This no-bake strawberry cheesecake is a breeze to make, featuring a creamy filling brimming with fresh berries. Nestled in a sweet graham cracker crust, it’s a refreshing end to any meal.
I absolutely adore this recipe because it is hassle-free and always a hit with both the adults and the kids. The fresh strawberries not only add a burst of summer flavor but also a delightful pop of color that brightens up any dinner table. It’s the perfect sweet treat to end a busy day!
- For a more vibrant color and flavor, add some strawberry puree to the batter.
- Make sure your cream cheese is at room temperature to avoid lumps in your batter.
- You can swap graham crackers with Oreo biscuits for a chocolatey crust.
- For an extra touch of freshness, you can add some mint leaves or a drizzle of chocolate or strawberry syrup before serving.
- Graham Crackers/Biscuits: Serve as the foundation of your cheesecake, providing a sweet and crumbly base that perfectly contrasts the creamy filling. Feel free to experiment with biscuits of different flavors to add a unique twist to your crust.
- Butter: Helps in binding the crust together, ensuring it holds its shape when sliced. It also adds a rich, buttery flavor to the crust.
- Powdered Sugar: Adds sweetness to the creamy layer, balancing the tanginess of the cream cheese and strawberries.
- Philadelphia Cream Cheese: The star of the show, it provides the rich and creamy texture that cheesecakes are famous for. Make sure it is at room temperature to ensure a smooth and lump-free batter.
- Whipped Cream: Adds a light and airy texture to the cheesecake filling, enhancing its creaminess.
- Strawberries: Fresh strawberries add a natural sweetness and tartness, giving a refreshing contrast to the rich and creamy filling. They also add a vibrant red color making the cheesecake visually appealing.
- Strawberry Flavored Gelatin: It helps in setting the cheesecake, ensuring it holds its shape while adding a burst of strawberry flavor to the filling.
- Gluten-Free: Substitute the graham crackers with a gluten-free variant to make the cheesecake gluten-free.
- Vegan: Use vegan cream cheese, butter, and a plant-based whipped cream to make a vegan cheesecake.
Step 1: Crust Preparation
- Prepare the crust: Start with preparing your springform pan by lightly greasing it to avoid sticking.
- Crush the biscuits: Add the graham crackers or biscuits of your choice to a food processor and pulse them until they turn into fine crumbs. If you don’t have a food processor, you can put the biscuits in a large zip lock bag and crush them using a rolling pin until they are finely crumbled.
- Mix in the butter: Transfer the fine crumbs into a mixing bowl, add the melted butter, and combine them well until the mixture resembles wet sand.
- Set the crust: Pour this mixture into your prepared springform pan, using the back of a spoon or a flat-bottomed glass to press down the crumbs into an even layer.
- Chill: Place the pan in the refrigerator and allow it to chill for about 20 minutes to set firmly.
Step 2: Preparing the Cheesecake Filling
- Prepare the gelatin: While the crust is setting, prepare the gelatin according to the package instructions but do not fully set it; it should be cool and liquid.
- Beat the cream cheese: In a large mixing bowl, add the cream cheese and powdered sugar. Beat them using a hand mixer until smooth and creamy.
- Add whipped cream: To this mixture, add the whipped cream and beat again until well incorporated and fluffy.
- Incorporate the gelatin: Finally, add the cooled gelatin mixture and blend it in until smooth and well combined.
Step 3: Assembling and Setting the Cheesecake
- Pour the filling: Once your crust is set, remove it from the refrigerator and pour the creamy filling over the crust, spreading it out evenly with a spatula.
- Chill the cheesecake: Cover the cheesecake with a cling film and refrigerate it for at least 2 hours to allow it to set properly.
- Decorate with strawberries: After the chilling time, take the cheesecake out of the fridge. Wash and dry the fresh strawberries, and arrange them beautifully on top of the cheesecake. You can use whole strawberries or slice them up for a different presentation.
- Serve: Your no-bake strawberry cheesecake is now ready to be served! Use a sharp knife to cut clean slices, wiping the blade clean between each cut to ensure perfectly shaped slices.
More Cake Recipes
- No Bake Piña Colada Cheesecake
- Pistachio Bundt Cake
- Strawberries and Cream Cheesecake
- New York Cheesecake
- New Orleans King Cake
No Bake Strawberry Cheesecake
- 2 cups graham crackers (10 oz)
- ½ cup butter
- 1 cup powdered sugar
- 3 packages cream cheese 8 oz each
- 1 cup whipped cream
- 1 ½ cup of strawberries
- 1 package strawberry flavor gelatine
Prepare the Crust
- Add crackers to a food processor and process until fine crumbs form. Transfer to a bowl.
- Stir in the melted butter until well combined.
- Press the mixture firmly into the base of an 8-inch springform pan.
- Refrigerate for at least 20 minutes to set.
Prepare the Filling
- In a large bowl, beat together the cream cheese, powdered sugar, and whipped cream until smooth and well incorporated.
- Prepare the strawberry gelatin according to package instructions, allow it to cool, and then add it to the cheese mixture. Mix until well incorporated.
Assemble the Cheesecake
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until set and firm.
- Before serving, garnish the top of the cheesecake with fresh strawberries.
- Slice, serve, and enjoy a delightful, refreshing no-bake cheesecake that is sure to impress!
Nutrition values are estimates, for exact values consult a nutritionist.