No Bake Strawberry Cheesecake - 5 Step-by-Step Recipes

A no-bake strawberry cheesecake is the perfect finish to a light dinner in the hot season. After all, this is exactly the case when a slight sourness gives a delicate curd-creamy mass even more charm.

Unbaked Strawberry Cheesecake with Cottage Cheese and Biscuits

One of the most successful variations on the classic vanilla cheesecake. A noble duet of airy curd and creamy filling is complemented by a bright lemon taste that will impress lovers of citrus fruits.

Cooking time: 360 min.

Cooking time: 60 min.

Servings - 10-12.

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  Cut the butter into small cubes and leave at room temperature to melt.
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  Break the cookies into several slices and put them in a plastic bag, which we tie and put on the work surface. Then we take a rolling pin and start rolling it over the bag, crushing the cookies into small crumbs.
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  Combine the crumb with butter and mix well with a spatula. Then place the cheesecake base on the bottom of the mold and tamp it well. We put the mold in the refrigerator for about one hour.
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  Cut the vanilla in a pod lengthwise into two parts and remove all the seeds. Grind the curd using a sieve and combine with vanilla.
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  Add sifted icing sugar and finely chopped lemon zest, beat everything with a mixer until a homogeneous creamy consistency is obtained. At this time, we also soak the required amount of gelatin in cold water and leave to swell.
• 
  Pour cold cream into a saucepan and heat over low heat to 40 degrees, then gradually pour into the curd mass and beat at low mixer speeds.
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  Cover the chilled cake base with curd cream and remove again to cool in the refrigerator for at least six hours.
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  We wash all the strawberries, dry well and peel off the tails. Grind most of it together with powdered sugar in a blender to a puree state, and cut the rest into beautiful slices, which will be used as a decoration for cheesecake.
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  After six hours, remove the cheesecake mold from the refrigerator and transfer the contents to a large saucer. Put strawberries cut into slices on top of the curd cream and fill with strawberry puree. Sprinkle with sliced ​​lemon zest on top.

Enjoy your meal!

No-bake cheesecake with strawberries and mascarpone cheese

A cheesecake with a creamy mascarpone cheese filling will vaguely resemble everyone's favorite tiramisu. Gather all your friends and cook such a fantastic dessert together.

Cooking time: 60 min.

Cooking time: 12 hours

Servings - 10-12.

Ingredients:

• Shortbread cookies - 300 gr.
• Butter - 100 gr.
• Mascarpone - 500 gr.
• Cream (33%) - 200 ml.
• Strawberries - 350-400 gr.
• Granulated sugar - 1.5 tbsp.
• Gelatin - 28 gr.
• Strawberry juice - 250 gr.

Cooking process:

1. First of all, we will take care of the condition of the products in advance, which we will use in the future. We take out the mascarpone cheese and butter from the refrigerator so that they are at room temperature, and leave the cream in the refrigerator. Divide 28 grams of gelatin into 18 and 10 grams.Pour more grams with 100 ml of water.
2. And combine the remaining 10 grams of gelatin for strawberry jelly with strawberry juice. We leave everything at room temperature for about 40 minutes.
3. We wash the strawberries in cold water and transfer the clean berries to a sieve so that they dry faster. You can also blot with a cotton towel to remove excess moisture.
4. We place the slices of shortbread cookies in a dry container and grind them in any way convenient for you to a state of small crumbs.
5. If the butter did not have time to melt at room temperature, then we send it to the microwave. Then pour the butter into the crushed cookies and mix until smooth. We shift the base for the cheesecake into the prepared form and evenly distribute it throughout the entire volume. We leave the workpiece in the refrigerator.
6. We will leave the large strawberries as a decoration for the cheesecake, and use the remaining 200 grams for the filling. We peel all the berries from the tails and cut into medium-sized cubes. We heat the gelatin soaked in water over low heat, but do not bring it to a boil.
7. Cool the warm gelatin, and at this time combine the granulated sugar with cream and beat until thickened. Then in a container with softened cream cheese, stir in whipped cream with a spoon and pour in the gelatin, mix everything thoroughly with a whisk.
8. Add the strawberry cubes to the creamy curd mass and mix in such a way that the strawberries do not deform and do not let the juice flow. Immediately remove the sandy cheesecake base from the refrigerator and cover with curd cream, leveling the surface.
9. At this time, heat the strawberry juice with gelatin until the crystals are completely dissolved, without bringing to a boil. Then we leave the contents at room temperature. And cut the whole strawberries into thin slices.
10. Spread the strawberry slices on top of the chilled cheesecake. Gradually pour the gelatin over the berries and again send the cheesecake mold to the freezer for 10 minutes so that the jelly base can set. Then fill everything with strawberry jelly and leave the cheesecake to freeze in the refrigerator overnight.
11. After this time, remove the split form and serve the cheesecake to the table.

Enjoy your meal!

Delicious no-bake strawberry cheesecake with cottage cheese and gelatin

Despite the fact that the cheesecake is prepared on the basis of cottage cheese, gelatin will make its texture as smooth and tender as possible. And the perfect balance between the moderate sourness of cottage cheese and strawberries creates a positive summer mood, regardless of the season and the weather outside the window.

Cooking time: 30 min.

Cooking time: 13 hours

Servings - 10-12.

Ingredients:

• Oatmeal cookies - 250 gr.
• Butter - 3 tablespoons
• Cream (30%) - 250 ml.
• Strawberries - 30-35 pcs.
• Powdered sugar - 6 tablespoons
• Cottage cheese - 1000 gr.
• Gelatin - 28 gr.
• Transparent jelly - 1 pc.

