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An overhead shot of the whole No-Bake Strawberry Cheesecake on a round platter with bright-light-pink velvety cream cheese filling, topped white whipped rosettes and fresh strawberry halves. A dessert plate with a fork in the upper left corner and a serving knife at the bottom right corner.
No-Bake Strawberry Cheesecake Recipe
Prep Time
40 mins
Chill for
6 hrs
Total Time
40 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
  • 2 tablespoons water
  • 1 sachet (8 g/2 ½ teaspoons) powdered gelatin, unflavored
  • 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
  • ¾ cup (6 oz/170 g) butter, melted
  • 3 cups (15 oz/426 g) fresh strawberries, hulled
  • cup (2 ½ oz/71 g) granulated sugar
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
  • 3 cups (24 oz/675 g) cream cheese
  • Extra strawberries, edible flowers, and whipped cream for decoration
Instructions
  1. In a small bowl add the water and sprinkle over the gelatin. Set aside to set for 10 minutes.

  2. Blend the biscuits in a food processor until fine crumbs are fine. Pour in the butter and blend until the cookie base comes together.

  3. Press the cookies into a 9-inch springform pan in a even layer. Cover and place in the fridge until needed.

  4. Place the sponged gelatin in the microwave for 20 to 30 seconds until liquified. Let cool down for 5 minutes.

  5. In the food processor, puree the strawberries and sugar together until lump free.

  6. Add in the cream cheese and blend until smooth.

  7. While the machine is running, pour in the cream and the cooled liquid gelatin and continue blending until your mix has thickened.

  8. Pour cheesecake filling over the prepared crust, cover with plastic wrap and refridgerate for at least 6 hours but preferably overnight.

  9. When ready to serve pipe on some whipped cream rosettes and place on fresh strawberries. Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things--raspberries, blueberries, blackberries, lemons, roses, lavender, and honeysuckle--on top to create an impressive dessert.

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 Recipe
Amount Per Serving (1 g)
Calories 468 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 11g69%
Polyunsaturated Fat 3g
Cholesterol 106mg35%
Sodium 297mg13%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.