Imagine presenting your mom with a dessert so stunning, so deliciously creamy, and bursting with fresh strawberry flavor that she'll be speechless! This no-bake refrigerated strawberry cheesecake is not just a dessert—it's a love letter on a plate. With its buttery graham cracker crust, silky smooth cream cheese filling, and vibrant strawberry swirls, this recipe is guaranteed to make this Mother's Day unforgettable. Get ready to become the family's dessert hero with just a few simple steps!
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter
- 500g cream cheese
- 200g powdered sugar
- 300g fresh strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- Begin by preparing your ingredients. Measure out 200g of digestive biscuits and place them in a food processor. Pulse until they are finely crushed, resembling breadcrumbs.
- In a small saucepan, melt 100g of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- Combine the crushed digestive biscuits with the melted butter in a mixing bowl. Stir until the biscuit crumbs are well-coated with the butter.
- Transfer the biscuit mixture into a 9-inch springform pan. Press the mixture firmly into the bottom of the pan to create an even crust. Use the back of a measuring cup or your fingers to ensure it is tightly packed. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, add 500g of cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes.
- Gradually add 200g of powdered sugar to the cream cheese while continuing to mix. Beat until the mixture is well combined and smooth.
- Add 1 teaspoon of vanilla extract and 2 tablespoons of lemon juice to the cream cheese mixture. Mix until everything is fully incorporated and the filling is light and fluffy.
- Wash and hull 300g of fresh strawberries. Reserve a few whole strawberries for garnish, and slice the remaining strawberries into halves or quarters.
- Gently fold the sliced strawberries into the cream cheese filling, being careful not to break them apart too much. This will give your cheesecake a lovely fruity flavor.
- Pour the cream cheese and strawberry mixture over the chilled biscuit crust in the springform pan. Use a spatula to spread the filling evenly.
- Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight if possible. This will allow the cheesecake to set properly.
- Once the cheesecake has set, carefully remove it from the springform pan. You can run a knife around the edge to help release it.
- Garnish the top of the cheesecake with the reserved whole strawberries for a beautiful presentation. You can also add a dusting of powdered sugar if desired.
- Slice the cheesecake into 8 servings and serve chilled. Enjoy this delicious and refreshing dessert with your loved ones, perfect for Mother's Day!
Tips
- Ensure your cream cheese is at room temperature for the smoothest, lump-free filling.
- When crushing biscuits, aim for a consistent, fine crumb to create a stable crust.
- Don't overmix when folding strawberries into the filling to maintain their shape and prevent bleeding.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
- Chill the cheesecake for the full recommended time to achieve the perfect set and texture.
- For an extra touch of elegance, consider adding a drizzle of strawberry coulis or fresh mint leaves when serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 95mg
