Creamy and light this cheesecake has caramelised white chocolate and a crunchy Oreo base. Even better, it has Strawberries and Jelly. So, read on… how to make a no bake caramelised white chocolate and strawberry cheesecake.
What is a no bake cheesecake?
There are two types of cheesecake. Baked and No-bake.
A baked cheesecake has eggs as a setting agent and therefore needs to be baked in the oven. A no bake cheesecake has no eggs and is finished in the fridge. I like both but some people prefer the texture of no baked cheesecake because it is creamy and light. If you love baked cheesecakes then this recipe and guide is for you.
Tips to make the perfect no-bake strawberry cheesecake
- the crust: This cheesecake uses Oreo biscuits for the crust. The whole lot is thrown into the food processor (or bashed until they are crumbs), cream and all. Add melted butter so they stick together and then the crust is chilled till firm. This is the simplest way to make the crust. If you want to make the crust firmer (and you can be bothered turning the oven on) then, push it into the tin, bake the crust 8 minutes at 160C, let it cool, then refrigerate or freeze until firm.
- cream cheese: is best used soft and at room temperature. Chop it into chunks and set aside to soften. This helps the cream cheese blend up with the other filling ingredients well.
- caramelised white chocolate The cheesecake is made with Caramilk chocolate. This is pre-caramelised white chocolate, yes you could make your own but you don’t need to. If you can’t find this chocolate use white chocolate only. Do not use melts. The chocolate must have cocoa butter in it. You can find it at most supermarkets and also at Aldi under a different brand name
- mixing the ingredients – The best way to make a cheesecake is in a food processor. It’s quick easy and creates fewer bubbles. You could also try a blender. A mixer adds too much aeration.
- Allowing for chill time: It is important to make sure the cheesecake is chilled long enough. Trying to cut a cheesecake that is soft and squishy is not fun. Giving it time to set overnight ensures that the cheesecake will be the best.
Strawberry Cheesecake and Jelly
The topping of this pretty cheesecake is not compulsory but boy, is it delicious. The topping could be raspberry or even mango. It’s been simplified as much as possible by using jelly crystals. I will include a homemade jelly recipe too, in the notes. To finish all you need to do is include the fruit and jelly of your choice.
Putting the caramelised white chocolate strawberry cheesecake together
- Crushed cookies pushed into a loose bottom cake tin, chilled
- Mix the cream, cream cheese, sugar, and gelatine mix
- Add warm chocolate
- Quickly mix the cream cheese and chocolate
Completing the look
- Pour the finished mixture straight into the base
- The cheesecake will start to set very quickly
- Rest in the fridge while you prepare the fruit and jelly
- Once the cheesecake has had an hour or so to set lay the fruit on top and cover with the just warm jelly
Caramelised White Chocolate and Strawberry Cheesecake
Creamy and light this cheesecake has caramelised white chocolate and a crunchy Oreo base. Even better, it has Strawberries and Jelly. This is how to make it…
Ingredients
- 260 gm oreos, crushed 2 pkts
- 60 gm butter, melted
- 500 gm cream cheese, chop and leave to soften 2 pkts
- 150 ml cream (A) 3/4 cup +Tblsp
- 110 ml cream (B)
- 150 gm caster sugar 3/4 cup
- 1 tsp vanilla
- 400 gm caramelised chocolate caramilk or similar
- 12 gm gelatine, powdered
- 1 pkt jelly crystals 85 gm
- 250 gm strawberries, cut in half
Instructions
Base
- Use a cake tin with a removable bottom. cm. Line the bottoms and the sides
- Process the oreos until fine. Add the melted butter and mix well. Push the crumbs over the bottom and up the sides. Try to keep the crumbs in an even line around the top. Refrigerate
Filling
- Put a pot of water on and bring it to a boil. Turn down the heat, break up the chocolate and put into a bowl over the hot water. Stir until melted. Set aside and keep just warm
- Put the cream cheese, sugar and cream A (150 ml) into a food processor and process until smooth.
- Put the gelatine powder into a jug or cup with the cream B (110 ml) and heat in the microwave until hot. At 30 second intervals. Stir well to dissolve the gelatine.
- Add the warm chocolate to the cream cheese and mix immediately. When adding chocolate to a cold mixture work quickly. Next, add the gelatine with the motor running and process until smooth
- Pour the cheesecake mixture into the crumb base and smooth the top. It is also easy to put the mixture into a piping bag and pipe it in, if you have one. Put into the fridge and prepare the jelly topping.The cheesecake needs to be chilled for minimum an hour before adding the jelly
- (Follow the instructions for making fresh jelly in the notes). To use jelly crystals, follow the packet instructions but add only half the water specified on the packet. While the jelly is cooling in a bowl or jug prepare the strawberries (or other fruit). I leave the jelly on the bench to cool.
- Place the 1/2'd strawberries or raspberries onto the top of the cheesecake and pour over the just cooled jelly. Try to avoid the jelly going down the side of the cake tin. You may not need all of it. Chill for as long as possible (up to 24 hours) before cutting
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