Ingredients

2 ¼ cups (302g) graham cracker crumbs (or vanilla wafer crumbs)

2 tablespoons (26g) sugar

Pinch of salt

10 tablespoons (140g) unsalted butter (melted)

1 pound strawberries (washed and hulled)

2 ½ tablespoons (19g) cornstarch

2 tablespoons cold water

2 ¼ teaspoons unflavored gelatin (0.25 oz package)

24 ounces (678g) cream cheese (room temperature)

½ cup (104g) sugar

1 ¼ cups (300ml) heavy whipping cream (cold)

¾ cup (86g) powdered sugar

½ teaspoon vanilla extract

1 cup (240ml) heavy whipping cream (cold)

½ cup (58g) powdered sugar

¾ teaspoon vanilla extract

Additional strawberries for topping (optional)

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a small bowl, combine graham cracker crumbs, sugar, a pinch of salt, and melted butter. Press this mixture evenly into the bottom and up the sides of the springform pan. Refrigerate while preparing the filling.

Step 3: Puree the strawberries in a food processor or blender until smooth.

Step 4: In a medium to large saucepan, combine the strawberry puree and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5 to 10 minutes.

Step 5: Reduce heat to medium-low and let the mixture simmer for 1-2 minutes. Remove from heat, pour into a bowl, and let cool at room temperature.

Step 6: Sprinkle powdered gelatin over cold water in a small bowl. Let it sit for 5 minutes to bloom.

Step 7: Heat the gelatin in 10-second increments, stirring each time, until melted and smooth. Stir the melted gelatin into the warm strawberry mixture. Set aside to cool slightly.

Step 8: In a large bowl, beat cream cheese and sugar together until smooth and well combined.

Step 9: Gradually add the strawberry mixture to the cream cheese in three parts, beating after each addition until fully incorporated and smooth.

Step 10: In a separate large bowl, whip 1 ¼ cups cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

Step 11: Gently fold the whipped cream into the cream cheese and strawberry mixture in two additions, combining well but carefully to keep it light.

Step 12: Pour the filling into the prepared crust and spread evenly. Refrigerate for 5-6 hours or overnight until firm.

Step 13: To finish, remove the cheesecake from the springform pan and place it on a serving plate.

Step 14: Whip 1 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form to make the topping.

Step 15: Pipe or spoon swirls of whipped cream around the edges of the cheesecake and garnish with sliced strawberries if desired.

Step 16: Refrigerate the assembled cheesecake until ready to serve. Enjoy within 4-5 days for best freshness.

Tips & Variations

Use vanilla wafer crumbs instead of graham crackers for a slightly different flavor.

For a more intense strawberry taste, add a tablespoon of strawberry jam to the filling.

If you don’t have a springform pan, use a regular pie dish lined with parchment paper for easier removal.

Make sure your cream cheese is at room temperature to avoid lumps in the filling.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Just thaw them completely and drain excess liquid before pureeing to avoid a watery filling.

Do I need a special pan to make this cheesecake?

A 9-inch springform pan is ideal for easy removal, but you can also use a regular pie pan lined with parchment paper if you don’t have one.

Dessert

No Bake Strawberry Cheesecake Recipe

Introduction