No‑bake strawberry cheesecake: a summer delight recipe

When the sun pampers us with warm rays and the days get longer, nothing soothes the palate like a fantastic, delicious dessert. Taken straight from the fridge, a cold cheesecake with jelly fulfills sweet dreams. I don't know anyone who would refuse a portion of this dessert. My husband holds the family record, as he can eat nearly half a tray of this cake daily.

This dessert is not only quick and easy to make but also impressively looks and delights with its taste. The delicate cheese mixture perfectly blends with juicy strawberries and sweet jelly. It's the best summer dessert you could dream of.

Instead of strawberries, you can use blue, black, or raspberries or mix them together. The recipe is simple, but it requires a bit of patience, as the cake needs to chill well in the fridge. It's best to prepare it the day before the planned serving. My family and friends love this cheesecake, and I am sure you will.

Ingredients:

Crust:

      
• 220 grams graham crackers
• 100 grams butter

Cheese mixture:

                          
• 700 grams tub cheesecake curd
• 300 grams plain yogurt
• 250 ml 30% cream
• 2 packets of jelly (preferably clear or strawberry)
• 300 ml hot water
• 7-8 tablespoons powdered sugar
• 2 teaspoons vanilla sugar

Decoration

          
• 500-600 grams strawberries
• 1 packet of strawberry jelly
• 400-450 ml hot water

Preparation:

1. Crush the graham crackers and mix with melted butter. Line a 25 cm springform pan with parchment paper, and press the crumbs into the bottom using a glass or the back of a spoon to form a compact crust—place in the refrigerator.
2. Proceed to the cheese mixture. Dissolve the jelly in boiling water and set aside to cool.
3. Whip the cream with sugar until it stiffens but is not fully whipped.
4. Mix the cheesecake curd with yogurt. Then, gradually add the cooled jelly, mixing thoroughly.
5. Add the whipped cream and combine the ingredients with a mixer.
6. Pour the cheese mixture into the pan, smooth the surface, and place in the fridge for an hour.
7. Dissolve the strawberry jelly in water, stir, and set aside to cool. Hull and cut the strawberries into pieces.
8. Place the strawberries on the cheese mixture and pour over with the semi-set jelly.
9. Refrigerate for several hours, preferably overnight.

Remove the chilled cheesecake from the pan, separating the edges of the cake with a knife from the sides of the pan. Cut into pieces. Enjoy!