Effortless Strawberry Cheesecake

This no-bake strawberry cheesecake is just the thing for hot days or if you don't feel like using your oven. The creamy mix of quark and mascarpone pairs perfectly with juicy strawberries on a crunchy biscuit base. It's really easy to pull off, always works, and everyone at your next coffee gathering will be into it.

I actually made it the first time for a picnic with some buddies, and everyone was stoked. Now it's on my summer must-make list forever.

Ingredients

• Low-fat quark: Makes the filling smooth without feeling heavy. Fresh quark gives extra flavor.
• Mascarpone: Adds richness and a gentle texture. Go for high quality if you can.
• Lemon juice: Punches up the tang and brightens the flavor.
• Sugar: Sweetens everything evenly. Try baking sugar if possible.
• Fresh strawberries: The main event. Only use berries that are firm and nicely ripened.
• Biscuits for the base: These are your foundation. Pick crisp butter biscuits for the best crunch.
• Butter: Holds the base together. Pure butter gives the deepest taste—skip margarine if you can.

Step-by-step guide

Decorate and serve:

Before cutting, pop fresh halved strawberries on top. It looks gorgeous and brings extra freshness. For a splash of color, add a few mint leaves if you like.

Chill to set:

Slide the pan into the fridge for at least four hours—overnight is even better. The filling will only cut neatly if it's good and cold.

Layer it up:

Spread the creamy filling evenly onto your biscuit base with a spatula. Get the top nice and smooth. You can gently press a few strawberry chunks into the top for looks.

Prep the strawberries:

Wash the berries, take off the green parts, and slice the bigger ones. Pat them dry so they don't water down the filling. Gently fold them into the mix so everything stays light and fluffy.

Mix up the filling:

Put quark, mascarpone, lemon juice, and sugar in a big bowl. Whisk or beat it all together until smooth—no lumps allowed! You're aiming for a thick, creamy blend.

Make the biscuit base:

Crush the biscuits up with a rolling pin or food processor. Mix in some melted butter and stir till combined. Line a springform tin with parchment, press the biscuit mix in evenly, and smooth it out with the bottom of a glass. Chill in the fridge for a bit until set.

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Good to know

No gelatine needed—just a bit of chill time in the fridge and it'll firm up great. It's ideal if you're having people over since you can prep ahead. You can totally swap in other berries if you want. The crispy base and fruity, creamy top make it a big hit with anyone. For me, fresh summer strawberries always mean long, laid-back afternoons. Each spoonful reminds me of family and happy childhood moments.

Storage tips

Covered in the fridge, your no-bake strawberry cheesecake stays fresh for up to three days. A tight wrap of plastic keeps the top perfect. Leftovers? Stack them in a glass for a simple dessert.

Ingredient swaps

Instead of butter biscuits, try ladyfingers or speculoos cookies. In winter, stir in raspberries or mango chunks for a change. Want a tangier version? Swap half the quark for Greek yogurt.

Serving idea

I like topping slices with a swoosh of whipped cream and a few mint leaves. White chocolate shavings work great too. Kids love bitesized pieces for birthday finger food.

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A little cheesecake story

No-bake cheesecake has become a go-to in recent years, often sharing the spotlight with American cheesecakes. In Germany, quark gives it that signature creamy taste. For ages, families have had their own versions, passing them down and making memories with each layer.

Frequently Asked Questions

→ How do I make sure the base stays crispy if I don’t bake it?

Mix the crushed cookies well with butter so everything sticks. Chill the pan for about ten minutes before you spread the filling over it. That helps the base hold together and stay firm.

→ Can I trade mascarpone for cream cheese?

Of course! Cream cheese works too. It makes things a little lighter. Just use one that’s thick and not watery.

→ How long should the cheesecake chill in the fridge?

Leave it chilling for at least four hours. Even better, keep it in there overnight so it firms up and slices easily.

→ Can I use frozen strawberries instead of fresh?

If you’re using frozen berries, make sure to thaw and drain them first so your filling doesn’t get watery.

→ Any tips to give the cheesecake more flavor?

Try mixing in a bit of grated lemon peel or a splash of vanilla into the filling. A sprig of fresh mint on top looks great, too.