No-Bake Strawberry Cheesecake Without Gelatin
A chilled cookie-crust cheesecake with cream cheese, strawberry yogurt, whipped cream, and fresh strawberries, set without gelatin.
Cold dairy ingredients are whipped until stable and then set through chilling, creating a fresh, creamy cheesecake without gelatin.
Instructions
- 1
Melt the butter and let it cool slightly. Process the cookies into fine crumbs, transfer to a bowl, and mix thoroughly with the melted butter.
- 2
Line a 20 cm/8 inch springform pan with parchment. Press the crumbs firmly over the base and refrigerate for at least 30 minutes.
30 min
- 3
Combine the cold cream cheese, powdered sugar, cold cream, and strawberry yogurt in a large bowl.
- 4
Beat with an electric mixer until stable and smooth. Spread over the chilled crust and level the surface.
- 5
Refrigerate for at least 2 hours. Shortly before serving, halve some strawberries and slice the remainder.
2 hr
- 6
Release the cheesecake carefully and arrange the strawberries in an outer and inner ring. Serve well chilled.
Ago's Notes
- Keep the cream, yogurt, and cream cheese thoroughly chilled so the filling whips and holds its shape.
- Keep the cheesecake covered in the refrigerator for 2-3 days and avoid leaving it at room temperature for long periods.
A full refrigerator rest stabilizes the filling and sharpens the contrast between the crisp cookie base and fresh strawberries.
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