No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François

No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François

This is a no-bake cheesecake – it uses gelatin
instead of eggs and a fridge instead of an oven! Hi – I’m Zoe Francois. This quick and easy strawberry cheesecake
is perfect in summer or when your oven is busy doing other things! And if you want the free recipe in full – just
click this i in the top right corner. Here’s everything you’ll need for the crust… In a food processor grind up the graham crackers,
then add the melted butter, nutella, brown sugar, salt and cocoa powder
and blend. Press the graham cracker crust into a springform
pan and refrigerate for at least ten minutes. Now here’s what you’ll need for the strawberry
sauce topping: In a saucepan add the berries, sugar, vanilla
bean and water and heat until they are soft. Puree the fruit. I like to use a hand held immersion blender
for this – it’s one less container to clean. In a small bowl, add cold water to the gelatin,
stir and allow it to sit until it “blooms” like this, which can take up to 2 minutes. Transfer the gelatin to the hot strawberry
mixture and gently stir over a low heat, just until the gelatin melts. O/C: Reserve 3/4 cup of the strawberry sauce
for the top of the cheesecake. Allow all the sauce to cool slightly, but
not too much or it will set up. Now here’s what you need for the cheesecake
batter: Combine the cream cheese, sugar and vanilla
extract and mix on medium low speed. We don’t want too go too fast or we’ll incorporate
too much air and the cheesecake won’t be as smooth. Add the strawberry sauce, and mix. In a separate bowl, whisk the cream to form
stiff peaks. Gradually fold the cream into the strawberry
cheesecake mixture. Pour the cheesecake into the refrigerated
crust. Pound it on the counter a few times to flatten
it out. Allow the cheesecake to set for about 2 hours
in the refrigerator. Once it is set, pour the remaining strawberry
sauce over the top – another bang will ensure it’s smooth!
and return to the refrigerator for another 30 minutes. Run a hot knife around the cake, before popping
open the springform pan. This wonderful no-bake cheesecake can be made
a day ahead, and in fact, it tastes even better with a little more time in the refrigerator. Thanks for watching, and don’t forget you
can click the “i” in the top-right corner of this video to get the FREE recipe I’ve
been using in this video or to learn more baking techniques.

40 thoughts on “No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François

  1. This looks really good. But one question do you have to put Nutella in it? Could you just use melted chocolate instead?

  2. Where is the written recipe? Clicking I only took u to the pic of the cake. No instructions or ingredient list/quantity!

  3. Way too many unnecessary ingredients in crust. Nutella has the oil, chocolate and sugar so why add more sugar, butter and cocoa powder?

  4. Hi , I would like to know if you can leave out nutella, will it ruin the base. What could i replace it with? I dont like nutella..

  5. I love this recipe – most other recipes call for granulated sugar but you used powdered sugar which I think would probably make it more creamy

  6. I decided to make this cake for my daughters birthday. She adores cheesecake and strawberries, the recipe seems easy (I managed to download it) and what could go wrong. I couldn't have been more wrong. Mrs Zoe gave completely wrong recipe measures. Way too much butter for the too small amount of crackers. I had to triple crackers and add less butter. As for the cheesy part – not enough gelatine written in the recipe. That's why it is too runny as someone already mentioned earlier in the comments. Now I'm trying to save it by adding more gelatine but I'm not sure it will work ( I should have added more gelatine when I finished cooking the strawberries but I was following the recipe and all the measures). I don't understand what is the purpose of sharing the recipe if the amount of ingredients in it is not correct. My cake is ruined, I spent money and time on it and my child will be disappointed. Since I know I did everything by the book and like the tutorial showed, I must say that sharing a recipe like this is just irresponsible and mean.

  7. I used regular biscuits (300g) and I should add more butter because 70g is just not enough so the bottom is like sand. Also there is just not enough gelatine in the recipe but after whole night in refrigerator and 2 more hours in freezer the consistency is good. But at least it tastes very good.

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