No-Bake Strawberry & White Chocolate Cheesecake
A tasty no-bake strawberry and white chocolate cheesecake featuring a crunchy biscuit base, creamy strawberry filling, and a fresh strawberry jelly topping. Perfectly refreshing, easy to make, and fun to decorate — ideal for family gatherings and warm summer days!
Ingredients
- For the base:
- 250 g digestive biscuits broken
- 100 g butter melted
- For the filling:
- 500 g full fat cream cheese
- 80 g icing sugar sifted
- 150 ml strawberry puree its just 150g blended fresh strawberries
- 3 teaspoons vanilla extract
- 150 g white chocolate - melted
- 500 ml cream whipped and divided in two
- Jelly layer:
- 8 fresh strawberries sliced
- I pack of strawberry jelly - make up as per the packet
- To decorate:
- Half the whipped cream as above
- Chocolatey Sprinkles
- More strawberry slices
Instructions
- Grab a large deep dish, approx 2.2 litres. Blend the digestive biscuits until fine, pour in the melted butter, blend again. Tip into the dish, press down and smooth over with the back of a spoon.
- To make the filling - Whip the cream, set aside. Beat the cream cheese, icing sugar, strawberry puree, vanilla extract and melted white chocolate until smooth. Gently fold in half the whipped cream, put the rest of the cream in the fridge until later. Spoon the mix onto the biscuit base and smooth over, then put this in the fridge to set for 30 minutes.
- Make up the jelly as per the packet and slice the strawberries. Lay the strawberries on top of the cream layer, then pour the liquid jelly over the back of a spoon to form the next layer (you will only need about 300ml of the jelly mix) to leave room for the cream topping.Put this in the fridge to set for at least 3 hours.
- Spoon the remaining cream on top, smooth it out and top with sprinkles and more strawberry slices.
- Storage: keeps for 3 days in the fridge
Tried this recipe?Let us know how it was!