Strawberry Cheesecake is a classic and beloved dessert that marries the creamy richness of cheesecake with the luscious sweetness of fresh strawberries. This no-bake version of the dessert offers a delightful and refreshing treat, perfect for warm weather or any occasion when you crave a delicious and creamy indulgence without the need for baking. The combination of a gluten-free biscuit base, creamy vanilla cheesecake layer with chunks of strawberries, and a luscious strawberry mousse topping creates a beautiful and flavorful dessert that will impress anyone who tries it.
The history of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. Ancient Romans also enjoyed a version of cheesecake made with cheese, honey, and wheat. As trade routes expanded, cheesecake recipes spread to different parts of the world, evolving and incorporating local ingredients and flavors.
In the United States, the modern-day cheesecake, which typically uses cream cheese as a base, gained popularity in the 20th century. The New York-style cheesecake, known for its rich and creamy texture, has become particularly iconic.
The addition of strawberries to cheesecake has a long history as well. Strawberries have been enjoyed for their sweet and juicy flavor for centuries and became a popular topping for cheesecake, adding a burst of freshness and vibrant color.
The no-bake version of Strawberry Cheesecake offers a convenient and simple way to enjoy this delectable dessert without the need for an oven. The gluten-free biscuit base, creamy cheesecake layer, and strawberry mousse topping create a delightful harmony of flavors and textures that make this dessert a favorite for summer gatherings, special occasions, or whenever you crave a taste of sweetness.
INGREDIENTS
- 200g gluten-free digestive biscuits
- 100g unsalted butter, melted
- 500g Philadelphia cream cheese
- 1 tsp vanilla extract
- 170g icing sugar
- 135g pack of strawberry or raspberry jelly cubes
- 100ml boiling water
- 200ml evaporated milk
- 400g strawberries
- Zest of 1 orange
INSTRUCTIONS
- Start by preparing the biscuit base. Put the gluten-free digestive biscuits into a large bowl and crush them into fine crumbs using the end of a rolling pin. Mix in the melted unsalted butter until thoroughly combined. Pour the mixture into a 20cm diameter loose-bottomed cake tin and press it down firmly to create a tightly packed and level layer covering the bottom of the tin. Place the tin in the fridge while you move on to the next layer.
- For the vanilla layer, take 300g of the Philadelphia cream cheese and whisk it in a bowl until it becomes smooth and loosened in consistency. Add the vanilla extract and 100g of icing sugar, whisking again until everything is well combined. Take about 4 or 5 strawberries, chop them into small chunks, and add them to the mixture, stirring them in gently. Retrieve the biscuit base from the fridge and spread this vanilla layer on top, creating an even layer. Return the cake tin to the fridge.
- Now, it’s time to make the strawberry mousse layer. Chop the strawberry or raspberry jelly cubes into chunks and mix them with 100ml of boiling water until the jelly dissolves. If the chunks aren’t dissolving well, you can microwave them for 30 seconds or so and then mix again. Set the jelly mixture aside to cool slightly. In a large bowl, add the remaining 200g of Philadelphia cream cheese and whisk until it becomes smooth. Whisk in the remaining icing sugar, followed by the evaporated milk. Finally, add the cooled jelly mixture and whisk it in until fully incorporated. Pour this strawberry mousse mixture onto the top of the cheesecake, covering the vanilla layer. Place the cake tin back in the fridge to set for at least an hour.
- Once the mousse layer has set, you can decorate the cheesecake with fresh strawberries. Take the cheesecake out of the fridge and carefully slide it out of the cake tin onto a plate. Slice the strawberries into thin slices. Arrange the sliced strawberries in a circle around the cheesecake, starting from the outside and working your way in. Slightly overlap the strawberries to create a beautiful pattern without any gaps. Finally, sprinkle the top of the cheesecake with the zest of one orange.
Serve and enjoy this delectable Strawberry Cheesecake (No Bake), delighting in the creamy richness of the cheesecake, the burst of fresh strawberries, and the subtle citrus notes from the orange zest. Whether served for a special occasion or as a refreshing summer treat, this dessert is sure to be a hit among family and friends.
