No-Bake Strawberry Cheesecake (Only 25 Minutes of Prep)
This easy no-bake strawberry cheesecake features a buttery graham cracker crust and a silky fresh strawberry cream cheese filling. No oven, no water bath, no artificial coloring. Just fresh strawberries. The perfect make-ahead summer dessert!
Servings 12 servings
Calories 380kcal
Ingredients
Crust:
- 2 cups crushed graham crackers
- ½ cup butter melted
Filling:
- 4 teaspoons gelatin powder
- 3 cups fresh strawberries hulled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese softened
- 1 cup heavy cream
- Additional whipped heavy cream for serving (optional)
- Additional fresh strawberries halved, for serving (optional)
Instructions
- Line the base of a 9-inch round springform pan with parchment paper. Set aside.
- Combine the crushed graham crackers and melted butter in a large mixing bowl. Press the mixture firmly into the base of the prepared springform pan and transfer to the fridge.
- Add ¼ cup water to a small mixing bowl and sprinkle the gelatin powder over the top. Set aside for 10 minutes.
- Add the hulled strawberries, granulated sugar, and vanilla extract to the bowl of a food processor. Process until the strawberries are completely smooth. Set aside.
- Microwave the bowl with the gelatin for 20 seconds, or until the gelatin has turned to liquid. Set aside to cool for 5 minutes. Once the gelatin has cooled, whisk in ¼ cup of the strawberry mixture until well combined. Set aside.
- Add the heavy cream to a large mixing bowl and beat on high speed using a handheld electric mixer until stiff peaks form. Set aside.
- Add the cream cheese to another large mixing bowl and beat on medium-high speed until smooth. Add the strawberry mixture and the gelatin mixture, and beat on medium speed until smooth and well combined, ensuring no lumps of cream cheese remain. Fold in the whipped heavy cream.
- Pour the filling into the springform pan over the graham cracker crust. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Remove the cheesecake from the pan and decorate with additional whipped cream and halved fresh strawberries, if using, before serving.
Notes
- Cream cheese: Use full-fat, block-style cream cheese and let it soften fully at room temperature (about 1 hour). This is the key to a lump-free filling.
- Pink food coloring can be added to the filling mixture to boost the pink color.
- To easily remove the cheesecake from the springform tin, gently run a butterknife or offset spatula around the inside edge of the tin before gently removing the springform outside of the tin.
- You can also use a 10-inch round springform tin (as opposed to the 9-inch I used in this recipe) to make this strawberry cheesecake.
- I blend the sugar with the strawberries in a food processor in this recipe; however, the sugar could instead be beaten with the cream cheese. Ensure the sugar has dissolved and is no longer grainy before continuing on with the recipe.
- You can use a stand mixer in place of the hand-held electric beaters.
- The flat base of a drinking glass can help to press the cracker mixture into the tin.
- It’s very important to add a small amount of the strawberry mixture to the gelatine, as this helps ‘temper’ the gelatine and ensures it will not lump once added to the cheesecake filling.
Storage Instructions
- Refrigerator: Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until just before serving. This is a no-bake dessert, so it softens at room temperature.
- I do not recommend freezing
Tools
- 9-inch round springform tin
- Parchment paper
- 2 x large mixing bowls
- Small microwave-safe mixing bowl
- Food processor
- Hand-held electric beaters or stand mixer
- Plastic wrap
Nutrition
Calories: 380kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 287mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1040IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 1mg