A simple summer strawberry cake recipe. No oven needed.

Ready for the most refreshing summer dessert? Today I'm making a super creamy, no-bake strawberry cheesecake that requires no oven! This cake features a crunchy cookie crust, a silky cottage cheese filling, fresh berries, and a glossy jello topping. It turns out incredibly light, not too sweet, and looks absolutely stunning on any table. Perfect for birthdays or just a treat with your afternoon tea! 📝 Ingredients: For the Crust: 300 g (10.5 oz) cookies (Graham crackers or Digestives work great) 100 g (3.5 oz) butter 40 ml milk For the Filling: 600 g (21 oz) cottage cheese (or farmer's cheese/cream cheese) 250 g (9 oz) sour cream (20-25% fat) 250 g (8.8 oz) sugar 8 g (0.3 oz) vanilla sugar 15 g (0.5 oz) gelatin + 100 ml water For the Topping: 400 g (14 oz) fresh strawberries 80 g (2.8 oz) instant strawberry jello powder 300 ml boiling water 👩‍🍳 Instructions Recap: 1. Crush cookies into fine crumbs, mix with melted butter and milk. Press firmly into a springform pan and chill for 15 minutes. 2. Bloom gelatin in water, then melt until clear. 3. Blend cottage cheese, sour cream, sugars, and melted gelatin with an immersion blender until perfectly smooth. 4. Pour over the chilled crust and refrigerate for 1 hour. 5. Prepare the jello using boiling water and let it cool completely to room temperature. 6. Arrange sliced strawberries on the set cheese layer. 7. Gently pour the cooled jello over the berries. 8. Refrigerate for at least 4 hours until fully firm.