No-Bake Strawberry Cheesecake
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4.9
333 reviews
Excellent
No-Bake Strawberry Cheesecake
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EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
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Ingredients
Ingredients for Graham Cracker Crust:
- 1 3/4 cups Graham cracker crumbs from 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter
Ingredients for No Bake Cheesecake:
- 1 lb strawberries
- 8 oz cream cheese room temperature
- 2/3 cup granulated sugar
- 1 cups heavy whipping cream chilled
- 12 oz mascarpone cheese chilled
- 2 Tbsp lemon juice
- 14 grams unflavored gelatin (2 packets)
Topping/ Decor:
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 6 strawberries halved
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Instructions
- Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
- Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
- Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.
- In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
- Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
- In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.
- Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.
How to Make Topping:
- Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.
Notes
- Optional: Add red gel food coloring to the cheesecake mixture 1 drop at a time to reach the desired color.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbs
42g
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
23g
(115%)
Cholesterol
107mg
(36%)
Sodium
277mg
(12%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
1270IU
(25%)
Vitamin C
23.1mg
(26%)
Calcium
103mg
(10%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 14people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbs | 42g | |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 107mg | 36% |
| Sodium | 277mg | 12% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 103mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
333 reviews
Excellent
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