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)

La Lechera® 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

1/4 cup

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

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 (1 1/2 cups) and Unsalted Butter (3 Tbsp) 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 (1/4 cup) 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 La Lechera® Sweetened Condensed Milk (1 can) in a large mixer bowl until smooth. Beat in the Heavy Cream (3/4 cup) until smooth.

Step 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.

Step 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.

Step 8

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