No Bake Strawberry Cheesecake

Bring a balance to your crunchy biscuit base and sweet creamy strawberry cheese, with a lovely layer of crystal jelly.

12 slices

Some skill required 15 minutes



For the recipe No Bake Strawberry Cheesecake

For the Base:

250 g Digestive Biscuits
100 g Butter (Melted)
250 g Cream Cheese (Softened)
80 g Caster Sugar
2 tsp Dr. Oetker Nona Vanilla Flavour
250 g Whipping Cream

For the Topping:

4 boxes Dr. Oetker Nona Crystal Jelly Strawberry
400 ml Water
400 g Strawberries (hulled and halved lengthwise)




Put digestive biscuits in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.


Pour crumbs into a medium bowl. Add butter, and stir until well combined.


Press the crumb mixture into a 22cm spring-form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.


Beat the cream cheese in a large bowl with an electric mixer at medium-high speed, until smooth. Beat in sugar gradually and beat in vanilla flavour. Fold in whipped cream.


Pour the filling into the crust; smooth the top with a rubber spatula. Starting in the center, arrange the strawberries in a circular pattern. Cover with plastic wrap, and refrigerate until firm, 2.5 to 3 hours.


Bring water to boil. Pour and stir crystal jelly mix gradually. Continue stirring for 5 minutes or until bubbles disappear then remove from heat. Set aside to cool but not harden.


Gently spoon the crystal jelly mixture over the cheese cake. Keep in refrigerator for 3 hours or until set before serving.

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