Easy No-Bake Strawberry Cheesecake Dessert

Easy No-Bake Strawberry Cheesecake Dessert

August 3, 2019 100 By William Morgan


– Hey everyone, it’s Natasha
of NatashasKitchen.com,
and it’s a good day.
We are making a no bake
strawberry cheesecake.
It’s whipped, velvety,
very mousse-like in texture
and intensely strawberry-ishly.
Strawberry, it has a lot
of strawberry flavor.
All right, let’s get started.
Oil a nine inch springform pan
and line the edges with
strips of parchment paper.
This will make it much easier
to remove the cake when it’s ready.
For the crust, you will need
one and three quarter cups
of graham cracker crumbs.
This comes from about 12 whole crackers.
You can crush in a food processor,
a blender, or in a Ziploc
back with a rolling pin.
Add eight tablespoons of
melted, unsalted butter
and one tablespoon of sugar.
Stir until the crumbs
are evenly moistened.
Then press them into the bottom
of your prepared springform pan,
going about half an inch up the sides.
Refrigerate the crust for 30 minutes
while you work on your filling.
For the strawberry puree,
you’ll need one pound of rinsed
and paper towel dried strawberries.
Remove the tops then cut them in half
and put them into a blender.
Now blend until completely smooth,
and you can also use a
food processor for this.
(upbeat music)
for the smoothest cheesecake,
you’ll wanna push your puree
through a fine mesh sieve
to get rid of the seeds.
Use a spatula to get every
bit of strawberry puree.
You should have about one
and a half cups of puree.
And this puree is what
gives the cheesecake
intense strawberry flavor,
so you’ll wanna get every last drop.
Now in a large mixing bowl,
combine eight ounces of
softened cream cheese
with two-thirds cup of granulated sugar.
Beat that together on medium-high
speed for two minutes,
scraping down the bowl as needed.
It should be completely smooth.
Next add one cup of cold
heavy whipping cream
and beat for three to
five minutes on high speed
or until the mixture is fluffy.
Again, scrape down the bowl
to make sure everything
is well incorporated.
Next, add 12 ounces of chilled Mascarpone
and beat on medium-low speed
until it’s combined and smooth.
Now, add all of your
prepared strawberry puree
and blend until smooth.
(upbeat music)
next, add two tablespoons
of fresh lemon juice,
and blend until completely incorporated.
It feels like a lot of blending,
but remember, you’re almost there
and you do not have to bake this cake.
In a small bowl, add
half a cup of cold water
and sprinkle the top with two packets
of unflavored gelatin,
or about 14 grams of gelatin.
Now patiently wait five minutes
for the gelatin to bloom
and absorb the water.
Once the gelatin has bloomed,
you’ll need to microwave
for 30 to 35 seconds,
stirring about every 10 seconds
until the gelatin is completely dissolved.
Now with the mixer on medium-low speed,
gradually pour in the gelatin
and beat until it’s well incorporated.
Now this next part is completely optional
but if you wanted a deeper pink color,
you can blend in three to five
drops of red food coloring.
Now pour all of your prepared filling
over your chilled crust.
(upbeat music)
And of course, you’ll
wanna get every last drop.
Cover the cheesecake with plastic wrap
and refrigerate for four
hours, or overnight.
This cake also freezes really well,
and if you want to freeze it,
cover it with several
layers of plastic wrap.
Once the cake is set
and completely chilled
you can serve it as is,
or make this super easy topping.
To make whipped cream combine
one cup of heavy cream,
two tablespoons of sugar,
and half a teaspoon of vanilla extract.
Beat those together on medium-high speed
for about two minutes, or
until whipped and fluffy.
Then transfer to a large pastry bag
fitted with an open star tip.
Unwrap your cake and
release it from the mold,
then peel back the parchment paper strips.
Pipe large and generous
puffs of whipped cream
over the edges of your cake.
And I do love adding fresh
strawberries over the top
so everyone knows this
is a strawberry cake.
Okay. (laughing)
It’s time for the taste test,
I am so excited.
Because I get to do this taste test.
(laughing)
Okay, I’ve got my knife ready, here we go.
Big slice for me.
Nice and smooth.
And it’s always a good idea
when you are slicing a
cake, to keep it pretty.
Use a little paper towel on
the knife with each slice.
(upbeat music)
Okay, here we go.
Come to momma.
(laughing)
It just makes all your
strawberry dreams come true.
Look at that.
It’s so thick and tall.
Yum.
I’m really happy right now.
How can a cake make you this happy?
All right, here we go.
Oh my, oh my.
(moaning)
I feel like all my strawberry
dreams just came true.
This really does have a wonderful
fresh strawberry flavor.
You can taste that little
hint of lemon in there
that balances the whole thing.
And the crust is perfect
and just so easy.
Oh my goodness, this is
well worth the effort.
It definitely is one of
those wow factor cakes.
Oh man, I have to have some more.
(moaning)
Yum, especially with
fresh summer strawberries
that have so much great
sweet natural flavor.
This is packed with strawberries, so good.
We definitely have some
strawberry lovers in our house
so I’m gonna bring on
another taste tester.
Come here.
Come on, come on, come on.
She’s excited.
Okay, here you go sweetie pie.
Try it.
What do you think?
– Good.
– Good?
Really really good?
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We’ll see you on our next video.
Bye
– Bye.
Bye, bye, bye, bye, bye, bye, bye, bye.
– You want more cake?
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