EASY, EASY, EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
No-Bake Strawberry Cheesecake Recipe:
This is a great make-ahead cake that is perfect for Summer. It comes together quickly, looks beautiful and tastes amazing.
Watch everyone eyes light up when you set your Strawberry Cheesecake on the dessert table. It’s perfect for baby showers, birthdays, picnics, potlucks, bridal showers, you name it!
This cake is the ultimate dessert because it’s freezer friendly! To freeze a no-bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 3 hours for easier slicing. When it’s still partially frozen, the taste and texture is like an ice cream cake and best of all – it doesn’t melt all over the place when it’s thawed.
Since the cake has fresh strawberry puree in it, if you aren’t going to eat it within 1-3 days, it’s best to freeze it then thaw before serving.
Ingredients
Ingredients for Graham Cracker Crust:
1 3/4 cups graham cracker crumbs from 12 whole crackers
1 Tbsp granulated sugar
8 Tbsp unsalted butter
Ingredients for No Bake Cheesecake:
1 lb strawberries
8 oz cream cheese room temperature
2/3 cup granulated sugar
1 cups heavy whipping cream chilled
12 oz mascarpone cheese chilled
2 Tbsp lemon juice
14 grams unflavored gelatin (2 packets)
Topping/ Decor:
1 cup heavy cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
6 strawberries halved
Instructions
Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9″ springform pan going 1/2″ up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.
In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.
Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled.
Enjoy .
