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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 12 servings The following items or measurements are not included below: 85 g strawberry jelly crystals |
||
| Calories 420 | ||
| Calories from Fat 231 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.8g | 39% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 257mg | 10% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 45.7g | 15% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 32.6g | ||
| Protein 3.9g | 7% | |
No Bake Strawberry Cheesecake
By: Jen T
Jan 29, 2007
This cheesecake is based on a recipe for No Bake Peach Cheesecake by homegirl. So many thanks go to her for giving me the idea and giving me the "ok" to post my version. I have made the changes necessary so that those of us in New Zealand & Australia can make a similar great dessert. You can also use other fruit & jelly combinations depending on what fruit & jellies are available. Note that the time given does not include chilling time.
SERVES 12
Ingredients
Base
-
1 (250 g) packet plain sweet biscuits (I use Arnotts Nice Biscuits)
- 125 g butter (melted)
Filling
- 250 g cream cheese
- 4 tablespoons icing sugar
- 300 ml cream (whipping cream)
Topping
- 1 3/4 cups water
- 2 tablespoons cornflour
- 1 cup sugar
- 1 (85 g) packet strawberry jelly crystals
- 1 (400 g) punnet strawberries
Directions
1
For the base, crumb the biscuits using a food processor and add the melted butter.2
Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.3
For the filling, beat cream cheese and sugar together.4
Whip the cream until soft peak stage and then fold into cream cheese mixture.5
Spread over the base and place in fridge to chill.6
For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.7
Stir in the jelly crystals until all are dissolved.8
Chill until cold and starting to set.9
Slice strawberries and add to chilled jelly.10
Spoon over the filling as evenly as possible.11
Sprinkle the reserved 1/3 cup crumb mix over the top.12
Refrigerate until jelly has set and you are ready to serve.13
Cut into squares and remove carefully. I use a fish slice to do this.14
Serve with some whipped cream on the side or on top of each square if desired.
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Simply Delicious New York-Style Cheesecake with Strawberry Sauce
Ricotta Cheesecake with Warmed Cherries
Fresh Cream Cheesecake with Summer Berries
Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Fruit > Berries > Raspberries
- Main Ingredient > Fruit > Berries > Strawberries
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > No Cook
Featured Reviews for This Recipe
From: Sally E
On Sep 13, 2009
I am giving this 5 stars without even tasting it as I tried the layers as I went and YUM! Waiting for it to set now. Nice easy recipe to follow. I added some lemon zest and a little juice to the filling as I love the tang of lemon. Took the previous post suggestions and used half gingernut biccies and half Nice. This recipe has saved my butt today as once a year at my work we do a morning tea for birthdays. My turn comes around and our stove BLEW UP! I love cooking and sharing my creations and this was my time to shine - thank you Jen for giving me a "no bake" showstopper. Aussie strawberries are awesome this time of year and I got mine fresh from the market today. The finished product looks gorgeous! When it is served tomorrow I will try and snap a pic for upload xx 
From: Jewelies
On Sep 3, 2007
Yum Jen, this is great. Dave forgot to pick up a packet of plain biscuits so I used gingernuts and they really gave the cheesecake a fabulous flavour. Next time instead of saving some base to sprinkle on top I think I will grate some dark chocolate over the top. I reckon this would be nice with any type of berry. Raspberries would be fabulous. I was actually a bit surprised but my girls loved this one too. They don't normally go past yoghurt or custard. Will definitely be making this for guests. UPDATE: I made this again for Fathers Day and this time used a box of frozen mixed berries (500grams) and Aeroplane mixed berry jelly. Still kept with the gingernut base and this time topped with a crushed up flake bar. Wow, just fabulous and one for my favourites cookbook.
From: bshemyshua
On Apr 19, 2007
This is one of my picks for the Australia/New Zealand recipe swap#3. Served this the other night and all 8 in my family gave this the thumbs up. I used Lil Dutch Maid butter cookies for the base, and since jelly crystals are not readly available I used Jello brand gelatin. I real winner. I would also like to mention that around here Amish/Mennonite baked goods are known for being some of the best. My 19 year old daughter bought a fruit topped cheese pie from Troyer's Home Bakery and said it was Identical to the This cheese cake in flavor. For me that was a BIG compliment. I will definetly be keeping this recipe.
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