Easy No Bake Strawberry Cheesecake

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This no-bake strawberry cheesecake combines a traditional cheesecake's light, fluffy texture with a burst of fresh strawberry flavor. It comes together in under 20 minutes, making it a dream dessert to make ahead of time.

If you love cheesecake desserts, you can try this no-bake lemon cheesecake or these raspberry cheesecake bars.

🧾 Ingredient notes

• Graham crackers or Digestive biscuits: Forms the crunchy base of the cheesecake.
• Unsalted butter: Binds the crust together.
• Fresh strawberries: Provides a fresh, fruity flavor for the puree and topping.
• Granulated sugar: Sweetens both the strawberry puree and the cheesecake filling.
• Cream cheese: The main component of the filling, giving it a rich and creamy texture.
• Pure vanilla extract: Adds depth and enhances the flavor of the filling.
• Heavy whipping cream: Lightens the cheesecake filling, making it airy and smooth.
• Gelatin powder (optional): Helps set the cheesecake for a firmer texture.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Easy No Bake Strawberry Cheesecake recipe step-by-step

1. Prepare the Crust: Grind the biscuits into a fine powder using a food processor. Mix the crumbs with the melted butter and press this mixture firmly into the bottom of your 9-inch springform pan. Chill in the fridge while you prepare the filling.

2. Create the Strawberry Puree: Clean the strawberries, remove the stems, and puree them in a blender or food processor with the sugar until smooth.

3. Prepare the Cheesecake Filling: Whip the room-temperature cream cheese in a large bowl until light and fluffy. Slowly incorporate the heavy whipping cream, sugar, and pure vanilla extract. Add in the strawberry puree and gently fold until completely incorporated.
4. If Using Gelatin: Sprinkle the gelatin over ¼ cup of water in a small bowl and let it bloom for a few minutes. Once bloomed, gently heat it until it becomes liquid (do not boil). Cool slightly, then mix it into your cheesecake filling. *If you skip the gelatin, be sure to refrigerate the cheesecake until fully set.

5. Assemble and Chill the Cheesecake: Pour the filling over the chilled crust and smooth the surface with a spatula. Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.
6. Garnishing and Serving the Cheesecake: Once the cheesecake is set, garnish it with fresh strawberry slices or strawberry sauce. Carefully unlock the springform pan and slice using a sharp knife. Enjoy your delicious No-Bake Strawberry Cheesecake!

❓Recipe FAQ's

Easy No Bake Strawberry Cheesecake

Savor the delight of this simple yet elegant No-Bake Strawberry Cheesecake. With a rich cream cheese filling and a fresh strawberry tang, atop a crunchy crust, this dessert is the star of any gathering. It's easy to make, requires no baking, and promises a luscious, decadent treat.

4.50 from 6 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 0 minutes minutes

Chill Time: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Servings: 10

Author: Deborah Rainford

Cook ModePrevent your screen from going dark

Ingredients

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For the crust

• 300 grams (3 ½ cups) Graham crackers or Digestive biscuits
• 150 grams (⅔ cups) unsalted butter, melted

For the strawberry puree

• 450 grams (1 lb) of fresh strawberries, frozen works too
• 2 tablespoons granulated sugar

For the cheesecake filling

• 500 grams (2 ⅕ cups) of cream cheese, room temperature *See notes about cream cheese
• 100 grams (½ cups) of granulated sugar
• 1 teaspoon pure vanilla extract
• 240 ml (1 cups) heavy whipping cream
• Optional: 2 tablespoons of gelatin powder, around 20 grams

Instructions

Prepare the Crust:

• Grind the biscuits into a fine powder using a food processor. Mix the crumbs with the melted butter and press this mixture firmly into the bottom of your 9-inch springform pan. Chill in the fridge while you prepare the filling.

Create the Strawberry Puree:

• Clean the strawberries, remove the stems, and puree them in a blender or food processor with the sugar until smooth.

Prepare the Cheesecake Filling:

• Whip the room-temperature cream cheese in a large bowl until light and fluffy. You can use an electric whisk to do this. Slowly incorporate the heavy whipping cream, sugar, and pure vanilla extract. Add in the strawberry puree and use a spatula to continue to gently fold the puree into the mixture until completely incorporated.

If Using Gelatin:

• Sprinkle the gelatin over ¼ cup of water in a small bowl and let it bloom for a few minutes. Once bloomed, gently heat it until it becomes liquid (do not boil). Cool it slightly, then mix it into your cheesecake filling.

Assemble and Chill the Cheesecake:

• Pour the filling over the chilled crust and smooth the surface with a spatula. Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.

Garnishing and Serving the Cheesecake:

• Once the cheesecake is set, garnish it with fresh strawberry slices or a strawberry sauce. Carefully unlock the springform pan and slice using a sharp knife.
• Enjoy your delicious No-Bake Strawberry Cheesecake!

Notes

• Remember to use room-temperature cream cheese to prevent lumps in your filling.
  If you choose to use the gelatin, ensure it is completely dissolved in the water and cooled slightly before adding it to prevent lumps.
• This cheesecake is best enjoyed within 2-3 days of making, as the crust will begin to soften. Store in the fridge with a tight-fitting lid.
• You can substitute the Graham crackers with Digestive biscuits or even Oreo cookies for a chocolatey twist.
• The heavy cream can be replaced with an equal quantity of condensed milk or sour cream, but this will alter the taste slightly.
• If you are from the UK, you will need to gently squeeze your blocks of cream cheese between two paper towels to try and drain some of the excess moisture. European cream cheese has a higher moisture content than North American. *Also suggest you use the gelatin for that same reason.

Nutrition

Calories: 212kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 124mg | Potassium: 227mg | Fiber: 3g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 1.1mg

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