Enjoy a no-bake dessert with this strawberry swirl white cheesecake, where creamy cheesecake meets a tangy strawberry swirl for a hassle-free dessert.
Total Time
22min
0.0
0 Ratings
Author: LA LECHERA®
Servings:
16
Ingredients
•
1
can
(14 oz)
Sweetened Condensed Milk
or Lactose-Free Sweetened Condensed Milk
•
1 1/2
cups
Crushed
Maria Cookies
or Graham Crackers
•
3
Tbsp
Unsalted Butter
, melted
•
1
packet
(7 g)
Gelatin Powder
•
4
Tbsp
Cold
Water
•
2
pckg
(8 oz)
Cream Cheese
, room temperature
•
3/4
cup
Heavy Cream
•
1/2
cup
White Chocolate Chips
•
3/4
cup
Sliced
Fresh Strawberries
, puréed
•
to taste
Sliced
Fresh Strawberries
(optional)
Cooking Instructions
1.
Combine the crushed Maria Cookies (1 1/2 cups) and Unsalted Butter (3 Tbsp) in a medium bowl; stir well.
2.
Press the cookie mixture onto the bottom of a 9-inch-round springform pan. Place in the freezer while you make the filling.
3.
Sprinkle the Gelatin Powder (1 packet) over Water (4 Tbsp) in a small saucepan; let stand for 1 minute.
4.
Stir over low heat until gelatin is completely dissolved. Remove from heat; let stand for 2 minutes.
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 (3/4 cup) until smooth.
6.
Melt the White Chocolate Chips (1/2 cup) according to package directions; stir until smooth. Immediately beat into cream mixture along with the gelatin mixture until smooth.
7.
Pour into the crust. Spoon Fresh Strawberries (3/4 cup) 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.
8.
Top with Fresh Strawberries (to taste) before serving, if desired.
Author's Notes
A 10-inch deep-dish pie plate can be used in place of a springform pan. Simply press the cookie mixture over the bottom and upside of the pie plate.
Nutrition Per Serving
CALORIES
309
FAT
20.0 g
PROTEIN
5.2 g
CARBS
27.6 g
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