Introduction & Inspiration
This No-Bake Strawberry Cheesecake is a dream come true! I love cheesecake, but sometimes I don’t want to deal with the hassle of baking one. This recipe delivers all the creamy, tangy, and sweet goodness of a traditional cheesecake.
The inspiration for this recipe came from a desire to create a dessert that was both easy to make and impressive. I wanted something that would be perfect for summer gatherings, potlucks, or any occasion. When you don’t want to turn on the oven.
I experimented with different variations of no-bake cheesecake. And I found that adding strawberry gelatin to the filling created a beautiful pink color and a subtle strawberry flavor. That perfectly complemented the fresh strawberries.
This cheesecake is a guaranteed crowd-pleaser. It’s light, refreshing, and incredibly delicious. It’s also surprisingly easy to make, even for beginner bakers.
Nostalgic Appeal (with a No-Bake, Strawberry Twist)
Cheesecake is a classic dessert that evokes a sense of nostalgia and indulgence for many, myself included. It reminds me of special occasions, holiday gatherings, and decadent restaurant desserts. A luxurious treat.
This No-Bake Strawberry Cheesecake takes that familiar dessert. And gives it a no-bake, strawberry-infused twist. It’s a way to enjoy the classic flavors of cheesecake.
There’s something inherently satisfying about the combination of a creamy, tangy cheesecake filling. A buttery graham cracker crust, and fresh, sweet strawberries. It’s a flavor and texture combination.
It’s the kind of dessert that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat. It’s a celebration of simple ingredients and delicious flavors.
Homemade Focus (and the Ease of No-Bake)
I’m a strong advocate for homemade desserts, and this No-Bake Strawberry Cheesecake is a perfect example of why. Making your own cheesecake allows you to control the ingredients and the quality of the final product. It’s a surprisingly simple process.
Store-bought cheesecakes often contain artificial flavors, preservatives, and can be overly sweet. When you make it at home, you can use fresh, high-quality ingredients. And avoid any unwanted additives.
This recipe is particularly appealing because it’s no-bake. Meaning you don’t have to worry about water baths, cracks, or any of the other challenges that can come with baking a traditional cheesecake. It’s foolproof.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to enjoy a delicious and impressive dessert. Without the fuss of baking.
Flavor Goal
The flavor goal of this No-Bake Strawberry Cheesecake is to achieve a balance of creamy, tangy, and sweet notes. With a distinct strawberry flavor and a buttery, graham cracker crust.
The cream cheese and heavy cream provide the creamy base. The granulated sugar and powdered sugar add sweetness. The lemon zest and lemon juice contribute tanginess.
The strawberry gelatin adds a subtle strawberry flavor and a beautiful pink color. The fresh strawberries enhance the strawberry flavor and add texture. It’s a perfect combination.
The graham cracker crust provides a buttery, slightly salty base that complements the creamy filling perfectly. The overall effect is a cheesecake that’s both refreshing and decadent.
Ingredient Insights
Let’s take a closer look at the ingredients that make this No-Bake Strawberry Cheesecake so special. First, we have the ingredients for the Crust:
Graham crackers, processed into fine crumbs, form the base of the crust. You can use store-bought graham cracker crumbs. Or crush whole graham crackers yourself.
Light brown sugar adds sweetness and a hint of molasses flavor to the crust. Salted butter, melted, binds the crust ingredients together and adds richness.
For the Filling: Cold heavy cream is whipped to stiff peaks. To create a light and airy texture in the filling.
Vanilla extract enhances the flavors of the other ingredients. Three (8-oz.) packages of cream cheese, softened, form the creamy base of the filling.
Granulated sugar and powdered sugar add sweetness. Lemon zest and lemon juice contribute tanginess and brightness.
A (3-oz.) box of strawberry gelatin, such as Jell-O, adds a subtle strawberry flavor and a beautiful pink color to the filling. Boiling water is used to dissolve the gelatin.
Finally, fresh strawberries, finely chopped, are folded into the filling for added texture and fresh strawberry flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch springform pan. This type of pan has removable sides, which makes it easy to release the cheesecake without damaging it.
A food processor (optional, but helpful) for crushing the graham crackers and making the filling.
A stand mixer or hand mixer for whipping the cream and beating the cream cheese.
Mixing bowls: Various sizes.
Measuring cups and spoons.
