Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, easy heavy cream-free strawberry no-bake cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Easy Heavy Cream-free Strawberry No-Bake Cheesecake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Easy Heavy Cream-free Strawberry No-Bake Cheesecake is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook easy heavy cream-free strawberry no-bake cheesecake using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Easy Heavy Cream-free Strawberry No-Bake Cheesecake:
- Take 10 medium Strawberries
- Get 200 grams ☆Cream cheese
- Get 200 grams ☆Plain yogurt
- Take 80 grams ☆Sugar
- Prepare 1 tbsp ☆Lemon juice
- Take 10 grams Gelatin leaf or powder
- Make ready 2 tbsp Water (for dissolving the gelatin)
- Get Crust:
- Make ready 100 grams Biscuits
- Get 50 grams Butter
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Instructions to make Easy Heavy Cream-free Strawberry No-Bake Cheesecake:
- Make the crust. Put the biscuits in a plastic bag and crush with a rolling pin. Bring the cream cheese to room temperature. Preheat the oven to 170℃.
- Melt the butter, then add to the bag of of biscuit crumbs from Step 1.
- Press into the bottom of the cake pan. This is easier if you use a masher. Bake in the oven preheated to 170℃ for 10 minutes.
- Once baked, let cool, then wrap in plastic wrap and chill in the refrigerator or freezer.
- Put the strawberries in a blender and blend until smooth. Soak the gelatin in water.
- Add the ☆ ingredients to the Step 5 strawberries and blend. It'll be easier if you strain at this point.
- Transfer a spoonful of Step 6 into the gelatin and mix together. If the gelatin hardens, microwave to melt.
- Mix Step 7's gelatin into the mixture from Step 6. Cool, then pour into the cake pan. Let chill in the refrigerator for 4-5 hours until firm and serve.
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