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Strawberry and chocolate cheesecake is the perfect dessert for hot summer days. Sweet yet refreshing, this light and airy no-bake cheesecake is packed with fresh strawberries and finished with a delicious chocolate topping. With warmer weather on the way, it’s worth having a chilled strawberry dessert waiting in the fridge \u2014 one that everyone will happily reach for. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate crust:<\/span><\/p>\n

\n
• 300 g chocolate sandwich biscuits with chocolate filling (such as Bourbon biscuits, Oreo cookies with chocolate filling, or similar)<\/li>\n
• 50 g dark chocolate, melted<\/li>\n
• 50 g butter, melted<\/li>\n<\/ul>\n

  Place the biscuits, melted chocolate and melted butter into a food processor. Process until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy freezer bag using a rolling pin, then mix with the melted butter and chocolate.<\/p>\n

  Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the base and halfway up the sides of the tin. Chill while preparing the filling.<\/p>\n

  Ingredients for the strawberry cheesecake filling:<\/span><\/p>\n

  \n
  • 1 packet strawberry jelly (for 500 ml water)<\/li>\n
  • 250 g full-fat curd cheese, finely ground or soft cheese<\/li>\n
  • 200 g strawberries, hulled<\/li>\n
  • 250 ml double cream, chilled<\/li>\n<\/ul>\n

    Dissolve the strawberry jelly in 250 ml boiling water (half the amount of water recommended on the packet). Leave to cool completely.<\/p>\n

    Place the cooled liquid jelly, cheese and strawberries into a bowl and blend until smooth. Transfer to the refrigerator and chill until the mixture begins to thicken slightly.<\/p>\n

    Whip the double cream until stiff peaks form. Fold gently into the lightly thickened strawberry mixture using a whisk. Pour the filling into the prepared chocolate crust. Refrigerate until completely set.<\/p>\n

    Topping:<\/span><\/p>\n

    \n
    • 250 g strawberries, hulled<\/li>\n
    • 250 ml double cream, chilled<\/li>\n
    • 2 teaspoons icing sugar<\/li>\n<\/ul>\n

      Whip the double cream with the icing sugar until stiff. Spread evenly over the set cheesecake. Arrange the halved strawberries on top.<\/p>\n

      Ingredients for the chocolate drizzle:<\/span><\/p>\n

      \n
      • 50 ml double cream<\/li>\n
      • 50 g dark chocolate chips or finely chopped dark chocolate<\/li>\n<\/ul>\n

        Place the double cream into a small saucepan. Heat until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes. Stir until smooth and glossy. Allow the glaze to cool and thicken slightly, then drizzle over the cheesecake.<\/p>\n

        Store the cheesecake in the refrigerator for up to 3 days.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        Strawberry and chocolate cheesecake is the perfect dessert for hot summer days. Sweet yet refreshing, this light and airy no-bake cheesecake is packed with fresh strawberries and finished with a delicious chocolate topping. With warmer weather on the way<\/p>\n","protected":false},"author":1,"featured_media":16059,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69,14,54],"tags":[96,121,104,155,87],"duration":[],"tag_group":[],"class_list":["post-16058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mothers-day","category-no-bake-cakes","category-no-bake-cheesecakes","tag-chocolate","tag-curd-cheese","tag-double-cream","tag-jelly-en","tag-strawberry"],"acf":[],"yoast_head":"\n