*NO BAKE* UPSIDE DOWN STRAWBERRY CHEESECAKE #shorts

Episode 9 of #SimplyStrawberry, where everything is sweet, simple, and strawberry-filled🍓❤️If you’ve loved my upside-down cheesecakes, wait till you try this strawberry one🥰 This no-bake treat is super easy to make, and you’ll find yourself making it on repeat every week❤️💁🏻‍♂️ Ingredients FOR THE BASE 35 oreo biscuits 7 tbsp butter, melted (98g) FOR THE FILLING 1 cup cream cheese (225g) ¼ cup white chocolate, melted ⅓ cup condensed milk 1 cup whipped cream (1/2 cup whipping cream whipped to stiff peaks) For the strawberry compote 12-15 chopped strawberries 1 tbsp sugar 2 tbsp water Method- 1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand. 2. Press the biscuit mixture into the bottom of a 6 inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling. 3. ⁠In a mixing bowl, whisk together softened cream cheese, melted white chocolate, condensed milk and whipped cream until it's smooth and creamy. 4. ⁠For the strawberry compote- in a pan add chopped strawberries, sugar , water and let it cook at medium heat till the strawberry softens and you achieve a thick jammy consistency. 5. ⁠Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer. 6. ⁠Now add the strawberry compote and spread evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer. 7. ⁠Refrigerate the cheesecake for at least 6 hours or until it's firm. 8. ⁠Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the biscuit layer on top and filling at the bottom. bake with shivesh, shivesh bhatia, upside down cheesecake, yummy, strawberry season, recipes, eggless baking, eggless recipes, desserts, eggless cheesecake, how to make cheesecake, no bake dessert