No-bake strawberry cheesecake

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  • Base
  • 250g Granita biscuits, blended
  • 100g unsalted butter, melted
  • Filling
  • 300ml whipping cream
  • 500g light cream cheese, softened
  • 100g caster sugar
  • 1 lemon, juiced
  • 1 punnet strawberries, hulled and pureed
  • 10g unflavoured gelatine
  • Topping
  • 1 punnet strawberries, hulled
  • Handful mint leaves

The combination of biscuit base, deliciously creamy centre and fresh strawberries makes for a sensational no-bake treat.


Grease round springform cake tin. ** Tip: turn removable base of tin upside down so the cheesecake base won't stick into the groove that forms at the join.

Mix biscuit crumbs and butter well and press firmly into base of tin. Chill.

Whip cream to medium stiffness (mousse-like texture) and chill. In another bowl mix cream cheese and sugar together until smooth and creamy.

Heat lemon juice and pureed strawberries in saucepan. Take pan off heat and sprinkle in gelatine, stirring until dissolved. Set aside to cool. Gelatine and cream cheese mixtures must be at the same temperature before combining. Add 3/4 of the cooled puree mixture to cream cheese and sugar mixture (the remaining 1/4 kept for the top of the cheesecake), stir until combined. Fold in whipped cream until well combined. Pour into base and chill in the fridge for at least 1 hour.

Remove cheesecake from fridge after 1 hour and pour remainder of puree mixture on top. Return to fridge overnight or until fully set.

Once set, gently run a knife around the edge of the cheesecake to loosen it before unlocking the spring form pan. Garnish with strawberries and serve!

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