Delight in the fusion of velvety elegance and fruity bliss with this no-bake strawberry cheesecake recipe. With no need for an oven this dessert is a celebration of simplicity and indulgence, culminating in a captivating strawberry topping that crowns each heavenly slice.
Ingredients
For the crust:
200 g coconut biscuits, crushed
125 ml (½ cup) butter, melted
For the strawberry sauce:
500 g strawberries, destemmed and roughly chopped
60 ml (¼ cup) white sugar
30 ml (2 tbsp) lemon juice
zest of half a lemon
For the filling:
500 g cream cheese, softened
125 ml (½ cup) sour cream
1 can condensed milk
10 ml (2 tsp) vanilla extract
180 ml (¾ cup) strawberry sauce, cooled
250 ml (1 cup) fresh cream
2 sachets gelatin powder
Directions
Crust:
In a large bowl, mix the crushed biscuits with the melted butter and combine well.
Press the mixture into a 24 cm springform tin, making sure it is pressed down well enough to ensure the base doesn’t crumble.
Place the tin in the fridge while you prepare the rest of the recipe.
Strawberry sauce:
In a medium-sized saucepan, combine all the ingredients and simmer over medium heat for 10-15 minutes. Allow to cool, then blend smooth.
Filling:
In a large bowl, beat the cream cheese, sour cream, condensed milk, vanilla and strawberry sauce together until smooth.
In a separate large bowl, beat the cream until medium peaks form. Fold the cream into the cream cheese mixture until smooth.
Bloom the gelatine powder, then melt it. Pour it into the mixture and mix well.
Transfer the filling into the set crust and place it back in the fridge to set for two to three hours or overnight.
Once set, gently take the cheesecake out of the tin and place it on your chosen serving dish.
Top with the rest of the strawberry sauce and a few extra fresh strawberries and edible flowers to garnish.
Make sure to keep it refrigerated to ensure it doesn’t soften too much. Enjoy!
Recipe: Food Lover’s Market
