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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.

4.27 from 23 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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219 Comments

Write a Comment and Review

  1. Karri Mueller on July 16, 2018 at 12:55 pm

    Loved this recipe! It was so easy to make and it was a huge hit at my family’s 4th of July. It was so good! Ty for sharing the recipe. You are awesome Gemma!

    • Gemma Stafford on July 16, 2018 at 8:41 pm

      Delighted to hear that! Thanks for your comment.

      Best,
      Gemma.

  2. Marion Nash on July 14, 2018 at 10:56 am

    This recipe is wrong – it says 1 cup of butter to 3 cups of biscuits or 8oz butter to 9oz biscuits – unfortunately I tried the second option and found biscuits swimming in butter. I have recovered it, but thought it should be pointed out.

    • Gemma Stafford on July 16, 2018 at 8:35 pm

      Hi Marion,

      Thanks for your message. I have no idea why it said that but I rectified the recipe. I’m sorry that happened but glad you were able to save it.

      Best,
      Gemma.

  3. Gemma Stafford on July 10, 2018 at 9:11 pm

    Hi Everyone,

    For those who were having trouble with the cheesecake setting I actually added gelatin into the recipe.

    All you have to do is 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. 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!
    Plant sourced agar agar, Carrigeen moss, China grass are all seaweed based gelling agents, you need to learn how to use there too)

    Best,
    Gemma.

  4. Tara Floch on July 10, 2018 at 9:38 am

    I don’t know why but my filling never thickened. How much gelatin should I add to make it thicken?

    • Gemma Stafford on July 10, 2018 at 9:13 pm

      Really Tara? I’m sorry to hear that. If you still have it you can check the recipe again. I added tips on how to add gelatin to it. If you don’t want to do that then spoon it into jars or glasses for individual cheesecakes 🙂

      Hope this helps,
      Gemma.

  5. Gill on July 10, 2018 at 6:44 am

    Hi Gemma,
    I’m not great at baking but this cheesecake looked so delicious and easy to make I decided to give it a go late last night. I’m in the UK so used Digestive biscuits and put 255g, as per your recipe, in the food processor & once blitzed added the 225g of butter. Unfortunately the mixture ended up looking like soup instead of wet sand 😂. I added more biscuits but as I only had a 400g packet it wasn’t enough and it was too late at night to get more. I thought my usual curse of messing up every recipe I touch had struck again so threw the whole lot in the bin. I then looked at some of your other recipes and it seemed the butter to biscuit ratio is a lot less. Please put me out of my misery, am I right?
    I live in hope of creating one of your delicious cakes one day soon. 🤣🤣
    Gill x

    • Gemma Stafford on July 12, 2018 at 9:44 pm

      Hi Gill,

      First off, you are right! That measurement is not right and I’m going to fix it. I’m sorry you had that experience.

      I hope you continue to try my recipes.
      Best,
      Gemma.

  6. Cilvie01 on July 6, 2018 at 5:13 pm

    After following directions and keeping in refrigerator for over 24 hours when I took off spring pan it just flopped. Did not stay firm became runny. Could not get crust out either. It looked so beautiful in the pan but not so beautiful after I removed it. It still tasted delicious but didn’t look very good. I was sooo disappointed

    • Gemma Stafford on July 9, 2018 at 1:25 am

      Hi there,
      I think this is an issue with the ingredients. A full fat cream cheese in block form, for baking, and 35% fat content fresh dairy cream is what works for this recipe. If you use a soft cream cheese, and the dairy cream is not right, then it will not stay together. Adding a gelatin will change this, and make it work.
      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 am really sorry you were disappointed with this, but the ingredients really matter, and then it is easy!
      Gemma 🙂

  7. Monika on July 5, 2018 at 4:56 am

    hey Gemma, love the cheesecakes! a question : how come you are using 71g of butter for 213g of cookies for the oreo cheesecake and 225g of butter for 225g of cookies for the strawberry cheesecake? why such a massive difference in butter? thanks for the answer!!! 🙂

    • Gemma Stafford on July 8, 2018 at 9:11 pm

      Hi Monika,

      Sorry for my late reply. I’m going to have to look into that. That is a lot. If you want you can cut down the butter by 1/4.

