Description
Delicious no-bake strawberry cheesecake perfect for Valentine’s Day.
Ingredients
Scale
- 1 cup (120g) Oreo baking crumbs
- ⅓ cup (75g) unsalted butter, melted (measure after melting)
- 1 ½ tablespoon (18g) white granulated sugar
- 7 grams unflavored gelatin crystals (1 package)
- ½ cup (120ml) water, divided into two ¼ cup portions
- 8 oz (227g) light cream cheese, softened
- ½ cup (120g) plain non-fat Greek yogurt, drained if needed
- 4 ounces (113g) baker’s semi-sweet chocolate
- 1 ½ cups (210g) frozen strawberries, defrosted and drained
Instructions
- Step 1: Spray two heart-shaped springform pans (2-4 inch size) thoroughly with non-stick cooking spray to ensure the cheesecakes release cleanly after setting without crumbling.
- Step 2: In a medium bowl, combine Oreo cookie crumbs with the melted unsalted butter and granulated sugar. Mix well until the mixture resembles a thick, crumbly paste that holds together when pressed.
- Step 3: Press the crumb mixture evenly into the bottom of each prepared pan, creating a firm base. Refrigerate the crusts for about 15 minutes to allow them to firm up properly.
- Step 4: Using a mixer at medium speed, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes to avoid lumps. Add the defrosted strawberries and Greek yogurt, then continue mixing until fully incorporated and creamy.
- Step 5: Melt the semi-sweet chocolate gently using a double boiler or microwave in short intervals, stirring until fully smooth. Add the melted chocolate to the cream cheese mixture and stir thoroughly to combine evenly.
- Step 6: Pour half of the water (¼ cup/60ml) into a small bowl, sprinkle gelatin crystals evenly on top without stirring, and let bloom for 5 minutes. Then dissolve the gelatin by heating the remaining ¼ cup (60ml) water gently (do not boil) and combining with the bloomed gelatin until fully dissolved and clear.
- Step 7: Slowly and carefully pour the dissolved gelatin into the cream cheese mixture while gently folding to avoid lumps and maintain the airy texture.
- Step 8: Divide the cheesecake filling evenly over the chilled crusts in the pans. Smooth the tops and refrigerate for at least 6 hours or preferably overnight to achieve the best set and flavor.
- Step 9: After setting, gently run a knife around the edges of the pans before unlocking the springform to release the cheesecakes. Garnish as desired with fresh strawberries, whipped cream, chocolate sauce, crushed nuts, or shaved chocolate. Serve immediately.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day; avoid heat and direct sunlight.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days; cover to prevent absorption of odors.
- Freezing: Wrap cheesecakes tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- For a sturdier crust that holds well, ensure the melted butter is measured after melting and use freshly combined crumbs. If the crust feels too crumbly, add an additional tablespoon of melted butter and mix thoroughly.
- Allow gelatin to bloom fully by not stirring immediately; let it sit undisturbed for 5 minutes before dissolving in warm water. This ensures the cheesecake sets properly without graininess.
- If the cream cheese filling becomes lumpy, continue beating at medium speed for about 2 minutes to achieve a smooth and creamy texture.
- Before releasing the cheesecake from the springform pans, run a knife gently along the edges to avoid cracking or breaking.
- If strawberries lack flavor, lightly toss them with 1 tablespoon of sugar shortly before adding into the filling to enhance their sweetness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 15g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg