Easy No Bake Strawberry Cheesecake

Strawberry no bake cheesecake on a cake platter.

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.

4.25 from 4 votes

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Prep Time: 30

Cook Time: 0

Chill Time: 6

Total Time: 6 30

Servings:

Calories: 212kcal

Author: Deborah Rainford

Ingredients

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

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