      I’ll look into it and i’ll updated if needed.

      Best,
      Gemma.

  8. Liz on July 1, 2018 at 5:13 am

    I followed all instructions but after leaving it in the fridge overnight, it didn’t firm up. Could it be the type of cream cheese? That it is too soft? Is there anything i can do to save it?

    • Gemma Stafford on July 1, 2018 at 6:59 am

      Hi Liz,
      I am sorry to hear this, but you are right, it is to do with the cream cheese, and perhaps too the fresh dairy cream. When these ingredients are right the recipe will work. You can in the future use a gelatin to set it up, but for this one if you wrap it and pop it in the freezer then it can be served semi frozen. If you portion it first it will make it easier to serve too. Try it, it will work well for you,
      Gemma 🙂

  9. Tracy on June 30, 2018 at 3:40 pm

    What size/diameter pan should I use for this no-bake strawberry cheesecake?

    • Gemma Stafford on July 1, 2018 at 7:48 am

      Hi Tracy,
      I use a 9 inch pan for this, and it worked really well.
      I hope you enjoy this recipe,
      Gemma 🙂

  10. Anne Larkan on June 30, 2018 at 9:50 am

    What an elegant and easy cheesecake for summer. I would avoid the babies breath or gypsophilia for decoration as it has toxic properties. The same affect can be achieved with white elderflowers.

    • Gemma Stafford on June 30, 2018 at 2:25 pm

      Hi Anne,
      Elder flowers are so lovely, but so short lived. babies Breath is really more an irritant than toxic, and though it should not be eaten necessarily, it will not cause any particular difficulties that I am aware of. Most people would know not to eat the flowers, but i take your point, it is for decoration only,
      Gemma 🙂

  11. Patricia Booth on June 30, 2018 at 8:46 am

    Hi When would add the tablet of jelly ? It sounds nice x

    • Gemma Stafford on June 30, 2018 at 2:33 pm

      Hi Patricia,
      You need to dissolve the jelly in very little water, say about 2ozs/60ml of water. This is really easy in the microwave. Allow to cool a little then add to the whipped cream and cheese. It sets quickly so work fast. this is lovely with lemon jelly, and a little lemon zest for added flavor.
      I hope this works well for you,
      Gemma 🙂

  12. Julie12 on June 27, 2018 at 11:35 pm

    Can I divide this recipe into 2?
    I want to make a small cheesecake.

    • Gemma Stafford on June 28, 2018 at 9:50 am

      Yes you can Julie. No problem.

      Gemma 🙂

  13. Doreen on June 27, 2018 at 5:07 am

    I found 8oz of butter was way far to much

    • Gemma Stafford on June 28, 2018 at 9:10 pm

      Hi Doreen,

      I’m going to look into that. It does sound like a lot. Thanks for letting me know.

      Best,
      Gemma.

  14. david on June 7, 2018 at 7:44 am

    Hi Gemma,
    Do I have to use baking paper to line the pan?

    • Gemma Stafford on June 7, 2018 at 5:04 pm

      Hi, yes i would suggest it because it ensures you can properly remove it from the tin. I hope you enjoy it, its super yummy!

  15. Suwaree on June 5, 2018 at 4:28 am

    Hi,

    Making this strawberry cheesecake from Australia but it failed to set! Is there anything I can do to fix it? It does taste good though. Thank you

    • Gemma Stafford on June 8, 2018 at 9:49 pm

      Hi,

      Sorry to hear That. You could set the filling with gelatin or make it into single serving cheesecakes piped into a glass

      Best,
      Gemma.

  16. huzaifa arif on June 2, 2018 at 4:49 am

    Hey Gemma!Can I use black cherries instead of strawberries.In Pakistan strawberry season is only in February.

    • Gemma Stafford on June 3, 2018 at 5:15 am

      Hi there,
      It depends on how you prepare the cherries, they will need to be soft to work well in this cheesecake.
      You could use them as a coulis, cooked out in a simple sugar syrup and strained through a sieve. You could poach them too, and add them whole, minus the liquid.
      I think you will need to experiment. Added liquid will be the enemy of this type of cheesecake, unless you use a gelling agent to set it up,
      Gemma 🙂

  17. Esther on May 29, 2018 at 7:29 pm

    Hi can i freeze this?

