How To Make Strawberry Cheesecake No Bake

Have you ever wondered how to make strawberry cheesecake no bake? Let me show you how.

Who doesn’t like cheesecake? It’s creamy, rich and delicious. The only problem is that it has to be baked in an oven! I don’t like no bake recipes but when I made this Strawberry Cheesecake No Bake, it changed my mind. Hope you enjoy this as well.

No-Bake Strawberry Cheesecake

Whip up my simple No-Bake Strawberry Cheesecake – the perfect fresh and creamy recipe sure to satisfy any crowd with elegance and charm.

WHAT YOU GET: A fresh, melt-in-your-mouth cheesecake bursting with sweet and fruity strawberry flavor. This decadent No-Bake Strawberry Cheesecake looks and tastes elegant, yet this dessert can be made in just under 20 minutes.

My No-Bake Strawberry Cheesecake is an easy dessert recipe that is the perfect treat for summer and refreshingly delicious for picnics. It’s also one of the best ways to take advantage of strawberries while they are in their peak season! Topped with fresh strawberries and vibrant flowers, this cake makes for an impressive treat.

In Ireland, we eat a lot of cheesecakes like this one. My Mum made many for us growing up, however, she used to melt a tablet of strawberry or lemon jelly and mix it in. Here’s the recipe for my ‘The Easiest No-Bake Lemon Cheesecake’. It’s still to this day one of my favorite desserts, jelly and all.

No-Bake Strawberry Cheesecake Inspiration

I saw a gorgeous cheesecake decorated with flowers by ‘Call me Cupcake’ on Pinterest. That’s where I got the inspiration to adorn my beautiful No-Bake Strawberry Cheesecake. I adore Linda Lomelino’s recipes and think you should definitely check out her blog.

Should You Use Gelatin Or Not?

One of the best parts about this No-Bake Strawberry Cheesecake recipe is that it doesn’t contain eggs or gelatin – perfect for vegetarians! However, if you prefer to include gelatin, the biggest difference is that your cheesecake will firm up faster and make it easier to slice.

Though this recipe works without gelatin, there are many kinds of gelatin to choose from to set and firm your No-Bake Strawberry Cheesecake. Check out my ‘How To Work With Gelatin’ page to find out what’s the difference between gelatin and agar agar or gelatin powder versus gelatin sheets. I also have some helpful tips on how to bloom gelatin and provide vegan substitutes for all my Bold Bakers!

Tools You Need To Make No-Bake Strawberry Cheesecake:

• Measuring cups and spoons
• Food processor or blender
• 9-inch springform pan (Gemma-approved!)
• Plastic wrap
• Mixing bowls
• Stand mixer, hand mixer, or whisk
• Optional: resealable plastic bag, rolling pin, and fork

No-Bake Strawberry Cheesecake Toppings 

By simply decorating your dessert, you can take it to a whole other level. I used strawberries and lavender, but here are some other flavors you can try:

• Raspberries
• Blueberries
• Blackberries
• Lemons
• Rose
• Honeysuckle

Gemma’s Pro Chef Tips For Making The Best No-Bake Strawberry Cheesecake:

• No food processor? No worries! Place biscuits or graham crackers into a gallon-sized resealable plastic bag. Crush the biscuits with your hands or with a rolling pin until they become fine crumbs. For the cheesecake filling, mash the strawberries with a fork in a mixing bowl and combine them with other ingredients.
• Heavy cream vs. whipping cream: For this recipe, whipping cream provides a better, lighter texture perfect for a pillowy and creamy strawberry cheesecake.
• Out of whipping cream but have regular milk? Try out my ‘Turn Milk Into Whipping Cream’ recipe as a substitute.
• If you want to try a vegan and dairy-free substitute for whipping cream, try whipping coconut milk instead.
• For extra sweetness and to enhance the strawberry flavor, use strawberry-flavored Jell-O instead of gelatin.
• Wrap the bottom piece of your springform pan with parchment paper or tin foil, then assemble the pan. Wrap the outside of the pan with tinfoil to further prevent leakage.
• Prepare this cheesecake up to 3 days in advance for convenient storage and readiness for that summer picnic or party.

