Easy No Bake Strawberry Cheesecake

• Variations
  • You can add a touch of chocolate by incorporating cocoa powder into the crust or the filling.
  • Try using other fruits such as blueberries or raspberries instead of strawberries.

• Substitutions
  • If you don't have fresh strawberries on hand, frozen ones will work just fine.
  • For a gluten-free version, use gluten-free cookies or nuts for the crust.

👩🏻‍🍳 Step by step for making the creamiest cheesecake

Prepare the crust:

• Blend the graham crackers (or digestive biscuits) into a fine powder using a food processor.
• Once your crumbs are ready, melt some unsalted butter and combine it with the crumbs. The butter is what binds our crumbs together, creating a solid crust that holds up against our filling.
• Press this mixture firmly into the bottom of your springform pan to form your crust, then place the crust in the fridge to chill while you prepare the filling.

Create the Strawberry Puree:

• Take your fresh strawberries (frozen work too!), wash them, and remove the stems. Then, puree them in a blender until you get a smooth consistency.
• To add more flavor and a little sweetness, you could add some sugar and a teaspoon of lemon juice to your puree.

Prepare the Cheesecake Filling:

• For the filling, begin by whipping room-temperature cream cheese in a large bowl until it's light and fluffy. *It's important to use room-temperature cream cheese to ensure that there are no lumps in your filling.
• Slowly incorporate heavy whipping cream, sugar, and vanilla extract.
• Add your strawberry puree to this mixture and stir until it's well combined.

Assemble and Chill the Cheesecake:

• Once your filling is ready, pour it over your pre-chilled crust.
• Spread the filling evenly with a spatula, ensuring a smooth surface.
• Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.

Note on using frozen strawberries

Frozen strawberries can also be a great alternative, especially when fresh ones aren't in season.

To use frozen strawberries in this recipe, defrost them completely and then drain off any excess liquid before pureeing. It's important to note that frozen strawberries might yield a slightly softer set due to their higher water content. Hence, it could be a good idea to add a little more gelatin (an additional half teaspoon should do) to firm up your filling.

Note on using gelatin

If you prefer a firmer cheesecake or are using frozen strawberries, gelatin can help stabilize your filling. Here's how to use it:

1. Before starting with the recipe, soak 2 teaspoons of gelatin powder in 3 tablespoons of cold water and let it bloom for 5-10 minutes. It will swell and soften.
2. Once it's bloomed, heat the gelatin mixture over low heat (or in the microwave), stirring continuously, until it becomes liquid. Do not let it boil.
3. Cool the gelatin mixture slightly before adding it to the cheesecake filling at the same time as the strawberry puree. It should be warm, not hot, when added.
4. Proceed with the recipe as written, knowing your cheesecake will have extra firmness from the gelatin. Remember, the cheesecake still needs to chill for a few hours to achieve the perfect consistency.

🔪 Equipment

1. 9-inch Springform Pan: A springform pan is ideal for cheesecakes due to its removable bottom, allowing for easy unmolding without damaging the cake.
2. Food Processor or Blender: To puree the strawberries and to make the graham cracker crumbs for the crust.
3. Electric Mixer: To ensure that the cream cheese and heavy cream are properly whipped and smooth. You can use either a stand mixer with a whisk attachment or a hand-held electric mixer.
4. Rubber Spatula: To fold in the strawberry puree into the cream cheese mixture, and to spread the cheesecake mixture into the pan.
5. Medium Saucepan: For cooking down the strawberry puree if you're adding gelatin.
6. Measuring Cups and Spoons: For accurate measurement of ingredients.
7. Mixing Bowls: You'll need a few - one for the crust mixture, another for the cream cheese mixture, and another if you're using gelatin.
8. Strainer: To strain the strawberry puree and remove seeds for a smoother cheesecake filling.
9. Plastic Wrap or Aluminum Foil: To cover the cheesecake while it chills in the refrigerator.

🍯 Storage

• Fridge: You can store the cheesecake in the fridge for up to 3 days.
• Freezer: This cheesecake can be frozen. Just be sure to wrap it tightly to avoid freezer burn.
• Reheat: This is a no-bake recipe, so no reheating is necessary! Just take it out of the fridge or freezer, let it come to room temperature if frozen, and serve.