No bake strawberry cheesecake

I do not use an oven in my kitchen and so I have not tried baking yet. But I have tried making no bake cakes before ,using a pressure cooker.
This time, wanted to try a cheese cake for my son's birthday. He loves strawberries and so I did a strawberry cheesecake and that turned out too good. I used gelatin for setting it up and refrigerated for nearly 5 hours. You can refrigerate it and then take ot out 20 minutes before serving.
 I'm also planning to do a mango cheese cake shortly. Here is the step by step instructions with pictures in how you can make this yummy and easy strawberry cheese cake.

 Ingredients : 

• Digestive biscuits-20
• Cream cheese-8 oz
• Powdered sugar-250 gms
• Whipping cream-100 ml
• Strawberry pulp-200 ml
• Gelatin-1 spoon
• Butter-100 gms

Step by step instructions : 

Bottom layer:

• Powder the digestive biscuits and add melted butter to it until you get a wet sand texture.
• Layer the biscuit on a spring foam cake tin and press it tightly and evenly.
• Refrigerate this for 20 to 30 minutes.

Top layer:

• In a wide bowl take 8 Oz of cream cheese.
• Add the powdered sugar to the cream cheese and beat well.
• In another bowl add the whipping cream and beat until it forms stiff peaks.
• Add the whipped cream to the cream cheese and sugar mixture and mix it up thoroughly.
• Add the strawberries in a blender along with some sugar and blend it to a smooth paste.
• Add a spoon of gelatin to Warm milk or water and mix until it dissolves completely.
• Add the gelatin mixture to the strawberry paste and mix well.
• Add the strawberry mixture to the cream mixture and mix throughly. 
• Pour this on top of the biscuit layer and spread it out evenly.

Setting up the cake

• Refrigerate this for 4 to 6 hours.
• Remove the spring foam tin from the fridge and open the side lock gently and lift the ring. 
• Now add some sliced fresh strawberries to the top of the cheese cake and enjoy!

Ingredients : 

• Digestive biscuits-20
• Cream cheese-8 oz
• Powdered sugar-1 cup
• Whipping cream-1/2 cup
• Strawberry pulp-1/2 cup
• Gelatin-1 spoon

Step by step instructions : 

Bottom layer:

• Powder the digestive biscuits and add butter to it until you get a wet sand texture.
• Layer the biscuit on a spring foam cake tin and press it tightly and evenly.
• Refrigerate this for 20 to 30 minutes. 

Top layer:

• In a wide bowl take 8 Oz of cream cheese.
• Add the powdered sugar to the cream cheese and beat well.
• In another bowl add the whipping cream and beat until it forms stiff peaks.
• Add the whipped cream to the cream cheese and sugar mixture and mix it up thoroughly.
• Add the strawberries in a blender along with some sugar and blend it to a smooth paste.
• Add a spoon of gelatin to Warm milk or water and mix until it dissolves completely.
• Add the gelatin mixture to the strawberry paste and mix well.
• Add the strawberry mixture to the cream mixture and mix throughly. 
• Pour this on top of the biscuit layer and spread it out evenly. 

Setting up the cake

• Refrigerate this for 4 to 6 hours.
• Remove the spring foam tin from the fridge and open the side lock gently and lift the ring. 
• Now add some sliced fresh strawberries to the top of the cheese cake and enjoy!