Charlottes are classic French desserts consisting of no-bake cheesecake filling encased between ladyfingers. Combined with strawberries and other fresh fruit, this makes an irresistibly refreshing summer dessert!
This no-bake cheesecake Charlotte is ideal for entertaining and hot summer afternoons or as an exquisite treat to mark any special event or milestone.
Charlotte Russe was first made popular as a pastry shop staple; today, it can be made easily at home using some basic techniques and ingredients. While its original form may have been tricky to master, modern Charlottes can still deliver on deliciousness with their rich mousse filling layered between crisped bread dipped in butter and ladyfingers encircling.
Ladyfingers, which are long Italian sponge cookies that absorb syrups and liqueurs well, form the basis of this cake recipe; if they are unavailable, any long-shaped sponge cookie should work just as well.
For the syrup
- 1 cup sugar
- 1 cup water
For the strawberry sauce
- 1 cup strawberries
- ¼ cup sugar
- 2 tablespoons water
For the filling
- 20 oz cream cheese
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 cup butter, softened
- ½ cup powdered sugar
- 14 oz ladyfingers, savoiardi
- ¼ cup raspberries
- ½ cup strawberries, chopped into small pieces
For the garnish
- ½ cup blueberries
- ½ cup strawberries
- ¼ cup raspberries
- Add the sugar and water into a saucepan and boil for 2 minutes. Let it cool!
- Add the strawberries, water, and sugar into another saucepan and boil for 2 minutes. Remove from heat and pour into a blender. Blend until smooth, then drain it. Let it cool!
- Beat the heavy whipping cream until stiff peaks form.
- In another bowl, beat the butter for 2 minutes, then add the powdered sugar and beat for another 2 minutes. Add the cream cheese and beat for 2 minutes until it is fluffy. Now add the vanilla extract and the strawberry sauce. Beat for 2 minutes until the cream is homogenized.
- Add the heavy whipping cream into a big bowl, gradually add the strawberry sauce and mix it.
- Cut off about 1 inch of the ladyfingers. Keep the rest of the ladyfingers.
- Quickly dip the ladyfingers in the cooled syrup and line the sides of the pan. Now add the previously cut ends to the bottom.
- Spread 1/3 of the filling over the bottom layer. Add the raspberries and chopped strawberries. Spread another 1/3 of the filling over the fruits.
- Cover with plastic wrap and refrigerate for 4 hours.
- Pipe the remaining filling over the cake and garnish it with blueberries, strawberries, and raspberries.
- Slice and serve!
- Makes about 12 servings