No-bake strawberry cheesecake is the star of all desserts. It has an outstanding aspect and can always take the place of a birthday cake or a dessert you want to impress with.
Now that Saint Valentine’s day is so close, I decided to impress my husband with an easy cheesecake, yet, preserve a romantic note. In addition, the cheesecake is very easy to customize, so you can make it with your favorite fruits or those in season.
Also, many novice housewives are particularly afraid of cooking desserts. I have been in that situation and this no-bake strawberry cheesecake has been my golden ticket to the dessert world. Until this recipe, I preferred to buy cakes and pies because the fear of failure was too pressing. An unsuccessful cake can ruin all the plans, especially when we have a special occasion in the family. This no-bake strawberry cheesecake is a great recipe for anyone to gain the courage to make something sweet, flavorful, and sensational. For this recipe, you only need a refrigerator and some time.
Ingredients for the no-bake strawberry cheesecake
See below the list of ingredients necessary to recreate a heavenly looking and tasking no-bake cheesecake:
For the crust:
- Graham cookies 14 oz
- Melted butter 5-6 oz
For the filling:
- Cream cheese 21 oz
- Heavy cream 2 cups
- Icing sugar 1/3 cup
- Coldwater 1/2 cup
- Hot milk 1/2 cup
- Unflavored gelatin 3 pouches
- Vanilla pods (seeds) 1
- Frozen strawberries 10 oz
- Coldwater 1/2 cup
- Sugar 3 tablespoons
- Unflavored gelatin 1.5 pouches
- Fresh strawberries 10 oz
How to make the crust for the no-bake strawberry cheesecake?
You might be surprised at how easy it is to make the crust for the flavorful cheesecake. All you need to do is use a blender to grind the graham cookies and mix them with melted butter. Before grinding the cookies, crush them with your hands, thus you facilitate the process. The texture of the cookies after grinding should be similar to sand. Once you’ve gone through all 14 oz of cookies, transfer them to a bowl. At this point melt 5-6 oz of butter in a saucepan. Make sure to only melt the butter, do not brown it. Therefore, it is best to have your stove set on low heat.
Finally, pour the melted butter over the cookie sand and mix well. Use a fork or dip your hands into it. The texture you’re looking for is similar to wet sand, it should be sticky.
Use a springform pan to start building the cheesecake. Pour in the cookie base and press to have a uniform bottom. You might use a cup with a flat bottom to press and get the desired result. Now insert the springform pan into the fridge for half an hour. Meantime, let’s get to the creamy filling of our no-bake strawberry cheesecake.
How to make the creamy filling for the strawberry cheesecake?
The filling for the cheesecake is also done in short times with minimum effort. Gather all the ingredients next to you in order to go through the process with ease. Grab a big bowl and a hand blender. Now put 21 oz of cream cheese in the bowl or about 2.5 blocks of 8 oz of original Philadelphia cream cheese. It is best to use room temperature cream cheese as it will beat smoother upon whisking. Add in 1.3 cups of icing sugar and the seeds from a vanilla pod. Now blend everything with an electric whisk until well incorporated.
At this point dissolve 3 pouches (6 teaspoons) of unflavoured gelatine in half a cup of cold water. Mix and wait for about 5 minutes until it reaches a gelly consistency. In the meantime heat up 1/2 cup of milk; don’t boil it, just heat it up. Then mix in the gelatin with the hot milk.
Now add the milk-gelatine combination to the creamy filling and continue blending at moderate speed.
To conclude the filling for the no-bake strawberry cheesecake, gradually pour in the 2 cups of heavy cream and continue using the electric whisk to make a velvety cream with a delicate taste. Set aside the filling and let’s get to the fun part – decoration.
How to make the no-bake strawberry cheesecake?
Strawberries are probably the most romantic and appealing fruit on earth, at least in my perception. The 10 oz of fresh strawberries needed for this beautiful dessert will transform a regular cheesecake into the most captivating sweet course. Rinse the berries and gently soak in the excess water with a paper towel from each of them. Now use a sharp knife to cut the green stem from the top of the berries. Cut with a small part of the strawberry so that you get a flat top, you will need this shape later for decorating. Then slice the berries in halves and let’s get to the next step of the preparation.