Cooking process:

1. While the butter is being melted using a water bath or microwave oven, transfer the cookies to a necessarily dry container and grind to a state of fine crumbs.
2. Then gradually pour the melted butter into a container with sand crumbs and mix well until smooth. Lay out the mass for the base of the cheesecake in the form, pre-covered with parchment paper.
3. Gradually pour the icing sugar into the cream and beat until firm peaks.
4. Without stopping the work of the mixer, add cottage cheese in portions.
5. In parallel with this, fill the required amount of gelatin with 50 ml of boiling water.
6. Add 2 tablespoons of butter-curd cream to warm gelatin and mix thoroughly. After that, pour the resulting gelatinous mass into the curd mass and beat with a mixer at maximum speed.
7. We wash the strawberries and be sure to dry them, dipping them with a paper towel. Then we cut each berry into two halves.
8. Set the larger halves tightly to each other on the sides of the form.
9. Then fill in the creamy curd cream and smooth the surface.We leave the completed form in the refrigerator for 20 minutes.
10. After this time, lay out the remaining strawberries and pour in transparent jelly, which was previously dissolved in 400 ml of boiling water and cooled.
11. We send the finished dessert to the refrigerator to freeze overnight, after which we boldly serve it to the table.

Enjoy your meal!

Quick & Easy No-Bake Strawberry Yogurt Cheesecake Recipe

Unbaked cheesecake can surprise you with its thin and crunchy base of shortbread cookies, delicate airy mousse based on fruit yogurt, and aromatic strawberry jelly with sourness completes this composition.

Cooking time: 15 min.

Cooking time: 30 min.

Servings - 10-12.

Ingredients:

• Shortbread cookies - 160 gr.
• Butter - 100 gr.
• Gelatin - 5 gr.
• Cream (33%) - 250 ml.
• Cream cheese - 250 gr.
• Granulated sugar - 80 gr.
• Natural yogurt - 200 ml.

For strawberry jelly:

• Strawberries - 200 gr.
• Gelatin - 3 gr.
• Granulated sugar - 80 gr.
• Lemon juice - 1 tsp

Cooking process:

1. To melt the butter as quickly as possible, cut it into cubes and send it to warm up in a saucepan over low heat. Then we leave to cool to room temperature.
2. Grind shortbread cookies with a food processor or blender and combine with melted butter, stirring thoroughly.
3. Cover the bottom of the form with parchment paper and fill it with a sandy base for cheesecake, tamp it well with a glass or other improvised means. We cover the form with cling film and put it in the refrigerator.
4. For strawberry jelly, pour 3 grams of gelatin with two tablespoons of water and leave to swell for 10 minutes. At this time, transfer the well-washed and dried strawberries to the blender bowl and beat until smooth, which resembles the consistency of fruit puree.
5. Pour whipped strawberries, granulated sugar and freshly squeezed lemon juice into a saucepan, mix thoroughly and bring to a boil, gradually reducing the heat to a minimum. Then add the swollen gelatin and stir until it completely dissolves.
6. For cheese cream, pour 5 grams of gelatin with three tablespoons of water and also leave to swell. In parallel with this, we begin to whip cold cream with a mixer at low speeds.
7. In a separate container, beat soft cream cheese with granulated sugar and, alternating, add natural yogurt and whipped cream. Mix everything well and pour in the swollen gelatin, after passing it through a sieve. Beat the mass at low speeds.
8. Take out the cheesecake mold and fill it with cheese cream first and then add strawberry jelly. Mix the layers together directly in the mold to obtain a marble pattern. We leave the workpiece in the refrigerator for at least 5 hours, and preferably overnight, so that the components of the cheesecake can grab.
9. Chilled cheesecake is ready to serve, rush your guests to the table.

Enjoy your meal!

How to make a delicious strawberry cheesecake with cottage cheese and sour cream?

It is worth complementing the curd casserole with strawberries, and you get the popular and beloved strawberry cheesecake with a crumbly shortbread crust made from chocolate chip cookies.

Cooking time: 30 min.

Cooking time: 60 min.

Servings - 10-12.

Ingredients:

• Shortbread cookies - 200 gr.
• Butter - 100 gr.
• Strawberries - 350-400 gr.
• Granulated sugar - 150 gr.
• Sour cream (15%) - 2 tbsp.
• Cottage cheese - 500 gr.
• Gelatin - 25 gr.
• Jelly - 1 pc.

Cooking process:

1. Put shortbread cookies in a blender bowl and grind into crumbs.
2. Melt the butter and pour into the crushed biscuits and mix well.
3. Then we put the sand base in the prepared form and put it in the freezer for 15-20 minutes. And at the same time pour boiling water over gelatin.
4. In a separate container, combine granulated sugar, cottage cheese and sour cream at room temperature and beat the ingredients well until smooth. Then pour in the dissolved gelatin and mix again.
5. We remove the form from the freezer and pour curd jelly over the sand base, evenly distributing it over the entire surface. While we are preparing the berries, we leave the filled form in the freezer for 15-20 minutes.
6. Cut the washed and dried strawberries into thin slices, leaving most of them for decoration, and the rest for strawberry sauce.
7. We begin to spread strawberry slices on the surface of the chilled cheesecake, moving from edge to center.
8. We dilute a package of jelly according to the instructions and cover the top layer of strawberries with it.
9. Transfer the remaining strawberries to a blender bowl, add a couple of tablespoons of granulated sugar and beat until smooth.
10. Cut the finished cheesecake after night in portions and pour abundantly with strawberry sauce.

Enjoy your meal!