No Bake Strawberry Cheesecake with Prosecco
This simple No Bake Strawberry Cheesecake recipe, includes Prosecco drenched berries for a really special touch. A delicious dessert and super easy dessert.
Servings: 12 Servings
Ingredients
- 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
For decoration
- Additional berries to decorate
Instructions
- 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.
Nutrition
Calories: 551kcal | Carbohydrates: 36g | Protein: 5g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 135mg | Sodium: 252mg | Potassium: 252mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1550IU | Vitamin C: 41.8mg | Calcium: 95mg | Iron: 1.3mg