No-Bake Mini Strawberry Cheesecake

With fresh strawberries in abundance and relatively cheap I decided to make something out of these big, luscious, sweet strawberries.  After making the Lychee Cheesecake recently, of course Strawberry Cheesecake came to mind.  

This is a no-bake smooth, creamy and refreshing cheesecake where Greek yogurt is added to give a lighter texture and adds more flavour.  Top it with fresh strawberries before serving and it will suit any dinner party.

Crust: 
150g Marie biscuits, or any biscuits of your choice
85g butter, melted

Filling:
250g cream cheese, softened
150g caster sugar
350g strawberries, washed and hulled
6 gelatin sheets
40g lemonade (I used Sprite)
125g thickened cream (chilled)
125g Greek yogurt

• Process biscuits finely in a food processor.  Add in melted butter and mix to combine.
• Press biscuits into individual dessert mould and using a glass, firmly press down the crust to compact it.  Refrigerate while preparing the filling.
• Beat chilled cream and yogurt together until soft peaks form.  Set aside in the fridge.
• Place gelatin sheets into a bowl of cold water for about 10 minutes to soften them. Meanwhile gently heat up the lemonade. Squeeze out excess water from the gelatin sheets; then add into the warmed lemonade and stir gently until it dissolves.  Set aside.
• Using a stick blender blend the strawberries to get 250g of strawberry puree.  Then push the puree through a fine sieve.  Add gelatin mixture into the strained puree and blend to combine.
• Beat softened cream cheese and caster sugar until smooth and creamy.  Gradually add in the strawberry puree and beat to combine.   
• Lastly fold in whipped cream and yogurt mixture.
• Spoon the mixture into crusts and cover with plastic wrap.  Chill for at least 4 hours or overnight.  

Note:  If you are using gelatin powder, dissolve  15g gelatin powder in 40g strawberry puree or lemonade.