No-Bake Strawberry Cheesecake Recipe
This American-style no-bake strawberry cheesecake layers a buttery biscuit base with a creamy strawberry and cream cheese filling. It sets in the fridge, so there is no oven to heat and it can be made ahead for a chilled dessert.
Ingredients
- 255 g (3 cups; 9 oz)plain biscuits (graham crackers or digestive biscuits)
- 115 g (½ cup; 4 oz)butter, melted
- 60 ml (¼ cup; 2 fl oz)water
- 16 g (2 sachets; 5 teaspoons)unflavoured powdered gelatin
- 426 g (3 cups; 15 oz)fresh strawberries, hulled
- 71 g (⅓ cup; 2½ oz)granulated sugar
- 675 g (3 cups; 24 oz)block cream cheese
- 360 ml (1½ cups; 12 fl oz)heavy whipping cream
- to tasteextra strawberries
- to tastewhipped cream
Instructions
- 1
Bloom the gelatin
Sprinkle the gelatin over the 60 ml water and leave it for 5 minutes, until it looks spongy.
- 2
Make the base
Crush the biscuits into fine crumbs and mix them thoroughly with the melted butter. Press the mixture evenly into the bottom of a springform pan or similar cake tin to make a firm crust. Refrigerate it while you prepare the filling.
- 3
Puree the strawberries
Blend the hulled strawberries with the granulated sugar until smooth, then set the puree aside.
- 4
Dissolve the gelatin
Warm the bloomed gelatin gently in a small saucepan over low heat, stirring until it has fully dissolved. Do not let it boil.
- 5
Mix the filling
Beat the cream cheese in a large bowl until smooth and creamy. Gradually mix in the strawberry puree, then the dissolved gelatin, until evenly combined.
- 6
Whip the cream
In a separate bowl, whip the cream until stiff peaks form. Fold it gently into the cream cheese mixture to keep the filling light.
- 7
Chill to set
Pour the filling over the chilled biscuit base and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, until set.
- 8
Decorate and serve
Just before serving, decorate the cheesecake with extra fresh strawberries and dollops of whipped cream.
What is no-bake strawberry cheesecake?
Cheesecake has a long history, but the cream-cheese version is especially associated with American desserts. This no-bake take swaps an oven-baked filling for a chilled one set with gelatin.
Strawberry puree gives the filling its fruit flavour, while whipped cream makes it airy against the crisp, buttery biscuit base. Fresh berries and whipped cream on top finish it simply.
Nutrition and macros by portion
The nutrition label shows one serving as written: 745 calories, 8g protein, 44g carbs, 56g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Smaller slice, skip cream | 522 kcal | 6g | 31g | 39g |
| This serving | As written | 745 kcal | 8g | 44g | 56g |
| Hungry | Larger slice | 1118 kcal | 12g | 66g | 84g |
The biscuit base and sugar supply most of the carbohydrates, while butter, cream cheese and whipping cream contribute most of the fat. The cream cheese and cream also provide some protein, though this remains a rich dessert rather than a high-protein dish. Balance a slice with fresh fruit, or serve a smaller piece after a meal.
Choosing the ingredients
Biscuits: Graham crackers or digestive biscuits both make a suitable crumb base. Crush them finely so the melted butter can coat the crumbs and help them hold together.
Cream cheese: Use block cream cheese for a firm, rich filling. Let it soften enough to beat smoothly, but avoid using a loose or spreadable variety.
Strawberries: Ripe, fresh berries give the puree its flavour and colour. Hull them before blending so the mixture is smooth.
Getting the gelatin right
Blooming: Sprinkle the gelatin over the measured water and leave it for the full 5 minutes. This lets it absorb the water before heating.
Dissolving: Warm the bloomed gelatin slowly over low heat, stirring until no granules remain. Do not boil it, and mix it into the filling once dissolved.
Keeping the filling light
Stiff peaks: Whip the cream until it holds firm peaks when the beaters are lifted. This gives the filling structure as well as a lighter texture.
Folding: Add the whipped cream gently rather than beating it into the cheese mixture. A spatula and broad folding motions help retain the air.
Setting and serving
Chilling: The cheesecake needs at least 4 hours in the refrigerator to set; overnight is preferable if you have time. Keep it covered while it chills.
Finishing: Add the extra strawberries and whipped cream just before serving. That keeps the decoration looking fresh and avoids weighing down the set surface.
What to serve alongside it
The cheesecake is rich and creamy, so small slices are satisfying on their own. For a simple dessert plate, serve it with a few extra fresh strawberries.
Coffee or tea makes a good accompaniment, or serve the cake after a lighter meal. Cut it with a clean knife for neater portions.
Recipe notes & tips
- Crush the biscuits evenly so the base has no large pieces that could crumble when sliced.
- Press the crumb mixture firmly and evenly into the tin to make a base that holds together.
- Beat the cream cheese until smooth before adding the puree to help avoid lumps.
- Stir the gelatin until it is fully dissolved, but keep the heat low and do not boil it.
- Fold the whipped cream in gently to preserve the airy texture of the filling.
- For cleaner slices, wipe the knife between cuts.
Variations
- Use digestive biscuits: Swap them for the graham crackers while keeping the same measured quantity.
- Add lemon: Mix a little lemon zest into the strawberry puree for a brighter fruit note.
- Try mixed berries: Replace some of the strawberries with raspberries or blueberries.
- Make individual portions: Divide the base and filling between small serving glasses before chilling.
- Keep the topping simple: Use sliced strawberries alone instead of adding whipped cream.
Common mistakes to avoid
- A loose base: Crush the biscuits finely and press the buttered crumbs firmly into the tin.
- Lumpy cream cheese: Beat it until smooth before gradually adding the strawberry puree.
- Boiling the gelatin: Warm it over low heat and remove it once fully dissolved.
- Deflating the cream: Fold the whipped cream in gently rather than beating it vigorously.
- Serving too soon: Chill for at least 4 hours, or preferably overnight, so the filling can set.
- Decorating too early: Add the strawberries and whipped cream just before serving for a fresher finish.
How to store
Cover and refrigerate leftover cheesecake, where it will keep for up to 3 days. Serve chilled; this dessert is not suited to reheating.
Frequently asked questions
Can I make this cheesecake the day before?
Yes. The method recommends chilling it overnight, which gives it plenty of time to set. Add the topping just before serving.
How long does it need to chill?
Chill it for at least 4 hours, or preferably overnight, until the filling is set.
Can I use digestive biscuits instead of graham crackers?
Yes. The recipe allows either plain graham crackers or digestive biscuits for the base.
How do I know the cream is whipped enough?
It should form stiff peaks that hold their shape when you lift the beaters. Fold it gently into the filling after whipping.
Can I freeze this cheesecake?
The recipe does not specify freezing, and the fresh strawberry and whipped cream topping may not keep its texture well. For best results, store it covered in the refrigerator and decorate shortly before serving.
Why has my cheesecake not set?
It may need more chilling time; allow at least 4 hours, preferably overnight. Also check that the gelatin was fully dissolved before mixing it into the filling.
Cook it from the original
This recipe comes from busyrecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on busyrecipe.com