Description

This no-bake strawberry cheesecake is a luscious and creamy dessert featuring a crisp vanilla wafer crust, a rich strawberry-infused cream cheese filling, and a delicate whipped cream topping garnished with fresh strawberries. It’s perfect for warm days when you want a delicious treat without turning on the oven.

Ingredients

Scale

Crust

2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
2 tbsp (26g) sugar
Pinch of salt
10 tbsp (140g) unsalted butter, melted

Strawberry Filling

1 lb strawberries, washed and hulled
2 1/2 tbsp (19g) cornstarch
2 tbsp cold water
2 1/4 tsp (0.25 oz package) unflavored gelatin
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar

Whipped Cream for Filling

1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/2 tsp vanilla extract

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 tsp vanilla extract
Strawberries, for garnish

Instructions

Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine vanilla wafer or graham cracker crumbs, sugar, salt, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust. Refrigerate while preparing the filling.
Make the strawberry puree: Place strawberries in a food processor or blender and blend until smooth.
Cook the strawberry mixture: In a medium to large saucepan over medium heat, combine the strawberry puree and cornstarch. Stir constantly until the mixture thickens and starts to bubble, about 5 to 10 minutes. Reduce heat to medium-low and simmer for an additional 1-2 minutes. Remove from heat and transfer to a bowl to cool at room temperature.
Prepare gelatin: Sprinkle the unflavored gelatin over cold water in a small bowl and let it bloom for 5 minutes. Heat in 10-second increments, stirring between, until melted and smooth. Stir the melted gelatin into the warm strawberry mixture thoroughly. Set aside to cool slightly.
Make the cream cheese mixture: In a large mixing bowl, beat the cream cheese and sugar together until smooth and combined.
Incorporate the strawberry mixture: Gradually add the strawberry mixture to the cream cheese in three parts, beating well after each addition to achieve a smooth, lump-free mixture. Set aside.
Whip the cream for filling: In another large bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
Fold whipped cream into filling: Gently fold the whipped cream into the strawberry cream cheese mixture in two parts until well combined.
Assemble the cheesecake: Pour the filling over the chilled crust and spread evenly. Refrigerate the cheesecake until firm, approximately 5-6 hours or overnight.
Prepare whipped cream topping: To finish, remove the cheesecake from the springform pan and place it on a serving plate. In a large bowl, whip the remaining heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Decorate the cheesecake: Pipe swirls of the whipped cream along the edges of the cheesecake. Garnish with sliced fresh strawberries as desired.
Final chilling: Refrigerate the assembled cheesecake until ready to serve. Best enjoyed within 4-5 days for optimal freshness.

Notes

Ensure the cream cheese is at room temperature to avoid lumps in the filling.
Blooming the gelatin properly prevents grainy texture in the filling.
Cold heavy cream whips better and more quickly.
Use fresh ripe strawberries for the best flavor.
If you don’t have vanilla wafer crumbs, graham cracker crumbs make an excellent substitute.
This cheesecake must be kept refrigerated due to the dairy and gelatin content.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake, strawberry cheesecake, dessert, creamy cheesecake, easy cheesecake, no-bake dessert