There is something truly magical about a dessert that feels indulgent yet refreshingly light, and this No-Bake Strawberry Cheesecake Recipe hits that sweet spot perfectly. Imagine a luxuriously creamy blend of cream cheese and mascarpone layered over a buttery graham cracker crust, kissed by the vibrant taste of fresh strawberries. No oven needed, no complicated techniques—just pure, fruity decadence that you can whip up in a flash to impress friends, family, or simply treat yourself to a little slice of happiness.
Ingredients You’ll Need
For this No-Bake Strawberry Cheesecake Recipe, the ingredients are wonderfully straightforward but each one plays a vital role in building flavor, texture, and that perfect pink hue. From the crunchy graham cracker base to the silky mascarpone cream, every element is essential and worth savoring.
- Graham cracker crumbs: The crisp, slightly sweet foundation that supports the cheesecake beautifully.
- Granulated sugar: Sweetens the crust and the filling without overpowering the strawberries.
- Unsalted butter: Binds the crumbs together and adds a rich, buttery depth.
- Fresh strawberries: The star ingredient for a natural fruity burst and stunning color.
- Cream cheese: Provides that classic cheesecake tang and creamy texture.
- Heavy whipping cream: Whipped to airy perfection, it lightens the filling wonderfully.
- Mascarpone cheese: Adds an indulgent creaminess and smoothness that makes this cheesecake unforgettable.
- Lemon juice: Brightens the filling and balances the sweetness gracefully.
- Unflavored gelatin: The secret to a perfectly set, sliceable cheesecake without baking.
- Vanilla extract: Enhances all the flavors with a cozy, subtle warmth.
- Extra strawberries for garnish: For that fresh, inviting finishing touch on presentation.
How to Make No-Bake Strawberry Cheesecake Recipe
Step 1: Prepare Your Pan
Start by oiling the bottom and sides of a 9-inch springform pan. Line the sides with strips of parchment paper to ensure your cheesecake releases smoothly when it’s time to serve. Little steps like this make a world of difference in presentation.
Step 2: Create the Crust
Pulse whole graham crackers into fine crumbs using a food processor, then combine with sugar and melted butter. Press this crumbly goodness firmly into the pan’s base, extending slightly up the sides. Pop it into the fridge or freezer so it can chill and set while you prepare the luscious filling. This crust forms the perfect crunchy contrast to the creamy layers to come.
Step 3: Make the Strawberry Puree
Wash, hull, and quarter fresh strawberries before pureeing them until smooth. Strain the puree to remove seeds for a silky finish. This puree not only infuses the cheesecake with vivid strawberry flavor but also lends that gorgeous rosy tint we all adore.
Step 4: Whip Up Cream Cheese and Sugar
Beat the cream cheese with sugar until the mixture transforms into a fluffy, velvety base. Don’t rush this step—the fluffier it is, the lighter your cheesecake will feel.
Step 5: Blend in the Cream and Mascarpone
Whip the heavy cream to soft peaks before combining it with mascarpone cheese, then fold this into your cream cheese mixture. The result is a heavenly, pillow-soft creaminess that sets this cheesecake apart from any ordinary dessert.
Step 6: Incorporate Strawberry Puree and Lemon Juice
Mix the luscious strawberry puree alongside a splash of fresh lemon juice into the cheese cream. The citrus brightens the flavor, enhancing every bite with a zesty lift and balancing the sweetness beautifully.
Step 7: Prepare the Gelatin
Bloom gelatin in cold water, then gently warm it until fully dissolved. Slowly add the warm gelatin to your cheesecake filling while mixing on medium-low speed to ensure even distribution. This step is crucial for giving your cheesecake that perfect, slice-ready firmness without any baking.
Step 8: Chill and Set
Pour the smooth, fruity cheesecake filling over the chilled crust, cover tightly with plastic wrap, and refrigerate for at least four hours or overnight. Patience here rewards you with a cheesecake that slices cleanly and looks stunning on the plate.
How to Serve No-Bake Strawberry Cheesecake Recipe
Garnishes
To serve, add halved fresh strawberries atop your cheesecake for a bright, fresh look. You can also dust with powdered sugar, drizzle with strawberry syrup, or sprinkle chopped nuts for extra texture and flair.
Side Dishes
This cheesecake pairs beautifully with light accompaniments like a simple berry salad, whipped cream, or even a scoop of vanilla ice cream. These sides complement the richness without overwhelming your palate.
Creative Ways to Present
Try layering the filling in clear jars for individual servings, or arrange fresh mint leaves beside each slice for a refreshing aroma. For a festive touch, consider edible flowers or a drizzle of white chocolate across the top.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be kept covered in the refrigerator to maintain its moisture and freshness. It will stay deliciously creamy for up to 3 days, making it perfect for enjoying throughout the week.
