There’s something irresistibly enticing about a perfectly executed strawberry cheesecake—the buttery crumb base, the silky-smooth filling, and that vibrant topping of fresh berries. This no-bake version brings together the creamy richness of mascarpone and Greek yogurt with the natural sweetness of fresh strawberries, all set atop a chocolate-flecked biscuit base. Best of all, you can create this showstopper dessert without ever turning on your oven!
Ingredients
For the Base:
- 200g (7oz) butter biscuits/graham crackers
- 150g (⅔ cup) unsalted butter
- 50g (1.8oz) dark chocolate
For the Filling:
- 700g (3 cups) Greek yogurt
- 300g (10.5oz) mascarpone
- 2 tablespoons lemon juice
- 120g (½ cup) granulated sugar
- 1 packet (8g) vanilla sugar (or 1 teaspoon vanilla extract)
- 6 sheets (12g) gelatin (or 3 teaspoons powdered gelatin)
- 300g (1¼ cups) heavy cream
For the Topping:
- 600g (21oz/about 4 cups) fresh strawberries
- 120g (½ cup) strawberry jelly/jam
You’ll Also Need:
- 1 freezer bag
- 24-26cm (9-10 inch) springform pan
Instructions
- Prepare the biscuit base: Place the butter biscuits in a freezer bag and crush them finely using a rolling pin. You can also use a food processor for this step.
- Add chocolate: Melt the butter in a small saucepan over low heat or in the microwave. Grate the dark chocolate. Mix the melted butter into the crushed biscuits until evenly moistened, then fold in the grated chocolate.
- Form the base: Place the rim of a springform pan (24-26cm diameter) on a flat serving plate. Press the biscuit mixture firmly into the base of the pan to create an even layer. Refrigerate for about 25 minutes to set.
- Prepare gelatin: While the base is chilling, soak the gelatin sheets in cold water for 5-10 minutes until soft. If using powdered gelatin, sprinkle it over 6 tablespoons of cold water and let stand for 5 minutes.
- Make the filling: In a large bowl, combine the Greek yogurt, mascarpone, lemon juice, sugar, and vanilla sugar. Mix until smooth and well combined.
- Incorporate gelatin: Squeeze excess water from the softened gelatin sheets. Dissolve them by heating gently in a small pan or microwave (don’t boil). Take 3-4 tablespoons of the yogurt-mascarpone mixture and stir it into the dissolved gelatin. Then fold this mixture back into the main yogurt-mascarpone bowl until fully incorporated.
- Add cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the yogurt-mascarpone mixture until just combined, maintaining as much air as possible.
- Assemble: Pour the cream filling over the chilled biscuit base, smoothing the top with a spatula. Refrigerate for 2-3 hours, or ideally overnight, until the filling is completely set.
- Prepare strawberries: Wash, hull, and halve the strawberries. Arrange them decoratively on top of the set cheesecake.
- Add glaze: Warm the strawberry jelly in a small saucepan until it becomes liquid. Using a spoon, carefully drizzle or brush the warmed jelly over the arranged strawberries. Return the cheesecake to the refrigerator to allow the glaze to set, about 30 minutes.
- Serve: Carefully remove the springform rim before serving. For clean slices, dip your knife in hot water between cuts.
Nutritional Information and Timing
Prep Time: 40 minutes
Setting Time: Minimum 3 hours (preferably overnight)
Total Time: 3 hours 40 minutes (minimum)
Servings: 12 slices
Nutritional Information (per slice):
- Calories: 420
- Protein: 7g
- Carbohydrates: 28g
- Fat: 32g
- Fiber: 1g
- Sugar: 21g
- Sodium: 170mg
Cooking Tips and Tricks
- Temperature matters: Ensure all dairy ingredients are at room temperature before mixing to prevent lumps in your filling.
- Perfect base: For an extra-firm base, press the biscuit mixture down using the bottom of a glass or measuring cup.
