No bake Strawberry Cheesecake
No bake Strawberry Cheesecake
Joanne Rappos
desserts
This creamy No Bake Cheesecake Recipe is so easy to make and super delicous
no bake desserts, strawberry cheesecakes
cheesecakes, no bake, strawberries
cheesecakes, no bake, strawberries
Updated 27th April 2024
This deliciously creamy No Bake Cheesecake Recipe is so easy to make! There are certain days during the summer when the last place anyone wants to be is in a hot kitchen and this no bake cheesecake is the perfect spring/summertime dessert. It’s got a mousse-like strawberry cream cheese filling with a simple no bake graham cracker crust. It’s great topped with fresh berries and the berry rim although optional adds a great show stopping aesthetic to it with so very little effort. No bake desserts are always great for the summer and this strawberry cheesecake or strawberry mousse pie is on repeat especially as it uses fresh berries, no need for any strawberry jam or preserves or reducing strawberry puree or an oven!
Why you are going to love this no bake strawberry cheesecake
- Made with minimal ingredients
- Perfect for the spring and summer
- Wonderfully sweet, and the texture is light as air
- Unbelievably creamy and mousse like
- Flavor-packed with plenty of strawberry flavor
- Easy and great to make ahead
- It is so pretty with the starwberry rim but it is totally optional
No Bake Strawberry Cheesecake Recipe Ingredients
__For the Crust __
- GRAHAM CRACKER CRUMBS: I love the graham cracker crust for a more classic cheesecake vibe but feel free to use any biscuit crumbs you like. Ginger snaps, chocolate wafer, vanilla wafer, or biscoff cookies work really well here too. Feel free to use Gluten free graham cracker crumbs if you prefer this cheesecake with a gluten free variation
- BUTTER: I usually use unsalted butter but if you decide to use salted just omit the pinch of salt
- GRANULATED SUGAR: This is optional but not only does it add a little sweetness but it also helps keep the base crust tender. Feel free to sub with brown sugar.
- SALT: Just a pinch for flavor
For the Filling
- CREAM CHEESE: Make sure your cream cheese is at room temperature to help ensure no clumping in your cheesecake. For this recipe, I recommend using the block style cream cheese and make sure to use full fat cream cheese for the best results and flavor. The cream cheese spreads in tubs will not work as well in a cheesecake.
- FRESH STRAWBERRIES: This recipe works only with fresh strawberries - using frozen even if they are thawed will likely add too much moisture to the cheesecake filling and will prevent it from setting properly.
- HEAVY WHIPPING CREAM: It’s important to use heavy whipping cream that is at least 35% for this recipe. Chilled and whipped to stiff peaks
- POWDERED SUGAR: Ok I get it it seems like there is a lot of powdered sugar in this recipe but hear me out. I have tried so many no bake strawberries cheesecake recipes that do not set - the key is the amount of powdered sugar in the recipe. Powdered sugar actually acts as a stabilizer - so not only does it sweeten the cheesecake but it helps set the cheesecake. How? Powdered sugar has cornstarch in it (approx 3%) which helps absorb moisture thus stabilizing the cheesecake and allowing it to set up really well. SO for this recipe the powdered sugar is NOT REPLACEABLE and cannot be reduced or substituted because your cheesecake will not set.
- VANILLA EXTRACT: For a balanced flavour
- LEMON JUICE: Brightens up the filling a bit
How to Make This No Bake Blender Strawberry Cheesecake (full instructions in recipe below)
- PREPARE CURST: Combine graham cracker crumbs with salt, sugar if using, and melted butter. Press evenly into pan and chill while you make the filling. (if using graham crackers or cookies use a food processor to grind them into fine crumbs or place them in a bag and roll with rollings pin)
- PREPARE FILLING: Start by beating the whipped cream until stiff peaks. Then in a blender, blend the cream cheese with the sugar, berries, vanilla, and lemon juice until nice and smooth. Fold in whipped cream gently.
- ASSEMBLE CHEESECAKE: Line edges of the pan with fresh halved strawberries - optional. Pour filling into prepared crust. Wrap tight with plastic wrap or foil.
- CHILL CHEESECAKE: Chill in the refrigerator for a minimum of 8 hours.
Tips for Making the Perfect No bake Cheesecake:
- For this recipe in particular the amount of powdered sugar, strawberries and whipped cream are non negotiable. None of those ingredients should be substituted or reduced to ensure that your cheesecake sets properly. Strawberries add loads of moisture to the cheesecake so these other ingredient are there to help offset that and satibilize the filling so it sets well.
- You can use store-bought graham cracker crumbs, or use a food processor to pulverize. A zip lock plastic bag and a rolling pin will do the job too.
- Can I bake the crust? YES you definitely can bake the crust. Although this is a no bake recipe for a more crisp cookie crust it’s’ always recommended to bake the crust for 8-10 min at 350°F then allow to cool completely. This of course is not necessary but it will give you a more crisp crust and will help it stay together more firmly.
