No-bake cheesecake with strawberries and mousse
No-bake cheesecake with strawberries and strawberry mousse on a crispy cookie base is a perfect dessert. Its delicate, creamy cheese mass combined with refreshing strawberry mousse creates a cheesecake that not only looks nice but also spoils with taste. What's more, this simple no-bake cheesecake with strawberries does not require baking.
The biscuit base is perfectly crispy, which is a great contrast to the velvety and delicately vanilla cheese mass. The mascarpone cheese gives it an exceptional creaminess that melts in your mouth. This easy recipe no-bake cheesecake is a great option for those who want a quick and delicious homemade dessert. The culmination of the best no-bake cheesecake with mascarpone is a light and naturally sweet strawberry mousse. The whole is subtly balanced, making the no-bake cheesecake dessert not overly sweet. Try the proven recipe and find out how to make an easy no-bake cheesecake step by step.
No bake cheesecake recipe
Ingredients
Ingredients for the base
- 150 g biscuits
- 100 g butter
Ingredients for the cheese mass
- 500 g mascarpone cheese
- 1/2 cup powdered sugar
- 250 ml double cream
- 1 teaspoon vanilla extract
Mousse ingredients
- 1 kg of strawberries
- 1 strawberry jelly
Instructions
Preparing the bottom
Prepare a 23 cm diameter cake tin with a removable rim. Line the bottom with baking paper, which will make it easier to remove the dessert. Crush the biscuits thoroughly, using a blender, food processor or by crushing them with a rolling pin in a bag. Combine the soft butter with the crushed biscuits. Line the bottom with the loose mass, pressing it down thoroughly with a spoon or your hand. Put the form in the fridge so that the mass stiffens.
Preparation of cheese mass
In a large bowl, place the mascarpone cheese and half of the icing sugar. Beat with a mixer on medium speed until the ingredients are combined, creating a smooth and creamy mass. In a separate bowl, whip the heavy cream with the remaining icing sugar and a little vanilla. Beat until the cream is thick. Gently combine the whipped cream with the mascarpone mass, mixing with a spoon or spatula in an upward motion so that the mass retains its fluffiness.
Remove the cake tin from the fridge and spread the cheese mixture on the cooled cookie base. Level the surface with a spatula or knife. Place the dessert in the fridge to set.
Preparing the mousse
Wash and dry fresh strawberries thoroughly, then remove the stalks. If using frozen strawberries, defrost them. Weigh about 1 kg of strawberries and divide into two parts, setting half aside for later. Blend half of the strawberries in a blender until smooth. Set the finished puree aside.
In a small pot, boil 250 ml of water. Pour in a packet of strawberry jelly and mix thoroughly until completely dissolved. When the jelly has cooled, pour it into the previously prepared strawberry puree. Mix thoroughly. Set the mixture aside for a while until it begins to thicken slightly; it should have the consistency of a gel.
Refrigerate the cheesecake for a few hours to allow the jelly to set completely. For best results, leave it in the fridge overnight, the flavors will blend better and the strawberry layer will have the perfect consistency.
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