No-Bake Strawberry Cheesecake Slice
A simple and delicious no-bake Strawberry Cheesecake Slice recipe made from just 5 ingredients... the perfect no-fuss summer dessert!
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Servings: 16 serves
Calories: 280kcal
Equipment
- Food processor or Thermomix
- Microwave, stove-top or Thermomix
- Beaters, stand-mixer or Thermomix
Ingredients
- 250 g plain sweet biscuits/cookies like Arnotts butternut snap biscuits
- 125 g butter melted
- 10 strawberries large and ripe
- 500 g cream cheese full fat, softened to room temperature
- 150 g pure icing sugar confectioners sugar
- extra strawberries to decorate optional
Instructions
Conventional Method
- Grease and line a 18cm x 28cm rectangular baking tin with baking paper and set aside.
- Crush the cookies/biscuits until fine crumbs remain.
- Add the melted butter and mix together well.
- Press the biscuit base firmly into the prepared baking tin.
- Chop the strawberries into chunks and place in a microwave-safe bowl. Cook on high for 45 seconds and then mash with a fork until the juices have come out.
- Place the mashed strawberries into a sieve over a large mixing bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberry pulp and leave the juice/puree in the bowl.
- Add the softened cream cheese and icing sugar to the bowl and beat until smooth. Spread evenly over the biscuit base in baking tin.
- Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
- Cut into slices and serve. Store in an airtight container in the fridge for 5 days.
Thermomix Method
- Grease and line a 18cm x 28cm rectangular baking tin with baking paper and set aside.
- Chop the butter into small chunks and place into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2 (or until melted).
- Add the biscuits to the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds (or until crushed and combined with the melted butter).
- Press the biscuit base firmly into the prepared baking tin.
- Place the strawberries into a clean Thermomix bowl. Cook for 2 minutes, 80 degrees, Speed 2. Place the strawberries into a sieve over a small bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberry pulp and pour the juice/puree back into the Thermomix bowl.
- Add the softened cream cheese and icing sugar and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and repeat again until smooth and creamy. Spread evenly over the biscuit base in baking tin.
- Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
- Cut into slices and serve. Store in an airtight container in the fridge for 5 days.
Video
Notes
Recipe Notes & Tips
Biscuits vs cookies: If you’re in Australia, then when I refer to the ingredients for the cheesecake slice base, I’m talking about ‘biscuits’, but if you’re in the US then they’re what you refer to as ‘cookies’. Whether you say cookies or biscuits, we’re talking about plain, sweet crunchy biscuits/cookies.
Type of biscuits/cookies to use: I like to use plain Arnott’s biscuits for my cheesecakes (like Butternut Snaps, Marie, Granita, Milk Arrowroot etc). If Arnott’s biscuits aren’t available near you, simply choose any kind of plain, sweet cookie/biscuit that can be easily crushed in a food processor or blender.
Homemade strawberry puree: Make your own strawberry puree by placing chopped strawberries into the microwave and cooking until soft. Place the strawberries into a fine sieve and press down firmly (allowing the juice and puree to drop through). Discard the pulp left in the sieve.
Cheesecake filling without gelatine: This recipe does not use any gelatine and as such needs to be stored in the fridge up until serving. It will also remain softer than a cheesecake made with gelatine.
Cream cheese: Use full fat cream cheese for a thick and firmer cheesecake.
Storing the slice: Store the cheesecake slice in an airtight container in the fridge for up to 5 days.
Freezing the slice: Store the cheesecake slice in an airtight container in the freezer for up to 3 months. Allow to defrost before consuming.
Serving - As this cheesecake contains no gelatine, it is best served directly from the fridge.
Nutrition
Calories: 280kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 238mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 630IU | Vitamin C: 4.4mg | Calcium: 39mg | Iron: 0.6mg
