No-bake Strawberry Cheesecake

No-bake Strawberry Cheesecakes

Desserts

Serves

6

Prep Time

40 mins

Cook Time

5 mins

50g plain biscuits (like granita or digestive)

30g butter, melted

250g strawberries

2/3 cup caster sugar

1/4 cup (60ml) water

1 1/2 tsp gelatine powder

250g cream cheese, at room temperature

1/4 cup sour cream

100g butter, chilled and chopped

100g white chocolate, melted

Double cream, to serve

1

Grease a 1×6-hole, ½-cup (125ml) muffin pan (see tip). Line the base of each hole with 1 baking paper. Process biscuits in a food processor until finely chopped. Add butter, process until well combined. Spoon 1 tablespoon evenly among prepared pans. Use a teaspoon to press mixture flat into each hole. Refrigerate for 30 minutes until firm.

2

Set 3 strawberries aside in the fridge. Wash, hull then slice the remaining strawberries. Spoon ¼ cup of the sugar and ¼ cup water into a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil, reduce heat, boil gently for 2 minutes. Add the strawberries, simmer 2 minutes. Set aside for 20 minutes then process until smooth. Transfer to a jug (you should have 2 cups).

3

Stir the gelatine and remaining ¼ cup water together in a heatproof cup. Stand the cup in a saucepan of simmering water until gelatine has dissolved. Set the gelatine aside for 5 minutes, stirring occasionally until clear and cooled slightly.

4

Combine the cream cheese and remaining ½ cup sugar in a clean food processor. Process until smooth. Add the sour cream. Process until smooth. Add white chocolate and process until smooth. Add the gelatine, pulse until well combined. Add 1 ½ cups of the strawberry puree, pulse until smooth. Pour strawberry cheesecake mixture evenly into the muffin holes. Top each with a teaspoon reserved strawberry puree, swirl into the top. Refrigerate 8 hours or overnight until firm (see tip). Refrigerate remaining puree.

5

Cover the top of the muffin pans with plastic wrap then invert the pan to remove the cheesecakes. Place upright onto a platter. Top each cheesecake with a dollop of cream and spoonful of reserved strawberry puree. Serve with reserved strawberries and any remaining puree.

TIP

You can place the muffin pan into the freezer for up to 3 hours before serving. This helps to turn cheesecakes out and on a hot summer day they are delicious served slightly frozen.