- Gelatin technique: When incorporating gelatin, make sure it’s completely dissolved but not too hot when added to the cream mixture, or it may set prematurely.
- Smooth filling: For an ultra-smooth texture, pass the Greek yogurt through a fine sieve before mixing with other ingredients.
- Clean cuts: For picture-perfect slices, dip your knife in hot water and wipe clean between each cut.
- Preventing cracking: Allow the cheesecake to set in the refrigerator gradually rather than placing it in the freezer to speed up the process.
- Base variations: To enhance the chocolate flavor, use chocolate biscuits instead of plain butter biscuits.
Variations and Substitutions
- Berry alternatives: Replace strawberries with raspberries, blueberries, or a mixed berry combination for different flavor profiles.
- Dairy options: Substitute part or all of the Greek yogurt with sour cream for a tangier flavor, or use cream cheese instead of mascarpone for a more traditional cheesecake taste.
- Lighter version: Use low-fat Greek yogurt and light cream cheese to reduce calories without sacrificing too much flavor.
- Vegan adaptation: Replace dairy ingredients with plant-based alternatives such as coconut cream, cashew cream, and vegan cream cheese. Use agar-agar instead of gelatin.
- Citrus twist: Add lemon or lime zest to the filling for a refreshing citrus note that complements the strawberries beautifully.
- Chocolate lover’s version: Add 100g of melted white chocolate to the filling mixture, or drizzle the finished cake with dark chocolate for an extra decadent touch.
- Nutty base: Add 50g of finely chopped hazelnuts or almonds to the biscuit base for added texture and flavor.
Common FAQs
Q: Can I make this cheesecake without gelatin?
A: Yes, you can substitute the gelatin with 2 tablespoons of cornstarch dissolved in a little cold water and then heated until thickened, or use agar-agar following package instructions. The texture will be slightly different but still delicious.
Q: My cheesecake filling hasn’t set properly. What went wrong?
A: This usually happens when the gelatin wasn’t properly dissolved or incorporated, or if the cheesecake didn’t chill long enough. Give it more time in the refrigerator, or for a quick fix, place it in the freezer for 30-60 minutes.
Q: Can I use frozen strawberries for the topping?
A: Fresh strawberries work best for the topping as they hold their shape and have better texture. However, frozen strawberries can be used in the filling or made into a sauce, but they tend to release too much moisture when thawed for the topping.
Q: How far in advance can I make this cheesecake?
A: You can prepare the cheesecake base and filling 2 days in advance, but it’s best to add the fresh strawberry topping within 24 hours of serving.
Q: Why did my filling curdle when I added the gelatin?
A: If the gelatin mixture is too hot when added to the cream filling, it can cause curdling. Always let the dissolved gelatin cool slightly before incorporating it, and mix a small amount of the filling into the gelatin first before adding it back to the main mixture.
Storage and Make-Ahead Tips
- Refrigerator storage: This cheesecake will keep well in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap or place in an airtight container to prevent it from absorbing other food odors.
- Freezing option: The cheesecake can be frozen without the strawberry topping for up to 1 month. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add fresh strawberry topping before serving.
- Component prep: You can prepare different elements ahead of time – make the base up to 3 days in advance and keep refrigerated; prepare the filling a day ahead; add strawberries and glaze on the day of serving.
- Traveling with cheesecake: If transporting the cheesecake, freeze it for 1-2 hours beforehand (not completely frozen) to help it maintain its shape during transit.
- Preventing sogginess: If making well in advance, consider brushing the biscuit base with melted chocolate and allowing it to set before adding the filling. This creates a barrier that prevents the base from becoming soggy.
This no-bake strawberry cheesecake is perfect for warm summer days when you don’t want to turn on your oven, or as a make-ahead dessert for entertaining. The combination of creamy filling, crunchy base, and fresh strawberries makes for a truly indulgent treat that’s sure to impress family and friends alike!
