No-bake cheesecake with strawberries
No-Bake Strawberry Cheesecake with Chocolate Almond Filling is an absolutely irresistible summer cake. You can make this sweet dessert when you don't have an oven or you're in the mood for something refreshing. It's also great as a summer afternoon snack when the fruit is juicy and sweet.
Ingredients · Servings For 8 people
- 300 g dark chocolate
- 5 tbsp butter
- 50 ml whipping cream
- 50 g peeled almonds
- 50 g meringue
- 1 kg strawberries
- 1 tbsp gelatin
- 2 pieces lemon
- 400 ml whipping cream
- 400 g cream cheese
- 400 g Greek-style yogurt
- 150 g powdered sugar
- 1 piece of jelly cake
Method · 40 min
- Unbaked cheesecake base: Chop the chocolate and melt in a water bath. Mix with melted butter and cream.
- Dry roast the almonds in a pan and let cool. Break the meringues into small pieces. Add them to the chocolate along with the almonds and mix thoroughly.
- Pour the mixture into a 23-26 cm cake tin lined with baking paper. Smooth out and let rise for 1 hour.
- Filling: Arrange a few strawberries on the hardened chocolate base. Soak the gelatin in cold water.
- Finely grate about 2 teaspoons of zest from the lemons. Squeeze out 3 tablespoons of juice.
- Whip the cream until stiff. In a bowl, mix the cheese with the yogurt, lemon zest and powdered sugar until smooth.
- Carefully dissolve the swollen gelatin in a saucepan, mix with lemon juice and 4 tablespoons of the cheese mixture. Then mix with the rest of the mixture and the whipped cream.
- Pour the prepared filling onto the prepared base, topped with strawberries, smooth it out and place in the refrigerator for at least 3–4 hours to allow the cheesecake to set.
- Finishing: After the cheesecake has set, prepare the jelly from strawberry syrup and water according to the instructions on the package. Choose the ratio of syrup and water according to your own taste, but the resulting volume should be 500 ml. Let it cool but not solidify.
- Arrange the remaining strawberries on the cooled cheesecake and pour over the cooled jelly. Refrigerate for at least 4 hours. Source: Moje Gotowanie