No Bake Strawberry Cheesecake Recipe

Concept of No-Bake Cheesecake

If you are not keen on baking an elaborate, traditional cheesecake but want to indulge in the creamy goodness – this no-bake strawberry cheesecake recipe is made for you. The DIY base of digestive cookies and butter, topped with a creamy, egg-free, no-bake cake made with – hung curd/cream cheese, cream, sugar, and strawberries. What is the difference between baked and no-bake cheesecake? Over the years, no-bake cheesecake has become a widely popular party dessert. They are super easy to make, do not require oven or pro baking skills, and are perfect for feeding a large crowd or for potluck get-togethers.

Ingredients Required

What makes this no-bake strawberry cake even more desirable is the simple ingredient list. For Cheesecake Base:

Biscuit: Use the best available digestive cookies or graham crackers. I use Marie Gold Biscuit. Butter: Melted butter (unsalted) is perfect for combining with crushed cookies to make the base.

I do not add sugar to the cake base. For Cheesecake:

Strawberry: Use sweet, ripe, fresh, or frozen strawberries. Thaw frozen ones at room temperature before making the cake. Sugar: Use granulated white sugar. Cheese: Many no-bake cheesecake recipes use cream cheese. I use thick, hung curd or yogurt, which has a consistency of cream cheese or quark cheese. Cream: I have tried this strawberry cheesecake with heavy whipping cream and regular low-fat cream on different occasions. I like the texture better with heavy cream. In India, Mother Dairy or D’lecta Cream is perfect for making this cake. Gelatin: It is a key ingredient to set the cheesecake as it is a no-bake cake. For a purely vegetarian cake, use China Grass or Agar Agar instead of gelatin.

Equipment: A blender and the 9-inch Spring Form Tin.

The Hung Curd

The USP of this no-bake strawberry cheesecake recipe is the light and airy texture. Tie the regular curd or yogurt in a clean muslin cloth for 1 – 2 hours to drain all the water (whey) and get a soft cheese-like curd. In the native dialect, the hung curd is known as ‘chakka‘. During the hours when the curd is hung, it gradually transforms personality from humble slurry liquid to soft cheese, which melts in the mouth. The curd’s texture becomes similar to cream cheese, or fresh goat cheese minus salt and heaviness.

Watch Strawberry Cheesecake Video

Cheesecake Recipe Variations

Flavour: From ripe mango, blueberry, and raspberry to peaches, you can make this no-bake cheesecake with any desired fresh fruit flavour. Gluten-Free: Use gluten-free cookies or crackers for the base of the cake. There is no flour or starch in the cheesecake. Topping: Fresh Strawberries, whipped cream, strawberry syrup, or a homemade strawberry sauce are perfect for this cheesecake topping.

My Tried & True Tips

Crust: Always use the low sugar/digestive biscuits for the base. Why? This helps to control the sweetness in the cake. I prefer not to add any sugar to the base. Filling: Use a blender to combine the filling ingredients including sugar. Never add the granulated sugar without blending to the filling. It will not dissolve. Gelatin: Sieve or filter the melted gelatin while adding it to the cake filling. This way there will be no gelatin lumps in the filling. Blend the cake filling one more time after adding the gelatin to mix nicely. Make sure all ingredients are at room temperature before adding the gelatin. Do not add gelatin to cold ingredients. Refrigerate: The no-bake cheesecake needs a good chilling time in the refrigerator to set perfectly. I chill the base for 30 minutes. And the cheesecake filling for 4 – 5 hours or best overnight.

Storing Suggestion

The No Bake Strawberry Cheesecake remains fresh, light, and delicious in the refrigerator for 3 – 4 days. Store it in a container with a lid to keep the flavours fresh. Do not leave no-bake cheesecake at room temperature for more than 30 – 40 minutes. The filling starts melting.