This No Bake Cheesecake is amazingly smooth and silky soft. It’s flavored with an easy strawberry filling made out of fresh strawberries. This strawberry cheesecake starts with a sweet layer of graham cracker crust and a strawberry filling layer over the crust. The best part of the cheesecake is the silky strawberry filling made with cream cheese, strawberry filing, and whipped cream.
STRAWBERRY NO BAKE CHEESECAKE
What is the difference between no-bake cheesecake and baked cheesecake?
The biggest difference comes out in the texture but there is also a difference in the way flavors come through in a no bake cheesecake. The texture of a no bake cheesecake is very light, soft, and delicate. It is also much smoother than a baked cheesecake.
Flavors also come out clearer in a cheesecake that hasn’t been baked, like in this strawberry cheesecake. Even though there is not a lot of strawberry filling in the actual cheesecake filling part, the strawberry flavor still comes through quite strong.
No bake cheesecakes makes a perfect dessert for warmer weather since you don’t even need to turn on the oven. The only cooking you will need to do for this strawberry cheesecake is preparing the strawberry filling, which can actually be done ahead of time. You can cook the filling and store it in the refrigerator for about a day or two.
HOW TO MAKE STRAWBERRY NO BAKE CHEESECAKE
Prepare the filling first. Dice strawberries and combine strawberries, lemon juice, vanilla extract, and sugar in a medium pot. Stir everything together and bring to simmer over medium heat. Cook strawberries over medium-low heat until completely softened.
To thicken the strawberry filling, mix corn starch with a little cold water and stir it into the strawberry filling. Stir slowly and cook for a couple of minutes, until the mixture thickens. Take it off heat and let it cool completely before using in a cheesecake.
To make the crust: combine graham cracker crumbs, melted butter, and brown sugar together in a bowl. Mix it well and spread it in a prepare springform pan. Press the crumbs all over the bottom of the pan and half way up the sides.
Spread a thin layer of cooled strawberry filling over the crust.
Making The Cheesecake
To make the cheesecake filling: most importantly, make sure the cream cheese is softened before making the filling. Beat cream cheese on medium-high speed until smooth and soft and add sour cream, sugar, and vanilla extract. Add cooled strawberry filling and mix until the filling is just incorporated throughout.
Take the strawberry cream cheese mixture out into a separate mixing bowl and make whipped cream in the same bowl. Clean out the bowl first and switch to a whisk attachment. Beat heavy whipping cream, while slowly pouring in sugar, until stiff peaks appear. Fold whipped cream into the cream cheese mixture until smooth.
Spoon cheesecake filling all over the crust and then use a spatula to spread it evenly.
Last step is to chill the cheesecake in the refrigerator. Cover the springform pan with plastic wrap and refrigerate overnight, or for at least 6 hours.
Save remaining strawberry filling for topping the cheesecake after it’s been set.
Run a greased butter knife along the edges of the cheesecake to separate it from the pan before opening the springform sides.
HOW TO STORE NO BAKE CHEESECAKE
Because the texture of this cheesecake is so soft and delicate, it should be kept refrigerated and served on demand.
You can store it in the same springform where it was prepared. Since the sides come off easily, cheesecake can be cut and served as needed.
Cheesecake can be stored in the refrigerator for 3-5 days. Make sure to cover the top of the springform with plastic wrap to keep it air tight. You may need to use a new sheet of plastic wrap after each use.
If you plan to take the whole cheesecake out of the springform, make sure to line the bottom of the springform with parchment paper circle. Cut parchment paper about 1/2 inch bigger than the springform. So if you are using 9 inch springform pan, cut the circle that’s 9 1/2 inches in diameter.
CAN THIS NO BAKE CHEESECAKE BE GLUTEN FREE?
YES! You can easily make this cheesecake gluten free. There is no gluten ingredients in the filling or the strawberry topping so the only thing you have to worry about is the crust. To make the crust gluten free, simply substitute graham cracker crumbs for some gluten free cookies. Choose hard gluten free cookies not the soft ones.
SOME MORE NO BAKE RECIPES TO TRY
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Strawberry No Bake Cheesecake
- 20 oz strawberries
- 1 cup white granulated sugar
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tbsp corn starch
- 1 tbsp water
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tbsp butter melted
- 3/4 cup strawberry filling spread over crust
- 24 oz cream cheese softened
- 1/2 cup sour cream full fat
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1/4 cup strawberry filling cooled
- 1 1/2 cups heavy whipping cream cold
- 1/2 cup white granulated sugar
- remaining strawberry filling
- Chop strawberries into about 1/4 inch pieces.
- Combine strawberries, lemon juice, vanilla extract, and sugar in a medium pot.
- Stir everything together and bring to simmer over medium heat. Cover and cook strawberries over medium-low heat until completely softened.
- In a measuring cup, mix corn starch with a little cold water and stir it into the strawberry filling. Stir slowly and cook for a couple of minutes, until the mixture thickens.
- Take it off heat and let it cool completely before using in the cheesecake.
- If not using the strawberry filling right away, transfer it into a food storage container with a lid and refrigerate for a day or two.
- Make sure to pull cream cheese out of the refrigerator about an hour before starting to make the cheesecake to let it soften.
- Grease a 9-inch springform with some cooking spray.
- Use a paddle attachment. Beat softened cream cheese for a couple of minutes, until soft and fluffed. Scrape sides and bottom of the bowl and beat for a few more seconds.
- Add sour cream, sugar, and vanilla extract and beat for about another minute.
- Add cooled strawberry filling and beat until the filling is just incorporated throughout.
- Take cream cheese mixture out of the mixer bowl and into a separate large mixing bowl.
- Clean out the electric mixer bowl before making whipped cream. Switch to a whisk attachment.
- Add cold heavy whipping cream into the mixer fitted with a whisk attachment and start whisking on low speed. Gradually raise the speed to medium-high as you slowly pour in sugar. Whisk until stiff peaks form.
- Fold cream cheese mixture and whipped cream together until completely combined.
- Spoon cheesecake filling all over the crust and then use a spatula to spread it evenly.
- Cover the springform pan with plastic wrap and refrigerate overnight, or for at least 6 hours.
- Once cheesecake is cooled and set, spread remaining strawberry topping on top.
- To serve: Run a greased butter knife along the edges of the cheesecake to separate it from the pan before opening the springform sides.