Ingredients:

  • 1 ½ cups (180 g) Digestive Biscuits or Graham Crackers, finely crushed
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1 Tbsp (10 g) Unflavoured Gelatin Powder
  • ¼ cup (60 ml) Cold Water
  • 2 cups (300 g) Fresh Strawberries, washed and hulled (divided)
  • ¼ cup (50 g) Granulated Sugar
  • 8 oz block (225 g) Full-Fat Cream Cheese, fully softened
  • ½ cup (60 g) Powdered (Icing) Sugar, sieved
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (240 ml) Heavy Whipping Cream, cold

Instructions:

  1. Prepare the Base: Process the digestive biscuits (or graham crackers) until they resemble fine sand. Mix the melted butter thoroughly with the crumbs until evenly moistened.
  2. Press and Chill: Line a 12-cup muffin tin with paper liners. Distribute the crumb mixture evenly across the 12 cups. Use a small glass to firmly press the crumbs into an even, compact layer at the bottom of each liner. Place the tin in the freezer for 10 minutes to set the base quickly.
  3. Bloom and Dissolve Gelatin: Sprinkle the gelatin powder over the ¼ cup of cold water. Let stand for 5–7 minutes until it blooms. Gently heat the bloomed gelatin (via microwave or simmering water bath) until it is fully clear and dissolved. Set aside to cool slightly.
  4. Make Strawberry Purée: Combine 1 cup of strawberries designated for the purée with the granulated sugar. Blend until completely smooth. Stir the slightly cooled, dissolved gelatin into the strawberry purée until fully combined.
  5. Whip Cream and Beat Cheese: Using a cold bowl, whip the cold heavy cream until soft peaks form. In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and fluffy.
  6. Assemble Filling: Gently fold the strawberry-gelatin mixture into the cream cheese mixture until uniformly pink. Fold in the remaining 1 cup of diced fresh strawberry chunks.
  7. Fill and Set: Remove the chilled base from the freezer. Spoon the strawberry filling mixture evenly over the biscuit bases in the liners. Return the filled muffin tin to the refrigerator. Chill for a minimum of 2 hours, or ideally 4 hours, until the filling is firm and springy to the touch.
  8. Serve: Once fully set, carefully peel away the paper liners. Garnish the No-Bake Strawberry Pie Bites with a small slice of fresh strawberry or a dust of icing sugar just before serving.