Strawberry Heart No-Bake Cheesecake

Strawberry Heart No-Bake Cheesecake

This is a no-bake cheesecake that has a heart pattern running all the way through, so wherever you cut it, you get a heart. Not only does it look nice, it's rich and irresistible to unbaked cheese lovers. It's pretty easy to make too!

Ingredients: 1 17cm poundcake mold worth

Cream cheese
200 g
Heavy cream
200 ml
50 g
10 g
For the heart
100 g
Cream cheese
50 g
5 g
For the base
Plain biscuits (cookies)
50 g
50 g


1. Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor).
2. Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer.
3. Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well.
4. Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon.
5. Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin.
6. Soften the 200 g of cream cheese in the microwave.
7. Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk.
8. Take the frozen strawberry hearts from the molds.
9. Sink the strawberry hearts into the cheesecake base, slowly and vertically.
10. Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top.
11. Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave.
12. Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft.

Story Behind this Recipe

I've been thinking about a cake that showed a heart wherever you sliced it! I've experimented a lot with the consistency of the batter, the balance between the heart part and the surrounding cheesecake and so on. I went through a lot of trial and error, and until I was satisfied we had unbaked cheesecake for breakfast almost every day. Thanks to my dear husband for going along with it. This is a rich unbaked cheesecake that is satisfying to the eye as well as your tastebuds.