Strawberry Cheesecake (No-Bake)
Discover delicious no-bake cheesecakes with a light and creamy texture, paired with a fresh strawberry sauce for a rich and refreshing dessert.
6 people.
Medium
€€ - €€€
360 kcal/serving
Préparation
Blend the cookies and butter as indicated above.
Distribute the blended cookies into the cups and place the Soft Cake Mold in the refrigerator.
Whisk the cream cheese until smooth (flexible whisk and Clarence bowl).
Blend the strawberries (reserve 3 small strawberries for decoration) with the powdered sugar and lemon juice to make a coulis. For a smooth coulis, strain it through a fine sieve.
Add the sweetened condensed milk, vanilla, and 60 g of blended strawberries. Mix until you get a homogeneous mixture.
Whip the cold heavy cream with the mascarpone into whipped cream (Speedy Chef 2).
Gently fold (silicone spatula) the whipped cream into the previous mixture to keep an airy texture.
Spread this mixture over the cookies and refrigerate for about 2 hours (or 45 minutes in the freezer) so the mini cheesecakes set well.
Carefully unmold and decorate the mini cheesecakes with the remaining strawberry coulis and half a strawberry.
Ustensiles
Ingrédients
- 90 g of speculoos (petit beurre or shortbread)
- 50 g of soft salted butter (not melted)
- 120 g of Philadelphia (at room temperature
- 70 g of sugar
- 1 egg
- ½ tsp of liquid vanilla (optional)
- 60 ml of sweetened condensed milk
- 120 ml of very cold heavy cream
- 2 tbsp of mascarpone
- 200 g of strawberries
- 15 g of powdered sugar
- ½ lemon juice