No Bake Strawberry Cheesecake Recipe – Easy, Creamy, and Delicious
Introduction
Indulging in a silky, creamy no bake strawberry cheesecake feels like a little slice of heaven. Imagine sinking your spoon into a cheesecake layer that is nearly set — rich, tangy, and sweet — topped with glossy strawberry compote that bursts with fruit flavor. When the weather is warm or your oven just seems too much, a no bake version of this dessert saves the day. Home bakers love it because it skips the baking step, keeping the texture light and the process fast.
Over time I have refined my favorite version so the crust is crisp, the filling holds firm, and the strawberry topping complements rather than overwhelms. In this guide I’ll walk you through every step. You will learn how to mix, chill, assemble, customize, and serve a show‑stopping no bake strawberry cheesecake. Whether making it for family, friends, or a special occasion, you will feel confident following these instructions.
Ingredients Needed
Below is a table listing all the ingredients needed along with approximate calorie counts per quantity used. (Calorie counts are rough estimates and depend on brands and portion size.)
| Ingredient | Quantity | Estimated Calories |
|---|---|---|
| Graham crackers or digestive biscuits | 200 g (about 1⅔ cups crushed) | ~ 900 kcal |
| Unsalted butter (melted) | 90 g (about ½ cup) | ~ 650 kcal |
| Cream cheese (full fat) | 450 g | ~ 1620 kcal |
| Heavy (double) cream | 240 ml (1 cup) | ~ 820 kcal |
| Granulated sugar | 100 g (½ cup) | ~ 400 kcal |
| Sour cream or Greek yogurt | 120 g | ~ 110 kcal |
| Vanilla extract | 1 teaspoon | ~ 12 kcal |
| Unflavored gelatin | 10 g (about 1 packet) | ~ 35 kcal |
| Fresh strawberries | 300 g (for topping) | ~ 100 kcal |
| Sugar (for strawberry topping) | 50 g | ~ 200 kcal |
| Lemon juice | 1 tablespoon | ~ 4 kcal |
Estimated total calories for whole cheesecake (before slicing): ~ 5,900 kcal
Estimated calories per slice (assuming 12 slices): ~ 490 kcal
Step by Step Cooking Instructions
Below is a methodical process to ensure your no bake strawberry cheesecake turns out beautifully.
1. Prepare the crust
Crush the graham crackers (or digestive biscuits) finely. Use a food processor or place them in a sealed plastic bag and roll with a rolling pin. Mix the crumbs with the melted butter until they hold together when pressed. Press this mixture into the bottom (and optionally a little bit up the sides) of a 9‑inch (23 cm) springform pan. Use the bottom of a flat glass or measuring cup to press down firmly. Chill the crust in the fridge while preparing the filling.Another classic you shouldn’t miss is Pecan Cake Recipe which complements this dish well.
2. Bloom the gelatin
Sprinkle the unflavored gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to bloom. Then gently warm (in the microwave for a few seconds or over a double boiler) until the gelatin dissolves completely. Allow it to cool slightly but not congeal.
3. Make the cream cheese filling
In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and mix until combined. Stir in the sour cream or Greek yogurt and vanilla extract. In a separate bowl, whip the heavy cream until it holds soft peaks (not too stiff). Gently fold the whipped cream into the cream cheese mixture in batches so it remains light and airy. Once combined, slowly drizzle in the dissolved gelatin while gently folding to avoid lumps. Make sure the gelatin is still pourable but not hot.
4. Fill and chill
Pour the filling onto the prepared crust and smooth the top with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight. The longer chilling helps the cheesecake set firmly.
5. Make the strawberry topping
Hull and slice the fresh strawberries. In a small saucepan, combine the strawberries with the 50 g of sugar and a splash of lemon juice. Cook over medium heat until the strawberries soften and the mixture becomes syrupy (about 5 to 8 minutes). You can also mash some berries lightly for extra jam‑like texture. Let the topping cool to room temperature. Once cooled, spoon or pour it over the chilled cheesecake. Return the cheesecake to the fridge for another hour so the topping can set slightly.
6. Serve
Run a thin knife around the edge of the springform pan to loosen. Release the ring and slice gently. Use a hot, dry knife, wiping it between cuts to get clean slices. Serve chilled.
Tips for Customizing the Recipe
- Use reduced sugar or alternative sweeteners (such as erythritol or stevia) in the filling or topping to make a lighter version. Just test small amounts so texture remains good.
- Swap sour cream with light Greek yogurt for a tangier taste.
- For a gluten free crust, substitute gluten free cookies or almond flour. Adjust butter amount to make it bind.