    • Gemma Stafford on May 30, 2018 at 5:39 am

      Hi Esther,

      Yes you can freeze it. That is totally fine.

      Best,
      Gemma.

  18. Sarah T on May 26, 2018 at 1:13 pm

    Hi can it be possible to bake this receipe?

    • Gemma Stafford on May 26, 2018 at 1:42 pm

      Hi Sarah,
      NO! this wil not work for this recipe. There are a number of baked cheesecakes here for you. You can add strawberries to these if you wish,
      Gemma 🙂

  19. Olivia on May 20, 2018 at 5:39 am

    Hello Gemma
    I live in the UK and as you mentioned to other users the type of cream cheese found here is different from the one in America. So I was wondering if I could use mascarpone instead? Amd how much of it?
    Thanks for the recipe, can’t wait to make it!

    • Gemma Stafford on May 20, 2018 at 7:55 am

      Hi Olivia,

      Yes In Ireland and England we tend to have softer cream cream but you can still use it. Try and buy one that is as firm as possible. You can use mascarpone but it will make your cheesecake softer.

      Best,
      Gemma.

  20. Laura on May 16, 2018 at 5:20 am

    Hello Jemma!! 😀 on Sunday I will be guest at a friend’s and I’ll be taking the dessert.
    I thought IMMEDIATELY about this cake 😀 But I’ve never done it before.
    My pan is 26 cm, and not 22, so I immagine that using the quantities in the recipe will make it not as tall as yours (I’m a lover of tall, big slices of tiramisù, cheesecakes and so on XD). Should I make 1 and a half the quantities or just 1 and 1/4?
    Thank you for the help Jemma!! 😀

    • Gemma Stafford on May 16, 2018 at 7:43 am

      Hi Laura,

      Maybe just 1 1/4. That should make it nice and tall.

      Hope this helps,
      Gemma.

  21. Patel on May 10, 2018 at 10:59 am

    Hi Gemma,
    I have a party next weekend and today I saw the recipe for single serve cheese cake, I have to make it for 25 people so it is not possible to make it on the same day or a day ahead. I would like to know if I have to use agar agar powder how should I use it and also would like to know can I make it 3 days in advance also how to store it in fridge or freezer?

    Thank You

    Patel

    • Gemma Stafford on May 10, 2018 at 11:10 am

      Hi Patel,
      Agar agar is different to gelatin, and you need to check the instructions on your pack.
      ! teaspoon of Agar powder replaces 1 tablespoon (15g) of gelatin, it is a different thing.
      Here is the suggested use of this natural gelling agent:
      Dissolve 1 tbsp agar flakes or 1 tsp agar powder in 4 tbsp hot water
      Bring water to a simmer, just below the boil.
      Simmer for 1 to 5 minutes for powder and 10 to 15 minutes for flakes
      Mix well with a little of the warmed cream from the recipe, then add to the other ingredients.
      When you get used to this it is easy, practice it. It is great for things like pannacotta too. I sets firmer than gelatin, so do not over do it.
      Gemma 🙂

      5. Let it cool to set agar.

  22. Kylie Roberts on May 4, 2018 at 10:46 pm

    Hi Gemma. I have made this before and I love it but I am wondering do you think it would work with Mangoes as well as it does with strawberries?

    • Gemma Stafford on May 5, 2018 at 10:40 am

      Hi Kylie,
      Yes! I do believe this will work well for you with a ripe mango, lovely fleshy fruit.
      tell us how you get on,
      Gemma 😉

  23. Konnal on April 27, 2018 at 10:58 pm

    Hi I’ve just tried to do this cheesecake and it hasn’t set😖 where did I go wrong and can I rescue it?

    • Gemma Stafford on April 28, 2018 at 4:24 pm

      Hi,

      Sorry to hear that. Pop it into the freezer for about 2 hours and serve it form there. Sometimes because of the strawberry puree this can be a soft cheesecake.

      Best,
      Gemma.

