This no bake Strawberry Cheesecake is light, fluffy and loaded with fresh strawberry puree! Made with fresh or frozen strawberries and don’t forget the whipped cream!
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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 😉
I’ve updated this recipe to make sure you see the best success! Here is a peak at the old photos, just in case this is the photo that brought you here:
- 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.
- Strain your puree: This is essential, because it will give you the smoothest texture.
- Cook your puree with some sugar and corn starch to make a thick strawberry sauce that will flavor your cheesecake. This is a change from the original recipe, but I’ve found it is the best way to ensure great results every time, and it makes it easier to swap in frozen berries!
- Mix up the filling: start with room temperature cream cheese, and beat it until smooth. Then add the sugar and strawberry puree, and whip it good.
- Chill, chill, chill. At least 6 hours or overnight is even better!
Since I’ve made some changes to this recipe, fresh and frozen fruit both work just as well!
If using frozen strawberries, you may find they release extra liquid. Be sure that your strawberry sauce is very thick when it is done cooking, and if it is not, you may want to add additional corn starch slurry.
To do this, simple stir together equal parts corn starch and water until dissolved, then stir into your strawberry sauce and continue cooking until thickened.
- 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, or almost any other berry or fruit, if you have some on hand.
- Add in 1/2-1 cup of melted white chocolate chips for a white chocolate strawberry cheesecake — the chocolate will also help it to hold up and slice easily!
- Opt for a chocolate Oreo crust instead of graham cracker crumbs.
- 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.
- 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!
- 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.
*This recipe has been updated from the original to be more foolproof!
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- 2 1/2 cups graham cracker crumbs (375g)
- 1/2 cup melted butter
- 1 pound fresh strawberries (454g)
- 1 3/4 cup granulated sugar divided
- 3 tablespoons corn starch
- 3 packages full fat cream cheese (750g or 24oz total)
- whipped cream and fresh strawberries for garnish
- 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 firmly 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.
- Whisk together strawberry puree, 3/4 cup sugar and corn starch until smooth. Place in medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.
- In a large bowl, beat cream cheese with an electric mixer on high speed until smooth.
- Add 1 cup sugar and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy
- Spread cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.
- Garnish with whipped cream and chopped strawberries as desired.
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