Ingredients for No Bake Strawberry Cheesecake
- Plain Sweet Biscuits
- Butter
- 500g cream cheese, softened
- Icing Sugar
- 2 cups (500ml) heavy cream
- 1/2 cup water
- 2 tablespoons cornflour
- 1 cup (200g) caster sugar
- Strawberry Jelly Crystals
- 500g fresh strawberries, sliced
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How to Make No Bake Strawberry Cheesecake
- **Make the base:** In a food processor, finely crumb 200g digestive biscuits. Add 100g melted unsalted butter and pulse until combined.
- **Press into dish:** Reserve 1/3 cup of the crumb mixture. Press the remaining mixture into the bottom of a 9x13 inch glass baking dish. (A glass dish showcases the beautiful layers!)
- **Prepare the filling:** In a large bowl, beat 500g softened cream cheese and 200g caster sugar until smooth and creamy.
- **Whip and fold:** In a separate bowl, whip 500ml heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
- **Layer and chill:** Spread the cream cheese mixture evenly over the biscuit base. Refrigerate for at least 2 hours to chill.
- **Make the jelly topping:** In a small saucepan, combine 2 tablespoons cornflour and 1/2 cup water. Bring to a boil over medium heat, stirring constantly until thickened.
- **Dissolve jelly:** Remove from heat and stir in one 3 oz packet of strawberry jelly crystals until completely dissolved.
- **Chill the jelly:** Refrigerate the jelly until it begins to set but is still pourable.
- **Add strawberries:** Gently fold in 500g sliced strawberries into the partially set jelly.
- **Top the cheesecake:** Spoon the strawberry jelly mixture evenly over the chilled cream cheese filling.
- **Crumb topping:** Sprinkle the reserved 1/3 cup crumb mixture over the top.
- **Final chill:** Refrigerate for at least 4 hours, or until the jelly is fully set.
- **Serve:** Carefully cut into squares using a fish slice (this works best!). Serve immediately, with optional whipped cream on the side or on top.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
133g
Fat
73g
Carbs
15g
