No Bake Strawberry Cheese Cake

Indulge in the exquisite harmony of flavors and textures with this No-Bake Strawberry Cheesecake—a dessert that effortlessly balances richness and freshness. At its core lies a velvety blend of Philadelphia cream cheese and a luxurious white chocolate ganache montée. Nestled within is a delicate soft strawberry jelly, adding a bright, fruity burst to every bite.The cheesecake rests atop a crisp hazelnut-pistachio granola disc, offering a nutty crunch that contrasts beautifully with the creamy filling. To crown it all, a shimmering pure strawberry jus glaze drapes the top, lending a glossy finish and an extra layer of vibrant berry essence. Elegant, effortless, and utterly irresistible—this dessert is a celebration of strawberries in their most decadent form.

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Indulge in the exquisite harmony of flavors and textures

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Jus de Fraise Glaze

Soak gelatin in cold water to soften for 10 minutes or so. Drain and set aside. Heat up jus de fraise to 158ºF/70ºC. Stir in the soften gelatin; set aside.

Soft Strawberry Jelly

In a saucepan, warm up the fruits with half of the sugar and lemon juice. Combine the other half with the agar-agar; set aside. Turn fruits mixture into puree with the immersion blender. Add sugar-agar mixture. Bring to a boil and cook for 2 minutes. Let cool and chill overnight.
Turn chilled strawberry jelly to a smooth jelly with your immersion blender.
Keep the soft strawberry jelly in a piping bag for up to a week in the refrigerator.

Ganache Montée

Soak gelatin in cold water to soften and drain. Meanwhile, bring heavy cream to a boil (200g) and pour it in the white chocolate. Let stand for 2 minutes and mix using an immersion blender. Add the softened gelatin and mix. Then add remaining cold heavy cream; blend well and refrigerate ganache overnight.

Pistachio Granola Crust

Melt butter, honey and corn syrup together (do not boil); set aside. In the food processor, crush hazelnuts and pistachios.
Add oats, chia, sesame seeds, salt and the butter-honey mixture.
Pulse until it comes together. Do not overwork.
Place cake ring onto baking tray lined with parchment. Use the bottom of a glass or a flat measuring cup or an offset spatula to press the granola mixture firmly into an even layer.

Baking

Preheat fan oven to 330ºF/160ºC. Bake granola disk (with the cake ring in) for 15 minutes. Let cool completely.

Cream Cheese Filling

In the stand mixer fitted with the whisk attachment, beat ganache montée to medium-soft peaks. Transfer mixture to a separate bowl.
In the mixing bowl, gather the room temp cream cheese, salt, sugar, lemon juice and zest.
Beat cream cheese with the paddle attachment until it gets smooth and lump free.
Add the whipped ganache montée to the cream cheese mixture. Mix on medium speed until it has become homogenized.

Cheesecake Montage

Pipe two even, thick ropes of cream cheese filling along the inner edges of the cake ring.
Use a large spoon or offset spatula to press and spread the piped ropes upward against the sides of the ring, creating a smooth, gap free layer of cream cheese along the edges. Then fill cake ring two-thirds full.
Stuff cream cheese filling with balls of soft strawberry jelly. Cover the cake with the remaining cheese cake filling.
Smooth out filling with a large offset spatula. Freeze cake overnight or for up to 3 months.

Glazing Cake

Use a hair dryer on to warm the outer edges of the cake ring for 10–20 seconds. This loosens the cake from the ring. Slightly lift up the cake ring and slide 3 bamboo skewers under the cake. Put cake back to the freezer.
Warm the jus de fraise glaze to 95ºF/35ºC, and glaze the cake. Freeze to set.
Warm up cake ring and de-mold. Place cake in the refrigerator overnight to thaw.

Decorating Cake

Pipe out 12 soft strawberry jelly dots.
Using a pastry brush, lightly coat each strawberry with the warm jus de fraise glaze for a shiny, professional finish. Last touch up? lime zest.
Cut cheesecake into 12 portions. Enjoy!