Easy No Bake Strawberry Swirl Cheesecake

No ratings yet

Easy No Bake Strawberry Swirl Cheesecake

This No Bake Strawberry Swirl Cheesecake recipe is deliciously creamy and smooth with a flavourful strawberry sauce swirl on top.

Prep Time15

chilling4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: no bake strawberry cheesecake, No bake strawberry swirl cheesecake

Servings:

Calories: 451kcal

Author: Maricel

Equipment

3 of 5" x 1.5" spring form pans or 1 of 8" x 2.5" spring form pan

Ingredients

For the crust

125 g biscoff cookies or substitute with honey graham crackers then add sugar to taste, if desired.
3 tbsp butter melted until browned or lightly browned

For the no-bake cheesecake filling

500 g cream cheese softened
⅓ cup heavy cream
2 tbsp powdered sugar
¼ cup condensed milk
¼ cup sour cream substitute yogurt
2 tsp lemon juice
1 tsp pure vanilla extract

For the strawberry sauce to swirl

½ lb fresh or frozen strawberries or ½ cup pureed
¼ cup sugar
1 tsp lemon zest
2 tsp lemon juice

US Customary - metric

Instructions

Make the strawberry sauce. Quartered or cut the strawberries into small pieces and add to the saucepan with the rest of the strawberry sauce ingredients. Bring to simmer until juice releases and thickened. Set aside to let it cool.
Make the crust by combining ground graham crackers crumbs or Biscoff crumbs with melted butter. Add sugar and salt to taste if desired. Transfer to a springform pan and pack tightly. Refrigerate to set while making the cheesecake filling.
Make the cheesecake filling. Whip the heavy cream with powdered sugar until medium-stiff peaks and set aside. Cream the softened cream cheese until smooth and with no lumps then add the rest of the cheesecake filling ingredients and mix until well incorporated. Finally, fold in the whipped cream until smooth and creamy without overmixing.
Pour the cheesecake filling onto the crust that has been set. Shake the springform pan with the cheesecake filling to remove some air pockets or gaps.
Swirl the strawberry sauce. Place a few dollops of about a tablespoonful of strawberry sauce on top of the cheesecake filling. Using a skewer, start swirling from the middle of each dollop of strawberry sauce.
Refrigerate for 4 hours if using 3 small springform pans. 8 hours or overnight or until set, if using an 8" to 9" springform pan.

Video

Notes

For a smooth creamy texture. Do not overmix or avoid mixing for too long and incorporating too many air pockets.

For the strawberry sauce, make sure it has been cool or thickened before swirling it into the cheesecake filling. Otherwise, it will be watery and will not set to a perfect consistency.

Nutrition