Description
This delightful No Bake Strawberry Cheesecake Jars recipe combines the fresh sweetness of reduced strawberry puree with a creamy cream cheese filling layered over buttery biscuit crumbs. Easy to assemble and perfect for a quick dessert, these individual cheesecake jars are chilled overnight for a luscious, set texture without any baking required.
Ingredients
Strawberry Puree
- 300 grams Strawberries
- 1/4 cup Caster Sugar + 2 tablespoons extra
Biscuit Crust
- 8-10 Digestive Biscuits (graham crackers, digestive biscuits or marie biscuits)
- 1 tbsp melted Butter
Cheesecake Filling
- 250 grams Cream Cheese (room temperature)
- 1/4 cup Heavy Whipping Cream (chilled)
For Topping
- Fresh Strawberry slices
- Reserved biscuit crumbs
Instructions
- Prepare Strawberry Puree: Hull the strawberries by removing the stems. Add them to a food processor and blend until smooth to create a strawberry puree.
- Cook Strawberry Puree: Pour the strawberry puree into a saucepan. Add two tablespoons of caster sugar and simmer over medium heat for 10-12 minutes, stirring occasionally, until the mixture reduces by half and thickens. Set aside to cool completely.
- Make Biscuit Crumbs: Transfer the biscuits into a food processor and pulse until they resemble fine crumbs. Alternatively, place the biscuits inside a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until combined and set aside.
- Prepare Cheesecake Batter: In a large bowl, beat the cream cheese with 1/4 cup caster sugar until soft and fluffy. Add the chilled heavy whipping cream and continue beating for 2-3 minutes until the mixture increases slightly in volume and becomes thick like frosting. Gently fold in the cooled strawberry puree using a spatula, accepting some streakiness and slightly runny texture. Transfer this mixture into a piping bag for easier layering.
- Assemble and Chill: Spoon or pipe two tablespoons of biscuit crumbs into each glass or jar as the base layer. Pipe the strawberry cheesecake mixture on top until the jar is about three-quarters full. Repeat for all jars until all mixture is used. Refrigerate the jars overnight to set the filling. Before serving, top with fresh strawberry slices and some reserved biscuit crumbs. Serve chilled for the best taste and texture.
Notes
- Using chilled heavy whipping cream helps achieve a thicker, more stable cheesecake filling.
- Simmering the strawberry puree concentrates its sweetness and flavor while reducing excess liquid for a better consistency.
- If you prefer a less sweet dessert, reduce the amount of added sugar accordingly.
- Ensure cream cheese is at room temperature to avoid lumps and achieve a smooth batter.
- This recipe is great for making ahead and storing in the refrigerator for up to 2 days.
- You can substitute digestive biscuits with graham crackers or marie biscuits based on availability.
