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, same like I use for making my lemon meringue pie recipe.

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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No Bake Strawberry Cheesecake

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.


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