Christina Christofi
Suitable for vegetarians
January 10, 2025
No-bake strawberry cheesecake with Charalambides Christis straggato yogurt authentic and dairy cream! Pure obsession!
Prep Time
30
mins
Cook Time
0
mins
Serves
8
Ingredients
For the Crust:
- 400 g Digestive Biscuits
- 150 g Unsalted Butter (melted)
For the Filling:
- 400 g Cream Cheese (room temperature)
- 100 g Sugar
- 150 g Straggato Yoghurt Authentic (10% Fat) Charalambides Christis
- 1 tsp Vanilla Extract
- 200 ml Charalambides Christis Dairy Cream with 35% fat
For the Strawberry Topping:
- 500 g Strawberries (halved)
- 70 g Brown Sugar
- ⅓ tsp Cinnamon
- ½ tsp Nutmeg
- 2 tsp Lemon Juice
- 3 tsp Water
- 1 tsp Cornstarch
For Garnish:
- Whipped Cream
Instructions
- Crush the Digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix the biscuit crumbs with melted butter in a bowl until evenly combined.
- Transfer the mixture to the base of a square springform pan and press it firmly and evenly into the base. Cover with plastic wrap and refrigerate for 30 minutes.
- In a small saucepan, combine the strawberries, brown sugar, cinnamon, nutmeg, lemon juice, water, and cornstarch. Heat over medium-high, stirring occasionally, for 8-12 minutes until the strawberries soften and caramelize.
- Remove from heat and let the topping cool completely.
- Whip the heavy cream until stiff peaks form. Add the cream cheese, yoghurt, sugar, and vanilla extract. Beat until the mixture is smooth and well combined.
- Remove the crust from the fridge, pour the cream cheese filling over it, and smooth the surface.
- Spread the cooled strawberry topping over the filling.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours to set.
- Slice the cheesecake into 6-9 pieces, garnish with whipped cream if desired, and serve chilled.
