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No Bake Cheesecake With Strawberry Topping

Creamy cheesecake on top of a biscuit base covered with strawberries
5 from 3 votes
Prep Time: 45 minutes
Total Time: 45 minutes
Calories:

Servings: 8 people

Equipment

  • Cake tin
  • Mixer

Ingredients

Biscuit base

  • 200 g Biscuits Marie biscuit or Graham crackers
  • 120 g Butter Melted

Cheesecake

  • 150 g Cream Thick cream/Whipping cream
  • 340 g Cream Cheese
  • 100 g Sugar White
  • 30 g Sour cream
  • 10 g Icing sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Vanilla Essence

Strawberry compote

  • 250 g Strawberry or any type of berries Fresh or Frozen
  • 70 g Water tap water
  • 90 g White Sugar
  • 2 tbsp Lemon juice
  • 1/2 tsp Vanilla essence

Cornstarch slurry

  • 1 tbsp Cornstarch
  • 4 tbsp Water Tap water

Instructions

Biscuit base

  • Line a baking tray with baking paper, on the side and on the bottom, Spray or apply canola oil on the surface of the baking paper
  • If you have a food processor, place the biscuits in it and blitz until it has fine crumbs. If you don't have a food processor, add the biscuits to a zip lock bag and crush it using a rolling pin
  • Add in the melted butter into the biscuit mixture and blitz for further 20 seconds, until well incorporated and resembles like sand
  • Add the biscuit mixture into the prepared pan and spread it on the base and on the side of the pan using your hands
  • Use a glass or anything that is verticle to press the crumb neatly on the sides and flatten the base ( make sure this base and sides are well compact, as it is essential for it to stick together when unmoulding)
  • Freeze the base in the freezer for 1 hour

Cheesecake filling

  • In a stand mixer or handheld mixer with the whisk attachment place the thick cream and icing sugar and whisk until stiff peaks are formed, leave aside until needed
  • In a stand mixer or handheld mixer with the whisk attachment place the cream cheese and beat until it is soft and creamy. ( This step is very important as there cannot be lumps in the mixture at the end)
  • Add in white sugar and mix further until creamy
  • Add in lemon juice, vanilla, sour cream and mix well until incorporated
  • Finally, fold in the whipped cream by hand until well incorporated
  • Pour mixture into the prepared crust and leave in the fridge overnight to set

Strawberry topping

  • Add all ingredients into a medium saucepan and place it on a medium fire and cook for 5 minutes until the strawberries are soft, don't stir too much as this will mash up the strawberries, you want the strawberries to be full and plumpy
  • In a small bowl mix together cornflour and water to make a slurry
  • Once the strawberries mixture is slightly soft, add the slurry (cornflour mixture and cook for further 1 minute, take off the fire and cool down in a bowl. The mixture will thicken instantly when the cornflour mixture is added. It should resemble like a compote or thick syrup

Assembly

  • The next day when the cheesecake has cool down overnight in the fridge, take it out and remove the cake pan from the sides and the bottom, this should slide easily, then take off the baking paper carefully. Top it up with the strawberry topping and serve

Video

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