No-Bake Strawberry Cheesecake with A Salted Almond Crust (Tarta de Queso con Fresas)
No-Bake Strawberry Cheesecake is a quick and easy dessert recipe with sweet fresh strawberries, a delicious salted crust, and a delicious strawberry sauce.
Equipment
- Fridge
- A tart pan with a removable base or spring-form cake tin with a removable bottom
- A large mixing bowl
- A large spoon or spatula
- Food-processor or mortar and pestle (for making the base)
Ingredients
Biscuit Base
- 5 oz. 150 g unsalted butter (melted)
- 9 oz. 250 g of Graham cracker biscuits (or digestive biscuits work great too)
- 1.5 oz. 50 g salted almonds
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cheesecake Filling
- 14 oz. 400 g of cream cheese (Philadelphia cream cheese or similar)
- 3.4 fl oz. 100 ml of double cream
- ½ teaspoon of vanilla essence
- 3 oz. 75 g of confectioners/icing sugar
- 1.5 oz. 50 g chopped fresh strawberries
Cheesecake topping
- 7 oz. 200 g Fresh strawberries
- 7 oz. 200g chopped strawberries
- 2 tablespoons sugar
- A dusting of icing sugar optional
Instructions
Step 1 - Prepare the Base
- Add the biscuits to a food processor and buzz for around 30 seconds. Add the salted almonds and buzz for another 30 seconds.9 oz. 250 g of Graham cracker biscuits (or digestive biscuits work great too), 1.5 oz. 50 g salted almonds
- Melt the butter in the microwave (or stove top) and add to the biscuits with a pinch of salt, ground cinnamon, and nutmeg and buzz for another 30 seconds. It should form tiny balls.5 oz. 150 g unsalted butter (melted), ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Spoon the biscuit mix into your cake tin (if you’re using a metal tin, don’t forget to grease the tin before use). Use a flat-bottomed glass or jar to press down the mixture into an even layer.
- Refrigerate until required in the next step.
Step 2 - Make Cheesecake Filling
- In a large mixing bowl, add the cream cheese and confectioners (icing) sugar and mix by hand until smooth. It should take around a minute. (Note: Do not use a food processor for this step).14 oz. 400 g of cream cheese (Philadelphia cream cheese or similar), 3 oz. 75 g of confectioners/icing sugar
- Add the vanilla essence and slowly mix in the double cream a little at a time, and continue to mix until you see soft peaks. It should take around 2-3 minutes.½ teaspoon of vanilla essence, 3.4 fl oz.
- Add the chopped strawberries and mix well.1.5 oz. 50 g chopped fresh strawberries
- Remove the prepared cheesecake base from the fridge and add the cheesecake filling with a large spoon or spatula. There is no need to smooth the topping perfectly as we will be adding lots of strawberries on top.
Step 3 - Decorate the cheesecake with fresh strawberries
- Give the strawberries a rinse first. Allow to dry and then remove the green stems and cut each strawberry in half (you may want to cut it into slices if using larger strawberries).7 oz. 200 g Fresh strawberries
- Arrange strawberries on top of the cheesecake.
Step 4 - Refrigerate cheesecake
- Carefully cover your cheesecake and refrigerate for at least 2 hours (6 hours or overnight is even better). This will allow the filling to harden and will make serving slices easier.
Step 5 - Make Strawberry sauce
- Loosely chop 200g (7 oz.) of fresh washed strawberries.7 oz. 200g chopped strawberries
- Add the chopped strawberries to a pan on medium heat. Add 2 tablespoons of sugar and keep stirring until the strawberries start to reduce. Do not use a high heat. Aim for a low simmer with a few bubbles.2 tablespoons sugar
- Simmer until the strawberries have become liquid with a few lumps (around 15 minutes). Remove from the heat, and allow to cool before spooning onto the top of the cheesecake.
Step 6 - Serve
- Remove the outer mold from the cheesecake by placing the base on a bowl or flat dish and gently wiggle the sides of the mold.A dusting of icing sugar
- To serve, cut slices with a sharp warm knife and serve using a cake slice.