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No Bake Strawberry Cheesecake Recipe - Whip up a delicious Strawberry Cheesecake in Minutes!

No-Bake Strawberry Cheesecake

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You’re a few minutes away from the perfect party dish – my no bake strawberry cheesecake recipe is bursting with fresh strawberries and elegant charm. 


Hi Bold Bakers!

I want to take advantage of fresh strawberries whiles they are in their peak season so I made my Big and Bold, No-Bake Strawberry Cheesecake.

How to Make a No Bake Cheesecake

You don’t even need to turn on the oven for this no bake cheesecake. It’s such a simple dessert recipe that I made the whole thing from start to finish in my Food Processor in just under 20 minutes. Plus, it doesn’t contain gelatin or eggs. This Strawberry Cheesecake becomes firm by whipping together the cream cheese and cream, then letting it firm up and set over night.

 

 

This easy dessert recipe is a perfect delight for summer and great for parties and picnics. Never one to leave a cake naked, fresh strawberries and vibrant flowers make for an impressive presentation.

In Ireland we eat a lot of cheesecakes like this one. My Mum made many for us growing up, however she used to melt a tablet of strawberry or lemon jelly and mix it in. It’s still to this day one of my favorite desserts, jelly an’ all.

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I used strawberries but you can use any flavors such as raspberries or lemons if you prefer.

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Prepare this strawberry cheesecake up to 3 days in advance. You’ll be ready to go for that summer picnic or party.

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By simply decorating your dessert with some lavender and baby’s breath, it will take it to a whole other level.

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I saw a gorgeous Cheesecake decorated with flowers by ‘Call me Cupcake’  on Pinterest. I got the inspiration for the decoration from her. I adore Linda’s recipes and think you should definitely check out her blog.

Get more Fresh Summer Desserts:


Recipe updated as of  7/10/2018. Gelatin added.

4.31 from 49 votes
No-Bake Strawberry Cheesecake
Prep Time
20 mins
Total Time
20 mins
 

You're a few minutes away from the perfect party dish - my no bake strawberry cheesecake recipe is bursting with fresh strawberries and elegant charm. 

Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 468 kcal
Author: Gemma Stafford
Ingredients
  • 3 cups (9oz/255g) plain biscuits (graham crackers or digestive biscuits)
  • 1 cup (8oz/225g) butter, melted
  • 3 cups (15oz/426g) strawberries, hulled
  • Cup (2 ½ oz/71g) sugar
  • 1 ½ cup (12oz/340ml) whipping cream
  • 3 cups (24oz/675g) cream cheese
  • Extra strawberries , baby's breath and lavender for decoration
  • gelatin to set your cheesecake (see notes)
Instructions
  1. Blend the biscuits in a food processor until fine crumbs ground. Combine crumbs with melted butter. Cover the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
  2. Puree the strawberries and sugar in the food processor or blender.
  3. Add in the cream cheese and blend until smooth.
  4. Pour in the cream and continue blending until your mix has thickened up well.
  5. Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
  6. Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.

Watch the Recipe Video!

Recipe Notes

notes:  Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid. Then, take a few tablespoons of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.

WW SmartPoints: 19
WW PointsPlus: 13

Nutrition Facts
No-Bake Strawberry Cheesecake
Amount Per Serving (1 g)
Calories 468 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g
Cholesterol 106mg 35%
Sodium 297mg 12%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 16g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

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237 Comments

Write a Comment and Review

  1. Tevaughn on October 12, 2018 at 5:41 pm

    You didn’t whip the heavy whipping cream is it an important step or not

    • Gemma Stafford on October 13, 2018 at 8:53 pm

      I don’t usually but you totally can do that if you wish.

      Just note, I added a line about adding gelatin into this cheesecake as the strawberry puree can make it soft.

      Best,
      Gemma.

  2. Raymond on October 2, 2018 at 12:30 pm

    I would like to use this recipe and make pumpkin instead, some tips from the professional would help.
    Thank you

    • Gemma Stafford on October 2, 2018 at 8:20 pm

      Hum, Raymond I think that if you were to do this with Pumpkin I would definitely recommend adding gelatin or some sort of setting agent.

      You can add the pumpkin to taste and there is a note on the recipe of how you can add gelatin to the mix.

      Hope this helps,
      Gemma.

  3. Indoaussiecook on September 22, 2018 at 7:13 pm

    Hi Gemma. I know this is probably a stupid question but I want to make this cake, so here it goes.. have you used the blade attachment when mixing the strawberries and cream etc or a whipping attachment on your food processor?

    • Gemma Stafford on September 23, 2018 at 4:26 am

      Hi there,
      There is no such thing as a stupid question, but I have to be sure I do not give you a stupid answer!
      The cream I use for this recipe is fresh dairy cream. The instructions are here for you.
      lend the biscuits in a food processor until fine crumbs ground. Combine crumbs with melted butter. Cover the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
      Puree the strawberries and sugar in the food processor or blender.
      Add in the cream cheese and blend until smooth.
      Pour in the cream and continue blending until your mix has thickened up well.
      Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
      Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
      Depending on where you live, the type of cream and the quality of the cream cheese you may need to add a gelling agent to this to help to set it up.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this is of help to you,
      Gemma 🙂

  4. MaryEllen on August 29, 2018 at 7:34 pm

    I tried the cheesecake tonight using the gelatin. It’s in the refrigerator setting up. I’ll let you know how it comes out. First time I made it it didn’t set up but it still tasted delicious. Can’t wait until tomorrow morning. Will have a piece for breakfast! Stay tuned!!

    • Gemma Stafford on August 30, 2018 at 2:30 am

      Haha! MaryEllen, cheesecake for breakfast!
      Probably not as bad an idea as it sounds, and certainly delicious. I hope this all works well for you, it should be perfection,
      Gemma 🙂

  5. Loredana R on August 24, 2018 at 3:32 am

    The recipe is pretty good 🙂 I have one question why did you add baby breath that are restricted from coming in contact with edible products?!

    • Gemma Stafford on August 24, 2018 at 5:06 am

      Hi there,
      I understand your concern, and there are many plants which should not be ingested. Some of these are surprising, such as holly berries, which we also use to decorate food, and leaves of rhubarb which we would not choose to eat, but are attached to a stem which we do eat! Confusing.
      I use them to decorate, there is no danger in using them in this way according to my research. Of course you should not use them if you are concerned.
      You certainly should not eat them, but they are more likely to cause a contact rash than anything else.
      I am never suggesting that you should eat these, but they are often used in decorating, in bridal and bridesmaid bouquets and on cakes too. I guess it is a choice. My research indicated that this plant is non toxic to humans. When you research this be careful about the source.
      Gemma 🙂

  6. Sabeen on August 9, 2018 at 4:37 pm

    Hi Gemma,
    Can I replace strawberry with lychee fruit ??and how I can make an extra top layer from lychee?? How can I add geleton to save time??Thanks

    • Gemma Stafford on August 10, 2018 at 2:07 am

      Hi Sabeen,
      I have no experience of using lychee fruit, apart from just to eat it!
      The flavor is very mild, and i do not know how it would work. I think you can chop into small pieces to blend in the cheesecake. I am not sure how you would puree it though. I would think it would be with a little sugar syrup, lemon juice, blend, strain out the pulp, and it could be used with a gelatin to make a topping.
      To firm up a cheesecake with gelatin: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this helps, but I am not too sure about the flavor coming through, let us know!
      Gemma 🙂

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