No-Bake Strawberry Cheesecake
One Saturday, I whipped up this quick cake with what I had in the fridge. I didn't expect it to be almost gone by the end of the day, but that's exactly what happened. It's easy to make and doesn’t require an oven, making it perfect for when you want to avoid too much hassle.
Quick Info
Total Time: about 3 hours (including cooling)
Preparation Time: 35-40 minutes
Cooking Time: no baking required (just melting the butter and warming the jelly)
Servings: 10-12
Difficulty: easy-medium
Recipe Type: no-bake dessert, great for summer or any casual occasion
Ingredients
Crust:
- 300 g Petit Beurre biscuits
- 100 g powdered sugar
- 150 g butter
Cheese Filling:
- 350 g creamy cottage cheese (I usually use Monor cheese)
- 200 g sour cream, 25% fat
- 350 ml liquid cream (I used Meggle)
- 220 g powdered sugar
- 2 packets vanilla sugar
- 10 g gelatin (1 packet)
Strawberry Jelly:
- 300 g frozen strawberries (one container)
- 3 tablespoons sugar
- 10 g gelatin (1 packet)
Instructions
1. Biscuit Crust
I crush the biscuits using a meat grinder. They don’t need to be very fine – larger pieces give the crust an interesting texture. I mix the biscuits with the powdered sugar and then add the melted butter. I combine the mixture and press it directly into the springform pan (I only use the detachable ring, without the bottom). I level and compact it well with the back of a spoon. The crust should be firm. I place the pan in the fridge while I prepare the filling.
2. Cheese Filling
If the cheese is too watery, I let it drain in a sieve (this usually isn’t the case with Monor cheese). I mix the cheese with the powdered sugar and vanilla sugar. I add the sour cream and beat it with a mixer until it becomes a smooth cream. Separately, I whip the cream until it holds its shape. I gently fold the whipped cream into the cheese mixture.
For the gelatin: I let it hydrate in cold water according to the instructions on the packet. I dissolve it in a double boiler or microwave, but I don’t let it boil – it just needs to be liquid and warm, not hot. I incorporate it into the cheese mixture, stirring quickly.
I take the crust out of the fridge and pour the cheese filling over it. I smooth it out with a spatula.
3. Strawberry Jelly
I defrost the strawberries in a sieve, and I use the leftover juice to hydrate the gelatin. The strawberries can be blended or left whole. I mix the strawberries with the sugar and place everything in a small saucepan over low heat. I heat it until the sugar dissolves, but I don’t let it boil. I add the hydrated gelatin, mix well, and turn off the heat. The gelatin should completely dissolve, but I make sure not to exceed the temperature at which it starts to boil.
I let the jelly cool for a few minutes, then pour it over the cheese layer, which should already be slightly set. I lift the pan and gently shake it to ensure an even layer.
I place the cheesecake in the fridge for a minimum of 2 hours, ideally 3 or even longer, to set properly.
Why I Make This Recipe Often
I love that it doesn’t require an oven and the ingredients are easy to find. It’s perfect for summer, especially when I find good strawberries in the freezer. The texture remains stable the next day, if there’s any left.
Tips and Variations
Tips
- Don’t overheat the gelatin; if it boils, it loses its properties.
- If the cheese is watery, let it drain for an hour.
- Level the cheese layer as flat as possible before pouring the jelly.
- After pouring the jelly, leave the cake in the fridge uncovered.
Substitutions
- Creamy cottage cheese can be substituted with mascarpone or another similarly dense cheese, but the taste and texture will change.
- Frozen strawberries can be swapped with other berries, but the sugar amount may vary depending on their acidity.
Variations
- For a tangier flavor, add a bit of lemon juice to the fruit jelly.
- You can add fresh fruit on top of the cheese layer before the jelly.
Serving Ideas
- It cuts easily after sitting in the fridge overnight.
- It pairs well with coffee or iced tea.
Frequently Asked Questions
1. Can I use sheet gelatin instead of powdered?
Yes, the equivalent for 10 g of powdered gelatin is about 5-6 sheets. They should be hydrated and dissolved in the same way, without boiling.
2. What should I do if the cheese is too wet?
Let the cheese drain in a fine sieve in the fridge for an hour or two before using it.
3. Can I use digestive biscuits instead of Petit Beurre?
Yes, digestive biscuits work just as well, but the crust will be a bit crunchier and slightly saltier.
4. Can I use plant-based cream?
Yes, but the texture and taste will be slightly different, especially in terms of stability.
5. How can I tell when the jelly is ready to pour?
When it’s liquid but not hot. If it’s too hot, you risk melting the cheese layer.
Nutritional Values
Values are approximate, for a slice from 12:
Calories: 300-350 kcal
Fat: 18-20 g
Carbohydrates: 28-30 g
Protein: 5-6 g
Values depend on the brand of ingredients and portion sizes. It’s a fairly filling dessert due to the butter, cream, and cheese.
Storage and Reheating
The cheesecake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream and jelly may suffer. It can be served straight from the fridge, requiring no reheating. If the jelly becomes too soft, place the cake in the fridge for a few hours before serving.
