Indulge in the ultimate dessert experience with our no-bake Strawberry Meringue Cheesecake! This delightful treat combines the creamy richness of cheesecake with the light, airy sweetness of meringue, all layered atop a buttery biscuit crust. Perfect for warm days or any occasion where you want to impress your guests, this recipe is not only simple but also a showstopper that will have everyone asking for seconds. Imagine slicing into a chilled cheesecake, revealing vibrant strawberries and fluffy meringue—it's a dessert dream come true! Ready to elevate your dessert game? Let’s dive into this easy, no-bake recipe that’s sure to become a favorite in your kitchen!
Ingredients
- 1 ½ cups digestive biscuits, crushed
- ½ cup unsalted butter, melted
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 egg whites
- ½ cup granulated sugar
Instructions
- Prepare the crust by combining crushed digestive biscuits with melted butter in a mixing bowl. Mix thoroughly until the crumbs are completely coated with butter.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan, creating an even and compact base. Refrigerate the crust for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until well combined and fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and fluffy texture.
- Gently fold the whipped cream into the cream cheese mixture, ensuring a smooth and airy consistency.
- Arrange sliced fresh strawberries in an even layer over the chilled biscuit crust.
- Pour the cream cheese mixture over the strawberries, spreading it evenly and smoothing the top with a spatula.
- For the meringue topping, separate egg whites into a clean, dry mixing bowl.
- Whip the egg whites using an electric mixer, gradually adding granulated sugar until stiff, glossy peaks form.
- Spread the meringue over the cheesecake filling, creating decorative peaks and swirls.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, garnish with additional fresh strawberry slices and optionally torch the meringue for a golden finish.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Chill Your Tools: For the best results when whipping cream and egg whites, make sure your mixing bowls and beaters are clean and chilled. This helps achieve those perfect stiff peaks!
- Quality Ingredients Matter: Use fresh, ripe strawberries for the best flavor. If strawberries are out of season, consider using other berries or fruits like raspberries or peaches.
- Don’t Rush the Chilling: Allow the cheesecake to set in the refrigerator for at least 4 hours, or preferably overnight. This ensures a firm texture and allows the flavors to meld beautifully.
- Decorative Meringue: When whipping the egg whites for the meringue, take your time adding the sugar. This will help create a glossy finish. For an extra touch, use a kitchen torch to lightly toast the meringue before serving.
- Serving Suggestions: For an elegant presentation, garnish each slice with additional strawberry slices and a sprig of mint. This not only enhances the visual appeal but adds a refreshing touch.
- Make Ahead: This cheesecake is perfect for prepping in advance. Make it a day ahead of your gathering for a stress-free dessert option!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
