No-Bake Strawberry Cheesecake
User Reviews
4.9
No-Bake Strawberry Cheesecake
Description
The No-Bake Strawberry Cheesecake starts with a graham cracker crust combined with butter and sugar, pressed firmly into a springform pan and chilled to set. The filling blends cream cheese, granulated sugar, mascarpone, heavy cream, and a smooth strawberry puree made from fresh strawberries strained to remove seeds. Lemon juice adds brightness to the mixture. Gelatin is incorporated to help the cheesecake firm up as it chills, giving it a creamy yet stable texture. Once poured onto the crust, the cheesecake is refrigerated until set.
Its texture is light and mousse-like, with a fresh strawberry flavor that is balanced by the richness of the creamy cheeses and the subtle crispness of the crust. The whipped cream topping sweetened and flavored with vanilla adds a soft, airy finish and a touch of elegance. Strawberry halves decorate the top for a fresh, visual appeal. This dessert is served chilled, making it suitable for warm weather or occasions when baking is inconvenient.
For a stronger pink color, a drop or two of red gel food coloring can be added to the filling gradually. The cheesecake keeps well refrigerated and can be prepared a day ahead. Use chilled heavy cream for better whipping results to ensure a light texture in the filling and topping.
Ingredients
Ingredients for Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs from 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp butter unsalted
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 gelatin 2 packets, unflavored
Topping/ Decor:
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 6 strawberries halved
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
- Use fresh strawberries for puree and strain well to avoid seeds in the filling.
- Chill the crust thoroughly before adding the filling to help it set firmly.
- Gelatin is essential to achieve the cheesecake’s set texture without baking.
- Adding a drop of red gel food coloring can enhance the pink hue of the cheesecake.
- Keep the cheesecake refrigerated until serving to maintain firmness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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