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No Bake Strawberry Cheesecake Recipe

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★★★★★

4.6 from 64 reviews

This No Bake Strawberry Cheesecake is a creamy and refreshing dessert that combines a buttery graham cracker crust with a luscious strawberry cream cheese filling. The recipe uses fresh strawberries pureed and thickened into a strawberry layer, then folded into a sweetened cream cheese mixture. A whipped cream topping and fresh strawberries add an elegant finish. Perfect for warm days or when you want a delightful dessert without turning on the oven.

Ingredients

Scale

For the crust

  • 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted

For the strawberry filling

  • 1 lb strawberries, washed and hulled
  • 2 1/2 tbsp (19g) cornstarch
  • 2 tbsp cold water
  • 2 1/4 tsp (0.25 oz packet) unflavored gelatin
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract

For the whipped cream topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Strawberries for garnish (optional)

Instructions

  1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking. In a small bowl, combine the vanilla wafer or graham cracker crumbs, sugar, and a pinch of salt. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom and up the sides of the pan to form a uniform crust. Place the crust in the refrigerator while preparing the filling to allow it to firm up.
  2. Make the strawberry puree: Place the washed and hulled strawberries in a food processor or blender and puree until smooth, ensuring no large chunks remain for a silky texture.
  3. Cook the strawberry mixture: Transfer the strawberry puree to a medium-large saucepan. Add the cornstarch and stir well to combine. Cook over medium heat, stirring constantly to prevent burning, until the mixture begins to thicken and bubble, usually 5 to 10 minutes. Reduce the heat to medium-low and allow it to simmer and bubble gently for 1 to 2 minutes to fully activate the thickening, then remove from heat and pour into a bowl to cool at room temperature.
  4. Prepare the gelatin: In a small bowl, sprinkle the powdered gelatin evenly over the cold water and let it bloom for about 5 minutes. Then, gently warm the gelatin in 10-second increments in the microwave, stirring between each, until fully melted and smooth. Pour the melted gelatin into the warm strawberry mixture and stir thoroughly to combine. Set aside to cool slightly while you prepare the rest of the filling.
  5. Prepare the cream cheese mixture: In a large mixing bowl, beat the room temperature cream cheese and sugar together on medium speed until completely smooth and creamy with no lumps.
  6. Incorporate the strawberry mixture: Gradually add the cooled strawberry mixture to the cream cheese in three parts. Beat well after each addition until fully incorporated and smooth. This staged addition ensures a lump-free, even consistency. Set this mixture aside.
  7. Whip the cream: In a separate large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, being careful not to overbeat.
  8. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and strawberry mixture in two parts. Use a spatula to carefully fold from the bottom up to maintain airiness without deflating the mixture.
  9. Assemble the cheesecake: Spoon the filling into the prepared crust and spread it evenly with a spatula. Cover and refrigerate for at least 5-6 hours or preferably overnight until the cheesecake is firmly set.
  10. Prepare whipped cream topping: When ready to assemble, remove the cheesecake from the springform pan and place it on a serving platter. In a clean large bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  11. Decorate the cheesecake: Pipe or spread the whipped cream around the edges of the cheesecake in decorative swirls or dollops. Garnish the top with sliced fresh strawberries for an attractive presentation.
  12. Final refrigeration: Place the decorated cheesecake back into the refrigerator to keep chilled until ready to serve for optimal texture and taste.

Notes

  • Using room temperature cream cheese helps achieve a smooth, lump-free filling.
  • Blooming gelatin properly is crucial for the cheesecake to set correctly.
  • Adding strawberry puree gradually ensures a smooth filling without lumps.
  • If fresh strawberries are not in season, frozen strawberries can be used if thawed and drained well.
  • Make sure the heavy cream is cold for best whipping results.
  • Refrigerate the cheesecake overnight for best texture and flavor melding.
  • For easier removal from the springform pan, run a knife around the edges before unlocking the rim.

Keywords: no bake cheesecake, strawberry cheesecake, no bake dessert, cream cheese dessert, easy cheesecake, summer dessert

Find it online: https://zarameals.com/no-bake-strawberry-cheesecake-recipe/