Strawberry No Bake Cheesecake Pie

This strawberry no bake cheesecake pie combines an extraordinarily creamy no-bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. The filling is adapted from regular no bake cheesecake and we’re adding real strawberries without any artificial flavoring. To get enough fruit flavor, apply the same technique used in this strawberry cake recipe by pureeing then reducing strawberries down.

Is this strawberry cheesecake? Is this strawberry pie? It’s neither, but it’s both.

You’re looking at a no-bake strawberry cheesecake filling that tastes like strawberry mousse. It sits in a salty and sweet pretzel graham cracker crust and is prepped in a pie dish, not a springform pan (though that works too!). Baking the crust is key to its structure, so this isn’t completely no bake.

Whatever you call it, this dessert is 100% pure strawberry goodness and perfect for summertime.

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Strawberry Cheesecake Pie Details

• Flavor: Have you had plain no bake cheesecake before? It’s wonderfully tangy without an overpowering cream cheese flavor. In this strawberry cheesecake pie recipe, we’re flavoring the filling with strawberry. (And I have a pumpkin no bake cheesecake too!) The strawberry flavor is light because we aren’t using the crutch of artificial flavoring. Some strawberry pie recipes call for strawberry flavored gelatin powder, but we’re skipping it here. My #1 piece of advice is to only make this strawberry cheesecake pie when you have super sweet strawberries. You’ll find the flavor lacking if your strawberries aren’t in their prime. So, save this for the warmer months when strawberries are in their peak season. (I tested this recipe in May with the reddest strawberries I could find and the flavor was excellent.)
• Texture: By closely following this recipe, you’ll be rewarded with a slice of ultra smooth and creamy pie that’s reminiscent of mousse. The filling’s light texture contrasts beautifully with the crisp crunch of the pretzel graham cracker crust and juicy sugared strawberries on top. The best bites are those with extra crust AND sliced strawberries!
• Ease: No bake cheesecake is A LOT easier than traditional baked cheesecake. Without eggs and baking, there’s really no room for huge error. For example, you can’t over-bake the filling and you don’t have to mess with a cheesecake water bath either. We’re essentially cutting every single complicated step and I know that’s music to your ears when it comes to from-scratch desserts!

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Pretzel/Graham Cracker Crust Hybrid

Before jumping into the step photos and printable recipe, I want to explain the pretzel graham cracker crust. For the crust, you’ll use 1/2 cup of crushed pretzel crumbs and 1 cup of graham cracker crumbs. Stir these together with melted butter and some sugar.

• Problem Using Only Pretzels: The crust does not set up properly using only pretzel crumbs. It was so sandy and crumbly that we couldn’t even cut slices. (And that’s after baking the crust to help it set, too.) Maybe using more melted butter would help, but that would require additional testing. Instead, using a blend of graham cracker and pretzel crumbs gives us that salty sweet flavor and it still maintains its structure.
• Can I Skip Baking the Crust? I don’t recommend it. Since we’re using pretzels and serving this out of a pie dish, the entire dessert benefits from baking the crust.

SAVE TIME: Bake and cool the crust as you prepare and cool the reduced strawberry puree.

Reduced Strawberry Puree Adds The Flavor

This recipe is similar to strawberry cream cheese pie, but today we are flavoring the filling with strawberries instead of just adding them on top. After or during the crust’s bake and cool time, start preparing the strawberry flavor. We’re following the same exact process that we use for strawberry cake, only starting with a little extra strawberries. Since we’re not baking this dessert, I recommend straining the puree to rid the seeds. Puree the strawberries, strain the puree, then reduce the puree on the stove. If some seeds slip through, don’t worry about– you can’t detect a few here and there.

