No‑bake strawberry cheesecake: The ultimate summer treat

Although I love classic cheesecakes, in the summer, I turn to slightly different recipes. A refreshing no-bake cheesecake with jelly and strawberries disappears even faster than the classic baked one. The preparation is really simple.

When the sun pampers us with warm rays, and the days get longer and longer, nothing soothes the palate like a cool, delicious dessert. Taken straight from the fridge, a cold cheesecake with jelly is the fulfillment of sweet dreams. I don't know anyone who would refuse a portion of this dessert. My husband is the family record holder, as he can eat nearly half a tray of this cake in a day.

This dessert is not only quick and easy to make, but it also looks impressive and delights with its taste. The delicate cheese mass perfectly blends with juicy strawberries and sweet jelly. It's the best summer dessert you could dream of.

Instead of strawberries, you can use blueberries, blackberries, or raspberries—or even mix them together. The recipe is simple, but it requires a bit of patience, as the cake needs to chill well in the fridge. It's best to prepare it the day before you plan to serve it. My family and friends love this cheesecake, and I am sure you will too.

Ingredients:

Crust:

  
• 7.8 oz graham crackers
• 3.5 oz butter

Cheese mass:

            
• 24.6 oz tub cheesecake curd
• 10.6 oz plain yogurt
• 8.5 fl oz 30% cream
• 2 packets of jelly (preferably clear or strawberry)
• 10 fl oz hot water
• 7-8 tablespoons powdered sugar
• 2 teaspoons vanilla sugar

Decoration:

    
• 17.6-21.2 oz strawberries
• 1 packet of strawberry jelly
• 13.5-15.2 fl oz hot water

Preparation:

                
1. Crush the graham crackers and mix with melted butter. Line a 10-inch springform pan with parchment paper, press the crumbs into the bottom using a glass or the back of a spoon to form a compact crust. Place in the refrigerator.
2. Proceed to the cheese mass. Dissolve the jelly in boiling water and set aside to cool.
3. Whip the cream with sugar until it starts to stiffen but is not fully whipped.
4. Mix the cheesecake curd with yogurt. Then gradually add the cooled jelly, mixing the mass.
5. Add whipped cream and combine the ingredients with a mixer.
6. Pour the cheese mass into the pan, smooth the surface, and place in the fridge for an hour.
7. Dissolve the strawberry jelly in water, stir, and set aside to cool. Hull and cut the strawberries into pieces.
8. Place the strawberries on the cheese mass and pour over with the semi-set jelly.
9. Refrigerate for several hours, preferably overnight.

Remove the chilled cheesecake from the pan, separating the edges of the cake with a knife from the sides of the pan. Cut into pieces. Enjoy!