Summer is finally here, and so is strawberry season. These sweet berries fill supermarket shelves, tempting us with their sweet fragrance and beautiful red. And what better way to enjoy these little rubies than with a creamy no-bake strawberry cheesecake? We have a simple recipe, that is fool-proof and delicious too.
No-Bake Strawberry Cheesecake: Creamy & Fruity
You’ve probably heard that strawberries aren’t technically berries, but aggregate fruits. But did you also know that these little fruits contain more vitamin C than oranges? That almost makes this no-bake strawberry cheesecake healthy. Well, maybe not entirely. But it certainly boosts your immune system a bit and adds a pop of color to your day too.
Our no-bake strawberry cheesecake consists of three layers that together create a delicious mosaic: A base of crumbled shortbread cookies, a rich cream cheese and mascarpone blend, and a fruity, red strawberry layer. For this, you’ll need a simple glaze to keep the fruits in place.
We suggest for mainting the cake’s gorgeous red hue to also opt for a red glaze. Sure as sugar, it’s easy enough to mix up! To make the glaze, simple take a your red juice or tea of aste to a simmer with three tablespoons of sugar. Mix three tablespoons of cornstarch with 4-5 tablespoons of water until smooth. Add to the simmering saucepan. Bring everything to a boil again until it thickens.
It’s important that you let the cheesecake layer properly cool before adding the strawberries and glaze. Otherwise, the layers will be mushy.
And voila! In just a few steps, you’ve conjured a professional-looking no-bake strawberry cheesecake. So, treat your next picnic, your friends, and yourself to this beautiful cake.
We love desserts that bring some fruity freshness to the game. Our ice cream lava cake with berries and white chocolate, lemon bars, and chocolate peach bundt cake are all such sweet delights.
NO-BAKE STRAWBERRY CHEESECAKE
- Prep time: 35 min
- Cooling time: 3 hr
- Servings: 12 pieces
INGREDIENTS
For the crust:
- ½ cup butter
- 1⅔ cups shortbread cookies
For the cream:
- 1 cup cream cheese
- 1⅔ cups mascarpone
- ⅔ cup yogurt
- 1 cup powdered sugar
- 1 vanilla pod, seeds
- ½ lemon, zest
For topping:
- 1½ lbs fresh strawberries
- 1 cup homemade glaze
- 1 cup water
INSTRUCTIONS
- Start by preparing the crust. First, crush the shortbread. Melt the butter and mix in the cookie crumbs. Pour the mixture into a springform pan. Refrigerate the base.
- Meanwhile, prepare the cream. Briefly, but thoroughly whisk all the ingredients for the cream together. Be careful not to overmix, otherwise the cream may become runny.
- Spread the cream evenly on the crust. Refrigerate for at least 2 hours.
- Wash the strawberries and cut them into thick slices. Layer them evenly on the cake.
- Quickly mix the glaze and spread it evenly over the strawberries.
- Let it cool and set, which takes about an hour. Carefully remove the cake from the pan, enjoy!