EASY NOBAKE CREAM CHEESECAKE | STRAWBERRY CHEESECAKE

Melt 115 grams of butter.

Grind 300 grams of graham crackers in a food processor until fine.

Add melted butter and a little sugar to the graham crackers and process until well incorporated, scraping down the sides as needed.

Press the mixture firmly into a 9-inch removable springform pan and refrigerate while making the filling.

Blend 1 cup of fresh strawberries into a puree in a blender.

In a small bowl, mix 2 tablespoons of gelatin powder with 2 to 3 tablespoons of water and microwave for 20 seconds, then set aside.

In a stand mixer or large bowl, beat 1 cup of whipping cream on high speed for 2 minutes until it thickens.

Add 16 ounces of cream cheese (2 packets of 8 ounces each) at room temperature and beat for about 3 minutes.

Add 390 grams of condensed milk and beat for another 2 minutes until well combined.

Mix in the pureed fresh strawberries until well combined.

Add 1/4 cup of white sugar (optional) and mix until incorporated.

Add the cooled gelatin mixture to the cream cheese mixture and mix until well incorporated.

Pour the filling into the prepared crust and smooth it with a spatula.

Chill in the refrigerator for a minimum of 3 to 4 hours.

Prepare the topping according to the jelly packet instructions and let it cool completely.

Decorate the cheesecake with cut fresh strawberries in a pattern.

Pour the cooled jelly mixture over the strawberries on top of the cheesecake.

Refrigerate for another 3 to 4 hours or overnight for best results.

Wrap the mold with a steam towel to slightly melt the edges and carefully remove the ring.

Equipment Needed

Allergens