The EASIEST No-Bake Strawberry Cheesecake Recipe

By Bigger Bolder Baking · 300 min

Ingredients

Instructions

1. Put the water in a small bowl, sprinkle the gelatin over it and leave for 10 minutes to soften.
2. Blend the biscuits in a food processor until fine crumbs, then add the melted butter and blend until the base comes together.
3. Press the crumbs evenly into a 9-inch springform pan. Cover and refrigerate until needed.
4. Microwave the softened gelatin for 20 to 30 seconds until liquid. Let it cool for 5 minutes.
5. In the food processor, purée the strawberries and sugar until smooth with no lumps.
6. Add the cream cheese and blend until smooth.
7. Whisk about 1 tablespoon of the cream cheese mixture into the cooled gelatin quickly, so it does not lump when added to the filling.
8. With the machine running, pour in the cream and the gelatin mixture, and keep blending until thickened.
9. Pour the filling over the crust, cover and refrigerate at least 6 hours, preferably overnight.
10. Before serving, pipe whipped cream rosettes and top with fresh strawberries. Store leftovers in the fridge for up to 3 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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