- Infuse flavor by folding in citrus zest (lemon or lime) into the filling.
- Blend some strawberries into the cream cheese filling (reserving topping) to get a pink tinted interior.
- Add a layer of strawberry jam or preserves between filling and topping for extra flavor.
- Top with fresh strawberry slices, mint leaves, or white chocolate shavings for decoration.
- For a firmer texture, increase gelatin slightly (but do not overdo, as it may make it rubbery).
- Serve with a side of berry coulis, whipped cream, or chocolate drizzle to vary presentation.
Nutritional Information
Here is a rough breakdown per slice (assuming 12 slices):
These values are estimates. Using low‑fat ingredients or sugar substitutes can reduce the calorie and fat content. Always check labels when substituting.
Serving Suggestions
Pair each slice with complementary flavors and textures. A dollop of lightly whipped cream on the side adds elegance. Fresh mint leaves or a dust of powdered sugar create visual appeal. For contrast, serve with a refreshing fruit salad or a drizzle of raspberry coulis. A cup of coffee or a light herbal tea balances the richness. On warmer days, serve slices straight from the fridge; they soften slightly at room temperature, bringing out the flavors.
To take it further, present mini versions in small jars or glasses for bite‑sized treats. Another idea is layering with fresh berries between slices or adding a swirl of strawberry puree into the filling before chilling.
No Bake Strawberry Cheesecake Recipe – Easy, Creamy, and Delicious
Course: Blog12
servings25
minutes10
minutes: ~490 kcal
kcalIngredients
For the crust:
200 g graham crackers or digestive biscuits (about 1⅔ cups crushed)
90 g unsalted butter, melted (about ½ cup)
For the filling:
450 g cream cheese, full fat
240 ml heavy cream (1 cup)
100 g granulated sugar (½ cup)
120 g sour cream or Greek yogurt
1 tsp vanilla extract
10 g unflavored gelatin (1 packet)
2 tbsp cold water (for blooming gelatin)
For the strawberry topping:
300 g fresh strawberries, hulled and sliced
Directions
- Make the crust:
- Crush the graham crackers finely using a food processor or rolling pin.
- Mix with melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Bloom and melt the gelatin:
- Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes.
- Gently warm it (microwave 10 seconds or over hot water) until fully dissolved. Let cool slightly.
- Prepare the filling:
- Beat cream cheese until smooth.
- Add sugar, sour cream (or yogurt), and vanilla extract. Mix until combined.
- In another bowl, whip heavy cream to soft peaks.
Recipe Video
Notes
- For a firmer texture, use slightly more gelatin (up to 12 g), especially in hot weather.
To make it vegetarian, use agar-agar instead of gelatin, but adjust quantities carefully.
Store in the fridge for up to 3–4 days. Do not freeze the entire cheesecake.
Frequently Asked Questions (FAQs)
Can I skip the gelatin altogether?
You might, but the filling may remain too soft and might not hold clean slices. Gelatin helps stabilize a no bake cheesecake. Without it you risk a semi‑liquid center unless chilling is extremely long and ingredients are very thick.
What can I use instead of heavy cream?
You can try whipping a mixture of full fat milk with mascarpone or use a stabilized whipped topping. However heavy cream gives the rich light texture that works best.
How long can I store leftovers?
Store the cheesecake covered in the refrigerator for up to 3 to 4 days. After that the texture may degrade. Do not freeze the whole cake; the strawberry topping becomes watery when thawed. You can freeze individual slices, wrapped well, but consume within a month.
Can I make this ahead for a party?
Yes. Make the cheesecake (without strawberry topping) a day ahead. Top with the strawberry compote several hours before serving so it looks fresh. Chill at all times.
Why did my filling separate or become watery?
This can happen if the gelatin was too hot when added, or if the cream cheese mixture was too warm. Always let gelatin cool slightly and fold gently. Also overbeating whipped cream can cause it to weep. Chill well.
Is it possible to use frozen strawberries?
Yes. Thaw and drain excess liquid before making the topping. You may need slightly more thickener (such as a bit of cornstarch) to get a good consistency.
Conclusion
Creating a no bake strawberry cheesecake brings together simplicity and elegance. Once you master the crust, the filling technique, and the topping, the dessert becomes a favorite you return to again and again. Every bite offers creamy tang, sweet strawberry burst, and a satisfying crunch from the crust. Use the customization tips to make it your own — lighter, gluten free, or infused with flavor — and serve it in ways that delight your guests. Enjoy each chilled slice and let it become your signature dessert.
