a no-bake cheesecake - it uses gelatin instead of eggs and a fridge instead of an oven!
This quick and easy strawberry cheesecake is perfect in summer or when your oven is busy doing other things! And if you want the free recipe in full - just click this i in the top right corner.
Here's everything you'll need for the crust...
In a food processor grind up the graham crackers,
then add the melted butter, nutella, brown sugar, salt and cocoa powder
and blend.
Press the graham cracker crust into a springform pan
and refrigerate for at least ten minutes.
Now here's what you'll need for the strawberry sauce topping:
In a saucepan add the berries, sugar, vanilla bean and water and heat until they are soft.
Puree the fruit. I like to use a hand held immersion blender for this - it's one less container to clean.
In a small bowl, add cold water to the gelatin, stir and allow it to sit until it blooms like this, which can take up to 2 minutes.
Transfer the gelatin to the hot strawberry mixture and gently stir over a low heat, just until the gelatin melts.
Reserve 3/4 cup of the strawberry sauce for the top of the cheesecake. Allow all the sauce to cool slightly, but not too much or it will set up.
Now here's what you need for the cheesecake batter:
Combine the cream cheese, sugar and vanilla extract and mix on medium low speed. We don't want too go too fast or we'll incorporate too much air and the cheesecake won't be as smooth.
Add the strawberry sauce, and mix.
In a separate bowl, whisk the cream to form stiff peaks.
Gradually fold the cream into the strawberry cheesecake mixture.
Pour the cheesecake into the refrigerated crust. Pound it on the counter a few times to flatten it out.
Allow the cheesecake to set for about 2 hours in the refrigerator.
Once it is set, pour the remaining strawberry sauce over the top - another bang will ensure it's smooth!
and return to the refrigerator for another 30 minutes.
Run a hot knife around the cake, before popping open the springform pan.
This wonderful no-bake cheesecake can be made a day ahead, and in fact, it tastes even better with a little more time in the refrigerator.
EGGLESS BAKED CHEESECAKE | EPISODE 1 SMALL SERVE DESSERTS #shorts #smallservedesserts
Episode 1 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨ with these recipes I want to give you the confidence to experiment baking something new without worrying about failure or wastage ????
Today let’s make my all time favourite strawberry cheesecake that gets ready in no time and tastes so so good ????????????
So what are you waiting for ?
Try this delicious recipe and have a party for one today ????????????????
Ingredients-
????6 digestive biscuits
????3 tbsp melted butter
????½ cup cream cheese, softened
????2 tbsp heavy cream
????1/2 tbsp corn flour
????1/2 tsp vanilla extract
????1/4 cup condensed milk
????3 strawberries, puree
????2 extra strawberries, chopped
Instructions:
1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
2. Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
3. In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract.
4. Mix until the batter is fully combined.
5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
7. Bake in a preheated oven 160 celsius for about 40 mins.
8. Once baked fully run a knife around the edges while the cheesecake is still warm.
9. Transfer the cheesecake into the fridge to cool for about 2-4 hours.
10. Top it up with strawberry puree and chunks.
11. Slice it and enjoy!
Can’t wait for you to try this recipe and stay tuned for more episodes in this series
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How To Make Strawberry Cheesecake | Chef Bae | Cuttin Up With Bae | Baked Cheesecake | Strawberry |
Crust:
1 1/2 cups graham cracker crumbs
2 tbsp sugar
1/3 cup of melted butter
Filling:
4 packages of cream cheese, 8 oz packs
1 1/2 tsp pure vanilla extract
2 tsp lemon juice
1 cup of sugar
3 eggs
Topping:
Strawberry Pie Filling (optional)
Bake on 300 degrees for about 55 mins.
Turn the oven off and let the cheesecake sit inside with the oven door half way open for about 30 more minutes.
Let cake cool for at least 6 hours but for BEST RESULTS refrigerate over night.
Add topping of choice.
Purchase seasonings and cookbooks at
CuttinUpWithBae.com
#cheesecake #strawberry #dessert
Amazingly Easy Strawberry Cheesecake Danish
Strawberry Swirl Cheesecake | Strawberry Cheesecake | Easy Strawberry Cheesecake
Creamy vanilla cheesecake with a vibrant strawberry swirl. With a crisp Graham cracker crust that can easily be made gluten-free, this cheesecake doesn’t require a water bath! Serve topped with jammy strawberries. Recipe by Snixy Kitchen.
Get the full recipe at