Why You’ll Love This Recipe
This No-Bake Strawberry Cheesecake is a dream come true for those who love a light and refreshing dessert. The smooth, creamy filling combines the sweetness of fresh strawberries with the tang of cream cheese, while the graham cracker crust adds a satisfying crunch. It’s easy to prepare, doesn’t require any baking, and is guaranteed to be a hit at any gathering. Plus, the bright and fruity flavor profile is perfect for the warmer months, making it a go-to choice for summer parties and family get-togethers.
Ingredients
- 1 cup packed light brown sugar
- 10 tablespoon salted butter, melted
- 6 tablespoon boiling water
- 3 8-oz. packages cream cheese, softened
- 1 cup finely chopped strawberries
- 16 sheets graham crackers
- 1 3-oz. box strawberry gelatin (such as Jell-O)
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- Nonstick cooking spray
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Create the Crust
- In a food processor, pulse the graham crackers and brown sugar until finely ground, about 1 minute.
- With the processor running, drizzle in the melted butter until the mixture resembles coarse sand.
- Spray a 9-inch springform pan with nonstick cooking spray. Press the graham cracker mixture firmly into the bottom and about 1 inch up the sides of the pan. Freeze for 20 minutes to set.
Step 2: Whip Up the Filling
- In a stand mixer fitted with the whisk attachment, combine the heavy cream and vanilla extract. Beat on medium-high speed until very stiff peaks form, about 1-2 minutes. Set the whipped cream aside.
- Switch to the paddle attachment, add softened cream cheese, and beat on medium speed until smooth, about 1-2 minutes. Scrape the bowl’s sides to incorporate all the cream cheese.
- Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the bowl. Beat until everything is combined and smooth, about 1 minute.
- In another medium bowl, whisk together the strawberry gelatin and boiling water for at least 2 minutes until fully dissolved.
- Mix the dissolved gelatin into the cream cheese mixture and beat on medium speed until incorporated. Gently fold in the chopped strawberries.
Step 3: Combine and Chill
- Fold one-third of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream until smooth.
- Pour the filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 12 hours or up to 2 days to set.
Step 4: Serve and Indulge
- Once set, carefully loosen the cheesecake from the pan using a small knife or offset spatula. Transfer to a serving platter.
- Slice with a warm knife for neat edges and dig into your refreshing, fruity dessert!
Servings and Timing
- Servings: 8-10
- Preparation Time: 30 minutes
- Cooking Time: 0 minutes (chill time: 12 hours)
Variations
- Berry Mix: Swap the strawberries for a mix of other berries like blueberries, raspberries, or blackberries for a different flavor twist.
- Gluten-Free Crust: Use gluten-free graham crackers or crushed gluten-free cookies to make this cheesecake gluten-free.
- Add Chocolate: For a chocolatey twist, melt some chocolate and swirl it into the filling or add it to the crust.
Storage/Reheating
- Storage: Keep your cheesecake covered in the refrigerator for up to 2 days. The longer it sits, the more the flavors will meld together.
- Freezing: If you want to keep it longer, you can freeze individual slices of cheesecake. Wrap them tightly in plastic wrap and aluminum foil. When ready to serve, let them thaw in the fridge for several hours.
- Reheating: Since this is a no-bake cheesecake, there's no need to reheat it. Just let it sit at room temperature for a few minutes before serving if you want it to soften slightly.
FAQs
1. Can I use fresh strawberries instead of frozen for the cheesecake?
Yes, fresh strawberries work perfectly in this recipe! Just be sure to chop them finely for an even texture.
2. How long does this cheesecake need to chill?
For the best texture and flavor, the cheesecake should chill for at least 12 hours, but it can be left for up to 2 days.
3. Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese, but keep in mind it may alter the texture and flavor slightly.
4. How can I make the crust extra crunchy?
To make the crust crunchier, you can add a tablespoon of sugar or some finely chopped nuts to the graham cracker mixture before pressing it into the pan.
