No-Bake Strawberry Cheesecake

Dissolve the strawberry jello and gelatin in 200 ml of hot water, stirring thoroughly until completely dissolved. Let cool. If you don't want to use strawberry jello, simply use 10 g of gelatin total and dissolve it in 70 ml of water.

Blend half of the strawberries until completely smooth, and cut the other half into quarters or smaller pieces.

Whip the heavy cream until quite thick. Add the cream cheese or cottage cheese and whip again.

Add the strawberry purée (strain it through a fine-mesh sieve to remove the seeds), along with the powdered sugar, and blend the mixture thoroughly with an immersion blender.

Add the strawberry jello (or gelatin, if you're not using jello). Stir to combine.

Place the mixture in the refrigerator until it thickens considerably, checking and stirring it periodically. You can also use the freezer to speed this up, but you'll need to check and stir it more frequently. The mixture should become very thick but still pourable. Fold in the chopped strawberries and stir to combine.

Assemble the cheesecake. Arrange the cookies in the bottom of the pan. I used shortbread-style cookies, like you'd use for a cheesecake, and simply laid them flat. If you let the cake sit overnight to soak, the cookies will become soft and tender. If you plan to serve the cake right after the strawberry layer sets, it's better to crush the cookies with butter, press them into the bottom, and pack them down firmly (just like a regular cheesecake crust).

Transfer the strawberry mixture into the pan and spread it out evenly. Refrigerate until set.

Slice the strawberries for the topping and arrange them over the surface. Prepare the cake jelly glaze according to the package directions and pour it over the strawberries. Allow to set.

This no-bake strawberry cheesecake turns out incredibly tender and soft, with a vibrant strawberry look, flavor, and aroma!