No-Bake Strawberry Cheesecake Recipe Easy | Mini Lunch Box Cake | Valentine’s Special

No-Bake Strawberry Cheesecake – Last week, I did a version which was not completely ‘no bake’. So this week I’m doing another one but ‘no bake’ and of course ‘no eggs’. I made this version 2 small lunch box cake, just another variation that you can do. Made this into multiple layers with strawberry jellies in between the cheesecakes, super delicious. I’m not quite a fan of strawberry fruits, but I’m in for strawberry jellies. The recipe is quite simple, I hope you’re inspired to make these mini cakes for your love one. Enjoy!

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I am using two 4x4x2-inch loose pan

• Crust
200g [6 pieces] disgestive biscuits
30g [2 tbsp] melted butter

• Strawberry Jelly (for the hearts and one layer on the cake)
15g [1½ tbsp] gelatin powder
25g [2 tbsp] water
150g [1 cup] strawberries, halves
15ml [1 tbsp] lemon
50g [¼ cup] fine sugar
120g [½ cup] water
2-3 drops red food colouring

• Cheesecake
7g [¾ tbsp] gelatin powder, bloomed and melted
200g [¾ cup + 1 tbsp] whipping cream
30g [2 tbsp] fine sugar
200g [¾ cup + 1 tbsp] cream cheese, softened in room temp
50g [¼ cup] fine sugar
15ml [1 tbsp] lemon juice
1 tsp vanilla extract

Deco: Strawberry and Strawberry heart jelly

• Crust
1. In a food processor, add the digestive biscuits. Pulse a few time to crush them until like sand.
2. Add in the melted butter, continue to pulse a few times until the butter is incorporated.
3. Add the halves of the biscuits into the 4x4x2-inch loose pans.
4. Refrigerate for at least 30 minutes or while working on the next step.

• Strawberry Jelly (for the hearts and one layer on the cake)
• In a bowl, bloom gelatins with water. Let it sit for 5 minutes.
1. In a small pot, add the strawberries, lemon juice, sugar and water.
2. Cook it over a medium heat until the strawberries are soft and sauce is thickened.
3. Remove the pot from the heat, let it rest until slightly cool down.
4. Blend the sauce in a food processor until well mashed.
5. Microwave the bloomed gelatins for a few seconds until melted. Add it into the strawberry sauce. Mix until combined.
6. Add 2-3 drops of red food colourings into the mixture. This is optional unless you desire the colour to be more vibrant.
7. Set aside for use later.

• Cheesecake
1. In a bowl, bloom the gelatins with water. Let it sit for 5 minutes.
2. In a mixing bowl, add whipping cream and sugar. Mix just until the cream is thickened, do not over mix.
3. In another mixing bowl, add the softened cream cheese and sugar. Mix for few seconds until creamy.
4. Add in the lemon juice and the melted bloomed gelatins. Mix until combined.
5. Add in the whipping cream, mix for few seconds until combined. Do not over mix.
6. Switch to a spatula to fold and scrape the bowl to ensure even mixing.
7. Transfer the cream cheese mixture into a piping bag.

• Assemble the Cake
1. Pipe in a layer of cream cheese mixture [about 90g]. Refrigerate for about 20-30 minutes or until the layer is set.
2. Add in a quarter [about 65g] of the strawberry mixture. Refrigerate for about 20-30 minutes or until the layer is set.
3. Repeat the process of no. 1 and 2.
4. Pipe another layer (last layer) of cream cheese mixture.
5. Refrigerate for 1-2 hours.
6. Remove the cake from the loose pan.
7. Decorate with strawberry and strawberry heart jelly on top.
8. Cake is ready to serve.

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