Turkuaz Kitchen No-Bake Cheesecake with graham crackers, coconut oil, cream cheese, mascarpone, condensed milk, strawberry-raspberry jam, heavy whipping cream, lemon zest, lemon juice, and strawberries is made with these delicious ingredients.
This easy no-bake cheesecake recipe creates a Tasty dessert that takes about 24 hours to prepare and can serve up to 10 people.
Turkuaz Kitchen No-Bake Cheesecake Ingredients
For The Crust:
- 1 package of graham crackers
- 70 g coconut oil
- 1 tbsp granulated sugar (optional)
For The Filling:
- 220 g cream cheese
- 220 g mascarpone
- 1 can condensed milk
- 1 cup strawberry-raspberry jam
- 2 cups heavy whipping cream
- 1 tbsp lemon zest
- 1/4 cup lemon juice
For The Strawberry Sauce:
- 1 cup strawberries, chopped
- 1/4 cup sugar
- 1 tbsp lemon juice
How To Make Turkuaz Kitchen No-Bake Cheesecake
- Prepare the crust: Put the graham crackers and melted coconut oil into a food processor and grind until well blended. Transfer the mixture to a springform pan and chill for about 15-30 minutes.
- Make the filling: In a large bowl, put room temperature cream cheese, mascarpone, and condensed milk, and whisk until smooth. Add the strawberry raspberry jam and mix well. Add the heavy whipping cream, lemon zest, and lemon juice, and stir until combined.
- Assemble the cheesecake: Pour the mixture into the springform pan over the chilled crust. Refrigerate overnight to set.
- Prepare the strawberry sauce: In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat for about 20 minutes, stirring occasionally until thickened.
- Serve: The next day, transfer the cheesecake to a serving plate. Spread 1/2 cup of whipped heavy cream on top. Pour the strawberry sauce over the cheesecake and chill for about 1 hour before serving. Enjoy!
Recipe Tips
- Use room temperature cream cheese and mascarpone: This ensures they blend smoothly without lumps.
- Chill the crust properly: Chilling the crust for at least 15-30 minutes helps it set firmly, making it easier to add the filling.
- Whip the cream until stiff peaks form: This will give the cheesecake a light and fluffy texture.
- Refrigerate overnight: Allowing the cheesecake to set overnight ensures it is firm and holds its shape when sliced.
- Cook the strawberry sauce until thick: A well-cooked sauce adds a perfect topping without being too runny.
What To Serve No-Bake Cheesecake
This No-Bake Cheesecake goes well with fresh berries, whipped cream, mint leaves, or chocolate sauce. It also can be served with fruit salad, coffee, vanilla ice cream, or light white wine for a delicious dessert.
How To Store No-Bake Cheesecake
- Refrigerate: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freeze: Freeze the cheesecake, well-wrapped, for up to 1 month. Thaw in the refrigerator overnight before serving.
No-Bake Cheesecake Nutrition Facts
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 170mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 6g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Baklava Cheesecake
- Turkuaz Kitchen Chocolate Cheesecake
- Turkuaz Kitchen Chocolate Caramel Babka
- Turkuaz Kitchen Blueberry Lemon Cake
Turkuaz Kitchen No-Bake Cheesecake
Description
Turkuaz Kitchen No-Bake Cheesecake with graham crackers, coconut oil, cream cheese, mascarpone, condensed milk, strawberry-raspberry jam, heavy whipping cream, lemon zest, lemon juice, and strawberries is made with these delicious ingredients.
This easy no-bake cheesecake recipe creates a Tasty dessert that takes about 24 hours to prepare and can serve up to 10 people.
Ingredients
For The Crust:
For The Filling:
For The Strawberry Sauce:
Instructions
- Prepare the crust: Put the graham crackers and melted coconut oil into a food processor and grind until well blended. Transfer the mixture to a springform pan and chill for about 15-30 minutes.
- Make the filling: In a large bowl, put room temperature cream cheese, mascarpone, and condensed milk, and whisk until smooth. Add the strawberry raspberry jam and mix well. Add the heavy whipping cream, lemon zest, and lemon juice, and stir until combined.
- Assemble the cheesecake: Pour the mixture into the springform pan over the chilled crust. Refrigerate overnight to set.
- Prepare the strawberry sauce: In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat for about 20 minutes, stirring occasionally until thickened.
- Serve: The next day, transfer the cheesecake to a serving plate. Spread 1/2 cup of whipped heavy cream on top. Pour the strawberry sauce over the cheesecake and chill for about 1 hour before serving. Enjoy!
Video
Notes
- Use room temperature cream cheese and mascarpone: This ensures they blend smoothly without lumps.
- Chill the crust properly: Chilling the crust for at least 15-30 minutes helps it set firmly, making it easier to add the filling.
- Whip the cream until stiff peaks form: This will give the cheesecake a light and fluffy texture.
- Refrigerate overnight: Allowing the cheesecake to set overnight ensures it is firm and holds its shape when sliced.
- Cook the strawberry sauce until thick: A well-cooked sauce adds a perfect topping without being too runny.
Turkuaz Kitchen No-Bake Cheesecake