When strawberries are at their peak, they pack so much flavor into this delightfully pink no-bake strawberry cheesecake. It is velvety smooth and much lighter than traditional varieties.
What is a No-Bake Cheesecake?
So if there are no eggs, no baking, and no dreadful water-bath, what is a no-bake cheesecake?
No-bake cheesecake is a blend of cream cheese and whipped heavy cream. The two bases, along with fresh strawberry puree, are gently folded together to make a smooth, slightly sweet dessert. The whole thing firms up in the refrigerator instead of the oven.
Why We Love this No-Bake Strawberry Cheesecake
Unlike a rich, custardy baked cheesecake, the mousse-like texture in this version is light and creamy. The velvety, smooth cheesecake compliments the snappy graham cracker crust perfectly.
In the height of summer when strawberries are at their sweetest, you might not want to turn the oven on. This recipe is super easy to make without breaking a sweat. The hardest part about this recipe is waiting for the cheesecake to set, so plan accordingly.
How to Bloom Gelatin
The gelatin is this recipe helps set the cheesecake to make it sliceable. While many cheesecake do not call for gelatin, the extra cup of liquid (in the form of strawberry puree) need help solidifying.
To bloom powdered gelatin, sprinkle it over the amount of cold water called for in the recipe. Allow the gelatin to hydrate and turn gummy, about 5 minutes.
Before adding the bloomed gelatin to the recipe, it needs to be liquified. If the recipe calls for heating ingredients on the stove, the bloomed gelatin can often be added at this time to melt.
For a no-bake dessert, zap bloomed gelatin in the microwave to melt. Be sure that it is completely liquified or the gelatin may turn lumpy when mixed with the other ingredients.
Baker's Notes
- The gelatin helps set the cheesecake and gives it a mousse-like texture. While it may be possible to make the cheesecake without gelatin, I can’t be sure that the finished cheesecake will easily slice.
- Make sure to completely liquify the gelatin after blooming to ensure that it combines with the strawberry cream cheese mixture.
Serving and Storage for No-Bake Cheesecake
- Keep the cheesecake refrigerated until ready to serve. Carefully run a thin knife around the inner edge of the springform pan before releasing the clasp and removing the collar.
- Cut the cheesecake with a sharp knife. If you are struggling to get clean slices, try running the blade under hot water, then carefully drying it off before cutting. Carefully clean the knife between slices.
- Store the cheesecake loosely covered with plastic wrap in the refrigerator for up to 4 days.
- If you want to speed things up, you may put the cheesecake in the freezer for an hour before serving. (About 4 hours in the refrigerator and 1 hour in the freezer worked for me). Do not freeze the cheesecake all the way through or it may lose its creamy texture.
More No-Bake Dessert Recipes to Try
Recipe
No Bake Strawberry Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 1 ½ tablespoon granulated sugar
- 6 tablespoon unsalted butter, melted
Foe the Strawberry Puree
- 2 cups (300g) strawberries, halved
- 1 teas lemon juice
- pinch salt
For the Cheesecake
- ¼ cup water
- 2 ½ tea (one packet) unflavoured gelatine
- 16 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 1 cup strawberry puree
- 2 tea vanilla extract
- 1 cup heavy cream
- 2 tablespoon confectioners' sugar
- ½ cup sour cream
For the Decoration
- ½ cup heavy cream
- 2 tablespoon granulated sugar
- 1 tea vanilla extract
- 6 fresh strawberries, halved
Instructions
To Make the Crust
- In a mixing bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and stir to evenly moisten the crumbs. The mixture should hold together when squeezed.
- Tip about ½ of the crumb mixture into a 9-inch springform pan. Press the crumbs into the corners and slightly up the sides of the pan, about ½-inch.
- Add the remaining crumb mixture to the bottom of the pan and press evenly with the bottom of a straight-sided measuring cup or drinking glass.
- Place the crust in the refrigerator.
To Make the Strawberry Puree
- Add all of the ingredients into a food processor and blend until smooth. Measure out 1 cup of puree and set aside.
To Make the Cheesecake
- Place the water in a small microwave-safe bowl. Sprinkle the gelatin on top and allow it to bloom, 5 minutes.
- With a stand or hand mixer, thoroughly mix the cream cheese until smooth. Stop the mixer and scrape down the bowl. Add the sugar and continue to mix until well combined. The mixture should be smooth and without lumps.
- Zap the gelatin mixture in the microwave for about 10 seconds to liquify. Stir the liquid gelatin into 1 cup of strawberry puree. Pour the strawberry mixture along with the vanilla into the cream cheese mixture and mix until combined. Set aside.
- In a clean bowl, whisk the heavy cream and confectioners’ sugar with a stand or hand mixer until thickened and it holds stiff peaks. Add the sour cream and mix until just combined.
- Add half of the whipped cream to the strawberry cream cheese mixture and fold until just combined. Add the remaining whipped cream and fold until smooth.
- Remove the crust from the refrigerator and tip the strawberry cream cheese mixture into the pan. Spread with an offset spatula to smooth out the top.
- Refrigerate the cheesecake for at least 4 to 6 hours or overnight before serving.
To Decorate
- Whip the cream and sugar together until they hold medium peaks. Add the vanilla extract and mix to combine.
- Using a piping bag fitted with a star tip, pipe whipped cream around the top edge of the cheesecake as desired. Top with fresh strawberries.
Notes
- Keep the cheesecake refrigerated until ready to serve. Carefully run a thin knife around the inner edge of the springform pan before releasing the clasp and removing the collar.
- Cut the cheesecake with a sharp knife. If you are struggling to get clean slices, try running the blade under hot water, then carefully drying it off before cutting. Carefully clean the knife between slices.
- Store the cheesecake loosely covered with plastic wrap in the refrigerator for up to 4 days.
- If you want to speed things up, you may put the cheesecake in the freezer for an hour before serving. (About 4 hours in the refrigerator and 1 hour in the freezer worked for me). Do not freeze the cheesecake all the way through or it may lose its creamy texture.
S Casper
This was a breeze to prepare and I loved it!
Sara
So light for a cheesecake. I could eat a whole one myself
Kristi
I just made this recipe over the weekend and it's so so good. We all loved it and its really easy to make too.
Anne
GREAT recipe!!! Thank you
Aanya
So delicious. I like this kind of cheesecake better than baking with eggs. Absolutely light and fluffy!
Elizabeth
What does 2 1/2 tea of gelatin mean. In UK ?
stylesweet
Hi! It is one packet of gelatine or 7g
Beatrice
Great recipe. I've made twice now. Love the texture and flavor. Planning to make again for Easter. Thank you!