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No Bake Strawberry Cheesecake

Crunchy chocolate cookie base, chocolate chips and a creamy strawberry cheesecake cream - so yummy
Prep Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: No Bake Strawberry Cheesecake
Servings: 12

Ingredients

For the base:

  • 150 g wholemeal biscuits
  • 70 g butter
  • 40 g dark chocolate

For the cream and filling:

  • 100 g milk chocolate with strawberry cream e.g. v. Schogetten, Lindt or Yogurette
  • 300 g strawberries for the strawberry cream
  • 150 g strawberries, diced
  • 200 g mascarpone
  • 250 g low-fat quark
  • 1 tsp. lemon juice
  • 55 g sugar
  • 2 sheets white gelatine
  • 3 sheets red gelatine
  • 200 g whipped cream

For the decoration:

  • 6-7 strawberries
  • 100 g cream
  • 1 tsp vanilla sugar
  • Milk chocolate with strawberry cream for the decoration
  • Strawberry crispies or sugar sprinkles

Instructions

For the base:

  • Line springform pan with baking paper.
  • Melt butter and chocolate (chopped) over a hot water bath.
  • Crush whole wheat cookies. Place in high-powered blender or freezer bag and crush with rolling pin.
  • Mix cookie crumbs with chocolate butter and pour into springform pan. Spread with a tablespoon and press down. Chill in the refrigerator for 30 minutes.

For the filling:

  • Clean strawberries, rinse and pat dry. Then puree and pass through a hair sieve. The seeds remain in the sieve and are not used further.
  • Mix mascarpone, sugar, quark and strawberry puree until smooth.
  • Soak gelatine in cold water. Place dripping wet in a small saucepan and dissolve over medium heat. DO NOT COOK! Remove from heat, add 2-3 tablespoons of the cream and stir until cold.
  • Add gelatin cream to remaining cream and stir.
  • Whip cream until stiff and gently fold into strawberry cream.
  • Chop the strawberry chocolate and fold into the cream with the strawberry cubes.
  • Spread the cream on the cookie base and smooth it down. Chill for at least 4 hours, preferably overnight.

Assembly:

  • Before serving, carefully remove the cheesecake from the mold and place on a cake plate.
  • Whip the cream with vanilla sugar until stiff, fill into a piping bag with a French nozzle and pipe onto the cake. Sprinkle with strawberries, chocolate chips and freeze-dried strawberry crispies.