No Bake Strawberry Cheesecake
8 servings
270 minutes
No-bake strawberry cheesecake is a delicate and airy dessert that has gained popularity in American cuisine. Its origin is linked to the classic cheesecake, but this version does not require baking, making it easy to prepare. The base made of crunchy cookies with fragrant butter pairs perfectly with the creamy filling of cheese, cream, and strawberry puree. Lemon juice adds a slight tanginess, while gelatin helps the cream maintain its shape. This dessert is characterized by freshness and lightness, and garnishing with strawberries and mint leaves gives it a special charm. Ideal for summer evenings and festive moments, it captivates with its refined taste and delicate texture.
1
Crush the cookies and mix with melted butter. Line a 20 cm diameter springform pan with baking paper. Press the buttery crumbs into the bottom of the pan and place it in the refrigerator.
- Biscuits (cookies): 200 g
- Butter: 50 g
2
Dissolve gelatin in lemon juice and 2 tablespoons of water, heating in a water bath until it dissolves.
- Gelatin: 2 tablespoons
- Lemon juice: 2 teaspoons
3
Beat the cottage cheese with powdered sugar. Mix in the dissolved gelatin and strawberry puree, and whip well. Whip the cream to a stiff peak and fold it into the cream.
- Curd cheese (tvorog): 250 g
- Icing sugar: 100 g
- Gelatin: 2 tablespoons
- Strawberry puree: 200 g
- Heavy (double) cream: 200 ml
4
Spread the cream over the cookie base and place the cheesecake in the refrigerator for 4 hours to set the cream. Decorate the dessert well with strawberries and mint leaves.
- Strawberry puree: 200 g
