This simple No Bake Strawberry Cheesecake recipe, includes Prosecco drenched berries for a really special touch. A delicious dessert and super easy dessert.
One of my favourite summer time memories as a child is eating strawberries in the garden. That taste of perfectly ripe strawberries is just the very taste of summer to me.
My children obviously feel the same as there’s lots of battling for the biggest and best ruby like berry going on in this house at the moment!
George and Harriet have been working their way through punnet after punnet of these strawberries all summer. I managed to rescue some, as they were perfect for a strawberry Prosecco plan I had in mind..
What was I going to use the strawberries for? A cheesecake of course!
This No Bake Strawberry Cheesecake with Prosecco is the ultimate grown up summer dessert. Perfect for a party or barbecue, it’s SO easy to make and really impressive.
The recipe uses strawberries soaked in Prosecco, which not only adds a delicious kick but really complements the flavour of these delicious strawberries.
How long do you need to chill a No Bake Strawberry Cheesecake for?
A No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight.
If you’re in a push you can pop it into the freezer for 2 hours, and then allow 20 – 30 minutes to come to room temperature before serving. This is fine, but the consistency is a little less predictable than when chilled slowly.
What is the best tin to make a No Bake Strawberry Cheesecake in?
This recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow.)
You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
How do you make a strawberry coulis?
A berry coulis is in it’s simplest terms, pureed fruit served as a sauce. If you’d like to you can do any of the following to ‘jazz’ up the sauce even more:
- Add a tablespoon or two of icing sugar to taste.
- Add some raspberries before blended for a deeper flavour and colour.
- Add a drop of food colouring for a deeper red.
- Push it through a sieve to remove the seeds before drizzling.
TIPS FOR MAKING THIS NO BAKE STRAWBERRY CHEESECAKE RECIPE:
- VERY IMPORTANT! This strawberry cheesecake needs to be served as soon as it comes out of the fridge. If you leave it standing at room temperature, the Prosecco starts to leak out and it becomes soggy.
- If you are making this no bake cheesecake in advance and want to travel anywhere with it, leave it in the tin and decorate at your destination.
- The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
- When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
- Strawberry Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this No Bake Strawberry Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Strawberry Cheesecake with Prosecco:
No Bake Strawberry Cheesecake with Prosecco
- 750 g Waitrose 1 Summer Blush strawberries
- 300 ml Prosecco
- 240 g Digestive biscuits
- 120 g Unsalted butter Melted
- 600 ml Double cream Whipped until very stiff
- 140 g Icing sugar Sifted
- 500 g Full fat cream cheese
- 1 Lemon Juice only
- Additional berries to decorate
- Remove the leaves from the strawberries and cut in half. Put into a large bowl and add the Prosecco. Cover and keep in the fridge overnight.
- Finely crush the biscuits, mix with the melted butter and press into a baking tin.
- Mix the whipped double cream, sifted icing sugar, cream cheese and lemon juice until well combined.
- Remove the strawberries from the fridge and drain (feel free to drink the Prosecco!). Reserve about a quarter of the berries. Chop the rest finely and add to the cheesecake mixture. Smooth over the biscuit base and put in the fridge overnight.
- The following day, blend the remaining strawberries (add a spoonful of icing sugar if you’d like to and sieve if you wish – see recipe notes).
- Remove the cheesecake from the tin, decorate with more strawberries and the sauce.