  24. Ufuoma on April 23, 2018 at 11:13 pm

    Hi Gemma. So I want to make this cheesecake using your homemade cream cheese and your recipe for making whipping cream from milk which already calls for powdered gelatine. My question is do I need more gelatine or the qty used for making the whipping cream is enough? If yes how much more do I need? Thanks

    • Gemma Stafford on April 24, 2018 at 1:42 am

      Hi there,
      This is what I suggest whwn adding a light cream to a cheesecake, when using milk you may need to add one more sheet of gelatin, or one teaspoon of gelatin powder.
      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!
      Gemma 🙂

  25. thuvarakamahen4 on April 21, 2018 at 6:56 am

    Hello Gemma

    Thank you for this recipe and I like strawberry cheesecake,
    I will try to make next month with my family.

    Thuvaraka

    • Gemma Stafford on April 22, 2018 at 5:40 am

      Hi there,
      good to hear, this is a lovely recipe, but the ingredients need to be right. You may need to set it with gelatin if your ingredients are different to mine. 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, it is useful when not using a heavy cream, and a block of cream cheese,
      Gemma 🙂

  26. halacheung_ on April 18, 2018 at 10:06 am

    Hello Gemma💕
    Greetings from Hong Kong!!!
    I am a big fan of ‘bigger bold baking’!
    I just celebrated my sister’s birthday.
    This cheesecake was so delicious and easy to make.🎂
    We all love it very much.
    As the mixture I made was not that thick like yours, I added some gelatin and the cake was successful. 
    By the way, the ‘crazy dough’ is also amazing and really crazy with endless variation. 😋
    Thank you for all your recipes and appreciate the effort you put into.
    You make me fall in love with baking.
    LOVE UR VIDEOS !
    Cheers,
    Hala☺️

    • Gemma Stafford on April 19, 2018 at 3:23 am

      Hi there,
      That is so good to hear, thank you for letting me know. Yes, the type of cream cheese and cream we get here is the US can be different to what is available in other places, and gelatin really helps to set this up. For the benefit of other bold bakers this is how you do it:
      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 am delighted that you managed this well, thank you for your kind review,
      Gemma 🙂

  27. Eileen on March 25, 2018 at 3:24 am

    Hi Gemma is it castor sugar or just sugar in your strawberry cheesecake

    • Gemma Stafford on March 25, 2018 at 4:31 am

      Hi Eileen,
      Actually here in the US there is just one grade generally available, and it tends to be finely ground. For baking I almost always use caster/fine granulated sugar, it can be confusing. For this one you use caster sugar,
      Gemma 🙂

  28. Krystyna on March 23, 2018 at 8:34 am

    Hi Gemma,
    Here in France, I guess we don’t have the same ingredients as you do in USA.
    The only Philly I could find was the soft spreadable sort, so the cheese cake I made was too runny and didn’t set like I expected.
    So, I made the next one with Italian marscapone, and 30% crème entière (35% or higher just doesn’t seem to exist), and it was excellent – firmed up real well while I was beating it, and set perfectly.
    And as I have no idea what digestive biscuits or graham’s crackers are … I used speculos biscuits, which have a subtle cinnamon taste, and the taste was yummy with the cheesecake !
    I am getting better and better at making your desserts, and am quite proud of myself !
    This is coming from the woman who never cooked a thing in 40 years, as I was always too busy working.
    Thank you so much for your website, I appreciate all that you share with us.
    Bonne journée,
    Krystyna

    • Gemma Stafford on March 25, 2018 at 5:45 am

      Bonjour Krystyna,
      C’est bon de vous avoir ici avec nous.
      I am really happy to hear this, and of course you hit on the right solution, very rich and delicious.
      Gemma 🙂

  29. Maria on February 13, 2018 at 11:49 pm

    Hi there ..can you make a vegan recipe for me …my son would love this Ty

    • Gemma Stafford on February 14, 2018 at 2:59 am

      Hi there,
      Do you mean a vegan cheesecake?
      (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/vegan/). I have some vegan recipes here.
      Soft cheese is difficult to make from vegetable source, but not impossible.
      Nuts can be cultured into a type of cream cheese, cashews, brazil nuts, macademia, but this is not my specialty, and you will have to make it at home. This is usually combined with a vegan yogurt.
      My advice is to consult a vegan website for this, I think it is worth getting it right, and when you make it once, it can become a regular thing in your home.
      Thank you for this interesting question,
      Gemma 🙂

  30. Smriti Jhamb on February 9, 2018 at 2:53 am

    Hi Gemma
    I want to make this cheesecake a little small. So I’m going to use a 6 inch tin. So how much amount of ingredients should I reduce as this recipe is for a 9 inch cake?

