Strawberries are simply delicious – I assume most people will probably agree with that. As soon as the season starts these little red fellas can be found everywhere. Most likely in (and on top) many of my desserts and cakes. I just love to use them everywhere. This delicious No-Bake Strawberry Mousse Cheesecake is just one of many delicious cakes you can make with strawberries. Not many cakes are as good as this one here I might add. This one here is a really nice one ;P
No-bake cakes are always a good idea when it comes to “baking” ;) In summer, when the temperatures in your kitchen are already higher than normal you want to avoid adding several degrees on top by heating up your oven. Let your fridge do all the work. Saying that – even in winter it’s not wrong to do no-bake cakes. They are so easy to prepare and the chances that you burn your cake because you forgot it in the oven are pretty low. If you forget a no-bake cake in the fridge you just forget it. It will be sitting there and waiting for you until take a look into the fridge again ;P
Even though I said it already I want to say it again: this cheesecake here (like most other no-bake cakes) is really easy to prepare ;) The base is a classic cookie base that does not need to be baked, topped with a fluffy cream cheese mousse, made with loads of strawberries. Very delicious!
If you want to prepare the cheesecake out of (strawberry) season, you can also use frozen strawberries here. At least for the mousse, not really for decorations. Just let them thaw and then process as mentioned in the recipe. The strawberries need to be pureed, so using fresh or frozen ones does not make big of a difference. Of course, if you have the option, fresh ones might have more flavors. No strawberries at hand (or not a fan)? No problem. You can make this cheesecake with many different berries. Raspberries, for example, are really nice here too. Fresh or frozen ;)
Well… anything else? You might have noticed that my cheesecake got quite high. That was intentional ;P This is easy to achieve if you got a baking tin with a higher rim. If you do not have one of those baking tins, you can use acetate foil to raise the sides to the height you need/want. If you do not have any of that – use a larger baking tin. The cake will get flatter but will still look good and tastes great ;) You might want to add some more cookies to the base so the cookie layer does not get too thin when you use the larger tin.
INGREDIENTS / ZUTATEN
2.8 oz. (80g) shortbread cookies
0.7 oz. (20g) rolled oats, grinded
1.4 oz. (40g) butter, melted
For the cream filling:
10.6 oz. (300g) strawberries, pureed
1 tsp. lemon juice
17.6 oz. (500g) cream cheese
4.4 oz. (125g) Greek yogurt
4 tbsp. sugar (or xylitol)
1 tsp. vanilla extract
10 gelatin sheets
7 oz. (200g) heavy cream
fresh strawberries for decoration
freeze-dried strawberries for decoration (optional)
80g Butterkekse
20g Haferflocken
40g Butter, geschmolzen
Für die Creme:
300g Erdbeeren, püriert
1 TL Zitronensaft
500g Frischkäse
125g griechischer Joghurt
4 EL Zucker (oder Xylit)
1 TL Vanille Extrakt
10 Blatt Gelatine
200g Schlagsahne
frische Erdbeeren für die Dekoration
gefriergetrocknete Erdbeeren (optional)
DIRECTIONS / ZUBEREITUNG
2. For the cream filling wash the strawberries, dry them and remove the green parts. Use a blender or immersion blender to puree the strawberries. Add the lemon juice and stir in.
3. Add the cream cheese, yogurt, sugar, and vanilla extract to a large bowl and mix until well combined. Add the strawberry puree and mix in.
4. Let the gelatin leaves soak in cold water for about 6-8 minutes. Squeeze the leaves to remove some water and add to a small pot. Warm it up until the gelatin leaves are completely dissolved. Add about 1-2 tablespoons of the cream filling and mix in. Remove the saucepan from the heat and stir in another 2-3 tablespoons of the cream. Then pour this gelatin mixture into the large bowl with the cream filling and mix until well combined. Whip the heavy cream until stiff peaks form, add to the bowl and fold in.
5. Pour the cream filling into the prepared springform tin. If you are using acetate foil, have someone aside to hold the foil in place so the cream doesn’t push the foil up when you pour it in – unfortunately, this tends to happen. Refrigerate the cheesecake for at least 6 hours or overnight. Before serving, decorate with strawberries and crumbled freeze-dried strawberries (optional).
