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Strawberry cheesecake.
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5 from 24 votes

No bake Strawberry cheesecake

No-bake strawberry cheesecake with Graham cracker crust is one of the most popular desserts all around the world and no wonder why! It is phenomenal as the silky ultra-creamy cheese filling meets the fruity strawberry compote in the crunchy, sweet Graham cracker crust. 
Prep Time1 hour
Waiting Time6 hours
Total Time7 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 503kcal
Author: Katalin Nagy

Ingredients

Crust

  • 140 g Unsalted butter
  • 300 g Biscuit crumb eg. Digestive or Graham cracker crumb
  • Pinch of salt

Cream cheese filling

  • 3 Gelatine sheet 1 gelatin sheet: 1,7g
  • 90 g Heavy Cream 36% fat
  • 100 g Granulated sugar
  • 15 g Lemon juice freshly squeezed
  • 300 g Cream cheese full fat Philadelphia cream cheese
  • 270 g Heavy Cream 36% fat, use it cold
  • 2 teaspoon Vanilla bean paste

Strawberry topping

  • 400 g Strawberry puree fresh or frozen
  • 40 g Granulated sugar
  • 20 g Lemon juice freshly squeezed
  • 2.5 Gelatin sheet 1 gelatin sheet: 1,7g

Instructions

Crust

  • Start with melting butter in the microwave then let it cool slightly while preparing the biscuit crumbs
  • Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with the warm but not hot butter and pinch of salt until it comes together
  • Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side, then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes. Once the crust is evenly distributed, place it into the freezer while preparing the filling

Cream cheese filling

  • Soak gelatin sheets into cold water
  • Heat the smaller amount of heavy cream (90g) with sugar until sugar dissolves and the mixture is simmering
  • Squeeze excess water from gelatin and stir into the mixture then stir in lemon juice. Let gelatin mixture come to room temp
  • In another bowl whip cream cheese and vanilla bean paste with an electric hand mixer until light and fluffy then fold in the lukewarm (not hot) gelatin mixture with the help of a Rubber spatula
  • In a separate bowl whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust
  • Pour or pipe filling into the crust and smooth the top with an Offset spatula. Place it into the fridge for 1-2 hours until filling top properly set
  • Set some filling aside for the decor and refrigerate

Topping

  • Soak gelatin sheet in cold water. Cook strawberries, sugar, and lemon juice for about 10 minutes until mixture slightly thickens and some water evaporates
  • Squeeze excess water from the gelatin and stir into the strawberry mixture. Let topping slightly cool to about room temp before pouring it onto the cheesecake.
  • Leave cheesecake now with the topping on it to set in the fridge for min 4 hours

Decoration

  • Once cheesecake sets, very carefully remove the ring / spring form
  • Decorate with the remaining cream cheese filling, strawberry compote and / or fresh strawberries
  • Store in fridge

Notes

  1. While preparing the crust, make sure that you press the crumbs firmly and evenly into the side and the bottom of your cake ring
  2. Respect the chilling time. Chilling time is needed for the crust (butter) to set, also for the gelatin to set in the filling
  3. Once you are a pro making this cheesecake crust, feel free to experiment with flavorings eg. adding cinnamon, roasted chopped hazelnuts, freezed dried strawberries, etc.
  4. Do not over-mix the cream cheese filling. Make sure to use a flexible rubber spatula to be able to fold the mixture correctly
 

Nutrition

Calories: 503kcal | Carbohydrates: 25g | Protein: 5g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 143mg | Potassium: 171mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1609IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg