If you are wondering what to do with lots of strawberries or looking for easy strawberry desserts, a no bake strawberry cheesecake is the perfect option. Make ahead, store in the freezer and serve up to impress.
I recently had friends over for dinner and decided to make a cheesecake for dessert so I could make it earlier in the day and then just serve it up. Strawberries were cheap so a strawberry cheesecake it was. When I tried to find a recipe, I really couldn’t find one that I liked so that is how this one created.
This is a really simple make ahead strawberry dessert. The majority of the work is done in the food processor and the freezer. The fun part is decorating with the chocolate! You can also get the kids involved with pressing the base into the tin.
If you have too many strawberries that you need to use quickly they will be perfectly fine to use in this recipe. Frozen strawberries would also work well.
No bake strawberry cheesecake recipe
Prep
Total
Yield 8-10 serves
Ingredients
For the base:
- 1 packet (250g) Arnott's Granita biscuits
- 110g butter, melted
For the filling:
- 500g fresh strawberries, hulled and chopped into quarters
- 500g cream cheese1 cup castor sugar
- 300ml thickened cream
- 50g chocolate (Cadbury Dark Milk was used here but any chocolate would be fine)
- extra fresh strawberries to serve
Instructions
Prepare a 20cm springform cake tin - grease and line with baking paper.
Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs (about 1 minute). Add in the melted butter and mix until combined (about 30 seconds).
Pour the base mixture into the prepared cake tin and press it firmly down. This is a good job for the kids to help with!
To start on the cheesecake filling, place the strawberries into a saucepan and cook stirring for 2-3 minutes until they have softened. Using a fork or potato masher, mash the strawberries to break them down. Push the mashed strawberry mixture through a fine sieve into a bowl and set aside.
In the food processor, mix the cream cheese and sugar until smooth and combined (approximately 1 minute). Add the cream and pureed strawberries and process until combined.
Pour the cheesecake filling on to the prepared base. Place in the freezer for 5-6 hours or until set.
Before you serve the cheesecake, melt the chocolate (15 second bursts in the microwave, stirring between each time). Use a spoon to swirl the chocolate on top of the cheesecake. Messy is best so don't worry about a pattern!
Top with fresh strawberries if you so desire!
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