With the temperatures currently goes only ice cream or a creamy strawberry cheesecake with chocolate cookie base, which does not need to be baked. More heat in the house I just can not stand.
Such a Nobake cheesecake can be super prepared a few days in advance and also taste every now and then. If you don’t like a chocolate base, just leave out the chocolate. And who has no strawberries at hand, which can prepare this cheesecake dream also wonderful with raspberries.
Possibly a little more sweetness to it and already the new cheesecake love is in the refrigerator. You can also replace the whole wheat cookies with butter cookies or shortbread cookies.
No Bake Strawberry Cheesecake
Ingredients
For the base:
- 150 g wholemeal biscuits
- 70 g butter
- 40 g dark chocolate
For the cream and filling:
- 100 g milk chocolate with strawberry cream e.g. v. Schogetten, Lindt or Yogurette
- 300 g strawberries for the strawberry cream
- 150 g strawberries, diced
- 200 g mascarpone
- 250 g low-fat quark
- 1 tsp. lemon juice
- 55 g sugar
- 2 sheets white gelatine
- 3 sheets red gelatine
- 200 g whipped cream
For the decoration:
- 6-7 strawberries
- 100 g cream
- 1 tsp vanilla sugar
- Milk chocolate with strawberry cream for the decoration
- Strawberry crispies or sugar sprinkles
Instructions
For the base:
- Line springform pan with baking paper.
- Melt butter and chocolate (chopped) over a hot water bath.
- Crush whole wheat cookies. Place in high-powered blender or freezer bag and crush with rolling pin.
- Mix cookie crumbs with chocolate butter and pour into springform pan. Spread with a tablespoon and press down. Chill in the refrigerator for 30 minutes.
For the filling:
- Clean strawberries, rinse and pat dry. Then puree and pass through a hair sieve. The seeds remain in the sieve and are not used further.
- Mix mascarpone, sugar, quark and strawberry puree until smooth.
- Soak gelatine in cold water. Place dripping wet in a small saucepan and dissolve over medium heat. DO NOT COOK! Remove from heat, add 2-3 tablespoons of the cream and stir until cold.
- Add gelatin cream to remaining cream and stir.
- Whip cream until stiff and gently fold into strawberry cream.
- Chop the strawberry chocolate and fold into the cream with the strawberry cubes.
- Spread the cream on the cookie base and smooth it down. Chill for at least 4 hours, preferably overnight.
Assembly:
- Before serving, carefully remove the cheesecake from the mold and place on a cake plate.
- Whip the cream with vanilla sugar until stiff, fill into a piping bag with a French nozzle and pipe onto the cake. Sprinkle with strawberries, chocolate chips and freeze-dried strawberry crispies.
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