No-Bake Strawberry Swirl White Cheesecake

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(14 oz)

Sweetened Condensed Milk

or Lactose-Free Sweetened Condensed Milk

150 g

Crushed Maria Cookies

or Graham Crackers

40 g

Unsalted Butter , melted

1 packet
(7 g)

Gelatin Powder

60 mL

Cold Water

2 pckg
(8 oz)

Cream Cheese , room temperature

180 mL

Heavy Cream

85 g

White Chocolate Chips

110 g

Sliced Fresh Strawberries , puréed

about 1/2 cup when puréed

to taste

Sliced Fresh Strawberries

for garnish

(optional)

Cooking Instructions

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Step 1

Combine the crushed Maria Cookies (150 g) and Unsalted Butter (40 g) in a medium bowl; stir well.

Step 2

Press the cookie mixture onto the bottom of a 9-inch-round springform pan. Place in the freezer while you make the filling.

Step 3

Sprinkle the Gelatin Powder (1 packet) over Water (60 mL) in a small saucepan; let stand for 1 minute.

Step 4

Stir over low heat until gelatin is completely dissolved. Remove from heat; let stand for 2 minutes.

Step 5

Beat the Cream Cheese (2 pckg) and Sweetened Condensed Milk (1 can) in a large mixer bowl until smooth. Beat in the Heavy Cream (180 mL) until smooth.

Step 6

Melt the White Chocolate Chips (85 g) according to package directions; stir until smooth. Immediately beat into cream mixture along with the gelatin mixture until smooth.

Step 7

Pour into the crust. Spoon Fresh Strawberries (110 g) over the cheesecake, and with a knife or spoon, gently swirl through the cheesecake mixture to create marbling. Cover and refrigerate for several hours or overnight.

Step 8

Top with Fresh Strawberries (to taste) before serving, if desired.