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strawberry cheesecake no bake
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Strawberry Cheesecake No Bake

Course Dessert
Cuisine Italian
Total Time 45 minutes
Servings 4
Author Vincenzo's Plate

Equipment

  • Small saucepan
  • Teaspoon
  • Stand mixer
  • Hand blender
  • Piping bag + Nozzle or a medium plastic zip lock bag
  • 4-6 Glasses to serve

Ingredients

  • 200-250 grams Strawberries fresh or frozen
  • 300 grams Ricotta
  • 1 tsp Water
  • 1 tsp Sugar
  • 50 grams Icing sugar
  • 1 packet Mulino Bianco Baiocchi Biscuits
  • Mint leaves

Instructions

  • Cut 100-150g strawberries into quarters and put them in a saucepan.
  • Place this on the stove, at a low heat and add the strawberries.
  • Add a teaspoon of water, another of sugar, and mix together well.
  • Increase the temperature to a medium heat and continue to mix every minute or so.
  • The strawberries will start to soften and form a liquid. Once this happens, switch off the stove and put to the side.
  • Using a hand blender, blend the strawberry mixture until there are no pieces left and leave to cool completely.
  • Place the ricotta in a large mixing bowl/stand mixer and whisk well.
  • Once the strawberry mixture has cooled, add it to the whisked ricotta and mix it through, adding 50g icing sugar too.
  • When all the ingredients are combined, use a spatula to scoop the cream into a piping bag.
  • Crush up a packet of Mulino Bianco Baiocchi Biscuits into a crumble.
  • To assemble the dessert cups, first place a sprinkle of biscuits into the bottom of each glass.
  • Pipe a layer of strawberry cream over the top, then add finely sliced pieces of strawberries, another layer of crumble, and another of cream.
  • Top with a quarter of a strawberry, half a biscuit and a mint leaf to garnish.