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Before you jump to Strawberry Heart No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.
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We hope you got benefit from reading it, now let’s go back to strawberry heart no-bake cheesecake recipe. To make strawberry heart no-bake cheesecake you need 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Strawberry Heart No-Bake Cheesecake:
- Prepare Cream cheese
- You need Heavy cream
- Use Sugar
- Use Gelatin
- You need For the heart
- Take Strawberries
- Use Cream cheese
- Get Gelatin
- Take For the base
- Get Plain biscuits (cookies)
- Prepare Butter
Steps to make Strawberry Heart No-Bake Cheesecake:
- Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor).
- Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer.
- Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well.
- Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon.
- Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin.
- Soften the 200 g of cream cheese in the microwave.
- Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk.
- Take the frozen strawberry hearts from the molds.
- Sink the strawberry hearts into the cheesecake base, slowly and vertically.
- Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top.
- Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave.
- Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft.
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