Depending on the pan and stove heat, reducing the strawberry puree down can take anywhere from 25-35 minutes. The 1/2 cup of reduced puree usually has the consistency of applesauce. Let it cool completely before using in the filling.

Step By Step Photos For Filling

The strawberry cheesecake pie’s filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. The air whipped into the cream gives the entire cheesecake its structure and stability. Use the 2nd bowl for the cream cheese, confectioners’ sugar, cooled reduced puree, and vanilla extract. 1st & 2nd bowl:

Fold the whipped cream into the cream cheese mixture, then spread into the baked and cooled crust. I like using a large or small offset spatula, which makes it easier and keeps the pie (and slices) looking neat. Instead of the oven, the filling sets in the refrigerator. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 8-12 hours. This makes for a great make-ahead dessert!

*Do not freeze the cheesecake to set it because the filling won’t slice and you’ll lose the creamy velvet texture.

Whipped cream and sugared strawberries make a simple dessert look elevated! Both toppings are pretty convenient because you use the same ingredients in the filling.

Helpful Tools I Recommend

1. Blender or Food Processor: This is an essential tool to pulse the pretzels and graham crackers as well as puree the strawberries. This blender is fantastic quality for its price.
2. Pie Dish: Time and time again, this glass pie dish is an absolute favorite. If using a springform pan, I use and love this one.
3. Fine Mesh Sieve: Use this to strain the seeds from the strawberry puree.
4. Electric Mixer: You need a handheld mixer or stand mixer for the filling. The whisk attachment can be used for whipping the cream as well as mixing the cream cheese mixture.
5. Small Offset Spatula: This is helpful for packing and smoothing the filling into the crust.
6. Piping Bag & Tip: Though optional, piping the whipped cream on top adds a beautiful finishing touch. In these photos, I used Ateco 849 and a reusable piping bag.

Strawberry Cheesecake Pie (No Bake Filling)

• Prep Time:1 hour
• Cook Time:15 minutes
• Total Time:9 hours, 15 minutes
• Yield:serves 10–12

Description

This strawberry cheesecake pie combines creamy no bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. To get enough fruit flavor, use strawberries when they are in season.

Ingredients

Pretzel Graham Cracker Crust

• 1/2 cup (50g) crushed pretzel crumbs (from 1 cup salted mini pretzel twists or pretzel pieces)
• 1 cup (100g) graham cracker crumbs (about 5–6 full sheet graham crackers)
• 3 Tablespoons (38g) granulated sugar
• 1/3 cup (5 Tbsp; 72g) unsalted butter, melted

Strawberry Filling

• 1.5 lbs (about 680g) strawberries, rinsed & hulled
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 1 teaspoon pure vanilla extract

Toppings

• 1 cup (about 150g) sliced strawberries
• 2 Tablespoons + 1 teaspoon (29g) granulated sugar, divided
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (177°C).
2. Crust: Use a food processor or blender to grind the pretzels and graham crackers into a fine crumb. (Or crush both in a zipped top bag with a rolling pin.) Mix the crumbs, granulated sugar, and melted butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 30 minutes (and up to 2 days) before adding the filling. Meanwhile, prep the reduced strawberry puree in the next step.
3. Strawberries for the filling: Puree the strawberries completely. You will have 1.5 – 2 cups puree– anywhere around this amount is fine. Strain through a fine mesh sieve, using a spoon to press it down and work it through the strainer. Discard seeds. Stirring occasionally, simmer the strained puree over low-medium heat until you’re left with 1/2 cup or a little over 1/2 cup. This takes at least 25-35 minutes, but could take longer depending on your pan or how juicy your strawberries were. *Do not add sugar or anything to the puree or reduced puree– it’s just pure strawberries. Allow to cool completely to room temperature before using in the filling. (See make ahead instructions below if doing this in advance.)
4. Rest of the filling: 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, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the cooled reduced strawberry puree, confectioners’ sugar, and vanilla extract and beat on medium-high speed until combined, creamy, and smooth. Scrape down the sides and up the bottom of the bowl as needed to help combine. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
6. Spread filling into cooled crust. Use a small offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
8. Toppings: About 10-15 minutes before slicing and serving, prepare the toppings. Stir the sliced strawberries and 1 teaspoon (4g) of granulated sugar together. Set aside as you prepare the whipped cream topping. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, remaining sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
9. Remove pie from the refrigerator. Spoon strawberries on pie and pipe whipped cream around the edges. (I used Ateco 849 piping tip.) Or you can serve each individual slice with strawberries and a dollop of whipped cream.
10. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
11. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

