No-Bake Strawberry Topped Cheesecake

This light and creamy cheesecake doesn’t require any baking, just whip it up and chill it in the refrigerator!

No-Bake Strawberry Topped Cheesecake | lifemadesimplebakes.com

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!

No-Bake Strawberry Topped Cheesecake | lifemadesimplebakes.com

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.

No-Bake Strawberry Topped Cheesecake | lifemadesimplebakes.com

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-Bake Strawberry Topped Cheesecake | lifemadesimplebakes.com

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 Topped Cheesecake | lifemadesimplebakes.com

No-Bake Strawberry Topped Cheesecake Recipe

This light and creamy cheesecake doesn't require any baking, just whip it up and chill it in the refrigerator!
5 from 4 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 slices
Calories: 276kcal
Print 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

Instructions

  • To make the crust, in a medium size mixing bowl combine the graham cracker crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a standard size 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 a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla and sour cream, beat just until combined.
  • Place the gelatin mixture in microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes, then with mixing speed on low, slowly add the gelatin to the cream cheese, mixing until combined.
  • Using a hand mixer (or if you have another bowl for your mixer, use that), in a medium bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold in the whipped cream into the mixture. The whipped cream will loosen the filling up a bit and make it slightly more spreadable.
  • Carefully spread the filling into the chilled crust. Spread into a smooth, even layer then chill for at least 4 hours before slicing and serving, I prefer overnight.

Notes

-You could easily customize this this cheesecake and turn it into any kind! Fold in Oreos or cookie dough, swirl in fruit puree or top it with something rich and decadent!

Nutrition

Serving: 12g | Calories: 276kcal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 208mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Question for you: don’t cream cheese blocks come in 8 oz packages? Should the amount of cream cheese be 20 oz? Thanks!

  2. Made for a neighborhood dinner party. I folded some fresh blueberries into the filling at the bottom of the pie before filling in with all the filing, then decorated the top with fresh strawberries and blueberries. In addition to tasting delicious, it also looked very nice when serving after dinner. Makes a lot of filling. Made a few small cakes for my spouse to take to work over the week.

  3. 5 stars
    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!