One Saturday, I whipped up this quick cake with what I had in the fridge. I didn't expect it to be almost gone by the end of the day, but that's exactly what happened. It's easy to make and doesn’t require an oven, making it perfect for when you want to avoid too much hassle.
Quick Info
Total Time: about 3 hours (including cooling)
Preparation Time: 35-40 minutes
Cooking Time: no baking required (just melting the butter and warming the jelly)
Servings: 10-12
Difficulty: easy-medium
Recipe Type: no-bake dessert, great for summer or any casual occasion
Ingredients
Crust:
- 300 g Petit Beurre biscuits
- 100 g powdered sugar
- 150 g butter
Cheese Filling:
- 350 g creamy cottage cheese (I usually use Monor cheese)
- 200 g sour cream, 25% fat
- 350 ml liquid cream (I used Meggle)
- 220 g powdered sugar
- 2 packets vanilla sugar
- 10 g gelatin (1 packet)
Strawberry Jelly:
- 300 g frozen strawberries (one container)
- 3 tablespoons sugar
- 10 g gelatin (1 packet)
Instructions
1. Biscuit Crust
I crush the biscuits using a meat grinder. They don’t need to be very fine – larger pieces give the crust an interesting texture. I mix the biscuits with the powdered sugar and then add the melted butter. I combine the mixture and press it directly into the springform pan (I only use the detachable ring, without the bottom). I level and compact it well with the back of a spoon. The crust should be firm. I place the pan in the fridge while I prepare the filling.
2. Cheese Filling
If the cheese is too watery, I let it drain in a sieve (this usually isn’t the case with Monor cheese). I mix the cheese with the powdered sugar and vanilla sugar. I add the sour cream and beat it with a mixer until it becomes a smooth cream. Separately, I whip the cream until it holds its shape. I gently fold the whipped cream into the cheese mixture.
For the gelatin: I let it hydrate in cold water according to the instructions on the packet. I dissolve it in a double boiler or microwave, but I don’t let it boil – it just needs to be liquid and warm, not hot. I incorporate it into the cheese mixture, stirring quickly.
I take the crust out of the fridge and pour the cheese filling over it. I smooth it out with a spatula.
3. Strawberry Jelly
I defrost the strawberries in a sieve, and I use the leftover juice to hydrate the gelatin. The strawberries can be blended or left whole. I mix the strawberries with the sugar and place everything in a small saucepan over low heat. I heat it until the sugar dissolves, but I don’t let it boil. I add the hydrated gelatin, mix well, and turn off the heat. The gelatin should completely dissolve, but I make sure not to exceed the temperature at which it starts to boil.
I let the jelly cool for a few minutes, then pour it over the cheese layer, which should already be slightly set. I lift the pan and gently shake it to ensure an even layer.
I place the cheesecake in the fridge for a minimum of 2 hours, ideally 3 or even longer, to set properly.
Why I Make This Recipe Often
I love that it doesn’t require an oven and the ingredients are easy to find. It’s perfect for summer, especially when I find good strawberries in the freezer. The texture remains stable the next day, if there’s any left.
Tips and Variations
Tips
- Don’t overheat the gelatin; if it boils, it loses its properties.
- If the cheese is watery, let it drain for an hour.
- Level the cheese layer as flat as possible before pouring the jelly.
- After pouring the jelly, leave the cake in the fridge uncovered.
Substitutions
- Creamy cottage cheese can be substituted with mascarpone or another similarly dense cheese, but the taste and texture will change.
- Frozen strawberries can be swapped with other berries, but the sugar amount may vary depending on their acidity.
Variations
- For a tangier flavor, add a bit of lemon juice to the fruit jelly.
- You can add fresh fruit on top of the cheese layer before the jelly.
Serving Ideas
- It cuts easily after sitting in the fridge overnight.
- It pairs well with coffee or iced tea.
Frequently Asked Questions
1. Can I use sheet gelatin instead of powdered?
Yes, the equivalent for 10 g of powdered gelatin is about 5-6 sheets. They should be hydrated and dissolved in the same way, without boiling.
2. What should I do if the cheese is too wet?
Let the cheese drain in a fine sieve in the fridge for an hour or two before using it.
3. Can I use digestive biscuits instead of Petit Beurre?
Yes, digestive biscuits work just as well, but the crust will be a bit crunchier and slightly saltier.
4. Can I use plant-based cream?
Yes, but the texture and taste will be slightly different, especially in terms of stability.
5. How can I tell when the jelly is ready to pour?
When it’s liquid but not hot. If it’s too hot, you risk melting the cheese layer.
Nutritional Values
Values are approximate, for a slice from 12:
Calories: 300-350 kcal
Fat: 18-20 g
Carbohydrates: 28-30 g
Protein: 5-6 g
Values depend on the brand of ingredients and portion sizes. It’s a fairly filling dessert due to the butter, cream, and cheese.
Storage and Reheating
The cheesecake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream and jelly may suffer. It can be served straight from the fridge, requiring no reheating. If the jelly becomes too soft, place the cake in the fridge for a few hours before serving.