Cheesecake with strawberries without baking

No-bake strawberry cheesecake is the perfect end to a light dinner during the hot season. After all, this is exactly the case when a slight sourness gives the delicate curd and creamy mass even more charm.

No-bake strawberry cheesecake with cottage cheese and cookies

One of the most successful variations on the theme of classic vanilla cheesecake. The noble duet of airy curd and creamy filling is complemented by the bright taste of lemon, which will not leave citrus lovers indifferent.

1. 
   How to make strawberry cheesecake without baking? Cut the butter into small cubes and leave at room temperature until it melts.
2. 
   We break the cookies into several slices and place them in a plastic bag, which we tie and place on the work surface. Then we take a rolling pin and start rolling it over the bag, crushing the cookies into fine crumbs.
3. 
   Combine the crumbs with butter and mix well with a spatula. Then place the cheesecake base on the bottom of the pan and press down well. Place the mold in the refrigerator for about one hour.
4. 
   Cut the vanilla pod lengthwise into two parts and remove all the seeds. Grind the cottage cheese using a sieve and combine with vanilla.
5. 
   Add sifted powdered sugar and finely grated lemon zest, beat everything with a mixer until a homogeneous mass of creamy consistency is obtained. At this time, also soak the required amount of gelatin in cold water and leave to swell. When the gelatin swells well, pour boiling water over it and wait. when it completely dissolves. Pour the dissolved gelatin into the curd mass and beat well for 3-4 minutes.
6. 
   Pour cold cream into a saucepan and heat it over low heat to 40 degrees, then gradually pour it into the curd mass and beat at low speed with a mixer.
7. 
   Cover the cooled cake base with curd cream and put it back in the refrigerator to cool for at least six hours.
8. 
   We wash all the strawberries, dry them well and remove the stems. Grind most of it together with powdered sugar in a blender until pureed, and cut the rest into beautiful slices that will serve as decoration for the cheesecake.
9. 
   After six hours, remove the cheesecake pan from the refrigerator and transfer the contents to a large saucer. Place strawberries cut into slices on top of the curd cream and fill with strawberry puree. Sprinkle sliced ​​lemon zest on top.

We wish you bon appetit!

No-bake cheesecake with strawberries and mascarpone cheese

A cheesecake with a creamy mascarpone cheese filling will vaguely resemble everyone’s favorite tiramisu. Gather all your friends and cook this fantastic dessert together.

Cooking time: 60 min.

Cooking time: 12 hours

Servings – 10-12.

Ingredients:

• Shortbread cookies – 300 gr.
• Butter – 100 gr.
• Mascarpone – 500 gr.
• Cream (33%) – 200 ml.
• Strawberries – 350-400 gr.
• Granulated sugar – 1.5 tbsp.
• Gelatin – 28 gr.
• Strawberry juice – 250 gr.

Cooking process:

1. First of all, let’s take care in advance of the condition of the products that we will use in the future. We take the mascarpone cheese and butter out of the refrigerator so that they are at room temperature, and leave the cream in the refrigerator. Divide 28 grams of gelatin into 18 and 10 grams. Pour more grams into 100 ml of water.

2. And the remaining 10 grams of gelatin for strawberry jelly are combined with strawberry juice. Leave everything at room temperature for about 40 minutes.

3. Wash the strawberries in cold water and transfer the clean berries to a sieve so that they dry faster. You can also blot with a cotton towel to remove excess moisture.

4. Place the shortbread slices in a dry container and grind them in any way convenient for you until they become fine crumbs.

5. If the butter does not have time to melt at room temperature, then put it in the microwave. Then pour the butter into the crushed cookies and mix until smooth. Place the cheesecake base into the prepared pan and distribute evenly throughout. We leave the preparation in the refrigerator.

6. Leave large strawberries as a decoration for the cheesecake, and use the remaining 200 grams for the filling.We peel all the berries from the stems and cut them into medium-sized cubes. Heat the gelatin soaked in water over low heat, but do not bring it to a boil.

7. Cool the warm gelatin, and at this time combine granulated sugar with cream and beat until thick. Then mix the whipped cream with a spoon into a container with softened cream cheese and pour in the gelatin, mix everything thoroughly with a whisk.

8. Add strawberry cubes to the creamy curd mass and mix so that the strawberries do not deform and do not release juice. Immediately remove the shortbread base for the cheesecake from the refrigerator and cover it with curd cream, leveling the surface.

9. At this time, heat the strawberry juice with gelatin until the crystals are completely dissolved, without bringing to a boil. Then leave the contents at room temperature. And cut whole strawberries into thin slices.

10. Place strawberry slices in the top layer on the cooled cheesecake. Gradually pour gelatin over the berries and place the cheesecake pan in the freezer again for 10 minutes so that the jelly base can set. Then fill everything with strawberry jelly and leave the cheesecake to harden in the refrigerator overnight.

11. After this time, remove the springform pan and serve the cheesecake to the table.

We wish you bon appetit!

Delicious no-bake strawberry cheesecake with cottage cheese and gelatin

Despite the fact that the cheesecake is made with cottage cheese, gelatin will make its texture as smooth and tender as possible. And the perfect balance between the moderate sourness of cottage cheese and strawberries creates a positive summer mood, regardless of the time of year and the weather outside the window.

Cooking time: 30 min.

Cooking time: 13 hours

Servings – 10-12.

Ingredients:

• Oatmeal cookies – 250 gr.
• Butter – 3 tbsp.
• Cream (30%) – 250 ml.
• Strawberries – 30-35 pcs.
• Powdered sugar – 6 tbsp.
• Cottage cheese – 1000 gr.
• Gelatin – 28 gr.
• Transparent jelly – 1 pc.

