Craving a dessert that’s both light and luscious? Let’s whip up this delightful No-Bake Strawberry Lemon Cheesecake! And if you’re feeling adventurous, why not swap the strawberries and lemon for other tempting flavors? Think creamy vanilla, rich chocolate, gooey caramel, or your favorite seasonal fruits – this recipe is a fantastic foundation for all sorts of delicious experiments! Kids especially love versions with cocoa or ripe bananas. It’s the perfect sweet treat for a celebratory gathering or a cozy family tea time.
Ingredients:
- 17 ounces (500g) sponge cake or another light, airy cake (homemade or store-bought)
- 1 ½ cups (300g) fresh strawberries, hulled
- 1 ¾ cups (400g) farmer’s cheese or quark (a type of fresh dairy product)
- ¾ cup (200g) cream cheese (you could also use mascarpone for extra richness or homemade ricotta cheese, blended until smooth and creamy)
- 1 tablespoon fresh lemon juice
- Zest of one lemon
- 5 gelatin sheets (or 10g powdered gelatin)
- A splash of milk
Preparation (No Baking Required!):
- The Crust: Crumble the sponge cake by hand or pulse it in a food processor until you have fine crumbs. Add a little milk, just enough to bind the crumbs together so the mixture is soft and slightly sticky – like playdough. Press this mixture firmly into the bottom of a springform pan (about 8-9 inches or 20-23 cm in diameter) that’s been lined with parchment paper. Pop it into the freezer for 15-20 minutes to firm up.
- The Gelatin: If using gelatin sheets, soak them in cold water for 10 minutes until softened. If using powdered gelatin, sprinkle it over 3-4 tablespoons of cold water in a small bowl and let it sit for the same amount of time to “bloom.”
- The Creamy Filling: In a large bowl, beat together the cream cheese, farmer’s cheese (or your chosen alternative), sugar (adjust to your sweetness preference – about ½ to ¾ cup is usually good), lemon juice, and lemon zest until the mixture is smooth and completely combined.
- Melting the Gelatin: Squeeze any excess water from the softened gelatin sheets. Melt the gelatin in a microwave-safe bowl in short bursts or over a gentle double boiler until it’s liquid and clear. If using bloomed powdered gelatin, melt it in the same way. Gently pour the melted gelatin into the cheese mixture, whisking thoroughly to ensure it’s evenly incorporated.
- Building the Cheesecake: Remove the chilled crust from the freezer. Pour the creamy cheese mixture over the crust and spread it evenly with a spatula. Place the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
- The Finishing Touch: Just before serving, arrange the sliced fresh strawberries beautifully on top of the chilled cheesecake. You can get creative with your design!
Your refreshing No-Bake Strawberry Lemon Cheesecake is ready to be enjoyed! Bon appétit!
A Little Extra Tip: Don’t hesitate to get creative with this no-bake cheesecake! For a chocolate version, add a couple of tablespoons of cocoa powder to the cheese mixture. For a banana twist, fold in some mashed ripe bananas. The possibilities are endless, making this a versatile dessert for any occasion. Enjoy this delightful treat with your loved ones!