Summer is the perfect time for light and refreshing desserts, and there’s nothing quite like a Strawberry Cheesecake Bowl. This delightful treat is not only easy to make, but it’s also packed with fresh strawberries and creamy goodness. You can whip it up in no time, making it a fantastic option for gatherings or a sweet treat at home.
Why Make This Recipe
You should definitely make this Strawberry Cheesecake Bowl because it’s a no-bake dessert that everyone will love! The combination of sweet strawberries, rich cheese, and crunchy shortbread makes it a hit for both kids and adults. Plus, it’s perfect for hot days when you don’t want to turn on the oven. Trust me, every time I make it for family gatherings, it disappears in minutes!
How to Make Strawberry Cheesecake Bowl
Making the Strawberry Cheesecake Bowl is simple and straightforward. Here’s how:
Ingredients:
- 600g strawberries, hulled
- 125g icing sugar
- 2 tbsp lemon juice
- 16 shortbread bites (or 8 regular shortbread biscuits)
- 180g full-fat soft cheese
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 300ml double cream
Directions:
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Make the Coulis: Start by dicing half of the strawberries. In a pot, mix them with 100g icing sugar and lemon juice. Simmer over medium heat for about 10 minutes until it reduces. After that, let it cool and chill in the fridge.
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Prepare the Base: Take your shortbread biscuits and crush them in a sandwich bag using a rolling pin. Spread most of the crumbs into a trifle bowl and set aside some for the topping.
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Strawberry Cream Layer: Mash 150g of the remaining strawberries into a rough purée. Beat that purée in with half of the soft cheese until it’s well mixed.
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Vanilla Cream Layer: In a separate bowl, mix the remaining soft cheese with the vanilla and 25g icing sugar until smooth.
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Whip the Cream: Whip the double cream until you see soft peaks forming. Then, gently fold half of the whipped cream into the strawberry mixture and the other half into the vanilla mixture.
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Layer the Bowl: Spoon alternate layers of the strawberry and vanilla cheesecake mixtures into the bowl. Add drizzles of the cooled coulis and halved strawberries between the layers. Chill it for about 1 hour.
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Top and Serve: Before serving, sprinkle the reserved shortbread crumbs on top, add more strawberries, and drizzle with the remaining coulis. Enjoy!
How to Serve Strawberry Cheesecake Bowl
Serve the Strawberry Cheesecake Bowl chilled, directly from the fridge. It looks beautiful in a glass trifle bowl or individual cups. Garnish it with fresh strawberries and extra crumbs for a delightful presentation that will impress your guests!
How to Store Strawberry Cheesecake Bowl
If you have any leftovers, store them in the fridge. Keep it covered to maintain freshness. It should last for up to 2-3 days, but trust me, it’s so delicious you may not have any leftovers!
Tips to Make Strawberry Cheesecake Bowl
- Make sure your cream is well-whipped to get those lovely soft peaks.
- You can adjust the sweetness of the coulis by adding more or less icing sugar, depending on your taste.
- Using fresh strawberries will elevate the flavor, but frozen ones work too; just thaw and drain excess water.
Variation
If you want to switch things up, try adding other fruits like blueberries or raspberries for a mixed berry cheesecake bowl. You can also use crushed graham crackers instead of shortbread biscuits for a different flavor.
FAQs
1. Can I make this dessert ahead of time?
Yes! You can prepare it a day in advance and chill it overnight. Just add the toppings right before serving.
2. Can I use light cream cheese?
Absolutely! You can use light soft cheese if you prefer a lighter version of the cheesecake.
3. How can I make it dairy-free?
You can use non-dairy cream cheese and coconut cream in place of the double cream for a dairy-free option.