No-Bake Strawberry Cheesecake
A no-bake strawberry cheesecake with a biscuit base, creamy vanilla and strawberry filling, crunchy topping, and finished with whipped cream and fresh strawberries.
| Prep Time | Cook Time | Chill Time |
|---|---|---|
| 45 min | 0 min | 4-6 hours |
| Servings | Difficulty | Estimated Cost |
| 12 | Fácil | R$ 60,00 |
| Whole Sale Price | Price per Serving | Best Time to Make |
| R$ 120,00 | R$ 10,00 | All year round |
| Cuisine Origin | International | |
Ingredients
Base
- 1 package (250 g) of cornstarch biscuits
- 85 g melted butter
Crunchy Strawberry Topping
- 36 cornstarch biscuits
- 55 g butter
- 1/4 cup strawberry jam
Vanilla Filling
- 900 g cream cheese
- 240 ml heavy cream
- 200 g sugar
- 120 g plain yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons vanilla paste
- 240 g strawberries, hulled and pureed
Strawberry Filling
- Half of the vanilla filling
- 1/2 cup strawberry jam
Toppings
- Whipped cream
- Fresh strawberries
- Cornstarch biscuits
Instructions
Preparation
- Line a 23 cm springform pan with parchment paper, including the sides.
Crunchy Topping
- In a food processor, combine the biscuits and melted butter until you have a moist crumble.
- Add the strawberry jam and mix until incorporated. Set aside.
Base
- In a food processor, pulse the biscuits and melted butter until you have a moist crumble.
- Press the crumble into the pan, covering the bottom and sides.
- Freeze to firm.
Vanilla Filling
- In a food processor, blend the cream cheese, heavy cream, sugar, plain yogurt, vanilla extract, and vanilla paste until smooth.
Strawberry Filling
- Mix half of the vanilla filling with the strawberry jam.
Assembly
- Pour the vanilla filling onto the base of the cake.
- Spread and set aside.
Finishing
- Pour the strawberry filling over the vanilla filling.
- Spread the crunchy topping on top.
Chilling
- Freeze for 4-6 hours or until firm.
Serving
- Carefully remove from the pan.
- Decorate with fresh strawberries and whipped cream.
- Serve chilled.
- Store leftovers in the refrigerator for up to 4 days.
Nutritional Information
| Nutrient | Amount per Serving | % DV (*) |
|---|---|---|
| Energy | 580 kcal | 29% |
| Carbohydrates | 45 g | 15% |
| Protein | 10 g | 13% |
| Total Fat | 42 g | 76% |
| Saturated Fat | 25 g | 114% |
| Dietary Fiber | 2 g | 8% |
| Sodium | 200 mg | 8% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | ||
