"A light and creamy no-bake cheesecake, flavored with coconut cream and orange zest, served with fresh strawberry orange compote"
Strawberry Orange No-Bake Cheesecake
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Prep time: 20mins
Cook time: 10mins
Serves or Makes: 10
Recipe Card
ingredients
Crust
- 1 1/2 cups finely crushed graham crackers
- 1 teaspoon coarse Kosher salt
- 1/2 cup unsalted butter, melted
ingredients
Filling
- 9 fresh strawberries, trimmed and halved lengthwise
- 1 pound cream cheese, softened to room temperature
- 1 cup coconut cream
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract, or vanilla bean paste
- 3/4 cup powdered sugar
- 1 1/2 cups heavy whipping cream, divided
- 1 envelope unflavored, powdered gelatin
ingredients
Topping
- 1 pound strawberries, washed, hulled and quartered
- 1 navel orange, juiced
- 1 teaspoon orange zest
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon coarse Kosher salt
Method
For the Crust
Step 1
Preheat the oven to 325°F. In a medium bowl, combine the crushed graham crackers salt and melted butter. Toss the mixture with a fork until the crumbs are moistened. Press the crumbs firmly against the bottom of an 8-inch springform pan, making the crust as flat and level as possible.
Step 2
Bake for 8 minutes, set aside and cool completely. Cut several strips of parchment paper and arrange them inside the sides of the pan to ensure easy release of the cheesecake.
Filling
Step 1
Arrange the strawberry halves on the cooled crust, cut side facing out, around the sides of the pan. Depending on the size of your berries, you may need more or less. Set aside.
Step 2
In a large bowl, using an electric mixer, beat the cream cheese, coconut cream, orange zest, vanilla bean paste and powdered sugar until smooth, 5 minutes.
Step 3
Pour 1/2 cup of the whipping cream into a microwavable dish, and stir in the gelatin. Microwave on high in 30 second increments for up to 1 1/2 minutes, to dissolve the gelatin. Whisk to dissolve lumps.
Step 4
Pour the remaining whipping cream into the cream cheese mixture and beat until thick and smooth, then add the cream and gelatin mixture, beating until smooth, scraping the bowl down as needed.
Step 5
Pour the cheesecake filling into the prepared pan and tap it gently against the counter so that the filling settles around the the strawberries. Smooth out the top. Refrigerate overnight.
Topping
Step 1
In a medium saucepan over medium heat, combine the strawberries, orange zest, orange juice, granulated sugar, vanilla extract and Kosher salt. Cook over medium heat, stirring occasionally, until the berries are soft and the liquid has reduced into a syrup. Cool, then pour into a glass jar and refrigerate.
Step 2
Before serving, unmold the sides of the pan, and peel off the wax paper from the cheesecake. Serve each slice with the compote.