No oven strawberry cheese cake

Happy spring and we’re celebrating strawberrry season by making this no bake, super easy to make strawberry cheese cake that is so creamy and delicate. It is perfect for Mother’s Day, birthdays, and any other days. So come bake with me.

🍰Tips

‧ Leave cream cheese at room temp for more than 2 hours to make it softer.

‧ When you’re whipping the cream to 60-70% peak, you’re looking for runny, yet soft peaks.

‧ You can enjoy this cream cheese cake with any other compote of your liking, such as blueberries.

👩🏻‍🍳Storage tips

‧Cheese cake: refrigerate for up to 2 to 3 days.

‧Strawberry & raspberry compote: refrigerate for up to 7 days.

Print

No oven cream cheese cake with strawberry compote

Course Dessert

Cuisine American

Keyword creamcheese cake, homebaking, no oven, strawberry

Cook Time 2 hours hours

Author Jenna sokuri

Equipment

• 1 6 inch springform pan

Ingredients

Cake shell

• 190 g graham cookies
• 95 g unsalted butter
• 25 g white sugar
• 4 g lemon zet about half of lemon

Cream cheese filling

• 260 g cream cheese
• 70 g sugar powder
• 35 g greek yogurt
• 6 g lemon juice
• 3 g vanilla extract
• 190 g heavy whipping cream must be cold

Strawberry & raspberry compote

• 130 g frozen strawberries
• 140 g frozen raspberries
• 25 g white sugar A
• 10 g white sugar B
• 1 g pectin
• 1 g lemon juice

Instructions

Making the crust

• Place the biscuits in a plastic bag and crush them with a rolling pin until they become sandy.
• Add sugar and mix lightly. Then, add unsalted butter and lemon zest, mixing well with a spatula.
• Pour the mixture into a 6-inch circular springform pan
• Firmly press the mixture down using a spatula or the bottom of a small cup to form the base.
• Let it set in the freezr for 30 minutes.

Making the cream cheese filling

• In a bowl, combine the cream cheese and sifted powdered sugar. Mix.
• Use a hand mixer to blend until smooth and free of lumps.
• Add the Greek yogurt, lemon juice, and vanilla extract. Mix well with a spatula.
• Pass the mixture through a fine-mesh sieve to ensure a perfectly smooth texture, then set aside.
• In a separate bowl, whip the heavy cream to 60-70% (soft peaks)—it should hold its shape slightly when you lift the whisk.
• Gently fold the whipped cream into the cheese mixture in two. Pour the final filling into the prepared shell and refrigerate for at least 4 hours.

Making a strawberry raspberry compote

• Combine the strawberries, raspberries, and white sugar A in a saucepan. Heat over medium heat.
• Measure Sugar B and pectin together and mix it. Once it starts to boil, add the Sugar B and pectin mixture and continue to cook.
• Let it simmer for about 3 minutes, then remove from heat and stir in the lemon juice. Allow it to cool in the refrigerator.

Putting together

• Gently take out the cake from your pan and pour the compote over it.
• Enjoy!