Cooking process:

1. While the butter is melting using a water bath or microwave, transfer the cookies to a necessarily dry container and grind to fine crumbs.

2. Then gradually pour the melted butter into the container with the sand crumbs and mix well until smooth. Place the mixture for the cheesecake base in a mold previously lined with parchment paper.

3. Gradually add powdered sugar to the cream and beat until stiff peaks form.

4. Without stopping the mixer, add cottage cheese in portions.

5. At the same time, pour the required amount of gelatin into 50 ml of boiling water.

6. Add 2 tablespoons of cream cheese cream to warm gelatin and mix thoroughly. Then pour the resulting gelatin mass into the curd mass and beat with a mixer at maximum speed.

7. Wash the strawberries and be sure to dry them, dipping them with a paper towel. Then cut each berry into two halves.

8. Place the larger halves close to each other on the sides of the mold.

9. Then pour in the creamy curd cream and level the surface. Leave the filled form in the refrigerator for 20 minutes.

10. After this time, lay out the remaining strawberries and pour in transparent jelly, which was previously dissolved in 400 ml of boiling water and cooled.

11. Place the finished dessert in the refrigerator to harden overnight, after which we safely serve it to the table.

Enjoy your meal!

Quick and Easy No Bake Strawberry Yogurt Cheesecake Recipe

No-bake cheesecake can surprise you with its thin and crispy shortbread base, delicate airy mousse based on fruit yogurt, and the composition is completed with aromatic strawberry jelly with sourness.

Cooking time: 15 min.

Cooking time: 30 min.

Servings – 10-12.

Ingredients:

• Shortbread cookies – 160 gr.
• Butter – 100 gr.
• Gelatin – 5 gr.
• Cream (33%) – 250 ml.
• Cream cheese – 250 gr.
• Granulated sugar – 80 gr.
• Natural yogurt – 200 ml.

For strawberry jelly:

• Strawberries – 200 gr.
• Gelatin – 3 gr.
• Granulated sugar – 80 gr.
• Lemon juice – 1 tsp.

Cooking process:

1. To melt the butter as quickly as possible, cut it into cubes and send it to heat in a saucepan over low heat. Then leave to cool to room temperature.

2. Grind the shortbread cookies using a food processor or blender and combine with melted butter, mixing thoroughly.

3. Cover the bottom of the mold with parchment paper and fill it with a sand base for cheesecake, compact it well using a glass or other available means. Cover the mold with cling film and put it in the refrigerator.

4. For strawberry jelly, pour 3 grams of gelatin with two tablespoons of water and leave to swell for 10 minutes. At this time, transfer the well-washed and dried strawberries into a blender bowl and beat until smooth, which resembles the consistency of fruit puree.

5. Pour whipped strawberries, granulated sugar and freshly squeezed lemon juice into a saucepan, mix thoroughly and bring to a boil, gradually reducing the heat to low.Then add the swollen gelatin and stir until it is completely dissolved.

6. For the cheese cream, pour 5 grams of gelatin with three tablespoons of water and also leave to swell. At the same time, begin to beat the cold cream with a mixer at low speed.

7. In a separate container, beat soft cream cheese together with granulated sugar and, alternating, add natural yogurt and whipped cream. Mix everything well and pour in the swollen gelatin, after passing it through a sieve. Beat the mixture at low speed.

8. Take out the cheesecake mold and fill it first with cheese cream, and then add strawberry jelly. Mix the layers together directly in the mold to obtain a marble pattern. Leave the mixture in the refrigerator for at least 5 hours, preferably overnight, so that the cheesecake ingredients can set.

9. The chilled cheesecake is ready to serve, hurry your guests to the table.

We wish you bon appetit!

How to make delicious strawberry cheesecake with cottage cheese and sour cream?

If you add strawberries to the cottage cheese casserole, you will get the popular and beloved strawberry cheesecake with crumbly shortbread chocolate chip cookie crust.

Cooking time: 30 min.

Cooking time: 60 min.

Servings – 10-12.

Ingredients:

• Shortbread cookies – 200 gr.
• Butter – 100 gr.
• Strawberries – 350-400 gr.
• Granulated sugar – 150 gr.
• Sour cream (15%) – 2 tbsp.
• Cottage cheese – 500 gr.
• Gelatin – 25 gr.
• Jelly – 1 pc.

Cooking process:

1. Place shortbread cookies in a blender bowl and grind into crumbs.

2. Melt the butter and pour it into the crushed cookies and mix well.

3.Then put the sand base in the prepared form and put it in the freezer for 15-20 minutes. And at the same time pour boiling water over the gelatin.

4. In a separate container, combine granulated sugar, cottage cheese and sour cream at room temperature and beat the ingredients well until smooth. Then pour in the dissolved gelatin and mix again.

5. Remove the mold from the freezer and pour curd jelly over the sand base, distributing it evenly over the entire surface. While we prepare the berries, leave the filled form in the freezer for 15-20 minutes.

6. Cut the washed and dried strawberries into thin slices, leaving most of them for decoration and the rest for strawberry sauce.

7. We begin to place strawberry slices on the surface of the cooled cheesecake, moving from the edge to the center.

8. We dilute the package of jelly according to the instructions and cover the top layer of strawberries with it.

9. Place the remaining strawberries in a blender bowl, add a couple of tablespoons of granulated sugar and beat until smooth.

10. After the night, cut the finished cheesecake into portions and generously pour strawberry sauce over it.

We wish you bon appetit!