This Philadelphia no-bake cheesecake is made with a crispy crust creamy filling and topped with fresh strawberries. Super easy, effortless and gelatin-free!
Put the biscuit in the food processor and beat until it crumbs.
250 g digestive biscuits
In a bowl, mix the biscuit crumbs with sugar and butter until combined.
½ cup butter, 1 ½ tablespoon granulated sugar
Line a 20 cm springform with parchment paper(to get the cheesecake out of the springform base easily)
Spread the crumbs mixture evenly in the springform and press it to the bottom then refrigerate until you finish making the filling.
Make the filling
In a bowl, whip the cold heavy cream using the electric whisk until thick and soft peaks form, then set aside.
2 cups heavy cream
In another bowl, whisk the powdered sugar, Philadelphia cream cheese and vanilla extract using the electric whisk until the mixture becomes fluffy.
380 g Philadelphia cream cheese, 2 teaspoon vanilla extract, 1 cup powdered sugar
Now, fold the heavy cream into the cream cheese mixture until well combined.
Spread the cream cheese mixture over the chilled crust, then refrigerate it for at least 6 hours. After that, add the strawberry slices on the top, cut and serve!
½ cup strawberries
Notes
This cheesecake needs to be refrigerated for 6-8 hours or overnight.
Don't use a springform bigger than 20 cm (8 inches), or your cheesecake will look thinner.
To cut the cheesecake sharply and cleanly, use a sharp knife and clean it between the slices with a paper towel.