    • Gemma Stafford on February 9, 2018 at 3:19 am

      Hi there Smriti,
      You will reduce this recipe by about 1/3. Write out the recipe, and subtract 1/3 of the ingredients for this smaller pan.

      3 cups (11oz/330g) plain biscuits (graham crackers or digestive biscuits)
      1 cup (8oz/225g) butter, melted
      3 cups (400g/14oz) strawberries, hulled
      ⅓ Cup (2 ½ oz/75g) sugar
      1 ½ cup (12oz/355ml) whipping cream
      3 cups (1lb 8oz/675g) cream cheese
      Extra strawberries, baby’s breath and lavender for decoration.
      This is relatively easy for this recipe. Write it out, and remove 1/3 of the ingredients, according to your choice of measurement. Do it as close as possible, but you do not need to be too strict, all will be well,
      Gemma 😉

      • Smriti Jhamb on February 9, 2018 at 3:37 am

        Here I have written it.
        Correct me if I’m wrong
        1 cup plain biscuits
        1/3 cup butter, melted
        1 cup strawberries
        1tbsp + 1-1/4tsp sugar
        1/2 cup whipping cream
        1 cup cream cheese

        • Gemma Stafford on February 11, 2018 at 4:38 pm

          Hi Smriti,

          Yes that should work. Also taste it before putting it into the tin. just to make sure it is sweet enough.

          Gemma.

  31. Hi on January 29, 2018 at 11:46 am

    Hi
    How are you? A
    I am a fan of yours. I have tried many of your recipes and gonna try this one too. The problem is the cream that is available here is 25%fat. Is it OK? What should I do?
    Thank you

    • Gemma Stafford on January 29, 2018 at 1:08 pm

      Hi there,
      Good to have you with us.
      The cream I use is about 35% fat content, but it is not a big problem if you are prepared to use a gelatin 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 will help you with all sorts of recipes,
      Gemma 🙂

  32. bjtatihowo on January 12, 2018 at 11:25 pm

    thankss gemma. i try this recipe, but only half because. i too scared if this fail and it trun out success, for the first I make this from strawberry milk because we have so much. next i make with matcha and other like chocolate, and of course original condensed milk. they get along with sweet desert like pancake or fried banana. btw english not my main languange, but i really want to give some coment in your because i am your fan. thank you gemma

    • Gemma Stafford on January 13, 2018 at 4:47 am

      Hi there,
      Thank you for taking the trouble to comment on this recipe.
      I am not too sure how you managed it, but it seems that you did, well done.
      I am very impressed by the effort all of you guys make to use English, when it is not your native tongue, well done too.
      Gemma 🙂

  33. Fairyel on October 21, 2017 at 10:48 pm

    Hi Gemma

    After searching for a while for a perfect easy-to-make no-bake cheesecake recipe I came across yours! I loved the way you decorated it and truth be told the image of the well-decorated cake is what lead me here.
    And I’m glad it did. Your video helped and the instructions were easy to follow. Thanks!
    However, I didn’t have whipping cream so I found a suggestion online to use 1/2 a can of condensed milk. I did that instead and the consistency and taste still turned out perfect.
    Currently I’m leaving it overnight so can’t wait to dig into it tomorrow!
    Thanks for all the help!! ❤

    Sending you best wishes from Canada!

    • Gemma Stafford on October 23, 2017 at 3:26 am

      Wow! Well done, I never thought to substitute condensed milk in this recipe. You may have to reduce the sugar, but I do think that makes sense, well done, and thank you for letting us know,
      Gemma 🙂

  34. Yulia Fadhila on October 2, 2017 at 9:40 am

    Hi Gemma. I’m a huge fan of your no-bake cheesecake. I made this strawberry cheesecake yesterday, it’s so easy to make and taste fantastic. But I have this one problem, somehow after I take the cheesecake out from the pan, it’s a little bit
    collapse. The cheesecake have been stay in the fridge for more than 8 hours. I used block creamcheese, not the spreadable one, even I add 2 sheet of gelatin in it. I live in Jakarta, such a hot and humid city. Should I add more gelatin? Would it be rubbery if I add more than 2 sheet? I want it to be firm, like your oreo or fudge cheesecake.