A rubber spatula.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a springform pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Crust:
- 16 sheets graham crackers
- ½ cup packed light brown sugar
- 10 Tbsp. salted butter, melted
- Nonstick cooking spray
Filling:
- 1 ¼ cups cold heavy cream
- 1 tsp. vanilla extract
- 3 (8-oz.) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 (3-oz.) box strawberry gelatin, such as Jell-O
- 6 Tbsp. boiling water
- 1 ½ cups finely chopped strawberries
Remember to use fresh, high-quality ingredients whenever possible. And to bring the cream cheese, sour cream, and egg to room temperature before using them.
Step-by-Step Instructions
Ready to make a delicious No-Bake Strawberry Cheesecake? Here’s a detailed, step-by-step guide:
1. Make the Crust:
To a food processor, add the graham crackers and brown sugar.
Process until finely ground, about 1 minute.
With the processor running, slowly pour in the melted butter.
Process the mixture until it is the texture of coarse sand.
2. Press the Crust into the Pan:
Spray a 9-inch springform pan with nonstick cooking spray.
Transfer the graham cracker mixture to the prepared pan.
Using a measuring cup or your fingers, press the mixture firmly into the bottom and about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.
Place the crust in the freezer for 20 minutes to firm it up.
3. Whip the Cream:
While the crust is chilling, make the filling.
To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold heavy cream and vanilla extract.
Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream.
Transfer the whipped cream to a separate mixing bowl and set aside.
4. Beat the Cream Cheese:
To the same stand mixer bowl (no need to wash it), add the softened cream cheese.
Fit the mixer with the paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.
5. Add Sugars and Lemon:
Scrape down the sides of the bowl. Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.
Beat to combine on medium speed until smooth, about 1 minute.
6. Dissolve the Gelatin:
In a medium bowl, combine the strawberry gelatin with the boiling water.
Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk.
7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.
Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.
8. Fold in Strawberries:
Fold in the finely chopped strawberries using a rubber spatula.
9. Fold in Whipped Cream:
Add one-third of the whipped cream to the cream cheese mixture. Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.
Add the remaining two-thirds of the whipped cream. Continue to gently fold until completely combined. Be careful not to overmix.
10. Assemble the Cheesecake:
Remove the chilled crust from the freezer.
Add the filling to the crust. Gently push the filling into an even layer. Smooth the top with the back of a spoon or an offset spatula.
11. Chill:
Cover the pan with plastic wrap. Refrigerate for at least 12 hours (and up to 2 days). This is crucial for allowing the cheesecake to set properly.
12. Serve:
Loosen the cheesecake from the springform pan with a small knife or offset spatula. Carefully remove the sides of the springform pan.
Transfer the cheesecake to a serving platter or cutting board.
Cut slices with a warm knife (run the knife under hot water and dry it between slices for clean cuts). Enjoy!
Troubleshooting
Even with a no-bake recipe, things can sometimes happen. Here are a few potential issues:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the graham cracker crumbs together. You can also add a tablespoon or two of water to the mixture if it seems too dry.
Problem: The filling is too soft.
Solution: Make sure you’re chilling the cheesecake for at least 12 hours to allow it to set completely. Also, make sure you’re using full-fat cream cheese and that it’s softened but not melted.
Problem: The filling is too runny.
Solution: Make sure you’ve dissolved the gelatin completely in the boiling water. You can also try adding a bit more cream cheese to thicken the filling.
Problem: The cheesecake has lumps. Solution: Make sure to beat the cream cheese until smooth.
Problem: Not enough strawberry flavor. Solution: Add some strawberry extract.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense strawberry flavor, use freeze-dried strawberries in addition to fresh strawberries.
Tip: If you don’t have a springform pan, you can use a regular 9-inch pie plate. You won’t be able to remove the sides, but you can still serve the cheesecake directly from the plate.
Tip: To save time, you can use store-bought graham cracker crumbs.
Variation: Use different flavors of gelatin, such as raspberry, cherry, or lime.
Variation: Add other fruits to the filling, such as blueberries, raspberries, or blackberries.
Variation: Top the cheesecake with a layer of fresh strawberry slices or a strawberry sauce.
Variation: Use a chocolate graham cracker crust for a chocolate-strawberry cheesecake.
Variation: Add a layer of chocolate ganache.
Serving and Pairing Suggestions
This No-Bake Strawberry Cheesecake is perfect for a variety of occasions:
Serving Suggestions:
Serve it chilled, straight from the refrigerator.
Serve it as a dessert for a summer party, potluck, or barbecue.
Serve it for a special occasion, such as a birthday, anniversary, or holiday gathering.
