A strawberry twist on the popular “Snowy Fluff”! This light and airy no-bake cheesecake is quick and easy to make, combining strawberries and jelly for a refreshing dessert. Reach for this recipe when you want to make a strawberry cheesecake quickly but don’t have a large amount of fruit. Give it a try :).
Ingredients for biscuit base:
- 2 packs plain tea biscuits (approx. 20 biscuits)
Line a 33 × 23 cm tin with baking parchment. Arrange the biscuits in a single layer on the base.
Ingredients for cheesecake filling:
- 750 g full-fat or semi-fat curd cheese (or cream cheese), at room temperature
- ¾ cup icing sugar
- 2 strawberry jelly sachets + 500 ml hot water
- 250 ml double cream, chilled
Dissolve the jelly in 500 ml of hot water and leave to cool to room temperature (it should remain liquid). In a mixing bowl, beat the cheese with the icing sugar until smooth and slightly fluffy. Gradually pour in the cooled jelly, mixing continuously – the mixture will become quite runny.
Chill in the fridge until it starts to thicken slightly, checking frequently (it sets very quickly!). Whip the double cream and fold it into the slightly thickened mixture. Pour the cheesecake filling over the biscuit base and smooth the surface.
Refrigerate for several hours until set.
Ingredients for topping:
- 400–500 g strawberries
- 1 packet clear jelly (e.g. grape flavour)
Hull and slice the strawberries, then arrange them over the set cheesecake layer.
Dissolve the jelly in 300 ml of hot water and leave to cool (it should remain pourable). Pour over the strawberries and refrigerate until fully set.
Store in the fridge.
Enjoy!
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