Japanese No-Bake Strawberry Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Used a 6" spring form pan
Ingredients
Crust base:
  • 35 g Butter, melted
  • 10 Crackers of your choice, finely crushed
Cheesecake filling:
  • 200 g Cream cheese
  • 200 g Greek yogurt, plain
  • 50 g Sugar
  • 2 ½ tbsp Lemon juice
  • 2.5 sheets Gelatine (around 5-6 g of powdered gelatin)
  • 3 tbsp Hot water
  • 8 to 10 Strawberries (more for decoration)
Instructions
  1. Start with the crust base. Soften the butter by putting into the microwave for 10 secs.
  2. Mix the butter and crushed crackers together until crumbly like wet sand.
  3. Place the mixture into a lined spring form pan, and press firmly into the base.
  4. Chill in the refrigerator until ready to use.
  5. Wash and cut the strawberries in half, and put aside for later.
  6. While waiting for the crust base to chill, place the cream cheese into a mixing bowl.
  7. Add the yoghurt and sugar and mix till well incorporated.
  8. Add the lemon juice and mix until fully combined.
  9. Combine the hot water and gelatine in a small bowl, stirring until the gelatine has dissolved.
  10. Add gelatine mixture to the cream cheese mixture and stir until fully combined.
  11. Take the crust out of the fridge, and line the border with strawberries with flat surface facing outside.
  12. Pour the cheesecake filling into the tin with the crust base.
  13. Refrigerate for at least 2-3 hours, or until firm.
  14. Serve with your favourite jam or fruit.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/05/11/recipe-summer-palates-japanese-no-bake-strawberry-cheesecake/