No-bake strawberry cheesecake

No-bake strawberry cheesecake

Total: 45 min. | Active: 45 min.
Nutritional value / person: 363 kcal
, Fat: 24 g
, Carbohydrate: 31 g
, Protein: 5 g

No-bake desserts are a must in summer. They are fresh, inviting and easy to prepare, making them the perfect choice for social soirées. The fact that these cheesecakes in a jar require just a handful of basic ingredients makes them perfect for novice bakers, too. The subtle flavour of the strawberries, the sweetness of the compote, the tempting cream and the crunchy biscuits make this cake a deliciously indulgent treat. Every bite is a delight.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Strawberry compote

150 g strawberries, cut into cubes
1 ½ tbsp icing sugar
1 tbsp lemon juice
1 tsp vanilla paste

Strawberry mousse

115 g strawberries
125 g double cream cheese
40 g icing sugar
1 dl full cream, beaten until stiff

To serve

60 g butter biscuit, crumbled
8 strawberries, cut in half
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For 4 glasses, each approx. 250 ml

How it's done

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Strawberry compote

Mix the strawberries, sugar and lemon juice in a pan, cover and bring to the boil. Simmer the compote for approx. 1 min., remove from the heat, stir in the vanilla paste, leave to cool.

Strawberry mousse

Puree the strawberries until smooth, pass through a sieve into a bowl. Add the cream cheese and icing sugar, puree once again until you have a creamy mixture. Carefully fold the whipped cream into the strawberry mixture.

To serve

Place the crumbled biscuits in the jars, spread the strawberry compote and mousse on top, garnish with the strawberries.

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