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No Bake Strawberry Cheesecake Recipe

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★★★★★

4.9 from 106 reviews

This No Bake Strawberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust and a velvety strawberry-infused cream cheese filling. Perfect for warm days or when you want a delicious cheesecake without turning on the oven, this recipe uses fresh strawberries pureed and cooked into a sweet, thickened strawberry layer, combined with smooth cream cheese and whipped cream. The cheesecake is topped with homemade whipped cream swirls and fresh strawberries for an elegant presentation.

Ingredients

Scale

Crust

  • 2 ¼ cups (302g) graham cracker crumbs (or vanilla wafer crumbs)
  • 2 tablespoons (26g) sugar
  • Pinch of salt
  • 10 tablespoons (140g) unsalted butter (melted)

Strawberry Layer and Filling

  • 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

Whipped Cream for Filling

  • 1 ¼ cups (300ml) heavy whipping cream (cold)
  • ¾ cup (86g) powdered sugar
  • ½ teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream (cold)
  • ½ cup (58g) powdered sugar
  • ¾ teaspoon vanilla extract
  • Fresh strawberries, for garnish

Instructions

  1. Prepare the Crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the Strawberry Puree: Place the washed and hulled strawberries in a food processor or blender and puree until smooth.
  3. Cook the Strawberry Mixture: In a medium to large saucepan, combine the strawberry puree and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5 to 10 minutes. Reduce heat to medium-low and simmer for an additional 1-2 minutes, then remove from heat and allow to cool at room temperature.
  4. Prepare Gelatin: Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom. Heat the gelatin in 10-second intervals in the microwave, stirring between each until melted and smooth. Stir the melted gelatin into the warm strawberry mixture thoroughly. Set aside to cool further.
  5. Mix Cream Cheese Base: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined.
  6. Incorporate Strawberry Mixture: Gradually add the cooled strawberry mixture to the cream cheese in thirds, beating well after each addition to ensure a smooth, lump-free filling. Set aside this strawberry-cream cheese mixture.
  7. Whip Cream for Filling: In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  8. Fold Whipped Cream into Filling: Carefully fold the whipped cream into the cream cheese and strawberry mixture in two parts until fully combined and airy.
  9. Assemble Cheesecake: Pour the filling into the prepared crust and smooth into an even layer. Refrigerate the cheesecake until firm, about 5-6 hours or preferably overnight.
  10. Prepare Whipped Cream Topping: For the final topping, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Decorate and Serve: Remove the cheesecake from the springform pan and place it on a serving platter. Pipe swirls of whipped cream around the edge and garnish with sliced fresh strawberries. Refrigerate until ready to serve. Best served within 4-5 days.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Using cold heavy cream helps achieve better volume and stability when whipping.
  • Allow the gelatin to bloom properly to ensure the cheesecake sets well.
  • You can substitute graham cracker crumbs with vanilla wafer crumbs for a different flavor.
  • Refrigerate the cheesecake for at least 5-6 hours to allow it to firm up properly before serving.

Keywords: No bake cheesecake, strawberry cheesecake, no bake dessert, easy cheesecake recipe, summer dessert

Find it online: https://kitchenbyclara.com/no-bake-strawberry-cheesecake-recipe/