5. Can I make this cheesecake without gelatin?
The gelatin helps set the filling, so skipping it could result in a softer texture. You could try using agar-agar as a substitute if you're looking for a vegetarian option.
6. Is there a dairy-free version of this cheesecake?
Yes, you can substitute the cream cheese and heavy cream with non-dairy alternatives like coconut cream or dairy-free cream cheese.
7. Can I use a different flavor of gelatin?
Absolutely! If you're not a fan of strawberry, feel free to experiment with other flavors of gelatin, like raspberry or cherry, for a new twist.
8. How can I make the cheesecake more tart?
If you prefer a tart flavor, add a bit more lemon juice or zest to the filling to enhance the tangy contrast with the sweetness.
9. What is the best way to serve this cheesecake?
This cheesecake is perfect as is, but you can also top it with extra fresh strawberries, whipped cream, or a drizzle of chocolate or caramel sauce for added flair.
10. Can I use a regular pie pan instead of a springform pan?
Yes, you can use a regular pie pan, but a springform pan makes it easier to remove and serve without damaging the edges of the cheesecake.
Conclusion
This No-Bake Strawberry Cheesecake is a perfect dessert for any occasion, offering a sweet and refreshing flavor without the need for baking. Whether you're hosting a summer gathering or simply craving something light and delicious, this cheesecake is sure to impress. With a smooth, creamy filling, a buttery graham cracker crust, and the perfect balance of tart and sweet, it’s a treat that everyone will love!
No-Bake Strawberry Cheesecake
This No-Bake Strawberry Cheesecake is an easy, decadent dessert featuring a creamy strawberry filling and a buttery graham cracker crust. Perfect for warm days and summer gatherings, it’s a light, refreshing treat that requires no baking!
- Prep Time: 30 minutes
- Total Time: 12.5 hours
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup packed light brown sugar
- 10 tbsp salted butter, melted
- 6 tbsp boiling water
- 3 8-oz. packages cream cheese, softened
- 1 cup finely chopped strawberries
- 16 sheets graham crackers
- 1 3-oz. box strawberry gelatin (such as Jell-O)
- 1 cup cold heavy cream
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 cup powdered sugar
- 1 tsp lemon zest
- 2 tsp lemon juice
- Nonstick cooking spray
Instructions
-
Create the Crust:
- In a food processor, pulse graham crackers and brown sugar until finely ground (about 1 minute).
- Drizzle in the melted butter until the mixture resembles coarse sand.
- Spray a 9-inch springform pan with nonstick spray. Press graham cracker mixture into the bottom and about 1 inch up the sides of the pan. Freeze for 20 minutes.
-
Whip Up the Filling:
- In a stand mixer, beat the cold heavy cream and vanilla extract on medium-high speed until stiff peaks form (1-2 minutes). Set aside.
- Using the paddle attachment, beat softened cream cheese on medium speed until smooth (1-2 minutes).
- Add granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until smooth (1 minute).
- In a separate bowl, whisk strawberry gelatin and boiling water until dissolved. Add it to the cream cheese mixture and beat until combined. Fold in the chopped strawberries.
-
Combine and Chill:
- Fold in one-third of the whipped cream into the cream cheese mixture. Then fold in the remaining whipped cream until smooth.
- Pour the filling into the crust, smoothing the top. Cover with plastic wrap and refrigerate for 12 hours (or up to 2 days) to set.
-
Serve and Indulge:
- After chilling, carefully loosen the cheesecake from the pan using a knife or offset spatula. Transfer to a platter and slice with a warm knife for neat edges.
Notes
- Berry Mix: Swap strawberries for blueberries, raspberries, or blackberries for variety.
- Gluten-Free: Use gluten-free graham crackers or cookies for a gluten-free option.
- Chocolate Lovers: Add melted chocolate to the crust or swirl into the filling for a chocolatey twist.
