This soft, creamy cheesecake that needs no oven is the practical solution for anyone craving a fancy dessert without the hassle. It combines a crunchy cookie crust with a layer of melt-in-your-mouth cream cheese filling, topped with a fresh fruit sauce that's totally addictive. Perfect as your go-to treat for guests or a little self-reward at home.
🧂 Ingredients
🍽️ Servings: 8
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- 200 grams Marie or digestive biscuits
- 100 grams unsalted butter, melted
- 500 grams cream cheese, room temperature
- 100 grams powdered sugar
- 250 ml liquid whipping cream (dairy whip)
- 2 tbsp lemon or lime juice
- 1 packet (10 grams) beef gelatin powder (halal)
- 4 tbsp boiled water, to dissolve the gelatin
- 1 tsp vanilla powder or vanilla extract
- 150 grams strawberry jam or favorite fruit sauce, for topping
- 100 grams fresh strawberries, for garnish
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👩🍳 Instructions
- 1 Crush the biscuits using a food processor, or place them in a plastic bag and crush with a rolling pin until fine, like sand.
- 2 Mix the crushed biscuits with the melted butter, stirring until the texture resembles wet sand and clumps together when pressed in your hand.
- 3 Pour the biscuit mixture into the bottom of an 8-inch (20 cm) springform pan, press down evenly, and pack it firmly using the back of a spoon. Refrigerate for at least 20 minutes to set.
- 4 While waiting, dissolve the gelatin powder in the boiled water, stir well, then warm it briefly over low heat or in the microwave for 15 seconds until clear and liquid. Set aside until lukewarm.
- 5 In a separate bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and lump-free, about 2-3 minutes.
- 6 Add the lemon juice and vanilla to the cream cheese mixture, then beat again until well combined.
- 7 In another bowl, whip the liquid whipping cream until stiff, forming soft to medium peaks.
- 8 Pour the gelatin mixture into the cream cheese batter while stirring quickly to prevent clumping, then mix until well combined.
- 9 Gradually fold the whipped cream into the cream cheese mixture, gently folding with a spatula so as not to deflate the air bubbles.
- 10 Pour the cheesecake batter over the set biscuit crust, and smooth the surface with a spatula.
- 11 Cover the pan with plastic wrap, place it in the refrigerator, and let it set for at least 6 hours, ideally overnight, so it firms up completely and slices easily.
- 12 Once set, remove from the refrigerator and gently release the springform ring. Pour the strawberry jam or fruit sauce over the top and spread it into a thin, even layer.
- 13 Garnish with fresh strawberry slices on top. Cut using a knife dipped in warm water for clean slices, then serve chilled.
💡 Tips
• Make sure the cream cheese is completely at room temperature before beating so it turns out smooth and lump-free.
• When mixing the whipped cream into the cream cheese batter, use a folding technique rather than fast stirring, so the cheesecake stays light and soft in texture.
• Don't skip the minimum 6-hour chilling time, since the gelatin needs time to fully set the cheesecake's texture so it slices cleanly.
• For smooth, neat slices, dip the knife in warm water and wipe it dry before cutting each slice of cheesecake.
📊 Nutrition Facts / serving
385 kkal
Calories (kcal)
5 gg
Protein
28 gg
Fat
29 gg
Carbs
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