A super easy and delicious no-bake strawberry cheesecake is the perfect way to enjoy the season’s last of strawberries. This cheesecake is melt-mouth delicious, super easy to make, and requires very few ingredients from your pantry.
What is Cheesecake?
Cheesecake is a classic sweet dessert made of few layers. The base usually consists of a crust made of graham crackers, digestive biscuits, or sponge cake. the main layer is either cream cheese, ricotta or cottage cheese, or whipped cream. Finally, the cheesecake may or may not be topped with additional toppings of fruit sauce, whipped cream, chocolate syrup or nuts, etc.
Cheesecakes may be baked or not baked and can have crust or be made without the crust.
Strawberry Cheesecake
Strawberry cheesecake is a simple yet heavenly no-bake cheesecake that you should try when the strawberries are in season.
Ingredients Needed for Strawberry Cheesecake
- Dairy: Full fat cream cheese and heavy whipping cream. You can aslo use cottage cheese instead of cream cheese.
- Digetive Biscuits: I have used digestive biscuits here in the recipe but you can aslo use graham crackers to make the crust base.
- Strawberry: Fresh seasonal strawberries to make the strawberry sauce and for topping.
- Sugar: Icing sugar and plain granulated sugar.
- Lemon: To add some zing.You can totally skip it if your strawberries aren’t that sweet.
- Corn flour: To make the starwberry sauce.
How to make No Bake Strawberry Cheesecake
For Base
Grease a 7 or 8″ springform pan with butter or oil. Alternatively line it with parchment paper and set it aside.
In a food processor or blender crush the graham cracker/digestive biscuits. Alternatively, you can use a zip lock bag and rolling pin to do the same.
Add melted butter and sugar to it and mix well. Press the biscuit crumbs into the prepared tin base. Use the back of a glass or dessert spoon to even the base layer. Keep it refrigerated.
For Filling
In a mixing bowl add cream cheese and icing sugar and beat until fluffy. Into another bowl whip the heavy cream until stiff peaks.
Now gently fold the whipped cream into the cream cheese mixture. Add lemon juice and fold in gently.
Assembling
On to the biscuit base, arrange a layer of cream cheese and whipped cream mixture. Refrigerate for at least 4 hours or overnight.
For topping
Wash and chop strawberries and blend in to make a puree.
In a saucepan add the strawberry puree, sugar, and corn starch. Mix well and cook for 5-7 minutes or until it is slightly thickened. Pass it through a sieve to remove any chunkier parts. Let it cool aside.
Now when ready to use bring the cheesecake to room temperature. Pour the cooled strawberry puree over it. Decorate with some chopped or sliced strawberries. Slice and serve.
Serving Suggestions
Serve the no-bake strawberry cheesecake as a dessert after or with meals. You can also serve it as a sweet snack in evening tea time or any get-together.
Frequently Asked Questions
What if my biscuit base is crumbly or not set?
Make sure to add melted butter and mix it thoroughly with the biscuit crumbs. Refrigerating the biscuit crumbs ensures softening of the crumbs so that they would set properly at the base of the springform tin.
What to do if filling isn’t set properly?
Make sure to chill it in the refrigerator for at least 4-6 hours or preferably overnight. If the filling isn’t set yet it might need more time in the fridge. As this recipe is gelatin-free it might take longer to set but it will definitely be set.
What other flavors or variations I can try?
Well, you can make this cheesecake for pretty much any kind of berries like raspberry, blueberry, or blackberries. For variations, you can add strawberry compote in the cream cheese mixture or even add the compote as a topping instead of strawberry sauce.
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Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Neapolitan Cupcake and Sfouf Cupcakes and the best ones’s Vegan Carrot Banana Cake.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Recipe Card
No bake Strawberry Cheesecake
A super easy and delicious no-bake strawberry cheesecake is the perfect way to enjoy the season’s last of strawberries. This cheesecake is melt-mouth delicious, super easy to make, and requires very few ingredients from your pantry.
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Saucepan
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Springform Pan
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Food Processor
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Electric Mixer
For Base
- 15-20 graham crackers or digestive biscuits
- 2 tablespoon butter
- 2 teaspoon sugar
For Filling
- 500 g cream cheese
- 200 ml whipping cream
- 100 for 1/2 cup icing sugar
- 1 teaspoon lemon juice
For Topping
- 15-20 strawberries
- 4 tablespoon sugar
- 1 tablespoon corn flour
-
Grease a 7 or 8″ springform pan with butter or oil. Alternatively line it with parchment paper and set it aside.
-
In a food processor or blender crush the graham crackeser/digestive biscuits. Alernatively you can use a zip lock bag and rolling pin to do the same.
-
Add melted butter and sugar to it and mix well.
-
Press the biscuit crumbs into the prepared tin base. Use the back of a glass or dessert spoon to even the base layer. Keep it refrigerated.
For Filling
-
In a mixing bowl add cream cheese and icing sugar and beat until fluffy.
-
Into another bowl whip the heavy cram until stiff peaks.
-
Now gently fold in the whipped cream into the cream cheese mixture.
-
Add lemon juice and fold in gently.
Assembling
-
On to the biscuit base, arrange a layer of cream cheese and whipped cream mixture.
-
Refrigerate for at least 4 hours or overnight.
For topping
-
Wash and chop strawberries and blend in to make a puree.
-
In a saucepan add the strawberry puree, sugar, and corn starch. Mix well and cook for 5-7 minutes or until it is slightly thickened.
-
Pass it through a sieve to remove any chunkier parts. Let it cool aside.
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Now when ready to use bring the cheesecake to room temperature.
-
Pour the cooled strawberry sauce over it. Decorate with some chopped or sliced strawberries.
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Slice and serve. Store the leftovers in the refrigerator and make sure to consume them in a day or two.
What if my biscuit base is crumbly or not set?
Make sure to add melted butter and mix it thoroughly with the biscuit crumbs. Refrigerating the biscuit crumbs ensures softening of the crumbs so that they would set properly at the base of the springform tin.
What to do if the filling isn’t set properly?
Make sure to chill it in the refrigerator for at least 4-6 hours or preferably overnight. If the filling isn’t set yet it might need more time in the fridge. As this recipe is gelatin-free it might take longer to set but it will definitely be set.
What other flavors or variations I can try?
Well, you can make this cheesecake for pretty much any kind of berries like raspberry, blueberry, or blackberries. For variations, you can add strawberry compote in the cream cheese mixture or even add the compote as a topping instead of strawberry sauce.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your No-Bake Strawberry CheeseCake and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl
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