Cheesecake with strawberry topping

The only cheesecake recipe that you EVER need. It is so easy to make that it will be your favorite. I am so excited to show and share with you my number-one family cheesecake. Simple, classic, and no oven needed. The texture is rich, smooth, creamy, and served over crisp homemade digestive biscuits.



Welcome to a recipe that has been passed down through our family for generations. This No-Bake Cheesecake is not only a crowd-pleaser, but it has become a family tradition that we make at least once a month, no matter the occasion. It’s the perfect dessert for any time of year. Whether it’s a family gathering or just a casual weeknight dessert, this recipe will surely impress. With its crispy biscuit base, velvety whipped cheesecake filling, and sweet homemade strawberry topping, it’s no wonder why it’s been a family favorite for so long.

The homemade strawberry topping is the highlight of this cheesecake! It’s a striking sauce that can be added to plenty of other desserts, not just cheesecake.

Not that I’m suggesting you do this, but you might even be able to enjoy more than one slice without feeling bogged down and heavy.

Depending on where you live, strawberries are coming into season in days or weeks. Truly, there is no better way to highlight this bright red, juicy summer fruit than to make a strawberry topping for cheesecake.

One of the best things about this recipe is that it does not contain gelatine, making it a suitable option for vegetarians. So let’s gather the ingredients and start creating this delicious treat together!

PREFER TO WATCH INSTEAD OF READ?

Click here to see the step-by-step Youtube video instructions for this recipe!

WHAT IS NO-BAKE CHEESECAKE?

No-bake cheesecake is a cheesecake that doesn’t need to be baked in the oven. The crust and the filling are both made without any baking. The crust is a pretty typical digestive cracker crust, but the cheesecake filling is made slightly differently than a typical cheesecake filling. No-bake cheesecake filling is made with cream cheese and sugar whipped together until nice, smooth, and light. Then you fold it with whipped cream to keep that light and creamy texture and help it all hold its shape when chilled.

HOW TO MAKE NO-BAKE CHEESECAKE?

No-bake cheesecake is an easy and delicious alternative to traditional baked cheesecake. With just a few hours of chilling time in the fridge, this recipe is perfect for hot summer days or for when you want to enjoy a cheesecake without turning on your oven.

The first step in making this cheesecake is to prepare the strawberry topping. To do this, you will combine frozen strawberries, water, sugar, and 1tbs of vanilla pudding powder in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until the strawberries are thawed and the sugar is dissolved. Then, increase the heat to high and bring the mixture to a boil. Once it starts to boil, sift vanilla pudding powder through a fine sieve over the sauce and stir, this will help to thicken the sauce. Let it simmer for a few more minutes. Then, remove the pan from the heat and let the sauce cool to room temperature. Store it in the refrigerator until you are ready to use it.

For the biscuit base, use a food processor to make crumbs or place the crackers in a resealable bag and crush them with a rolling pin or a kitchen mallet. Mix crushed crackers with melted butter until a nice crumb is formed. Press the digestive cracker crumb mixture into the bottom and up the sides of a 9-inch springform pan. Set it in the fridge to chill for 15-20 minutes while you prepare the cheesecake filling. To make the cheesecake filling, beat 2 blocks of Philadelphia cheese until smooth. Add in half of the sugar and stir for 2-3 minutes until smooth. Carefully fold in the whipped cream to the cheese mixture so you don’t lose the fluffiness. Scoop the filling into the prepared crust and spread evenly to the edges. Once the cheesecake is set, spoon the cooled strawberry sauce over the top of the cheesecake. Cover with plastic wrap and place in the fridge to chill for several hours, up to overnight. When ready to serve, carefully slice the cheesecake, serve and enjoy!

INGREDIENTS YOU´LL NEED

Digestive crackers or other crackers you like will be crushed and mixed with melted butter to form the cheesecake base. Digestive crackers are popular, but feel free to use any type you prefer.

Butter The melted butter will be mixed with the crushed crackers to bind them together and form the base of the cheesecake.

Philadelphia cheese This cheese is creamy and soft, perfect for the cheesecake filling. It is also a good source of protein and calcium.

Heavy cream The heavy cream will be whipped and mixed with the Philadelphia cheese and sugar to form the cheesecake filling.

Sugar The sugar will be added to the whipped cream and cheese to sweeten the filling and to the strawberries to sweeten the sauce.

Frozen strawberries The frozen strawberries will be thawed and cooked with water, sugar, and vanilla pudding powder to make a sweet strawberry sauce for the topping.

Water: The water will cook the strawberries and create a sauce.

Vanilla pudding: The vanilla pudding powder will thicken the sauce and give it a nice creamy texture.

As you can see, this recipe is simple and easy to make, and it is a delicious treat that will be loved by everyone. All the ingredients are common and easy to find in any grocery store.

WHY FROZEN STRAWBERRIES?

Frozen strawberries can be used in place of fresh strawberries in this recipe because they are often more convenient and can be kept on hand in the freezer for when you need them. They are also typically less expensive than fresh strawberries, especially when they are out of season. Additionally, frozen strawberries are often picked at peak ripeness, which means they will be sweeter and more flavorful than strawberries that are not in season.

Another reason to use frozen strawberries is that they are often more consistent in size and shape which makes them easier to measure out and prepare for the recipe. Moreover, frozen strawberries release more juice when they are heated than fresh strawberries, which can help to thicken the sauce and create a more consistent texture.

In conclusion, using frozen strawberries in this recipe is totally fine, and it can be a great option for those who want to make this recipe all year round and also for the convenience and cost-effectiveness.

EQUIPMENT NOTES & SUGGESTIONS

• 9-inch (23 cm) springform pan for the cheesecake, this will make it easy to remove the cheesecake from the pan once it’s set.
• Food processor or a ziplock bag and rolling pin can be used to crush the crackers for the biscuit base.
• Electric mixer or a whisk can be used to whip the heavy cream and cheese for the cheesecake filling.
• Medium-sized saucepan is perfect for making the strawberry topping.
• Spatula will be helpful to spread the cheesecake filling and smooth out the top of the cheesecake and to mix the ingredients for the strawberry topping
• Fine sieve will be useful to sift the vanilla pudding powder over the sauce and thicken it.
• Measuring cups and spoons will be useful to measure the ingredients accurately.
• Plastic wrap can be used to cover the cheesecake and store it in the refrigerator.
• Sharp knife will be useful to slice the cheesecake.

Each of these equipment is essential to make the recipe, they are easy to find and most of them you probably already have in your kitchen.

GOOD TO KNOW

• Use oven mitts or potholders when working with hot ingredients and equipment to protect your hands from burns.
• Keep a close eye on the saucepan while cooking the strawberry topping to prevent boiling over and burning.
• Use full-fat cream cheese and heavy cream for the best results.
• Soften the cream cheese before mixing it to prevent lumps in the cheesecake filling.
• Use a fine sieve to sift the pudding powder over the sauce to avoid lumps and thicken it.
• Mix the ingredients for the biscuit base well before pressing it into the springform pan.
• If you don’t have time to make the strawberry topping from scratch, you can use store-bought strawberry sauce instead.
• Be sure to let the sauce cool completely before spreading it over the cheesecake.
• Use a sharp knife and clean it after each cut to make neat slices.
• Cover and store the cheesecake in the refrigerator to prevent contamination.
• Always wash your hands and utensils thoroughly before and after handling raw ingredients.