1/2 Photos of No Bake Strawberry Cheesecake
Jen T's Note:
This cheesecake is based on a recipe for No Bake Peach Cheesecake by homegirl. So many thanks go to her for giving me the idea and giving me the "ok" to post my version. I have made the changes necessary so that those of us in New Zealand & Australia can make a similar great dessert. You can also use other fruit & jelly combinations depending on what fruit & jellies are available. Note that the time given does not include chilling time.
My Private Note
Units: US | Metric
- 1 (250 g) packet plain sweet biscuits (I use Arnotts Nice Biscuits)
- 125 g butter (melted)
- 1For the base, crumb the biscuits using a food processor and add the melted butter.
- 2Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.
- 3For the filling, beat cream cheese and sugar together.
- 4Whip the cream until soft peak stage and then fold into cream cheese mixture.
- 5Spread over the base and place in fridge to chill.
- 6For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
- 7Stir in the jelly crystals until all are dissolved.
- 8Chill until cold and starting to set.
- 9Slice strawberries and add to chilled jelly.
- 10Spoon over the filling as evenly as possible.
- 11Sprinkle the reserved 1/3 cup crumb mix over the top.
- 12Refrigerate until jelly has set and you are ready to serve.
- 13Cut into squares and remove carefully. I use a fish slice to do this.
- 14Serve with some whipped cream on the side or on top of each square if desired.
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Nutritional Facts for No Bake Strawberry Cheesecake
Serving Size: 1 (171 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 418.8
- Calories from Fat 231
- Total Fat 25.6 g
- Saturated Fat 14.6 g
- Cholesterol 73.5 mg
- Sodium 250.7 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 1.3 g
- Sugars 33.2 g
- Protein 3.6 g
The following items or measurements are not included:
strawberry jelly crystals