This light and creamy No Bake Cheesecake doesn’t require any baking, just whip it up and chill it in the refrigerator!
For some cheesecake twists try our Banana Pudding Cheesecake, Perfect Chocolate Cheesecake, and Key Lime Cheesecake.
Since the summer heat is full blast here in Utah, I decided it was time to turn off the oven and whip up something cold and delicious that didn’t require ANY baking! This cheesecake is light, creamy and perfect for those hot hot days! Top it with fresh berries and it’s good to go!
Making this cheesecake couldn’t be easier. The crust is just a few simple ingredients that get pressed into a springform pan (or pie dish) and then chilled until firm.
For the filling you’ll want to soften three blocks of cream cheese along with some sour cream. In a stand mixer beat the cream cheese until smooth and creamy, then add in the powdered sugar, vanilla extract, a pinch of salt and the sour cream. Beat in the gelatin mixture (it’s what gives this cheesecake a firm texture as if it was baked), then fold in some freshly whipped cream (or cool whip). Carefully spread the filling into the crust. Chill the cheesecake for at least four hours, then slice it and serve it!
No matter how you top it, this easy no-bake cheesecake is sure to be a hit! It’s absolutely perfect for summertime!
No Bake Strawberry Cheesecake Recipe
Ingredients
For the Crust
- 2 cup graham cracker crumbs - (about 16 sheets of graham crackers)
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 9 tbsp unsalted butter - melted
For the Filling
- 3 tbsp cold water
- 2 1/4 tsp powdered gelatin
- 3 (8 oz) blocks cream cheese - softened
- 1 cup +2 tbsp powdered sugar
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1/2 cup sour cream - room temperature
- 1 cup +2 tbsp heavy cream
For the Topping
- 12 medium fresh strawberries - sliced, for topping each slice before serving
Instructions
- To make the crust, in a medium-sized mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour the melted butter over the top and stir until a soft, wet mixture forms. Firmly press into a standard-sized pie plate or a 9-inch springform pan. Place in the freezer to chill while preparing the filling.
- In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl), beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla, and sour cream. Beat until combined.
- Place the gelatin mixture in the microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes. With the mixer on low speed, slowly add the gelatin to the cream cheese mixture and mix until combined.
- Using a hand mixer (or if another bowl is available for the mixer, use that), in a medium-sized bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the mixture. The whipped cream will loosen the filling a bit and make it slightly more spreadable.
- Carefully spread the cheesecake filling into the chilled crust. Spread into a smooth, even layer, then chill for at least 4 hours before slicing and serving. Overnight chilling is recommended for the best texture. Before serving, top with fresh strawberries.
Anything No-Bake is the way to go in the summer! This Strawberry Cheesecake is amazingly delicious! It will be making a presence again real soon!