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no bake strawberry cheesecake

No Bake Strawberry Cheesecake - Easy 6 Ingredient Summer D...

Delicious No Bake Strawberry Cheesecake - Easy 6 Ingredient Summer Dessert recipe!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Quick Dinner Recipes

Ingredients
  

  • 150g digestive biscuits (about 10-12 biscuits)
  • 60g unsalted butter, melted
  • 200g cream cheese, cold
  • 80g powdered sugar
  • 200ml heavy whipping cream, cold
  • 1 tsp vanilla powder
  • 250g fresh strawberries, chopped
  • 2 tbsp strawberry jam
  • 1 tsp lemon juice
  • 1 tsp agar agar powder
  • 1 pinch salt
  • 1 tbsp fresh mint leaves, chopped

Method
 

  1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. You want mostly powder with a few small chunks for texture.
  2. Stir the melted butter into the biscuit crumbs until everything looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure the layer is even and compact.
  3. Pop the pan in the freezer for 15 minutes while you prepare the filling. A cold crust sets better and prevents sogginess later.
  4. Remove the cream cheese from the fridge and cut it into small cubes. This helps it soften faster and mix more evenly without overworking.
  5. Using an electric mixer on medium speed, beat the cold cream cheese for exactly 90 seconds. You're looking for it to get fluffy and pale, but not overly whipped.
  6. Add the powdered sugar, vanilla powder, and salt to the cream cheese. Mix for another 30 seconds until just combined. Don't overmix here—you want smooth, not airy.
  7. In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer. This takes about 2-3 minutes depending on your mixer's power.
  8. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use an under-and-over motion rather than stirring to keep the filling light and fluffy. Stop as soon as no white streaks remain.
  9. Spread the filling evenly over your chilled crust and smooth the top with an offset spatula. Make sure it reaches all the edges.
  10. Combine the chopped strawberries, strawberry jam, and lemon juice in a small saucepan. Heat over medium heat, stirring gently, until the mixture starts to bubble around the edges (about 3-4 minutes).
  11. Sprinkle the agar agar powder over the strawberry mixture while stirring constantly. Keep stirring for 1-2 minutes to dissolve it completely—you shouldn't see any lumps.
  12. Remove from heat and let the strawberry mixture cool for 5 minutes. It'll thicken slightly as it cools, which is exactly what you want.
  13. Spread the cooled strawberry layer evenly over the cheesecake filling. You can leave some filling visible around the edges for a prettier presentation, or cover it completely—your choice.
  14. Refrigerate the whole cheesecake for at least 4 hours, but preferably overnight. The longer it chills, the better the layers set and the cleaner your slices will be.
  15. When you're ready to serve, run a thin knife around the edges to loosen the cheesecake from the pan. Gently release the springform and garnish with fresh mint leaves.