No-Bake Strawberry Cheesecake Recipe

• servings: 12 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

2 tablespoons water

1 sachet (8 g/2 ½ teaspoons) powdered gelatin, (unflavored)

3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)

¾ cup (6 oz/170 g) butter, (melted)

3 cups (15 oz/426 g) fresh strawberries, (hulled)

⅓ cup (2 ½ oz/71 g) granulated sugar

1 ½ cups (12 fl oz/360 ml) heavy whipping cream

3 cups (24 oz/675 g) cream cheese

Extra strawberries, edible flowers, and whipped cream for decoration

Directions

In a small bowl add the water and sprinkle over the gelatin. Set aside to set for 10 minutes.

Blend the biscuits in a food processor until fine crumbs are fine. Pour in the butter and blend until the cookie base comes together.

Press the cookies into a 9-inch springform pan in a even layer. Cover and place in the fridge until needed.

Place the sponged gelatin in the microwave for 20 to 30 seconds until liquified. Let cool down for 5 minutes.

In the food processor, puree the strawberries and sugar together until lump free.

Add in the cream cheese and blend until smooth.

While the machine is running, pour in the cream and the cooled liquid gelatin and continue blending until your mix has thickened.

Pour cheesecake filling over the prepared crust, cover with plastic wrap and refridgerate for at least 6 hours but preferably overnight.

When ready to serve pipe on some whipped cream rosettes and place on fresh strawberries. Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things--raspberries, blueberries, blackberries, lemons, roses, lavender, and honeysuckle--on top to create an impressive dessert.

Nutrition

• Serving Size: 1 g
• Calories: 468 kcal
• Total Fat: 37 g
• Saturated Fat: 11 g
• Unsaturated Fat: 3 g
• Cholesterol: 106 mg
• Sodium: 297 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 5 g