No-bake strawberry cheesecake

No-bake strawberry cheesecake is definitely my favorite dessert, the king of all pastry, the subject of my deepest love. It is able to mend wounds, make the darkest days better, make the sun shine on a stormy night. Unbaked cheesecake is not just a dessert, it is an art form, the air I would never stop breathing. It is a must for me as an end of the meal when I go to a restaurant and I am sad, if not disappointed, when I don’t read its name on the card. Personally, I think it should always be on restaurant menus, just like chocolate cake is, because let’s face it: who doesn’t like cheesecake?

I have developed and improved over the years this very simple recipe, I think one of the easiest there is: you don’t need cream, or gelatin or anything else. It’s unique just the way it is, or at least it’s loved that way by my family. A few days ago I had the opportunity to let some real cheesecake connoisseurs try it: some American customers visiting the company. I was impressed by the enormous compliments I received: I couldn’t believe my ears. One lady hugged me and told me that she too was a crazy lover of this delicacy and that in her life she had tested millions of them, but mine was definitely among the best. Left almost excited, I decided to bring you the recipe. I hope you like it as much as I do!

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No-bake strawberry cheesecake

Vittoria
No-bake strawberry cheesecake is a refreshing dessert for hot summer days, with its creaminess and goodness is able to charm every sweet tooth.
Prep Time 15 mins
Course Dessert
Cuisine Italian
Servings 8

Ingredients
 
 

  • 300 g digestives biscuits
  • 200 g butter
  • 500 g cream cheese
  • 100 g granulated sugar
  • 1 g vanillin
  • juice of half lemon
  • Strawberries cut into pieces as desired
  • 2 tbsp strawberry jam (or cherry, blackberry, blueberry...)
  • Fresh fruit for garnish (raspberries, blackberries, strawberries, blueberries...)
  • Jelly spray

Instructions
 

  • To make this super easy but definitely impactful cheesecake recipe for anyone who tastes it, you'll need to start by crumbling the cookies until you get a sort of flour (although I leave some slightly chunkier bits in because I like it). Melt the butter and pour it over the cookies, mix the ingredients together with a spoon.
  • Line a 22 cm diameter hinged cake pan with baking paper and butter it. Pour the cookies inside and create a base, then the edges about 5 cm high. Place in the refrigerator for half an hour.
  • In the meantime, use electric whips to mix the Philadelphia and sugar, then add the vanilla and lemon juice.
  • Pour half of the cream on the base, place some strawberries cut into small pieces and then cover them with the remaining cream. Level it off and refrigerate for another half an hour.
  • At this point, in a small bowl, mix 2 tablespoons of jam (I used strawberry jam) with 2 tablespoons of water. Pour this sauce over the cheesecake and cover the entire surface. Now you can decorate as you like with fruit or not, in the first case, however, I recommend spraying the fruit with gelatin spray so that it keeps beautiful in the fridge and does not spoil. Place the cheesecake in the fridge for at least 3-4 hours, although overnight would be appropriate, so that it solidifies properly. Cut a slice of this deliciousness and enjoy it until the last crumb, enjoy!!!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

Spumante Rosè Sparkling, cuvée grapes from Italy

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