No Bake Strawberry Cheesecake Pie

I found this lovely recipe on Youtube for a no bake strawberry cheesecake pie and I had to give it a try. This is the first cheesecake I have ever made and it came out absolutely perfectly. There were some changes that I made though which accounts for the brown top layer on my cheesecake compared to the one in the video!

The video uses raspberries for that layer and my 6 year old daughter and I love blueberries so we switched the ingredients – for some reason after it set overnight the colour changed from purple to brown which was a disappointment but it tasted divine.

We used a mixture of Tennis biscuits and Marie biscuits, the same I use for making lemon meringue pie, pineapple marshmallow pie and Cremora fridge cake.

The other change we made is we used a much larger dish so we doubled the recipe and I am so glad we did because this was so super tasty.

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Strawberry Cheesecake Pie Ingredients:

• 100g biscuits
• 50g butter
• 200g yogurt
• 250g cream cheese
• 200ml heavy cream
• 12 strawberries
• 90g sugar
• 10g gelatin

Top Raspberry Layer:

• 50ml water
• 50g sugar
• 100g raspberries
• 4g gelatin

Method:

• Crush the biscuits, melt the butter and mix thoroughly together
• Push the biscuit mix into an 18cm cake dish to form the base
• Cut the strawberries in half and use them to edge the cake tin
• Whisk the cream cheese in a bowl until just smooth, add the yogurt and whisk until just smooth (don’t overmix)
• Add the sugar and cream to a saucepan and turn on the heat while stirring. Add the gelatin that you have soaked in water to the pot and whisk until the sugar and gelatin have dissolved completely.
• Add the cream mixture to the cream cheese mixture and whisk until smooth and thoroughly mixed.
• Pour the mixture into the cake tin
• To make the raspberry to layer add the sugar and water to a saucepan and turn on the heat. Add the gelatin that has been soaked in water and whisk until everything has dissolved.
• Add the water and gelatin mix into a bowl with the raspberries and blend with a hand blender.
• Strain the raspberry mixture through a sieve before adding it to the top of the cheesecake.
• Refridgerate your cheesecake overnight before eating.