Freezing
You can freeze the cheesecake for longer storage by wrapping it tightly in plastic wrap and then aluminum foil. When ready to serve, thaw it overnight in the fridge to preserve its luscious texture and taste.
Reheating
This dessert is best enjoyed cold, so reheating is not recommended. Simply let it sit at room temperature for about 15 minutes before slicing to bring out the full flavor and softness.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this No-Bake Strawberry Cheesecake Recipe because they provide a naturally bright and vibrant flavor. However, if frozen strawberries are your only option, thaw and drain them well to avoid excess water in your filling.
Is gelatin necessary in the recipe?
Yes, gelatin is essential to set the cheesecake filling properly without baking. It gives the dessert a firm yet creamy texture, allowing for neat slices and a professional finish.
Can I substitute mascarpone cheese?
Mascarpone adds unique creaminess and richness to the cheesecake. If you can’t find it, full-fat cream cheese alone will work but expect a slightly different texture and tangy flavor.
How long should I chill the cheesecake?
For the best results, chill the cheesecake for at least four hours, though overnight chilling is ideal. This resting period allows the filling to fully set and flavors to meld beautifully.
Can this recipe be made in smaller portions?
Absolutely! You can halve or quarter the ingredient amounts to make smaller cheesecakes or individual servings. Just adjust your pan size accordingly and keep an eye on chilling times.
Final Thoughts
This No-Bake Strawberry Cheesecake Recipe is a treasure for any dessert lover who craves something deliciously creamy yet refreshingly light without heating up the kitchen. Its simplicity combined with elegance makes it a go-to treat for celebrations or cozy nights in. Trust me, once you try it, it will become one of your favorite show-stoppers to make again and again.
Print
No-Bake Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 14 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake strawberry cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, a smooth mascarpone and cream cheese filling blended with fresh strawberry puree, and set with gelatin for a perfect sliceable texture. Easy to prepare and chilled overnight, it’s perfect for summer gatherings or anytime you want a fresh, fruity treat without turning on the oven.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, melted
Filling
- 1 lb strawberries, washed, hulled, and quartered
- 8 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 cup heavy whipping cream, chilled
- 12 oz mascarpone cheese, chilled
- 2 Tbsp lemon juice
- 14 grams unflavored gelatin (2 packets)
- 1/2 cup cold water
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Topping
- 6 strawberries, halved for garnish
Instructions
- Prepare the Springform Pan: Oil the bottom and sides of a 9-inch springform pan and line the sides with 1-2 strips of parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: Place the graham crackers in a food processor and pulse until finely ground. In a bowl, combine the crumbs with 1 tablespoon granulated sugar and 8 tablespoons melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1/2 inch up the sides of the prepared pan. Freeze for 15 minutes or refrigerate for 30 minutes to set.
- Prepare Strawberry Puree: Wash and dry the strawberries, then hull and quarter them. Puree the strawberries in a blender or food processor until smooth. Strain the puree through a fine sieve to remove seeds and set aside 1 1/2 cups of this puree.
- Prepare the Cheesecake Filling – Part 1: In a large mixing bowl, combine the room temperature cream cheese and 2/3 cup granulated sugar. Beat on medium-high speed for about 2 minutes until the mixture is fluffy and smooth, scraping down the sides as needed.
- Prepare the Cheesecake Filling – Part 2: Add 1 cup of chilled heavy whipping cream and beat on high speed for 3-5 minutes until fluffy. Then reduce the speed to medium-low and beat in the mascarpone cheese until well combined and smooth.
- Add Strawberry Puree and Lemon Juice: Mix in the 1 1/2 cups strawberry puree and 2 tablespoons lemon juice. Beat until the mixture is uniform and smooth.
- Bloom and Dissolve Gelatin: In a heat-safe shallow bowl, sprinkle the gelatin over 1/2 cup cold water and let it bloom for 5 minutes. Microwave the gelatin mixture in 10-second intervals, stirring in between until the gelatin is fully dissolved and the liquid is clear. Make sure there are no lumps remaining.
- Incorporate Gelatin into Filling: With the mixer on medium-low speed, gradually add the dissolved gelatin into the cheesecake filling and beat until fully incorporated.
- Assemble and Chill: Pour the cheesecake filling over the chilled graham cracker crust in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight, until completely set and chilled.
- Garnish and Serve: Before serving, arrange halved strawberries on top of the cheesecake for an attractive garnish. Slice and enjoy your no-bake strawberry cheesecake!
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Chilling the crust before adding the filling helps maintain the crust’s texture.
- If fresh strawberries are not in season, frozen strawberries can be used but thawed and well-drained.
- Do not skip straining the strawberry puree to avoid seeds in the smooth cheesecake filling.
- This cheesecake is best served chilled and consumed within 2-3 days.