It’s a great make-ahead dessert, as it needs to chill for at least 12 hours.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato or Riesling.
A sparkling wine, such as Prosecco or Champagne.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (1 slice, assuming 12 servings):
- Calories: Approximately 400-450
- Protein: 6-8 grams
- Fat: 25-30 grams (mostly from the cream cheese, butter, and heavy cream)
- Carbohydrates: 35-40 grams
- Fiber: 1-2 grams
This is a general estimate. This No-Bake Strawberry Cheesecake is a relatively rich and decadent dessert. Due to the cream cheese, butter, and heavy cream.
It does provide some protein and calcium (from the cream cheese). And some vitamins and antioxidants from the strawberries.
It’s best enjoyed in moderation as part of a balanced diet. You can reduce the fat and calories by using reduced-fat cream cheese and less butter in the crust.
Print
No-Bake Strawberry Cheesecake
Description
This No-Bake Strawberry Cheesecake is a dream come true! I love cheesecake, but sometimes I don’t want to deal with the hassle of baking one
Ingredients
Crust:
- 16 sheets graham crackers
- ½ cup packed light brown sugar
- 10 Tbsp. salted butter, melted
- Nonstick cooking spray
Filling:
- 1 ¼ cups cold heavy cream
- 1 tsp. vanilla extract
- 3 (8-oz.) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 (3-oz.) box strawberry gelatin, such as Jell-O
- 6 Tbsp. boiling water
- 1 ½ cups finely chopped strawberries
Instructions
1. Make the Crust:
To a food processor, add the graham crackers and brown sugar.
Process until finely ground, about 1 minute.
With the processor running, slowly pour in the melted butter.
Process the mixture until it is the texture of coarse sand.
2. Press the Crust into the Pan:
Spray a 9-inch springform pan with nonstick cooking spray.
Transfer the graham cracker mixture to the prepared pan.
Using a measuring cup or your fingers, press the mixture firmly into the bottom and about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.
Place the crust in the freezer for 20 minutes to firm it up.
3. Whip the Cream:
While the crust is chilling, make the filling.
To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold heavy cream and vanilla extract.
Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream.
Transfer the whipped cream to a separate mixing bowl and set aside.
4. Beat the Cream Cheese:
To the same stand mixer bowl (no need to wash it), add the softened cream cheese.
Fit the mixer with the paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.
5. Add Sugars and Lemon:
Scrape down the sides of the bowl. Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.
Beat to combine on medium speed until smooth, about 1 minute.
6. Dissolve the Gelatin:
In a medium bowl, combine the strawberry gelatin with the boiling water.
Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk.
7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.
Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.
8. Fold in Strawberries:
Fold in the finely chopped strawberries using a rubber spatula.
9. Fold in Whipped Cream:
Add one-third of the whipped cream to the cream cheese mixture. Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.
Add the remaining two-thirds of the whipped cream. Continue to gently fold until completely combined. Be careful not to overmix.
10. Assemble the Cheesecake:
Remove the chilled crust from the freezer.
Add the filling to the crust. Gently push the filling into an even layer. Smooth the top with the back of a spoon or an offset spatula.
11. Chill:
Cover the pan with plastic wrap. Refrigerate for at least 12 hours (and up to 2 days). This is crucial for allowing the cheesecake to set properly.
12. Serve:
Loosen the cheesecake from the springform pan with a small knife or offset spatula. Carefully remove the sides of the springform pan.
Transfer the cheesecake to a serving platter or cutting board.
Cut slices with a warm knife (run the knife under hot water and dry it between slices for clean cuts). Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious No-Bake Strawberry Cheesecake journey! Summary below:
Summary: This No-Bake Strawberry Cheesecake is a creamy, tangy, and refreshing dessert made with a graham cracker crust and a filling of cream cheese, whipped cream, sugar, lemon, and strawberry gelatin. It’s easy to make and perfect for any occasion.
Q&A:
Q: Can I use a different type of crust?
A: Yes, you can use a different type of crust, such as an Oreo cookie crust, a vanilla wafer crust, or a shortbread crust.
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain off any excess liquid before chopping them.
Q: I don’t have a stand mixer. Can I use a hand mixer?
A: Yes, you can use a hand mixer instead of a stand mixer.
Q: I don’t have a food processor. What can I do? A: You can place the graham crackers in a ziplock bag, and crush using a rolling pin.
Q: How long can I store this cheesecake? A: Up to 2 days in the fridge.