2. Für die Creme die Erdbeeren waschen, trocknen und vom Grün befreien. Mit einem Pürierstab oder im Mixer zu einem sämigen Erdbeerpüree verarbeiten. Zitronensaft dazugeben und unterrühren.
3. Frischkäse, Joghurt, Zucker und Vanille Extrakt in einer großen Schüssel gut verrühren. Das Erdbeerpüree dazugeben und gut unterrühren.
4. Die Gelatine für etwa 6-8 Minuten in kaltem Wasser einweichen lassen, dann etwas ausdrücken und in einem kleinen Topf erwärmen, bis sich die Gelatine vollkommen aufgelöst hat. Etwa 1-2 EL der Creme dazugeben und alles gut verrühren. Den Topf vom Herd ziehen und weitere 2-3 EL Creme unterrühren. Diese Mischung dann in die große Schüssel mit der Erdbeercreme schütten und alles gut miteinander vermischen. Die Sahne steif schlagen und unter die Creme unterheben.
5. Die Creme in die vorbereitete Form gießen. Wer Acetatfolie verwendet, sollte jemanden zur Seite haben, der die Folie in Position hält, damit die Creme die Folie nicht nach oben drückt beim Einfüllen – passiert leider gerne mal. Den Käsekuchen für mindestens 6 Stunden oder über Nacht in den Kühlschrank stellen. Vor dem Servieren nach Belieben noch mit Erdbeeren und zerbröselten gefriergetrockneten Erdbeeren (optional) dekorieren.
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Here is a version of the recipe you can print easily.
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No-Bake Strawberry Mousse Cheesecake
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 07:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
Description
An absolute delight on a hot summer day. This delicious No-Bake Strawberry Cheesecake is super refreshing and the perfect treat for all strawberry fans.
Ingredients
For the base:
2.8 oz. (80g) shortbread cookies
0.7 oz. (20g) rolled oats, grinded
1.4 oz. (40g) butter, melted
For the cream filling:
10.6 oz. (300g) strawberries, pureed
1 tsp. lemon juice
17.6 oz. (500g) cream cheese
4.4 oz. (125g) Greek yogurt
4 tbsp. sugar (or xylitol)
1 tsp. vanilla extract
10 gelatin sheets
7 oz. (200g) heavy cream
fresh strawberries for decoration
freeze-dried strawberries for decoration (optional)
Instructions
1. Start with the base by crushing the cookies until you get fine crumbs – you can do that with a freezer bag and a rolling pin or in a blender. Add the rolled oats to a blender and mix until you got a coarse flour. Mix both in a bowl. Melt the butter and add to the bowl – mix everything until the crumbs are evenly moist. Line a 7 inches (18cm) springform tin* with high sides with some baking paper. If you want an extra neat cake edge, you can add some acetate foil* to the pan. Transfer the moist crumbs to the springform tin and press down to create a smooth layer. Set aside.
2. For the cream filling wash the strawberries, dry them and remove the green parts. Use a blender or immersion blender to puree the strawberries. Add the lemon juice and stir in.
3. Add the cream cheese, yogurt, sugar, and vanilla extract to a large bowl and mix until well combined. Add the strawberry puree and mix in.
4. Let the gelatin leaves soak in cold water for about 6-8 minutes. Squeeze the leaves to remove some water and add to a small pot. Warm it up until the gelatin leaves are completely dissolved. Add about 1-2 tablespoons of the cream filling and mix in. Remove the saucepan from the heat and stir in another 2-3 tablespoons of the cream. Then pour this gelatin mixture into the large bowl with the cream filling and mix until well combined. Whip the heavy cream until stiff peaks form, add to the bowl and fold in.
5. Pour the cream filling into the prepared springform tin. If you are using acetate foil, have someone aside to hold the foil in place so the cream doesn’t push the foil up when you pour it in – unfortunately, this tends to happen. Refrigerate the cheesecake for at least 6 hours or overnight. Before serving, decorate with strawberries and crumbled freeze-dried strawberries (optional).
Notes
Enjoy cooling!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