    • Gemma Stafford on October 3, 2017 at 6:03 am

      Hi Yulia,
      Funny enough my Mum makes this cheesecake with a soft cream cheese, and adds two sheets of gelatin, and it sets. She does live in Ireland, so it is cool.
      You did not tell me about the cream you used, this is part of the story too. A whipping cream/double cream, which will be 35% fat content, and will whip up with the cream cheese to form a thick base. A lighter cream may indeed need more assistance from gelatin, but it is doable, and it will not make this rubbery, I think it will be perfect.
      Take two sheets of gelatin,(or in your case 4) 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 over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  35. Disappointed on August 29, 2017 at 5:31 am

    Very disappointed did not set and tasted bland my girls took one bite and threw it in the bin.

    • Gemma Stafford on August 29, 2017 at 6:22 pm

      aaugh no, I’m really sorry to hear that. I haven’t heard that from anyone before. I’ll look into the recipe and see if it needs to be adjusted.
      Please don’t let this deter you.

      Best,
      Gemma.

  36. BaileyC on July 7, 2017 at 10:03 pm

    Hi Gemma!
    I absolutely loved this cheesecake. I’ve never made cheesecake before so when the mix didn’t thicken like yours, I added gelatin like you advised. It set up nicely overnight. Can you substitute the strawberries for other fruits? If so, would the amount of fruit be the same? Thank you!

    • Gemma Stafford on July 8, 2017 at 3:24 am

      Hi Bailey,

      Yes you can replace it for any fruit you like, just use the same volume I did.

      Good luck with your cheesecake 🙂

  37. cole on June 21, 2017 at 5:12 am

    is cottage cheese same as cream cheese

    • Gemma Stafford on June 22, 2017 at 8:13 am

      no cottage cheese is different. I wouldn’t use it as a substitute for cream cheese.

  38. Jam on June 18, 2017 at 3:43 pm

    Hi there gemma!!I will try first how to make this cream cheese becoz what i usually see here is the cream cheese spreadable…And having a very hard tjme with this…Lol..Thanks for the cream cheese recipe

    • Gemma Stafford on June 19, 2017 at 2:44 am

      Hi there,
      Yes, you are right, it is a spread, which is soft, in the UK and in Ireland, and in other places too.
      In Ireland I add a little 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 over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!

  39. iris26 on June 11, 2017 at 10:23 am

    Hi Gemma,

    Can i use this recipe on 7 inch springform ?

    • Gemma Stafford on June 12, 2017 at 1:58 am

      Hi Iris,
      This is a big recipe, you will need to 1/2 all of the ingredients for this pan,
      Gemma 🙂

  40. Elisabeth on June 9, 2017 at 4:42 pm

    Hi Gemma,

    I tried making the cheesecake but I don’t know what I did wrong! I refrigerated it overnight but it was still the same consistency as it was before I placed it in the fridge. Then I froze it for 2-3 hours. It looked ready. But as soon I cut into it, it became a liquidy mess. Help!

    • Gemma Stafford on June 10, 2017 at 3:55 am

      Hi Elizabeth,
      This sounds like a problem with your ingredients.
      If you are in the UK, or Ireland, the block of cream cheese which I use is not available. The tubs are designed for spreading.
      The cream is important too. the higher the fat content the better it will set.
      My Mum has this problem too. She now uses a full fat soft cheese which she gets from Tesco in Ireland. Then a double cream. To be sure she adds a little gelatin.
      Take two sheets/teaspoons of gelatin. Sponge it in a little water, then melt it for a very few seconds in the microwave, keep an eye on this! Warm a little of the liquid cream from the recipe, add the warm gelatin to this, and whip this into the remaining ingredients. This will set the cake, without it being too stiff, we have done this in Ireland, and it works perfectly! Read the pack of gelatin to get the idea, it seems intimidating if you have not used it before. Agar agar/china grass/Carrigeen moss. will work too, but it is a little more complex.
      I do hope this is of help to you. This can also be served semi frozen if you need to do this,
      Gemma 🙂

  41. Rasha on June 2, 2017 at 5:07 am

    Hi Gemma 🙂
    Can I use my stand mixer? and should I use the whisk or the beater attachment? Thank you ?

