We love a tasty New York cheesecake, but there are days in the kitchen when we just don’t want to turn on the oven – especially during the warmer months. That’s where these no-bake cheesecakes, disguised as strawberries, come into the picture! They aren’t just un-berry-ably adorable (and extremely Instagrammable), but also refreshing and so berry delectable. Don’t wait — berry yourself in your ingredients and get started!
Ingredients: (Makes 6 heart cheesecakes)
Crust:
– 5 large digestive biscuits (or graham crackers)
– 2 tablespoons melted butter
Cake:
– 250 grams cream cheese
– 1/3 cup Greek yogurt
– ¼ cup powdered sugar
– 200 grams strawberries
– 3 tablespoons water
– ½ tablespoon gelatin
– 1 tablespoon caster sugar
Decorations:
– packet strawberry jelly
– small white pearls
– white chocolate melts
– matcha powder (or oil-based green food coloring)
*Alternatively, you can use green candy melts instead of the white chocolate melts and matcha powder.
Tools:
– Wilton 6-Cavity Silicone Heart Mold
Biscuit Crust
You’re going to love this delectable crust. Nom, nom, nom.
Place biscuits in a food processor and blend into fine crumbs. Add melted butter and continue to mix, scraping down the sides of the food processor to ensure the butter is evenly combined.
Spray the silicone mold with oil, and divide the mixture between the six hearts.
Press down evenly to form a crust.
Cake
We can’t say no to strawberry cheesecake. No way!
Chop strawberries into small pieces, and place into a small saucepan with the caster sugar. Cook on low heat until softened, then blend into a puree and transfer back into the saucepan. Place the gelatin into a small bowl with three tablespoons of water. Let it sit untouched for a couple of minutes before adding it to the strawberry puree. Continue to cook on low heat while stirring, until the gelatin has dissolved. Take the pan off the stove and set aside.
Beat softened cream cheese in a large bowl with an electric mixer. When it’s light and creamy, add in the Greek yogurt and powdered sugar. Continue to beat until combined and smooth.
Add the strawberry puree to the cheese mixture, and gently stir until completely incorporated. Transfer mixture into the silicone molds, leaving a small gap at the top for the strawberry jelly topping. Refrigerate to set for at least 1 1/2 hours (or when firm to touch).
*For a subtle ombre-like effect on the sides, leave the cakes to set for longer (until the edges begin to peel away from the mould) before adding jelly to the top.
Decorations
Time to transform these cakes into strawberries.
When the cheesecake layer is set, prepare the strawberry jelly as per the instructions on the packet. Spoon jelly mix onto the cheesecake, filling it up just below the rim. Place the mold back into the fridge to set until firm (around 30 minutes).
In the meantime, prepare the chocolate for the stems. Place chocolate melts in the microwave for 30-second intervals, stirring each time until completely melted. Add in some matcha powder or green food coloring to reach the desired color. Transfer into a piping bag, and cut a small tip at the end. Then pipe stem-like shapes onto parchment paper. You can draw a template as a guide.
When the jelly has set, gently release the cheesecakes from the mold.
Just before serving, place the chocolate stems and white pearls on top to imitate the appearance of a strawberry.
And as simple as that, you now have some berry cute cheesecakes to make this National Cheesecake Day so much sweeter!
Store your strawberry cheesecakes in the fridge and eat within two days. That shouldn’t be a problem :)
