No-Bake Strawberry Cheesecake (Only 25 Minutes of Prep)

Ingredients

• 200 g (2 cups)crushed graham crackers
• 113 g (1/2 cup)butter, melted
• 4 teaspoons (about 12 g)gelatin powder
• 60 ml (1/4 cup)water
• 450 g (3 cups)fresh strawberries, hulled
• 100 g (1/2 cup)granulated sugar
• 5 ml (1 teaspoon)vanilla extract
• 454 g (16 oz)cream cheese, softened
• 240 ml (1 cup)heavy cream
• To tasteadditional whipped heavy cream, for serving (optional)
• To tasteadditional fresh strawberries, halved, for serving (optional)

Instructions

1. 1

   Prepare the pan

   Line the base of a 23 cm (9-inch) round springform pan with parchment paper and set it aside.

2. 2

   Make the crust

   Mix the crushed graham crackers with the melted butter in a large bowl. Press the mixture firmly into the lined pan base, then put the pan in the fridge.

3. 3

   Bloom the gelatin

   Pour 60 ml (1/4 cup) water into a small bowl and sprinkle the gelatin over it. Leave it for 10 minutes.

4. 4

   Blend the berries

   Put the hulled strawberries, granulated sugar and vanilla extract in a food processor. Process until completely smooth, then set the mixture aside.

5. 5

   Melt the gelatin

   Microwave the gelatin mixture for 20 seconds, or until it has liquefied. Leave it to cool for 5 minutes, then whisk in 60 ml (1/4 cup) of the strawberry mixture until combined. Set aside.

6. 6

   Whip the cream

   Beat the heavy cream in a large bowl with a handheld electric mixer on high speed until stiff peaks form. Set aside.

7. 7

   Mix the filling

   Beat the softened cream cheese in another large bowl on medium-high speed until smooth. Add the strawberry mixture and gelatin mixture, then beat on medium speed until smooth and no cream cheese lumps remain. Fold in the whipped cream.

8. 8

   Chill the cheesecake

   Pour the filling over the crust in the springform pan. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

9. 9

   Decorate and serve

   Remove the cheesecake from the pan. If using, decorate it with additional whipped cream and halved fresh strawberries before serving.

What is no-bake strawberry cheesecake?

Cheesecake has roots in several culinary traditions, while the cream-cheese style familiar in the United States became a classic American dessert. This no-bake version sets in the fridge rather than baking in the oven.

Fresh strawberry purée gives the filling its fruit flavour and colour, while gelatin helps it hold its shape. The crumb crust adds a buttery contrast to the soft, creamy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 5g protein, 25g carbs, 29g fat.

Most of the carbohydrates come from the graham cracker crust and sugar, while butter and cream cheese contribute much of the fat. Cream cheese and heavy cream also provide some protein. Pair a slice with fresh fruit, or serve a slightly smaller portion after a meal with a good source of protein.

Build a firm graham cracker crust

Crumbs: Crush the graham crackers finely so they press into an even base without large pieces breaking away when sliced.

Butter: Mix it through the crumbs thoroughly, then press the mixture firmly into the pan. Chilling the crust while you make the filling helps it set.

Get the gelatin ready

Blooming: Sprinkle the gelatin evenly over the water and leave it for the full 10 minutes. This gives it time to absorb the liquid before heating.

Cooling: Heat it just until liquid, then let it cool for 5 minutes. Whisking in a little strawberry purée before adding it to the filling helps it blend in smoothly.

Keep the filling smooth and airy

Cream cheese: Let it soften before beating, and mix until smooth before adding the fruit. This makes it easier to avoid lumps in the finished filling.

Whipped cream: Beat to stiff peaks, then fold it in gently. Folding rather than beating preserves some of the airiness that gives the filling a lighter texture.

Allow enough chilling time

The cheesecake needs at least 6 hours in the fridge to set, and an overnight chill is preferable when you want clean slices. Keep it covered while it chills so the surface does not dry out or take on fridge odours.

Before serving, check that the centre feels set rather than soft and wobbly. Use a warm, clean knife for neater slices, wiping it between cuts.

Serving ideas

The optional whipped cream and halved strawberries add a fresh finish and make the fruit flavour more pronounced. Add them shortly before serving for the tidiest presentation.

Serve slices on their own or alongside fresh berries. The rich cream-cheese filling makes a small slice a satisfying dessert after a lighter meal.

Recipe notes & tips

• Use cream cheese that has softened at room temperature so it beats smoothly.
• Chill the crust while preparing the filling to help it firm up before assembly.
• Scrape down the bowl while mixing the cream cheese to catch any lumps.
• Fold the whipped cream in gently to keep the filling light.
• For cleaner slices, warm the knife and wipe it between cuts.

Variations

• Use other berries: Replace some or all of the strawberries with raspberries or blueberries.
• Add citrus: Stir a little finely grated lemon zest into the cream cheese mixture.
• Change the crust: Use digestive biscuits in place of graham crackers, crushed to the same texture.
• Add a berry topping: Spoon extra sliced strawberries over each serving just before eating.
• Make individual portions: Divide the crust and filling among small glasses and chill until set.

Common mistakes to avoid

• Skipping the gelatin bloom: Sprinkle it over the water and wait 10 minutes so it hydrates evenly.
• Adding gelatin while hot: Let it cool for 5 minutes and whisk in some strawberry purée first to help it combine.
• Using cold cream cheese: Soften it before beating to avoid lumps in the filling.
• Underwhipping the cream: Beat until stiff peaks form so it can help give the filling structure.
• Rushing the chill: Refrigerate for at least 6 hours, preferably overnight, before removing the cake from the pan.

How to store

Cover and refrigerate leftovers for up to 3 days. Keep the cheesecake chilled and add any fresh strawberry or whipped cream decoration shortly before serving. This dessert is served cold, so reheating is not recommended.

Frequently asked questions