Perfect summer treat: No‑bake strawberry cheesecake delight
As soon as fresh strawberries are available, the requests for this dessert never end. Everyone in my house insists it's the best cake for summer. It features fresh fruits, refreshing jelly, and a light curd mixture. It's a well-known fact that no-bake cheesecake is unbeatable.
Summer months bring wonderful desserts. What makes them special? They are delicious, light, and always include fresh fruit. That's exactly what a no-bake cheesecake with strawberries is all about. It's perfect as a weekend treat and also great for family celebrations or gatherings with friends. For years, I've relied on a tried-and-true recipe for this seasonal dessert. It's quick and simple. This cheesecake never fails to impress.
Which curd to choose for no-bake cheesecake?
All summer long, I forget about the classic baked cheesecake. The no-bake version is a fantastic seasonal alternative. Therefore, many rules for preparing this dessert are similar. The first rule concerns the main ingredient: the curd. In both cases, curd from a tub is ideal as it greatly speeds up and simplifies the creation of this dessert.
The best additions to the cheese mixture
The no-bake cheesecake may rely on curd, but the add-ins are also important. Some recipes include cream cheese to give the cheesecake a heavier consistency. On the other hand, the Italian classic, mascarpone, adds delicacy and a sweet flavor. Light desserts are also made with homogenized cheese or a generous amount of Greek yogurt. From this variety of dairy products, I choose natural yogurt and heavy cream, as they make the cheesecake fluffiest and give it a delicious creamy taste.
No-bake cheesecake with strawberries
Ingredients:
Base:
- Package of ladyfingers,
Cheese mixture:
- 25 oz of cheesecake curd from a tub,
- 10.5 oz of natural yogurt,
- 1 cup of heavy cream (30%),
- 2 jellies (preferably clear),
- 1.3 cups of hot water,
- 7 tablespoons of powdered sugar,
- 2 teaspoons of vanilla sugar.
Jelly layer:
- 18-21 oz of strawberries,
- 1 strawberry jelly,
- 1.7-1.9 cups of hot water.
Preparation method:
- Place the ladyfingers on the bottom of a 10-inch springform pan lined with baking paper.
- Dissolve the jellies in boiling water and set aside to cool.
- Whip the cream with the powdered sugar and vanilla sugar until it starts to thicken but is not fully whipped.
- Mix the curd with yogurt, then gradually add the cooled jelly while mixing the mixture.
- Add the whipped cream and blend the ingredients with a mixer.
- Pour the cheese mixture into the springform pan, smooth the surface, and refrigerate for an hour.
- Pour water over the strawberry jelly, mix, and set aside to cool. Hull the strawberries, cutting larger ones into pieces.
- Arrange the strawberries on the cheese mixture and pour the thickening jelly over them.
- Refrigerate for several hours.
- Remove the chilled cheesecake from the pan, separating the edges of the cake from the sides of the pan with a knife.
