No Bake Strawberry Cheesecake Recipe
With a creamy filling and buttery crust, this No Bake Strawberry Cheesecake comes together without turning on the oven. Fresh strawberries on top make it extra refreshing and bright.
Servings: 12 slices
Calories: 277kcal
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.
Notes
-You can easily customize this cheesecake into any flavor. Fold in Oreos or cookie dough, swirl in fruit purée, or top it with something rich and decadent.
-For a classic strawberry topping, use 12 medium strawberries. Slice and place one on each slice of cheesecake, or layer on more if you prefer extra fruit.
To STORE No Bake Cheesecake with Strawberry Topping, cover it tightly with plastic wrap or foil and refrigerate. It will stay fresh in the fridge for up to 5 days. For longer storage, you can FREEZE it—place the cheesecake (whole or sliced) in a freezer-safe container and freeze for up to 2 months.
When ready to serve, thaw overnight in the refrigerator. Freezing may slightly alter the texture, but it will still taste great.
Nutrition
Serving: 12serving | Calories: 277kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 202mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 615IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
