This no bake Strawberry Cheesecake is light, fluffy and loaded with strawberry puree and strawberry pieces! Made with fresh or frozen strawberries and don’t forget the whipped cream!
I get it.
I feel like I’ve gone a little crazy with the no bake cheesecakes this year so far and I have to tell you, it’s not over yet.
It seems that fall and winter 2018-2019 was the season of ALL THE SOUP, and so far Spring 2019 is the season of the no bake cheesecake here on The Recipe Rebel.
I just can’t stop.
(Hence this no bake Strawberry Cheesecake)
And those are just the tip of the iceberg that is the no bake cheesecake section around here.
I’m not apologizing — don’t get me wrong.
I take great pride in the cheesecake section of this web site!
But maybe after this one I’ll have to take a break for a few
weeks days 😉
How to make this no bake Strawberry Cheesecake recipe:
- Start with a graham cracker crust — also totally no bake! The trick to making a good graham cracker crust that holds together is lots of butter. I’m sorry to tell you, but this is no diet dessert 😉
- Puree some strawberries: fresh, local, in season strawberries are going to be best, but you can get away with off season or frozen if you need — you will just want to taste the cheesecake before pouring it into the crust and add sugar if needed.
- Want to use frozen strawberries? Although fresh, in season strawberries work best for this recipe (flavor and texture), you can use frozen strawberries in a pinch! If using frozen strawberries, you do need to thaw completely and drain the extra liquid. Then puree the berries and proceed as the recipe says. *If you find that your strawberry puree is quite thin, you may want to reduce the cream to 1/4 cup or omit.
- Mix up the filling: start with room temperature cream cheese, and beat it until smooth. Then add the sugar and strawberry puree, then add the cream and whip it good.
- Lastly, we are adding some unflavored gelatin to this cheesecake. I promise it’s not that hard to do, and it is going to allow us to add a bunch of strawberry puree for big flavor without turning our cheesecake into cheesecake soup.
- Chill, chill, chill. At least 5-6 hours or overnight is even better!
Variations on this Strawberry Cheesecake:
- Add a tablespoon or two of cocoa powder to the filling for a chocolate strawberry twist! Note that you may have to increase the sugar to compensate.
- Swap the strawberries for raspberries if you have some on hand.
- Skip the gelatin and add in 1 cup of melted white chocolate chips for a white chocolate strawberry cheesecake — the chocolate will also help it to hold up!
- Opt for a chocolate Oreo crust instead of graham cracker crumbs.
Tips for making no bake cheesecakes:
- Always use room temperature cream cheese and beat it first before adding in any other ingredients — this ensures that your cheesecake will be lump-free.
- Always use cold cream, and beat it on high speed until super thick and fluffy! Don’t stop until you get there.
- Make it a day ahead, or at least in the morning if you are planning to serve it that evening. It needs a good long chill to set up completely and slice perfectly.
- Taste before you pour — there’s nothing wrong with sticking your finger in the filling before committing it to the pan. This way you know if you want to add any other sugar or anything else before it’s a done deal!
How to store this Strawberry Cheesecake:
- This no bake Strawberry Cheesecake can be stored in the refrigerator for 3-4 days, but is best if eaten within 2-3 days as the crust will get softer the longer it sits.
- This cheesecake can be frozen, but once frozen I prefer serving it still partially frozen, as the cheesecake will release moisture as it thaws and the crust will get a little soggy if it is completely thawed.
No Bake Strawberry Cheesecake
- 2 1/2 cups graham cracker crumbs (375g)
- 1/2 cup melted butter
- 1 pound fresh strawberries* (454g)
- 1 tablespoon water
- 1 package unflavored gelatin (7g)
- 3 packages cream cheese (750g or 24oz total)
- 1 1/2 cups powdered icing sugar (180g)
- 2 teaspoons vanilla
- 1/2 cup heavy whipping cream cold
- Line a 9" Springform pan with parchment paper (optional -- just helps to remove the cheesecake when it's chilled).
- Combine graham cracker crumbs and butter and press into the bottom and 1" up the sides of the Springform pan. Set aside.
- Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer. Set aside.
- Place cold water in a small bowl and sprinkle with gelatin. Set aside to use later.
- In a large bowl, beat cream cheese with an electric mixer on high speed until smooth.
- Add strawberry puree, powdered sugar and vanilla and beat on medium speed until smooth.
- Add cream and beat on low until incorporated, then beat on high speed until thickened and fluffy -- this can take a few minutes.
- Place gelatin in the microwave for 5 seconds on high, then stir just until dissolved. Gradually add to the filling mixture and beat until combined.
- Spread cheesecake filling into prepared crust and refrigerate at least 5-6 hours or overnight until thoroughly chilled and set.
- Garnish with whipped cream and chopped strawberries as desired.