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No-Bake Strawberry Cheesecake

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Hi Bold Bakers!

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

There’s no baking or even turning on the oven for this Cheesecake. It’s so simple I made the whole thing from start to finish in my Food Processor in under 20 minutes. Also it doesn’t contain gelatin or eggs. It becomes firm by whipping up the cream cheese and cream then letting it firm up and set over night.

This dessert is perfect for summer. Take it with you to parties and on picnics.  It’s really easy to make and if you decorate it with fruit and flowers on top it will look really impressive.

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 flavor you prefer like raspberry or lemon.

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Prepare this strawberry cheesecake up to 3 days in advance. Then you have it ready to go for a 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.

5.0 from 6 reviews
No-Bake Strawberry Cheesecake
 
Prep time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 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
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.
Notes
WW SmartPoints: 19
WW PointsPlus: 13
Nutrition Information
Serving size: 1 serving Calories: 468 Fat: 37g Saturated fat: 11g Unsaturated fat: 3g Trans fat: 0 Carbohydrates: 32g Sugar: 16g Sodium: 297mg Fiber: 3g Protein: 5g Cholesterol: 106mg

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148 Comments

  1. Profile photo of BaileyC 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!

    • Profile photo of Gemma Stafford 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 🙂

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

    is cottage cheese same as cream cheese

    • Profile photo of Gemma Stafford 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.

  3. 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

    • Profile photo of Gemma Stafford 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!

  4. Profile photo of iris26 iris26 on June 11, 2017 at 10:23 am

    Hi Gemma,

    Can i use this recipe on 7 inch springform ?

    • Profile photo of Gemma Stafford 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 🙂

  5. 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!

    • Profile photo of Gemma Stafford 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 🙂

  6. 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 😊

    • Profile photo of Gemma Stafford 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 🙂

  7. 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?

    • Profile photo of Gemma Stafford 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.

  8. 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

    • Profile photo of Gemma Stafford 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 🙂

  9. Profile photo of Jenna.H 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 🙂

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

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

  10. 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

    • Profile photo of Gemma Stafford 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 🙂

  11. Profile photo of Emily 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!

  12. 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

    • Profile photo of Gemma Stafford 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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