NO-BAKE STRAWBERRY CHEESECAKE

No-Bake Strawberry Cheesecake is a delicious and simple dessert that is perfect for the hot days of summer. This no-bake cheesecake recipe is made with a graham cracker crust, a creamy filling, and a delicious fresh strawberry sauce mixed in.

This no bake strawberry cheesecake recipe is wonderfully smooth and topped with a tangy sweet sauce you will completely fall in love with. No bake cheesecakes are a deliciously thick and creamy cheesecake filling that does not require any eggs so with a few hours of chilling in the fridge, it is ready to slice and eat.

NO BAKE CHEESECAKE WITH STRAWBERRIES

No bake cheesecakes are a fantastic dessert to make on a warm spring or hot summer day, not having to turn the oven on to bake is a win in my book! Getting delicious results without too many ingredients or steps is what makes this the best no bake strawberry cheesecake recipe around. Some recipes require the use of gelatin or Cool Whip to stabilize their pies, but we do not use either of those in this simple recipe. It is the perfect dessert for Spring or Summer when those strawberries come off the vine and start hitting sale prices in the grocery store. Serve yours at any BBQ, special event, or to simply enjoy as a weekend treat.

No Bake Strawberry Cheesecake

STRAWBERRY CHEESECAKE INGREDIENTS

FOR THE STRAWBERRY SAUCE, YOU WILL NEED:

-Strawberries: You will need 2 ½ cups of fresh strawberries that have been washed, stemmed, and halved.

-Sugar: Using ¼ cup of granulated sugar will give us a bit of sweetness and help to thicken the sauce slightly as it cooks.

-Water: To add moisture to our berries and create a good sauce consistency we will need ¼ cup of water.

FOR THE CHEESECAKE CRUST, YOU WILL NEED:

-Graham cracker crumbs: You will need 2 cups of graham cracker crumbs for the crust of the cheesecake.

-Butter: Using 6 tablespoons of melted butter will help to bind the graham crumbs into a nice crust.

FOR THE CHEESECAKE FILLING, YOU WILL NEED:

-Cream cheese: You will need 2 8-ounce sized bricks of cream cheese that have been thawed to room temperature. 

-Sugar: Using ¾ cups of granulated sugar in our filling will make it nice and sweet.

-Salt: You only need ½ teaspoon of salt to help enhance the flavors in this cheesecake recipe.

-Vanilla extract: Adding 1 teaspoon of vanilla extract will help flavor our cheesecake well. Higher quality vanillas tastes the best, but use whatever you have on hand. 

-Heavy cream: You will need 1 cup of heavy cream to help add fluff to the cheesecake filling and to make it taste lighter.

HOW TO MAKE NO-BAKE STRAWBERRY CHEESECAKE

STRAWBERRY SAUCE

In a blender, combine the strawberries, sugar, and water and puree until smooth.

Then, transfer the strawberry mixture to a medium sized saucepan.

Cook the sauce over medium-low heat until the mixture thickens. This should take about 10-15 minutes.

Once cooked, remove the pan from the heat and allow the sauce to cool to room temperature.

MAKING THE CRUST

Start by spraying an 8 inch springform pan with non-stick cooking spray.

Next, in a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.

After that, pour the crust mixture into your greased pan and press down using your fingers to create a crust at the bottom of the pan.

Pop the crust into the freezer for 15 minutes while you prepare the filling.

