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No-bake Strawberry Cheesecake

Simple in preparation and requires no baking at all, this delicious and fresh Strawberry Cheesecake will be the star of your dessert table.
Prep Time20 minutes
Cook Time2 minutes
Chill time:12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: American, International
Keyword: Cheesecakes, No-bake cake, Strawberry Cheesecake
Servings: 8
Calories: 507kcal
Author: ChiefElf

Ingredients

  • 2 teaspoons vegetable oil
  • 200 grams digestive biscuits, crushed
  • 100 grams butter, melted
  • ½ teaspoon ground cinnamon
  • 100 grams white cooking chocolate, or plain white chocolate (roughly chopped)
  • 400 grams fresh strawberries, plus extra for decoration
  • 300 grams full-fat cream cheese (Philadelphia original is good)
  • 1 teaspoon vanilla extract
  • zest from half a lemon
  • 1 tablespoon honey or maple syrup
  • 200 ml heavy cream (36% fat)

Instructions

  • Grease a 20 cm (8 inch) spring cake form with the vegetable oil. Line the base of the form with parchment paper. Set aside.
  • Place the digestive biscuits into a zip tie bag, or into a blender and crush into sand like crumbs.
  • Melt the butter. Mix together the biscuit crumbs, butter and cinnamon until well mixed.
    Press the buttered crumb mix into the base of the prepared form. Place in the fridge and chill for about 30-40 minutes.
  • Wash and chop 150 grams of fresh strawberries in half and set aside. These will the strawberry border.
    Chop the remaining 250 grams of strawberries into small cubes. These will be mixed into the cream cheese.
  • Melt the white chocolate in a heat proof bowl, either over a pan with simmering water, make sure the bowl doesn't touch the water, or in a microwave.
  • In a medium bowl beat the cream cheese, vanilla, lemon zest and honey until well combined.
    Add the cubed strawberries.
  • In a separate bowl beat the heavy cream until soft peaks form.
  • Fold the melted white chocolate into the cream cheese mixture, using a rubber spatula.
    Add the whipped cream, mix well. Add more honey if needed.
  • Place the halved strawberries around the edge of the cake tin, on top of the crumbs.
    Spoon the cream cheese mixture into the tin, carefully not to move the aligned strawberries. You can also use a piping bag to do this.
    Level out the top. Cover with plastic food wrap and chill in the fridge over night, until firm.
  • Carefully remove the spring form from around the cake, loosen a bit the base from the parchment paper and transfer to a serving platter.
    Decorate with halved or quartered fresh strawberries and whipped additional whipped cream, if desired.
  • Enjoy!