- For the smoothest filling (no lumps), let the cream cheese come to room temperature for 60-90 minutes before mixing. But if you’re strapped for time, remove any packaging (especially foil!) and place the block of cream cheese on a microwave-safe plate. Microwave on high at 10 second intervals checking in between to test it by poking the center of the cream cheese block to test the texture. It should be soft but not melted or hot
- This cheesecake doesn’t need anything extra, but a garnish of whipped cream, and more berries ofcourse. It’s totally irresistible with or without the garnishes.
- To make sure this cheesecake has enough time to set up for clean slices, I typically make it the day before I plan to serve it which makes this the perfect make ahead dessert.
- For clean slices, run a sharp knife under hot water and dry between each slice.
How Long Does No-bake Cheesecake Last?
STORAGE: This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge in an airtight container for up to 3-5 days.
Can You Freeze No-Bake Cheesecake?
YES! Once your cheesecake has properly set up in the fridge, you can definitely freeze to enjoy at a later time. Remove the cheesecake from the spring-form pan and wrap in a sheet of plastic wrap and a layer of tinfoil to prevent freezer burn. You can freeze this cheesecake for up to 3 months. To thaw, place in fridge until defrosted. PRO TIP – Do NOT place the cheesecake in the freezer to help quicken the chilling time of the cheesecake. You’ll lose the fluffy and creamy consistency of the cheesecake. Instead, give the cheesecake at least 8 hours of chill time in the fridge (preferably overnight) to set up before wrapping and freezing if you wanted to freeze it.
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Recipe
Servings: 8-10
Yields: One 8 inch round cheesecake
Prep Time: 30-40 mins
Total Time: 30-40 mins
Non Active Time: 8 hours or overnight for setting
Ingredients
For the Graham Cracker Cookie Base
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 1 Tablespoon sugar (optional)
- Pinch of salt
For the Strawberry Cheesecake Filling
- 16 ounces cream cheese (2 packages), room temperature (plus more for berry rim and garnish if using)
- 1½ cups sliced fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- ¾ cup heavy whipping cream (at least 30-35%)
- 1¾ cups confectioners sugar
Directions
- In a bowl, combine the graham cracker crumbs, salt, sugar if using and melted butter.
- Transfer the graham cracker mixture to a 8-inch springform pan, press firmly to create an even flat base. Freeze while making filling or chill in the freezer. (if you are skipping the strawberry rim feel free to press the crust layer 1 inch up the sides of the pan as well)
- In a medium size bowl and using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, then set aside
- In a high speed blender add the cream cheese, sugar, strawberries, vanilla and lemon juice until nice and smooth. (using a spatula to scrape the sides as needed) Pour cream cheese strawberry mixture into a separate bowl/large bowl.
- Using a rubber spatula, fold/stir the whipped cream into the cheesecake filling until combined. Combine it GENTLY to prevent deflating all the air in the whipped cream.
- Remove crust from freezer line the inside of the pan with berries berries (flat part on the base of the crust and cut side leaning up against the inside of the pan snugly fitting as many berry halves beside eachother all around the pan)-optional but decorative.
- Gently pour cream cheese mixture/filling into crust evenly levelling it off with the back of a spoon or offset spatula
- Wrap tightly with plastic wrap and refrigerate for 8 hours or better yet overnight (do not freeze to set)
- Once set use a knife to loosen sides and remove collar then slice and serve. Cheesecake will soften as it sits at room temperature so store in the fridge if not serving immediately.
Recipe Notes
- For this recipe in particular the amount of powdered sugar, strawberries and whipped cream are non negotiable. None of those ingredients should be substituted or reduced to ensure that your cheesecake sets properly. The berries add loads of moisture to the cheesecake so these other ingredient are there to help offset that and satibilize the filling so it sets well.
- That being said - If you want this cheesecake less mousse like and a little more cheesecake’y for lack of a better word - simply add one more block of cream cheese to the mix. If you do so I recommend using a 9-inch pan Instead of an 8 inch one - do not add more sugar or more berries just the cream cheese!
- Can I bake this in a square pan? Absolutely use a brownie tin (either 8x8 or 9x9 inch) then make recipe as directed and then slice into squares making these into strawberry cheesecake bars.
- The strawberry rim is optional
- The previous version of this recipe was tasty and I loved it but I used strawberry preserves in the recipe and the strawberry flavour and color were subtle - I wanted to test this recipe with fresh berries so it took 3-4 tries to get the perfect ratio of ingredients to achieve a good light texture that sets well when sliced. All the recipes out there that I compared and also tested called for using granulated sugar in the recipe and for me that didn’t work at all - all failed with the cheesecake never setting because granulated sugar actually adds moisture - that is fine but unless you are using cool whip or gelatin your filling is not going to set. The best option for a no bake cheesecake without gelatin or extra steps is using powdered sugar/confectioners sugar - reasons mentioned above in ingredients info.
- I have not tested this recipe with cool whip or prepared whipping cream but the amount of heavy cream you use doubles in volume as you whip it. So you will need approx 1½ cups of whipped cream/whipped topping. If you do use cool whip or something like that I would recommend using unsweetened as the powdered sugar already adds sweetness unless you like your cheesecake on the sweeter side then use regular cool whip.
