Strawberry Cheesecake with Chocolate Sauce is one of those recipes that even people who don’t cook can make. With just a few ingredients, 15 minutes for your time and no need to “cook” or bake it is the perfect dessert for a romantic Valentines dinner.
This is a ‘cheats’ version of cheesecake and is the way my mum used to always make cheesecake. With 5 children there was no time and no money for fancy recipes. The cheesecake purists out there might cringe, but the taste-buds certainly wont. As an added bonus, the cheesecake itself is sugar free using diet jelly as the setting agent. You can also experiment with different flavoured jellies.
Traditionally, this type of ‘no-bake’ cheesecake is made with a crushed biscuit base but I prefer to swap the biscuits out for nuts. They taste amazing in this recipe and are healthy for you too.
| Prep Time | 20 minutes |
| Passive Time | 1 hour setting time |
| Servings |
mini cheesecakes
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- 1 1/2 cups nuts I used macadamias and cashews but any nut will do
- 2 tblspn butter melted, for cheesecake base
- 500 ml thickened cream Do not use Lite cream or cooking cream - it won't whip
- 1 sachet strawberry diet jelly
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 packet Philadelphia Cream Chease You can use Lite cream cheese here
- 250 g dark chocolate I prefer 70% or 85% Lindt dark chocolate. Chop or grate
- 1 tblspn butter extra, for sauce
- 1/2 tspn vanilla essence
- 1 tspn instant coffee I used Decaf, but you can use any
- 1 strawberry dipped in melted chocolate (optional)
Ingredients
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|
- Crush the nuts. This can be done in a blender, bullet, or put in a zip-lock bag and crush with a hammer or rolling pin
- Pour melted butter into the nuts and mix until well combined. put some of this mixture into the bottom of well-greased molds and press down to about 5mm thickness. I used the bottom of a pill container to push the mixture down. Put in the fridge to set.
- While the bases are setting, pour the cream into the bowl of your mixer and whip on medium speed until soft peaks form. Set aside in the fridge.
- Mix contents of jelly sachet with boiling water and stir until completely dissolved. Add the cold water and stir.
- In the jug of your blender, bullet or mixer bowl, put the Philadelphia cream cheese (cubed) and warm jelly mix and blend or mix until there are no lumps
- Take the bases out of the fridge and fill the molds with the cheesecake mix. Put back in the fridge to set
- Melt butter, cream and instant coffee together over medium heat, stirring constantly until butter is melted
- Stir in the chocolate and continue stirring until chocolate has melted. Stir through vanilla essence.
- Allow to cool to room temperature.
- Take the mini cheesecake out of the mold by running a knife around the edges. Place cheesecake on a pretty plate and drizzle a little chocolate sauce over the top. Top with a strawberry and serve
This recipe made 12 mini cheesecakes and 2 "cheesecakes for 2". I got my mini cheesecake tins from Victoria's Basement and my 'cheesecake for 2" tins are also from Victoria's Basement.
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