No-Bake Strawberry Cheesecake With Jelly
This easy no-bake strawberry cheesecake with a jelly topping is a delicious summer cake made with an easy biscuit base, creamy no bake cheesecake filling, fresh strawberries, and Rosé jelly. Perfect for special occasions such as Mother’s Day or bridal showers!
Growing up in Germany, jelly topped strawberry cake with a vanilla pudding can be found as a sheet cake in many traditional German bakeries. This no-bake strawberry cheesecake is inspired by these cakes and topped with a Rosé jelly it’s perfect for special occasions and hot summer’s day when you don’t want to switch the oven on.
Please remember that this insta-worthy Rosé cake contains alcohol from the wine, so consume it responsibly and don’t serve it to minors.
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No-Bake Strawberry Cheesecake
Delightful fresh strawberry cake, an easy no-bake cheesecake made with cream cheese, and mascarpone topped with strawberry jelly. A perfect dessert for summer parties!
Ingredients
Base
- 1 1/2 cups vanilla cookies
- 6 tbsp melted butter
Cheesecake Layer
- 8 ounces cream cheese
- 12.5 ounces mascarpone
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Strawberry Rosé Jelly
- 2 cups Rosé wine
- 4 tbsp sugar
- 1 tbsp gelatine powder
- 1 cup strawberries
Instructions
- Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper.
Base
- Place the graham crackers in a food processor or a resealable plastic bag and crush them into fine crumbs. Transfer them to a medium bowl.1 1/2 cups vanilla cookies
- Add the melted butter and stir well until all the crumbs are coated and the mixture resembles wet sand.6 tbsp melted butter
- Press the mixture evenly onto the base of the baking tin. Use the back of a spoon or an offset spatula to press the crumbs firmly into the bottom of the baking pan. Place it into the fridge to cool while you're preparing the cheesecake layer.
Cheesecake Layer
- Make sure the cream cheese is at room temperature to ensure a smooth filling. You can leave it out for about 30 minutes or use a microwave in short bursts to soften it without melting it.8 ounces cream cheese
- In a mixing bowl, start by mixing the softened cream cheese only using a hand mixer or whisk. Add the mascarpone cheese and blend them together until smooth and creamy. Gradually add the powdered sugar while continuing to mix. Stir in the vanilla extract and the lemon zest.12.5 ounces mascarpone, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest
- Once everything is well combined, spoon it onto your prepared graham cracker crust in an even layer. Transfer it to the fridge for a minimum of 2 hours to set.
Jelly Layer
- Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to "bloom" for 5 minutes. The granules will absorb the Rosé and swell, becoming soft. Mix afterwards.
- In a saucepan, pour in the remaining Rosé wine. Heat it over medium-low heat until it becomes warm but not boiling.2 cups Rosé wine, 4 tbsp sugar
- Gradually stir in the granulated sugar into the warm Rosé. Continue stirring until the sugar is completely dissolved. Taste the mixture and adjust the sweetness to your liking by adding more sugar if needed.
- Add the gelatine Rosé mix to the heated Rosé-sugar mixture on low heat while mixing. Stir until fully combined and the gelatine is fully dissolved. Make sure to not boil the mixture.
- Wash, dry, and de-head the strawberries and slice them thickly lengthways. Arrange them on top of the cheesecake layer in a circular pattern.1 cup strawberries
- Pour the Rosé jelly over the strawberries. Use a sieve to avoid any lumps or foam. Pour slowly to prevent the strawberries from floating around. Transfer it to the fridge until set for a minimum of 1 hour.
Video
Notes
Soften the cream cheese for about 30 minutes at room temperature or heat it in a microwave in short intervals.
Don’t over mix: To help the cheese layer have a smooth texture be sure to mix the ingredients well until smooth but do not over mix it or it will get too runny.
Wait chill times: Don’t rush the process. Be sure to wait chill times to make sure the cake and the jelly top are set properly. If you rush it, the cake won’t work and won’t look as beautiful.
Storage: Store the cake in an airtight container in the refrigerator to keep it fresh. It’s best consumed within 3 days.
Nutrition
Calories: 368kcalCarbohydrates: 23gProtein: 4gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mgSodium: 177mgPotassium: 57mgFiber: 0.5gSugar: 10gVitamin A: 844IUVitamin C: 7mgCalcium: 64mgIron: 0.1mg
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Ingredients and substitutions
- Vanilla cookies – You can also opt for graham crackers mixed with melted butter 2 tbsp of powdered sugar to make a traditional graham cracker crust.
- Cream cheese – It’s best to soften the cream cheese before baking so it’s easier to work with. Soften for 30 minutes at room temperature or using a microwave before making the dish.
- Mascarpone – Mascarpone cheese adds richness and creaminess to the cheesecake filling. Make sure to soften to help eliminate chunks.
- Strawberries – Use rinsed and sliced strawberries for the top of the cake. Cut them lengthwise into thick slices.
- Wine – If you want to make this cake alcohol-free use a non-alcoholic Rosé, puréed strawberries, or your favorite jello mix.
- Gelatin powder – Gelatin powder is used to make the jelly strawberry topping of the cake. It sets the wine jelly making it a great topping. You can use gelatin sheets as well.
Variations
Strawberry sheet cake: Instead of using a round pan, make this into a small sheet cake by placing the graham cracker crust mixture on the bottom of an 8×8 pan or sheet pan. Then make and assemble as the recipe instructs.
Single-serve: This would make a great single serve dessert for a bridal shower, or garden party. Place the graham cracker crust on the bottom of single-serve ramekins and make individual cakes such as these mini rose cheesecake tarts.
Summer fruits: While I love the pairing of fresh strawberries and Rosé wine, use other seasonal summer fruits like blueberries, raspberries, or peaches.
Step by step: no-bake cheesecake
- Make the base by placing the vanilla cookies in a food processor or plastic resealable bag. Add melted butter to the cookie crumbs and stir until the everything is coated.
- Once resembling wet sand, press the mixture evenly onto the base of the baking tin. Place it into the fridge to cool while you’re preparing the cheesecake layer.
- Combine the softened cream cheese and mascarpone cheese in a large mixing bowl. Using a hand mixer, blend them together until smooth and creamy. Gradually add the powdered sugar while continuing to mix. Stir in the vanilla extract and the lemon zest.
- Spoon the cheesecake mixture onto your prepared graham cracker crust in an even layer. Let it set for a minimum of 2 hours in the refrigerator.
Step by step: strawberry jelly layer
- Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to “bloom” for 5 minutes. Gradually stir in the granulated sugar into the remaining Rosé until it’s completely dissolved on low heat. Add more sugar if it’s not sweet enough for your taste preferences.
- Mix the gelatin powder with 125ml of heated Rosé wine. Add the Rosé gelatine mixture to the warm Rosé, and stir on low heat until fully dissolved. You don’t want lumps!
