An easy No Bake Strawberry Cheesecake bursting that’s creamy and bursting with strawberry flavour, you can use fresh or frozen strawberries to make this crowd pleasing strawberry dessert.
This easy strawberry cheesecake is luscious and creamy and filled with flavour from real strawberries and the best part, aside from it tasting so good, is you can use fresh or frozen strawberries – aka perfect any time of year.
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Ingredients in strawberry cheesecake
- Strawberries: Obvious maybe, but worth mentioning since you can use fresh or frozen. Most of them get turned into a homemade strawberry sauce which is also lovely on pancakes and added to milkshakes.
- Cream Cheese: Please use full fat cream cheese as the light version does not set as firmly.
- Cream: Cream helps to give this cheesecake it’s fluffy and creamy texture
- Gelatine: This strawberry cheesecake recipe uses gelatin as the setting agent. Some no bake cheesecakes will use other setting agents like agar agar but another delicious way is to use white chocolate.
- Cookie crumbs: I use Arnotts Malt-O-Milks for this cheesecake but you can use any similar sweet cookie including Graham Crackers.
While these are the main ingredients, there is also a little butter, salt and vanilla to round out all the flavours.
How to make no bake strawberry cheesecake
- Start by making this homemade strawberry sauce. It will make a little more than you need which will be perfect for drizzling over the slices when you serve it.
- Heat a little of that strawberry sauce with powdered gelatine, then mix in a bit more and set that aside.
- A simple cookie crust is made by blending the cookies with melted butter and a touch of salt, then pressing it into the tin.
- Add a border of strawberries and let that chill.
- Now it’s a very simple case of mixing up cream cheese, sugar and cream. The cream gets drizzled into the cream cheese mixture while you beat it until it’s nice and fluffy.
- Fold in the strawberry gelatine mixture and pour it over the base.
Now you just need to be patient while it sets.
This cheesecake is best made the day before (ummm, bonus) to allow it plenty of time to set up firmly, but 6 hours will get the job done.
There are a few different layers to this cheesecake but each on is very easy and I promise totally worth it.
- The homemade strawberry sauce is seriously easy to make, taking less than 15 minutes in total.
- The cookie base is just 3 ingredients in a blender and literally takes 5 minutes to make.
- And that easy strawberry cheesecake filling is a really simple case of beating a few ingredients together.
I like to top this cheesecake off with swirls of whipped cream and halved strawberries – a totally classic look.
Can I freeze this no bake cheesecake?
While technically yes, the texture may not be so soft and creamy on thawing as cream does not always freeze well and it makes up a portion of this cheesecake.
You could certainly enjoy this as a frozen cheesecake in the height of summer too and it would be amazing – a little like my Strawberry Cheesecake Ice Cream Bars.
This cheesecake should be stored in the fridge for up to 3-4 days.
You know what this luscious, creamy No Bake Strawberry Cheesecake would be perfect for? Mothers Day! That or just for the heck of it, you should make this today.
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No Bake Strawberry Cheesecake
FOR THE BASE
- 250 g (8.8oz) Malt O Milk biscuits / Graham Crackers
- 115 g (1/2 cup / 1 stick) unsalted butter, melted
- 1/4 teaspoon salt
- 5-6 small strawberries
FOR THE CHEESECAKE FILLING
- Make the strawberry sauce first.
FOR THE BASE
- In a blender (or in a bag with a rolling pin) blend the biscuits / cookies to crumbs.
- Add the melted butter and salt.
- Grease and line an 8 inch spring form tin with baking paper, then tip the crumb mixture into the tin. Press down all over with the bottom of a glass to make a firm, flat base. Place in the fridge to chill.
- Cut the strawberries into thin slices (only about 2-3mm thick so they bend to the shape of the pan). Spray them with oil spray then arrange them around the side of the tin with the flat side sitting against the cookie base.
FOR THE CHEESECAKE FILLING
- Add the water and 1 tablespoon of the strawberry sauce to a small bowl then sprinkle the gelatine over the top.
- Let the gelatine soften for 5 minutes, then microwave for 20 seconds. Stir well, removing all the lumps, heating for only a further 10 seconds if it needs it.
- Add 1 cup of strawberry sauce to the gelatine mixture, stir well and set aside.
- Any leftover strawberry sauce at this point can be store in the fridge and served with the cheesecake at the end.
- If using a stand mixer, attach the paddle attachment.
- Beat together the cream cheese and sugar until smooth, scraping down the sides of the bowl halfway through.
- Add the vanilla and salt and beat through.
- If using a stand mixer, swap to the whisk attachment.
- With the mixer on low, slowly drizzle the cream into the cream cheese mixture. Once it's all added, scrape down the sides, then beat on medium-high for 2-3 minutes until it's fluffy and holding soft peaks.
- Using a spatula, fold in half of the strawberry gelatine mixture, being careful not to knock all the air out. Once almost fully combined, repeat with the remaining strawberry gelatine.
- Pour the filling over the base and level out the top.
- Place in the fridge to chill for at least 6 hours or overnight.
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