Simple No-Bake Strawberry Cheesecake With Four Ingredients
We have been making this simple no-bake cheesecake for many years. I'm not sure how we ended up making it this way, and we've certainly made some amendments over the years, but it has become a staple dessert in our household. In this recipe, there is no pureed fruit, no whipping cream and no jam or juice. It is just jelly, biscuits, butter and cream cheese.
- 1 (135 g) packet Chivers strawberry jelly
- 250 g McVities Digestive biscuits (around 18 biscuits)
- 200 g low-fat soft cream cheese
- 70 g clarified butter
- 200 ml boiling water
- 200 ml cold water
Conversions: Grams and ML to Cups
Grams / ML
2 & 1/4 cup
- Microwave bowl
- Plastic bowl
- 1 lb loaf tin
- Cling film
- Measuring jug
- First you need to grind up your biscuits. If you have a food processor, then use this. If you don't have one, break up your biscuits into pieces and place them into a freezer bag. Flatten the bag to remove the air inside it. Lay the bag down on a teatowel but don't tie the top of the bag just hold it closed with your hand. Cover the freezer bag with the other half of the tea towel and gently roll the rolling pin, back and forth over the freezer bag. Now pour your ground biscuits into a bowl and add the clarified butter.
- Place your butter into a microwave bowl and pop it in the microwave for 15 seconds until it has melted. Once you hear it splashing, keep an eye on it because it only takes seconds for the butter to dissolve in the microwave. Now add the clarified butter to the biscuit mixture and mix it thoroughly with a spatula. The biscuits mixture should be fully covered with all the butter. If the biscuits look too dry, you might need to add another 10g of butter.
- If you don’t have a 1 lb loaf tin, then any other type of tin will do. You can use a springform cake tin if you have one but depending on its size you might need to increase the recipe measurements. In this recipe I use a bread tin because I wanted a rectangle cheesecake that I could slice. Next line your loaf tin with a large sheet of cling film. Use two pieces of cling film if you need to but make sure that there are no gaps between the tin and the cling film.
- Now pour the biscuit mixture into the loaf tin and use a fork to firmly press down on the biscuit mixture to compress it in together. Go around a few times with the fork to ensure that the biscuit mixture is pressed in nice and firm. A potato masher would also work well if you have one. Next place it in the fridge to set for an hour. To see if it is set, gently lift the cling film away from the sides, and if the biscuit is set it won't break up. If it doesn’t look like it has set yet, give another 30 minutes in the fridge. This is why it's important that you have used enough butter to set the biscuit.
- Next cut the jelly up into nine squares and place it into a measuring jug and add 200 ml of boiling water. Stir the mixture really well until all the jelly squares have dissolved. Now add another 200 ml of cold water to this mixture and set it aside until you need it.
- Put your cream cheese into a plastic bowl and give it a light whisk. Now pour the jelly mixture into the cream cheese. It's important that the jelly is fully cold and not hot when you finally add it to the cream cheese. It might look a bit weird at first but keep whisking and the jelly and the cream cheese will blend in together. Initially it might look like the jelly is separating from the cream cheese but it isn't.
- Remove your tin with the biscuits from the fridge and pour your jelly mixture into it. Place your mixture into the fridge for at least 3 hours to ensure it is fully set throughout.
- Once your cheesecake has fully set, take the tin out gently life the cheesecake out of the tin. Peel the cling film away from the sides of the cheesecake. You might need an additional set of hands to hold the sides of the cake tin while you lift it out. This is why the cheesecake needs to be fully set because if it wasn’t, then this is where it would be a disaster.
- Remove the cheesecake from the tin and lay it on a plate. Next, peel the cling film away from the sides of the cheesecake. Now serve up your cheesecake with cream or fruit coulis. This cake should serve 6 people.
Melt Your Jelly in the Microwave
Put the jelly cubes into a microwave dish with 5 tablespoons of water. Place the dish in the microwave for 50 to 60 seconds until the jelly has melted.
Check the jelly at the 40 seconds mark to see if it has dissolved because each microwave can differ. Once the jelly is fully melted add the 400 ml of cold water to it.
Preparing the Biscuits Base
Mixing the Jelly With the Cream Cheese
Can I use a different flavored jelly?
Yes, if you want orange flavored cheesecake, you can use orange jelly. If you wanted a lime flavored cheesecake, you could use lime jelly. If you want a lemon and lime cheesecake, use 100 ml to dissolve each flavor of jelly.
Then add your 100 ml of cold water to each mixture. Since this will be a two-layer cheesecake, you will have to wait three hours for one layer to set before you add the other layer on top of it. So it’s best to prepare this the day before you need it.
Can I use another type of biscuit?
If you don’t like digestive biscuits, you could use chocolate digestive, rich tea or even crackers.
Can I use a springform cake tin?
If you use this tin instead of a 1 lb tin, you should double the ingredients used as this springform tin will be bigger than the 1 lb tin.
Can I use gelatin?
Yes, you can. However, if you use gelatin, then you won't need to use the jelly. You will need to use a punnet of pureed strawberries and add the gelatin and pureed strawberries to the cream cheese. Use one leaf of gelatin per 100 ml of liquid.
|Serving size: 6|
|Calories from Fat||216|
|% Daily Value *|
|Fat 24 g||37%|
|Saturated fat 12 g||60%|
|Unsaturated fat 4 g|
|Carbohydrates 33 g||11%|
|Sugar 7 g|
|Fiber 1 g||4%|
|Protein 7 g||14%|
|Sodium 308 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2020 Sp Greaney