No-bake Strawberry Cheesecake

No-bake Strawberry Cheesecakes




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


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.


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).


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.


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.


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.


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.