Looking for a delicious dessert that doesn’t require turning on the oven? Try this no bake strawberry cheesecake recipe!
With its creamy texture and refreshing strawberry flavor, it’s the perfect treat for hot summer days. It makes a beautiful presentation, but it is so easy to make.
STRAWBERRY NO BAKE CHEESECAKE
No bake cheesecakes are great desserts for spring and summer when you don’t want to heat up your oven. And since this one features fresh strawberries, it is even better when strawberries are at their peak!
I tried a few variations before settling on this recipe. One had swirls of strawberry puree, one had a layer of strawberry filling. For this one, you simply mix the berry puree into the filling.
Not only is it the easiest method I tried, it held up the best, and every bite is simply scrumptious!
That is simply a matter of preference! Baked cheesecake is thicker, more dense, and usually more rich. No-bake cheesecake is typically more light and fluffy.
Personally, I love both of them! But I do enjoy a no bake cheesecake more during the summer, and a thick New York style cheesecake when it’s cold outside and I’m craving comforting desserts.
The only way to decide is to try both of them and see which you prefer.There’s a challenge that’s easy to get behind!
•First, make sure you use full fat cream cheese. Lower fat, or Neufchatel cream cheese, has a softer consistency, so it isn’t great for no bake cheesecake. Spreadable or whipped cream cheese will definitely not work.
•Also, make sure you chill your cheesecake for several hours. It’s usually sliceable after 4-6 hours, but if you chill it overnight, you will get cleaner slices.
•If you really want a firm no-bake strawberry cheesecake, you can use a packet of unflavored gelatin. Prepare it as directed on the box, and drizzle it into the cream cheese mixture while the beaters are running.
How to Make No Bake Strawberry Cheesecake
- PREP – Let your cream cheese sit out on the counter for several hours until it is soft. For easiest serving, line the bottom of your springform pan with parchment paper.
- STRAWBERRY PUREE – Rinse, hull, and finely chop your strawberries. Place in a heavy saucepan with the sugar. Bring to a simmer over medium heat.
As berries soften, use a potato masher to mash them. Continue cooking and stirring until thick and reduced down to about 2/3 cup. Set in a pan or bowl of ice water to chill.
- CRUST – Use a food processor or blender to finely crush the graham crackers. In a medium sized bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9″ springform pan. I forgot to line mine with parchment – don’t make that mistake!
- FILLING – Beat the cream in a mixing bowl until stiff peaks form; place in the refrigerator. In another large bowl, beat the cream cheese until very smooth. Add the powdered sugar, lemon juice, vanilla, and salt. Blend until smooth, scraping the sides often with a spatula.
Fold in the whipped cream, then gently fold in the chilled strawberry puree. (You can taste it and add more powdered sugar if you like.)
- ASSEMBLE – Pour all of the filling into the springform pan. Spread into an even layer. An offset spatula works perfectly!
- CHILL – Cover with foil or plastic wrap. Place in the refrigerator and chill for at least 4-6 hours, but overnight is better. Remove the sides of the springform pan.
If you used parchment, you will be able to slide the cheesecake off the base onto a serving plate or stand. If you forget like I did, just leave it on.
- TOPPING – Beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
- SERVE – Slice the cheesecake, and top each piece with sweetened whipped cream and a fresh strawberry.
Leftover cheesecake can be stored in the refrigerator for 3-4 days. You can either place it in a separate airtight container, or return it to the springform pan and cover with foil.
This cheesecake can be made a day or two prior to serving. It keeps well in the fridge, so it’s a great make ahead dessert.
- Make sure you let your cream cheese soften for several hours for the very smoothest cheesecake.
- Before whipping cream, chill the bowl and beaters in the freezer for 10 minutes. The cream will whip up faster and fluffier!
- Lining the bottom of the springform with parchment makes it so much easier to remove to a serving tray before cutting.
- Use fresh strawberries. Frozen strawberries aren’t quite as sweet, and they don’t have the same texture. You can get away with frozen strawberries for the filling if you add more sugar. But they can’t be used as garnish.
- While you want to beat your cream until it’s stiff, take care not to over-beat it. It will turn to butter, and the whey liquid will seperate. If that happens, you’ll have to start over with fresh cream.
- Instead of a graham cracker crust, you can try an Oreo crust, or use vanilla wafers or Biscoff cookies.
- You can replace the 1 1/4 cups of cream and the powdered sugar in the filling with a 12 ounce container of Cool Whip. The cheesecake will be a little sweeter.
- If you prefer, you can just spread the whipped cream over the top of the cheesecake instead of adding it to individual slices.
- I like the flecks of strawberries throughout the cheesecake, but if you want it to be completely smooth, you can puree your strawberries instead of dicing them.
More Cheesecake Recipes:
- Churro Cheesecake
- Vanilla Bean Cheesecake
- Dulce de Leche Cheesecake
- Almond Joy Cheesecake
- Mini Caramel Apple Cheesecakes
- No Bake Cherry Cheesecake
- Mini Key Lime Cheesecakes
- Homemade Cheesecake Recipe
NO BAKE STRAWBERRY CHEESECAKE RECIPE
- 2 cups strawberries (plus more for garnish)
- 3 Tbsp granulated sugar
- 1 1/3 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup granulated sugar
- 6 Tbsp salted butter, melted
- 1 1/4 cups heavy cream
- 16 ounces cream cheese
- 1 cup powdered sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
- 1/3 cup heavy cream
- 2 Tbsp powdered sugar
- 1/8 tsp vanilla extract
- 12 strawberries
- Let your cream cheese set on the counter for a few hours until it is soft. Cut a round piece of parchment paper or foil to line the bottom of a 9" springform pan.
- Wash, hull, and dice the 2 cups of berries. Place them in a heavy saucepan with the 3 tablespoons of sugar. Cook them over medium heat until softened, then mash with a potato masher.
- Continue cooking and stirring the berry mixture until thickened and reduced down to about 2/3 cup. Place the pan in a bowl or pan of ice water to cool down quickly.
- Finely crush the graham crackers in a food processor or blender. Stir together the crumbs, 1/4 cup sugar, and melted butter in a small bowl. Press the mixture firmly into the bottom of the lined springform pan; set in the fridge or freezer to chill.
- Beat the cream in the chilled bowl until stiff peaks form; place in the fridge.
- In a large mixing bowl, beat the cream cheese until very smooth and creamy. Add the powdered sugar, lemon juice, vanilla, and salt. Blend until smooth, occasionally scraping the sides of the bowl with a silicone spatula. Fold in the chilled strawberry puree.
- Pour the filling into the crust and level it out with an offset spatula or large spoon.
- Cover the pan with foil or plastic wrap. Chill for at least 4-6 hours, but overnight is better.
- When ready to serve, remove the sides of the springform. Transfer the cheesecake to a serving plate. (Parchment makes it MUCH easier.)
- For topping, beat the cream until soft peaks form. Add the powdered sugar and vanilla, beat again until stiff peaks form.
- Slice cheesecake and garnish each slice with whipped cream and a fresh strawberry.
-Place your beaters and bowl in the freezer for a few minutes before beating the cream, and it will whip up faster and fluffier!
-If you want, you can replace the heavy cream and powdered sugar in the filling with a 12 oz tub of Cool Whip.
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Amount Per Serving: Calories: 415Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 228mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 4g
Wow your friends and family with this no-bake strawberry cheesecake! And as always, if you make it, I’d love for you to stop by and leave a comment or 5 star rating. 🙂