Make cookies at the bottom first, break the chocolate cookies, add the melted cream and mix well to make the cookies moist.

Pour the biscuits into the mold, flatten, compact and refrigerate for 30 minutes. It is suggested that the tighter the pressure, the better, so that it is not easy to spread out when cutting the cake at last. )

Cut the strawberry into pieces, pour in 60 grams of sugar and 30 grams of lemon juice, microwave for 3 minutes, and force out the strawberry juice to make the strawberry taste sweet.

Prepare a large bowl, pour in cream cheese, yogurt, whipped cream, sugar and 15g lemon juice, stir well, and then add diced strawberries after microwave (just take out the diced strawberries and leave strawberry juice after microwave to make the top jelly).

While stirring evenly, you can heat it to 70~80 degrees Celsius at the water's edge, then add the softened gelatin and stir until it dissolves.

Take the baking mold out of the refrigerator, decorate strawberries according to personal preference, then pour in cheese paste, puncture the bubbles on the surface with sharp objects such as bamboo sticks, and refrigerate for 4 hours to solidify.

Using the strawberry juice left in the third step, first heat it to 70 ~ 80℃, then add the softened gelatin and stir until it is dissolved.

Pour it on the frozen cheese and decorate it with strawberries according to your personal preference.

Refrigerate for more than 6 hours and let the whole cake solidify.

Final result