Recipe- Delicious No Bake Strawberry Cheesecake

A super-easy and irresistible cheesecake made of buttery biscuit base topped with a thick layer of cream cheese and finished with a luscious layer of strawberry jelly.

Ingredients

250g digestive biscuits
2 tablespoons melted butter
500g cream cheese
3 tablespoons jelly powder (strawberry flavour)
1 cup icing sugar
1 teaspoon strawberry essence
5-6 strawberries

Method

- To prepare the base of cheesecake, grind the digestive biscuits into fine crumbs in a food processor. Melt the butter and combine it with the digestive biscuits crumbs in a large bowl. Mix well.

- Grease a round mould or loose-bottomed cake tin generously with melted butter. Spoon the biscuits-butter mixture in the mould/cake tin and press firmly with the help of a potato masher or spatula to make an even base for the cheesecake. Keep it in the fridge for 40 minutes to set firmly.

- For the cheesecake layer, combine cream cheese, sugar and strawberry essence in a large mixing bowl. Mix well using a whisk till it becomes light and fluffy. Keep it aside.

- Take 2 tablespoons strawberry jelly powder in a bowl. Add half cup of boiling water and stir well till the jelly powder dissolves completely. Add one-fourth cup of cold water and stir well. Set aside and let the jelly mixture cool to room temperature.

- Once cooled, add the jelly mixture (a little at a time) to the whisked cream cheese and mix well using a whisk.

- Prick holes in the chilled biscuits base using a fork. Pour the cream cheese mixture on the biscuit base. Keep it aside for 10-15 minutes while you are cutting the strawberries into hearts.

- Cut the strawberries into halves. Then cut a deep V in the top centre of each strawberry half to shape it into a heart.

- Place each strawberry heart on the cream cheese layer as shown in the picture. Press it gently with your finger so that it gets fixed on the cream cheese.

- Cover and refrigerate it for 6-8 hours or overnight to allow the cream cheese layer to set properly.

- For the jelly layer on the top, take 1 tablespoon strawberry jelly powder in a bowl.

- Add 1 cup of boiling water and stir well till the jelly powder dissolves completely. Add one-fourth cup of cold water and stir well. Set aside and let the jelly mixture cool to room temperature.

- Once cooled, gently pour the jelly mixture over the cream cheese which was set in the refrigerator for 6-8 hours. Make a very thin layer of jelly mixture; just enough to cover the strawberry halves.

- Cover again and refrigerate for about 4 hours or till the jelly sets properly.

- Cut into pieces so that each piece has got a strawberry heart on it.