Dive into the essence of summer with this refreshing no-bake cheesecake, bursting with the aroma of wild strawberries. Perfect for those warm days when the oven stays off, but the craving for a sweet, creamy dessert doesn’t take a break. This quick and easy cheesecake promises a light, delicate texture and a flavor that captures the whimsy of summer with every bite.
Why You’ll Love This:
This no-bake cheesecake is the epitome of summer desserts—effortless, refreshing, and filled with the sweet taste of wild strawberries. Its delicate texture and fruity flavor make it a perfect dessert for any summer gathering, offering a cool respite from the heat. Plus, the simplicity of the recipe means you can enjoy more time basking in the sunshine and less time in the kitchen.
Perfect Occasion:
Ideal for picnics, outdoor parties, or a relaxing day at home, this cheesecake is a versatile addition to any summer event. It’s also a great choice for last-minute gatherings, as it requires no baking and can be prepared in advance, leaving you free to enjoy the company of friends and family.
Decoration Tips:
- Adorn the top of the cheesecake with a generous layer of wild strawberries for a vibrant, inviting look.
- A few mint leaves can add a fresh, colorful touch that complements the strawberries.
- For a glossy, professional finish, consider a thin glaze over the fruits or a sprinkle of powdered sugar for a subtle sweetness.
Ingredients:
- Base:
- Digestive biscuits or graham crackers for the crust
- Cheesecake Mixture:
- 1 kg of high-quality, dense cream cheese
- 150ml of 30% heavy cream
- 120g of powdered sugar
- Juice of half a lemon
- 20g of gelatin, soaked in cold water
- Fruit Layer:
- 2 handfuls of wild strawberries (or any berry of your choice)
- Topping:
- 1 packet of gelatin dessert, prepared with 400ml water instead of the usual amount
Preparation:
- Crust: Line a 22cm springform pan with parchment paper. Arrange a layer of biscuits at the bottom to form the crust.
- Gelatin Prep: Soak 20g of gelatin in cold water to soften.
- Filling: In a mixing bowl, blend 1 kg of cream cheese with 150ml of heavy cream, 120g of powdered sugar, and lemon juice until smooth.
- Warm the gelatin gently until it dissolves (avoid boiling). Mix a couple of tablespoons of the cheese mixture into the gelatin to temper, then swiftly mix it back into the main cheese mixture to combine thoroughly.
- Fold in two handfuls of berries gently, then pour the mixture over the biscuit base.
- Decoration: Decorate with additional berries on top.
- Gelatin Topping: Dissolve a packet of gelatin dessert in 400ml of water, let it start to set, then pour over the cheesecake.
- Chill overnight in the refrigerator for the best texture and flavor.
Enjoy this luscious no-bake cheesecake, a true celebration of summer’s bounty, offering a cool, creamy treat that’s as delightful to look at as it is to eat.
