Crunchy oat biscuit crust, lots of strawberries and a creamy strawberry mousse!
This Strawberry cheesecake is packed with flavor! Perfectly ripe strawberries are blended into the richest strawberry mousse and filled on top of a layer of fresh strawberries!
Oat biscuits are crunchy and light
Instead of using the standard graham crust mix things up with an oat and wheat biscuit crust. It is lighter and crunchier than the regular packed crust and has pieces of roasted oats in it.
Find more no bake recipes here!
Add topping right before serving
To keep the strawberry decoration the freshest make sure to decorate it shortly before serving or they might dry out! To avoid dryness you can cover them with a glaze of strawberry jello. For that simply prepare the jello according to its instructions just with half the water and add a bit of cornstarch and sugar. For a 3 oz package use 1 cup water, 1/2 cup sugar and 2 tablespoons cornstarch. Heat it until it is boiling. Then turn off the heat. When it has cooled to room temperature dip the strawberries in it.
A strawberry glaze is wonderful for any cheesecake, fruit tart or pie! In Germany we love to have an Obstkuchen which is a single layer of sponge cake topped with all kinds of fruit and a clear glaze.
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
An 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Strawberry No-bake Cheesecake
Ingredients for a 8 or 9 inch cake
For the biscuit crust:
2 cups (200 g) oat and wheat biscuit crumbs
1/2 cup (113 g) butter, melted
For the cheesecake batter:
2 1/4 cups (500 g) cream cheese, softened at room temperature
2 1/2 cups (600 ml) heavy cream
3 tbsp whip it or sanapart (optional)
1 tsp vanilla
1 1/3 tbsp (10 g) agar agar
1/2 cup (60 g) powdered sugar
1 lb (454 g) strawberries
2 lb (900 g) strawberries for decoration
To make the crust you need to grind the biscuits in a food processor. Mix the fine crumbs with the melted butter and press the mixture in a spring form pan. You can use a 8 or 9 inch baking pan. Wrap with a cake collar and fill with strawberries. Half strawberries to wrap around the sides and then fill up the middle with more strawberries until the whole surface is covered.
To make the filling, start off with mixing strawberries in a food processor until it is all liquid. Pour it into a sauce pan and mix it with agar agar. Bring it to a boil and let it boil for at least 2 minutes to activate the agar agar. If you are using gelatin boil strawberries without gelatin and remove from heat. Add soaked gelatin to the warm strawberry sauce and mix it until smooth.
Cream the cream cheese, powdered sugar and vanilla with a hand mixer until smooth for about 3 minutes. Scrape down the bowl as needed. Add heavy cream and mix it until smooth. Remove half a cup for decoration and whip it until stiff. Mix the rest of the cream with the strawberry sauce. For that mix in a cup of the mixture with the strawberry sauce first then add the sauce to the rest of the cream cheese mixture. Fill it on top of the crust quickly as the cream starts to thicken. Smooth it with a spatula. To remove any trapped air slightly bang cheesecake on counter for a few times. Then let it cool over night or for at least 4 hours in the fridge.
To decorate the chilled cheesecake pipe some swirls with left over cream on top of the cake and decorate with strawberries.
To ensure a crack free baked cheesecake I recommend to read this cheesecake recipe.
The crust is thin and crunchy. If you like a higher and thicker crust use double the amount of cookies.
Tapping the cheesecake on the counter (covered with a kitchen towel) before refrigerating helps releasing air bubbles that might have formed and helps the filling to reach in between the strawberries.