No-Bake Strawberry Cheesecake Recipe

Name: No-Bake Strawberry Cheesecake Recipe
Prep time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Korean
Ingredients: 250g Strawberry; 50g Sugar; 5g Lemon juice; 80g Crushed digestive cookies; 35g Melted unsalted butter; 7g Gelatin; 350g Cream cheese; 50g Sugar; 3g Vanilla extract; 7g Lemon juice; 200g Heavy cream; Red food coloring

by Cooking Tree 2022-02-05

written by Cooking Tree Published: 2022-02-05Updated: 2022-05-29

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Strawberry Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a strawberry cheesecake with a beautiful gradient color~
Strawberry puree is added to the cheesecake batter and the overall taste of strawberries is really refreshing and delicious.

It is easy to make, starting with a light color, layer by layer and hardening.
It is easier to make than you think, so I think you can make it without difficulty.

On the top, I mixed strawberries cut in half with strawberries cut in half to create a richer strawberry feel.
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Strawberry Cheesecake Recipe
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Rating: 4.3/5
( 3 voted )

Serves: 8 Prep Time: 1 Hour Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

250g Strawberry
50g Sugar
5g Lemon juice

80g Crushed digestive cookies
35g Melted unsalted butter

7g Gelatin
350g Cream cheese
50g Sugar
3g Vanilla extract
7g Lemon juice
200g Heavy cream
Red food coloring

Instructions

Put strawberries and sugar in a pot and boil until thickened, then add lemon juice and mix, sift through a sieve, put in another bowl and cool.
Add melted unsalted butter to the crushed Daije cookies, mix, place in a 15cm mold, press flat to shape, and place in the refrigerator.
Add 1 sheet of gelatin to cold water and soak for about 15 minutes.
Soften the cream cheese that has softened at room temperature, add sugar and vanilla extract and mix, then add lemon juice and mix.
Squeeze out the water from the gelatin and heat it in the microwave for about 15 seconds to melt it completely, mix, then add the cooled strawberry puree and mix.
Whip the whipped cream until the horns start to rise, then add it to the cheesecake batter and mix.
Pour about 1/5 of the dough (about 140g) into the mold, flatten it, and let it harden in the freezer for 15 minutes. Add a little red food coloring to the remaining dough and mix to color.
Pour 1/4 of the remaining cheesecake batter over the hardened cheesecake, flatten it and harden it in the freezer for 15 minutes.
Repeat to harden the cheesecake to a dark color, pour the last dough and flatten it, and let it harden in the refrigerator for 2 hours.
Wrap the mold with a steam towel to melt it slightly, remove the mold, smooth the sides, and decorate the top with strawberries.