TO MAKE CHEESECAKE FILLING

In a large bowl, using an electric handheld mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.

Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.

Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.

Next, divide the cream cheese filling into 2 bowls and set one aside.

In one of the bowls, add in all but 2 tablespoons of the cooled strawberry sauce and mix to combine. Save the reserved 2 tablespoons of sauce for later use.

Proceed to pour the plain cheesecake filling into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.

Then, add the strawberry cream cheese filling on top and smooth it out using a rubber spatula.

After that, dollop the reserved 2 tablespoons of strawberry sauce onto the pie and then swirl it around using a butter knife or wooden skewer. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.

CHILL TIME

Now, cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.

Once chilled completely you are ready to slice, serve and enjoy!

No-bake Strawberry Cheesecake 

No-Bake Strawberry Cheesecake is a delicious and simple dessert that is perfect for the hot days of summer. This no-bake cheesecake recipe is made with a graham cracker crust, a creamy filling, and a delicious fresh strawberry sauce mixed in.

Course: cheesecake, Dessert, No-Bake Dessert

Cuisine: American

Keyword: No-Bake Strawberry Cheesecake

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 8 hours

Total Time: 8 hours 35 minutes

Calories: 384kcal

Ingredients

Strawberry Sauce

• 2½ cups fresh strawberries washed, stemmed and halved
• ¼ cup granulated sugar
• ¼ cup water

Cheesecake Crust

• 2 cups graham cracker crumbs
• 6 Tbsp butter melted

Cheesecake Filling

• 16 oz cream cheese, 2 8-ounce bricks room temperature
• ¾ cup granulated sugar
• ½ tsp salt
• 1 tsp vanilla
• 1 cup heavy cream

Instructions

Strawberry Sauce

• In a blender, combine the strawberries, sugar, and water and puree until smooth.
• Transfer strawberry purée into a medium saucepan.
• Cook over medium-low heat until the sauce thickens, about 10-15 mins.
• Remove from heat and set aside to cool to room temperature.

Making the crust

• Spray an 8-inch springform pan lightly with cooking spray.
• Next, in a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.
• After that, pour the crust mixture into your greased pan and press down using your fingers to create a crust at the bottom of the pan.
• Pop into the freezer for 15 minutes while you prepare the filling.

To make Cheesecake filling

• In a large bowl, using an electric handheld mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.
• Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.
• Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.
• Next, divide the cream cheese filling into 2 bowls and set one aside.
• In one of the bowls, add in all but 2 tablespoons of the cooled strawberry sauce and mix to combine. Save the reserved 2 tablespoons of sauce for later use.
• Proceed to pour the plain cheesecake filling into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.
• Then, add the strawberry cream cheese filling on top and smooth it out using a rubber spatula.
• After that, dollop the reserved 2 tablespoons of strawberry sauce onto the pie and then swirl it around using a butter knife or wooden skewer. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.

Chill time

• Now, cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.
•  Once chilled completely you are ready to slice, serve and enjoy!

Notes

No-Bake Strawberry Cheesecake is a simple dessert that is perfect for when you are not in the baking mood but want a delicious treat! 

No Bake Strawberry Cheesecake

5 from 13 votes

PREP TIME30 MINS

TOTAL TIME30 MINS

SERVINGS12

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!

Easy meal ideas that will bring your family to the table fast!First Name *Email *SubscribeTable of Contents

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:

How to make this no bake Strawberry Cheesecake recipe:

1. 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 😉
2. 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.
3. Strain your puree: This is essential, because it will give you the smoothest texture.
4. 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!
5. 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.
6. Chill, chill, chill. At least 6 hours or overnight is even better!

Can I use frozen strawberries?

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.

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, 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.

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.
• 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

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! 

 

Ingredients

Crust

• ▢2 1/2 cups graham cracker crumbs (375g)
• ▢1/2 cup melted butter

Cheesecake

• ▢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

Instructions

• 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, ¾ 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.