Remember the springform pan we’ve put into the fridge? It’s time to take it out. Spread the strawberry halves all over the inner walls of the springform pan. The tip of the strawberry should be pointed up, to the exterior. You should get a nice circle made up of strawberry halves.
At this point pour in the cream cheese filling inside the strawberry circle. Use a silicone spatula to even the surface. Make sure the filling has spread all over and in between the tips of the strawberries. Put the cheesecake into the fridge for a couple of hours to incorporate well.
How to make the strawberry jelly?
We’re almost there. It is the last part of this mesmerizing no-bake strawberry cheesecake. For the top jelly, you need to boil 10 oz of thawed strawberries (or still frozen) with 3 tbsp of sugar. Use a saucepan to simmer in the strawberries for about 5 minutes. Then set aside for another 5 minutes and use a hand blender to transform the “strawberry marmalade” into a fine strawberry puree.
Here again, we will need the help of the gelatin to make the strawberry cheesecake top steady and firm. For that, mix 1 1/2 pouch (3 tablespoons) of unflavoured gelatine with 1/2 cup of cold water and wait for about 5 minutes for the water to transform into a gelly consistency.
Pour the gelatine into the hot strawberry puree and mix. Set aside until it cools to room temperature.
Finally, take the springform out of the fridge again and pour the strawberry puree over the creamy filling. It should perfectly cover the strawberry tips. Put back to the fridge for at least one hour.
How to serve the no-bake strawberry cheesecake?
Serve the beautiful cheesecake not sooner than 1-2 hours after the last time you’ve inserted it into the fridge. Slice one beautiful triangle and serve next to a warm cup of tea or coffee. But most importantly, serve it next to your loved ones, especially on such a romantic day like Saint Valentine’s day!
No-bake strawberry cheesecake
- hand blender
- electric whisk
For the crust
- 14 oz Butter cookies Graham
- 5-6 oz Butter melted
For the filling
- 21 oz Cream cheese
- 2 cups Heavy cream
- 1/3 cup Icing sugar
- 1/2 cup Water cold
- 1/2 cup Milk hot
- 3 pouches Gelatin unflavored
- 1 pod Vanilla seeds
- 10 oz Strawberries frozen
- 1/2 cup Water cold
- 3 tbsp Sugar
- 1.5 pouches Gelatin unflavored
- 10 oz Strawberries Fresh
- Grind the butter cookies
- Melt the butter in a saucepan
- Mix well grind cookies with melted butter in a bowl
- Put the cookie dough into a springform and press to have a uniform bottom
- Insert in the fridge for 30 minutes
- Whisk the cream cheese, vanilla seeds, and the icing sugar in a large bowl
- Dissolve 3 pouches (6 teaspoons) of unflavoured gelatine in half a cup of cold water. Mix and wait for about 5 minutes
- Heat up 1/2 cup of milk; Mix the gelatin with the hot milk
- Add the gelatin to the creamy filling and continue whisking
- Pour in the heavy cream while whisking
- Set aside
Decoration & Preparation
- Cut the stem of the fresh strawberries and slice them in half
- Get the springform pan out of the fridge and spread the strawberry halves all over the inner walls of the springform pan with the tip of the strawberry pointed up
- Pour in the cream cheese filling inside the strawberry circle
- Use a silicone spatula to even the surface
- Put into the fridge for 2 hours
- Mix and boil 10 thawed strawberries with sugar
- Let simmer for 5 minutes, then set aside for another 5 minutes
- Use a hand blender to puree the strawberries
- Mix 1 1/2 pouch of unflavoured gelatine with 1/2 cup of cold water and wait for about 5 minutes for the water to transform into a gelly consistency
- Pour the gelatine into the hot strawberry puree and mix. Set aside until it cools to room temperature
- Take the springform out of the fridge and pour the strawberry puree over the creamy filling
- Put back to the fridge for at least one hour then serve with pleasure