    • Gemma Stafford on June 3, 2017 at 2:51 am

      Hi Rasha,
      Yes, and use the beater, the cream cheese will bind with the whisk.
      Gemma 🙂

  42. Elisabeth on May 17, 2017 at 1:40 pm

    Hi Gemma,

    When I took the cheesecake out, it was still the same consistency as when I first put it in the fridge (I left it overnight). Can you help?

    • Gemma Stafford on May 19, 2017 at 3:47 pm

      Hi Elisabeth,

      Was it still super soft? I hope not.

      Pop it into the freezer and keep it there until you are ready to serve it. Every country has different cream cheese and cream so the consistency can vary but I’m surprised to hear it is still very soft.

      Hope this helps,
      Gemma.

  43. CATHERINE on May 11, 2017 at 1:17 pm

    Hi ya Gemma, lying on me bed watching the Eurovision, plus trying to find a low fat cheesecake recipe !!! If it exists then please let me know…..cheers C, Maynooth

    • Gemma Stafford on May 12, 2017 at 2:03 am

      Hi Catherine,
      Haha! Yes, I remember it well. Will need to check up on the winners, and losers this year, Eurovision is so iconic!
      You can make a low fat cream cheese, the recipe is here on my website. You can use a light cream. Yo uwill however need to set it in some way. Gelatin is a great way to do this.
      Two teaspoons of gelatin, or two sheets, follow the instructions on the pack to sponge it. Dissolve it in the microwave for a very few seconds, incorporate it into a little of the cream, which you have warmed, then add to the cold ingredients.
      This is an important thing to know if you are using low fat cream cheese from the supermarket. In Ireland and UK you cannot get the dry block of cream cheese now, and the tubs are designed to be soft for spreading. Tesco do a good own brand soft cheese (cream cheese) which is great value, and a good product, according to my MUM!
      So, get into the kitchen, and get baking, enough of this lying on the bed, lol,
      Check out the oreo cheesecake, or the strawberry one, now that these are in season!
      Gemma 🙂

  44. Jenna.H on March 24, 2017 at 6:35 am

    Hi there Gemma! I absolutely love your recipes and think that they are super innovative and creative oh and of course delicious! I originally thought that I didn’t have the ingredients for this but then i remembered that I can make cream cheese using your recipe. Thank you soooooooo much!

    -Jenna 🙂

    • Gemma Stafford on March 25, 2017 at 3:34 am

      Yea! that is what I like to hear,
      Gemma 🙂

  45. seema jude on February 21, 2017 at 12:51 am

    Hi Gemma,
    I using agar agar how many teaspoons should I use. Here in our country we don’t get fat

    • Gemma Stafford on February 21, 2017 at 2:52 am

      Hi Seema,
      I am happy to hear that you do not get fat in your country! I suspect you meant to add another word or two.
      Agar agar in powdered form is used 1:1 with gelatin. So, if the recipe says one teaspoon of gelatin, you can use one teaspoon of powdered agar agar.
      Two teaspoons should be sufficient for this recipe,
      Gemma 🙂

  46. Emily on February 17, 2017 at 4:43 pm

    Hi! If I wanted to make a new york style cheesecake how would i and what would the base be? Thank you!

  47. Stephanye on January 30, 2017 at 4:36 pm

    Made this and everyone at home loved it, and i told them about Bigger, Bolder, Baking and they all subscribed! The day i made it, it finished and i’m going to make another one tomorrow! :p

    • Gemma Stafford on January 31, 2017 at 1:23 am

      Hi there,
      That is great to hear Stephanye, you are like my agent! That is what I like to hear!
      I am happy to hear that you are using the recipes too, you can post a pic of your results here too to encourage other bold bakers!
      Gemma 🙂

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