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

Scale

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

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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.