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a slice of no-bake strawberry cheesecake
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5 from 6 votes

No Bake Strawberry Cheesecake

This No-Bake Strawberry Cheesecake is velvety smooth and full of fresh strawberry flavor. It is super easy to make and is light and creamy.
Prep Time30 minutes
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: cheseecake, no-bake, strawberry
Servings: 12

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.