An Easy No Bake Strawberry Cheesecake once again made in my very basic ‘student’ kitchen in Kuala Lumpur.

This is so simple to make and you need very little equipment. I used my favourite little 4 inch / 10cm spring form tins to make this recipe as they make ideal individual cheesecakes but if you want you can use an 8 inch / 20cm pan, just double the recipe.

How to make Strawberry Cheesecake
Prep Time: 10 minutes
Set Time: at least 30 Minutes

Ingredients

• 100g / 3.5oz of Digestive Biscuits
• 50g / 1.75oz of Butter
• 250g/ 9oz Cream Cheese
• 1/2 a cup of Icing / Powdered Sugar
• 1 teaspoon of Vanilla Extract
• 80ml / 1/3rd cup of Thick Cream
• The zest of a Lemon
• 8-10 Strawberries
• 1/2 a cup Icing / Powdered Sugar
• 1/4 cup of Water
• 1 teaspoon Gelatin
• 2-3 tablespoons of Hot Water

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Watch the full Video Tutorial

Instructions

1. Line the base of your tins with a round of baking paper as this will make removing the cheesecakes easier.
2. To make the base for the cheesecake place the Digestive Biscuits into a bowl and crush them up until they resemble fine sand. Melt the butter and add to the cookie crumbs and mix together and then divide between the baking tins.
   Press down into the tin to make a smooth base and place in the fridge to chill whilst you make the cheesecake filling.
3. Whisk the cream until thick. Place the cream cheese and the powdered sugar into a bowl. Cream together until smooth and fluffy. Add the vanilla extract and the lemon zest and mix through.
   Add the whipped cream to the cheese and sugar mixture, whip until smooth and combined. Chop up 2 or 3 strawberries into small pieces and then gently stir into the creamy mixture.
   Divide the mixture between the baking tins on top of the cookie base, smooth the top and place into the fridge to chill and set.
4. To make the strawberry topping, chop up 5 or 6 strawberries and add with the sugar and water into a saucepan. Bring to the boil and then lower the temperature to a simmer. Allow to simmer for 3-5 minutes until the sauce starts to thicken.
   Place the gelatine in a small glass and add the hot water. Stir to dissolve the add the solution to the strawberry mixture and stir through. Turn off the heat and then pour the mixture through a fine sieve over a bowl to stain out any large lumps of pulp. Set the strained syrup to one side to cool slightly
5. Once the cheesecakes have chilled in the fridge and the strawberry jelly is cooler gently pour the jelly over the cheesecake and then place a strawberry on top of the jelly to decorate. Place the cheesecakes back in the fridge to set completely
6. Once the cheesecakes have set remove from the baking tin by running a knife around the inside of the tin and then gently releasing the spring form and placing the cheesecake on a serving plate.

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