No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake

Introduction

No-Bake Strawberry Cheesecake is a delicious and easy dessert that’s perfect for any occasion. This creamy cheesecake, filled with fresh strawberries, doesn’t require baking, making it a great choice for warm days or when you want a quick treat. With a crunchy graham cracker crust and a light, fluffy filling, it’s sure to be a hit with family and friends.

Why Make This Recipe

This No-Bake Strawberry Cheesecake is perfect if you want to impress your guests without spending hours in the kitchen. It comes together quickly and can be made ahead of time. Plus, the combination of creamy cheesecake and sweet strawberries will remind you of summer. It’s a simple dessert that can bring joy to any gathering or just satisfy your sweet tooth.

How to Make No-Bake Strawberry Cheesecake

Ingredients:

• 16 sheets graham crackers
• 1/2 cup packed light brown sugar
• 10 tbsp salted butter, melted
• Nonstick cooking spray
• 1 1/4 cups cold heavy cream
• 1 tsp vanilla extract
• 3 (8-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 (3-oz.) box strawberry gelatin (such as Jell-O)
• 6 tbsp boiling water
• 1 1/2 cups finely chopped strawberries

Directions:

Step 1: Make the Crust.

1. Process the crust: In a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute.
2. Add melted butter: With the processor running, slowly pour in the melted butter. Continue processing until the mixture resembles coarse sand.
3. Prepare the pan: Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan and press it firmly into the bottom and about 1 1/2 inches up the sides. Place in the freezer for 20 minutes to set.

Step 2: Prepare the Filling.
4. Whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and vanilla extract. Mix on medium-high speed until very stiff peaks form (about 1-2 minutes). Transfer the whipped cream to a mixing bowl and set aside.
5. Mix the cream cheese: In the same stand mixer bowl, switch to the paddle attachment and add the cream cheese. Beat on medium speed until smooth (about 1-2 minutes). Scrape down the sides of the bowl.
6. Add sugars and zest: Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese. Beat on medium speed until combined and smooth (about 1 minute).
7. Dissolve the gelatin: In a medium bowl, whisk together the strawberry gelatin and boiling water for at least 2 minutes until fully dissolved. Scrape any sugar from the sides of the bowl while whisking.
8. Combine mixtures: Add the dissolved gelatin mixture to the cream cheese mixture and beat on medium speed until smooth (about 1 minute). Gently fold in the finely chopped strawberries.

Step 3: Combine and Chill.
9. Fold in whipped cream: Add one-third of the whipped cream to the cream cheese mixture and gently fold in until combined. Then add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
10. Assemble the cheesecake: Remove the crust from the freezer and add the filling. Gently smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours (or up to 2 days) to set.

Step 4: Serve.
11. Release the cheesecake: Once set, loosen the cheesecake from the springform pan using a small knife or offset spatula. Transfer to a serving platter or cutting board.
12. Slice and enjoy: Cut slices with a warm knife for neat edges, and enjoy your cool, refreshing dessert!

How to Serve No-Bake Strawberry Cheesecake

Serve the cheesecake chilled, garnished with extra chopped strawberries or whipped cream on top. It makes a great dessert for gatherings, potlucks, or any special occasion.

How to Store No-Bake Strawberry Cheesecake

Store the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just remember to wrap it tightly to prevent freezer burn.

Tips to Make No-Bake Strawberry Cheesecake

• Make sure the cream cheese is softened to room temperature for easy mixing.
• For a smoother filling, beat the cream cheese well before adding the sugars.
• Feel free to use other fruits like blueberries or raspberries for a different flavor.

Variation

You can make a chocolate version of this cheesecake by adding cocoa powder to the filling or using chocolate cookies for the crust.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well to avoid excess moisture.

2. How long does it take to set?
The cheesecake needs at least 12 hours in the refrigerator to set properly, but for the best texture, 24 hours is recommended.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made 1 to 2 days before you plan to serve it, making it a great option for meal prep or parties.

No-Bake Strawberry Cheesecake

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• Author: krmibk110
• Total Time: 720 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy and delicious no-bake strawberry cheesecake that’s perfect for warm days and special occasions.

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Ingredients

Scale 1x2x3x

• 16 sheets graham crackers
• 1/2 cup packed light brown sugar
• 10 tbsp salted butter, melted
• Nonstick cooking spray
• 1 1/4 cups cold heavy cream
• 1 tsp vanilla extract
• 3 (8-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 (3-oz.) box strawberry gelatin (such as Jell-O)
• 6 tbsp boiling water
• 1 1/2 cups finely chopped strawberries

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Instructions

1. In a food processor, process the graham crackers and brown sugar until finely ground.
2. With the processor running, slowly pour in the melted butter and process until it resembles coarse sand.
3. Spray a 9-inch springform pan with cooking spray and press the graham cracker mixture into the bottom and up the sides. Freeze for 20 minutes.
4. In a stand mixer, whip the heavy cream and vanilla extract until very stiff peaks form. Set aside.
5. In the same bowl, mix the cream cheese on medium speed until smooth.
6. Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese and mix until combined.
7. In a separate bowl, whisk the strawberry gelatin with boiling water until fully dissolved.
8. Add the dissolved gelatin to the cream cheese mixture and mix until smooth. Fold in the chopped strawberries.
9. Gently fold in the whipped cream in two batches until fully combined.
10. Pour the filling into the chilled crust, smooth the top, and cover with plastic wrap. Refrigerate for at least 12 hours.
11. Once set, loosen the cheesecake from the pan, transfer to a serving platter, slice, and serve chilled.

Notes

Make sure the cream cheese is softened to room temperature for easier mixing. Store leftovers covered in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: no-bake cheesecake, strawberry dessert, easy dessert, summer dessert, creamy cheesecake